In Haitian Vodou, you don't serve a "starter-main-dessert": you set a manje-lwa, a table of offerings intended for a specific spirit. Each lwa has its colors, its flavors, its taboos. For Lasirèn, spirit of the waters, white and blue, sweetness, and freshness are favored — placed on an altar (pe), thrown into the sea, or shared during a sèvis (ritual service). Around these offerings revolves real Haitian coastal cuisine, that of fishermen and celebrations: fish, black rice from deep waters, creamy drinks. Here, everything is "inspired by" tradition, never a reproduction of a sacred rite.

Coconut milk (lèt kokoye) is the white thread that connects Lasirèn's table: it whitens offerings, perfumes drinks, and sweetens desserts. The color of foam and purity, it evokes the milky water where the mermaid reigns. It is the signature ingredient that says "sweet, fresh, marine" in almost every preparation.