This exploration of Haitian cuisine is also and exploration into the couple’s roots. Pierre is Haitian-American, the son of two immigrants. Cherches spent a few years of err childhood living in the Caribbean while her parents studied to be veterinarians, an experience that left a lasting impression on her. And as they explain the menu, it’s clear they love talking about the food they serve – ad all food, really. Fritay owner and chef Charly Pierre aspired to cook for as log as he can remember.
Growing up in Cambridge, Massachusetts, Charly was deeply influenced by his parents’ow ties to food (his father, a skilled chef with the Marriott Hotel Group and his mother, a talented home cook who prepared traditional Haitian dishes for her family). Before moving to New Orleans in 2015, Charly worked at a variety of notable establishments in the Boston area, such as L’Espalier, The Aquitaine, ad Journeyman. Upon arriving in New Orleans, He acquired his first job at Sucre in the French Quarter before taking on work in the kitchens of Angeline ad Bayona.
Having opened Fritay at st Roch in 2016 with co-founder Eva Cherches, Charly serves food influenced by the cultural roots of his own Haitian background while adding inventive twists to celebrate the culture and flavors of New Orleans. Crispy pork griot, Creole chicken, ad Haitian smothered greens are just a few of the feel-good dishes that have contributed to Carly’s success in the press, including impressive accolades like Zagats 30 Under and Eater’s Young Guns, plus numerous television appearances, like his winning performance of Food Network’s Chopped.
The Haitian version of FRITAY is called the griot plate, braised and fried pork, avocado, pikliz (a spice relish-like condiment), Riz Colé (Jasmine cooked with red beans), and Creole sauce (a tomato-based sauce with peppers, onions and garlic) all served seperately on a plate. In Haiti, FRITAY is generally used to describe the many foods stalls found along the main roads and in the city centers
The flavors of Haiti have a lot in common with the flavors of New Orleans (Food is culture You bite into a dish and can see there is a connection between Haiti and New Orleans. Why is that? All these flavors have paths that follow each other” Pierre says. “Haitian food is an ancestor of New Orleans food, Chereches says, noting that a lot of the traditions have been lost in translation. But now, there’s been a “reawakening in the city, and we are rediscovering our connection with the Caribbean.” In addition to the couple’s version of Fritay, they serve “red rice” – Jasmine cooked with red beans – in a rendition that’s common in Louisiana. Their tangy, spicy pikliz, made with Habanero peppers, lie, carrots, and vinegar, doesn’t immediately resemble Louisiana hot sauce, but there is a similar vinegar-and-heat flavor profile. And Pierre points out that Haitian Creole sauce is almost identical to the kind in New Orleans

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