African Lounge

Assortment of small fried bites: crispy calamari, spicy cod fritters, and chicken wings. Perfect for an aperitif.

Fresh starter made of ripe avocado and shrimp, often served with cocktail sauce or vinaigrette.

Tender sautéed beef tongue pieces marinated and grilled on a skewer. Melting texture and rich taste.

Homemade mixed salad with fresh ingredients, seasoned in the chef's style.

Crab meat seasoned and cooked with aromatics, served in its shell.

Spicy beef skewers 'Suya' style from West Africa, grilled and sprinkled with a spicy spice mix (kankankan).

Savory fritters made from black-eyed pea batter. Crispy on the outside and soft on the inside.

Small fried half-moon shaped pastries, filled with a savory filling of your choice. Typical of Senegal.

Triangles of thin, crispy pastry filled with minced chicken and spices.

Large tasting platter for two, featuring the best starters: skewers, spicy soya, fritters, and pastels.

Whole freshwater fish, marinated with African spices and grilled over wood fire. White and firm flesh.

Noble fish with fine and delicate flesh, grilled over wood fire with a flavorful marinade.

Wild whole sea bream, grilled, appreciated for its flavorful and light flesh.

Marinated chicken pieces grilled over charcoal. Crispy skin and juicy flesh with smoky aromas.

Young whole chicken grilled, tender and delicately flavored by wood cooking.

Poultry with firmer and tastier flesh than chicken, grilled to reveal its intense flavors.

Senegalese specialty of grilled lamb chops cut into pieces, served with caramelized onions.

Tender beef fillet skewers, seasoned with traditional Niger spices for a spicy flavor.

Large grilled shrimp skewers, served with a side sauce.

Large whole sole grilled or meunière, a flatfish with fine and refined flesh.

Mixed platter of grilled meats to share: lamb (dibi), chicken, beef, and oxtail.

Rich and creamy red stew made from palm nut pulp (seeds), served with a protein of your choice.

The mixed version of the seed sauce, allowing you to combine two types of meat or fish for more flavor.

Guineafowl stew cooked slowly in a clay pot with vegetables and spices, without added water.

Traditional Ivorian chicken stew slowly simmered with tomatoes, onions, and eggplants. Tender and aromatic.

Creamy sauce based on peanut paste, simmered with vegetables and a meat or fish of your choice.

Rich peanut sauce served with two proteins of your choice for a complete and gourmet dish.

A variation of Maffé incorporating okra for a thicker texture, with a meat of your choice.

Maffé with okra and an assortment of two meats or fish.

Festive Cameroonian specialty. Stewed fried chicken with fried plantains, vegetables, and spices.

The national dish of Senegal (Red Thiéboudienne). Rice cooked in a tomato broth with fish (grouper) and stuffed vegetables.

A variation of Tieboudien prepared with lamb instead of fish (also called Ceebu Yapp).

Braised chicken then simmered in a rich sauce with caramelized onions, lime, and mustard. Tangy and savory taste.

Iconic Cameroonian dish made with N'dolé leaves (bitter) and peanuts, served with two side dishes of your choice.

Simple version of N'dolé with a single side dish of your choice.

Dish made with sautéed amaranth leaves (follong) or in sauce, served with two proteins of your choice.

Amaranth leaf dish with a single side dish of your choice.

Sticky sauce made from simmered okra, served with a mix of two meats or seafood.

Traditional okra sauce with a side dish of your choice.

Spicy and hot soup (Pepper Soup) with intense flavors, garnished with an assortment of meats and fish.

Clear spicy soup with a main protein of your choice.

Popular Ivorian street food. Cassava semolina (attiéké) served with fried tilapia and spicy fresh vegetables.

A variation of Garba served with fried captain fish instead of tilapia.

Tripe dish prepared with Nigerian spices, often spicy and flavorful.

Fried fish served with a raw 'Moyo' sauce (tomatoes, onions, marinated peppers) and semolina.

Moyo dish prepared specifically with captain fish.

Sautéed oxtail pieces, tender and gelatinous, cooked with onions and spices.

Combination of sautéed oxtail and tripe for a dish rich in textures.

Spicy soup (Pepper Soup) prepared with sheep's feet, known for its virtues and strong taste.

The house's special seed sauce, generously garnished with three proteins of your choice.

Deluxe version of N'dolé with a trio of side dishes of your choice.

Amaranth leaf dish prepared African Lounge style with three choices of meat or fish.

Generous okra sauce served with three side dishes of your choice.

Large spicy soup with a selection of three meats or seafood.

Maffé (peanut sauce) luxury version with three side dishes of your choice.

A blend of peanut sauce and okra, served with a royal choice of three proteins.

Chef's suggestion changing daily. Ask your server.