Le restaurant D&M2 chez Monoko

Lunch menu including a starter and a main course. A complete meal for lunch.

Lunch menu including a main course and a drink. Quick and efficient option.

Lunch menu including a main course and a dessert. To finish on a sweet note.

A fresh salad of shrimp, lettuce, and avocado. Light and ideal to start the meal.

Typical starter made from cassava semolina (attieké) mixed with crumbled fried tuna and raw vegetables. Fresh and textured flavor.

Spicy fried turnovers filled. The dough is crispy and the filling is flavorful. To be eaten with fingers, often accompanied by a spicy sauce.

Spicy fried fritters with cod or shrimp. Crispy on the outside and soft on the inside.

Fried pastry triangles stuffed with vegetables or minced meat. Crispy and flavored with spices.

Beef skewers marinated in soya spices (peanut and spice mix), grilled over wood fire. Smoky and spicy taste.

Poultry gizzards sautéed with chili and aromatics. Firm texture and spicy taste. Ideal for sharing.

Breaded and fried chicken wings. Crispy and golden, perfect for eating with your fingers.

Fried turkey rumps (the fatty part of the tail). Very rich and tasty, unique texture.

Whole tilapia fried in hot oil until crispy.

Popular Ivorian dish consisting of attieké (cassava semolina) and fried tuna, served with chili peppers and onions.

Variant of Garba served with fried Captain fish instead of tuna.

Senegalese-inspired vegetarian dish with white rice and an onion, mustard, and lemon Yassa sauce, without meat.

Vegetarian version of Mafé. Creamy peanut paste sauce simmered with vegetables, served with rice.

Simmered vegetables served with wolof rice (rice cooked in a tomato and spice broth).

Ivorian vegetarian dish with a simmered tomato sauce, served with attieké or rice.

Traditional dish made from pounded cassava leaves. Long simmered with palm oil, smoked fish, and beef. Rich vegetal taste.

Okra stew in red palm oil, often with smoked fish and meat. Characteristic viscous texture of okra.

The national dish of Senegal. Rice cooked in a tomato broth with fish and vegetables. Very aromatic and flavorful.

Variant of the Senegalese national dish with chicken instead of fish.

Chicken marinated in lemon and cooked with plenty of caramelized onions and mustard. Tangy and sweet taste.

Yassa preparation (onion, lemon, mustard sauce) served with shrimp or fish.

Stewed dish with Colombo spices (similar to curry), originating from the West Indies. Rich in flavor and aromatic.

Beef stew in a creamy peanut paste sauce. Rich and nutritious taste.

Variant of Mafé with chicken stewed in peanut sauce.

Fermented cassava bread steamed in leaves. Dense and elastic texture.

Fried plantain rounds. Sweet and savory taste and melting texture.

Flattened and twice-fried plantains (Haitian style or tostones). Crispy.

Boiled plantains. Firm texture close to potato, slightly sweet taste.

Yam tuber prepared either fried (crispy) or boiled (firm and mealy).

Choice of starches: plain rice, tomato rice (red), or ablo (small steamed rice cakes).

Classic fried potato sticks.

Fermented cassava semolina, light texture resembling couscous, slightly tangy taste.

Fermented cassava dough, elastic and sticky texture. Eaten as an accompaniment to sauces.

Dense dough ball obtained by pounding plantains or yams. Basic accompaniment.

Dough made from tuber flour (cassava, yam) mixed with hot water.

Spicy Haitian condiment made from cabbage, carrots, and peppers marinated in vinegar.

Cooked green beans, simple and light.

Mashed potatoes with milk or butter. Smooth texture.

Sautéed seasonal vegetables.

Fried cassava sticks. Denser and crispier than potato fries.

Haitian black rice cooked with djon djon mushrooms, which give it its unique color and aroma.

Prepared cornmeal, neutral accompaniment for sauces.

Classic pasta.

Dessert made from millet grains (or millet couscous) mixed with yogurt or curdled milk, sweetened and flavored.

Creamy Italian dessert with mascarpone, coffee-soaked biscuits, and cocoa.

African fritter (gbofloto) served with a scoop of ice cream.

Sweet tart filled with a rich chocolate ganache.

Fresh fruit salad.

Creamy flan flavored with coconut and caramel.

Dessert based on banana and lime, probably inspired by tropical flavors.