Le Son des Marmites

A complete lunch menu including a main dish with its side, plus a choice between a starter, a dessert, or a drink. Ideal for a balanced and quick midday meal.

Creative eggplant preparation, often fried or stuffed. Tender and melting texture with a mild vegetal flavor.

An original creation combining the sweetness of plantain and eggs. A sweet and savory dish, moist and comforting.

Small fried half-moon shaped pastries, filled with a savory mixture of fish or shrimp and spices. Crispy and golden, often served with a spicy tomato sauce.

A fresh starter made of ripe avocado and shrimp, served with cocktail sauce or mayonnaise. Creamy texture and delicate taste.

Fried spring rolls filled with shrimp and vegetables. Crispy on the outside with a tender filling.

Small fritters made from salted cod mixed with a spicy batter of herbs and peppers. Light, crispy, and very fragrant.

An assortment of different fried starters: filled pastels, crispy rolls, and cod fritters. Perfect for discovering several flavors in one plate.

A rich and spicy seafood soup, brimming with crabs, fish, and crustaceans. A generous dish with intense marine flavors.

A grand royal tasting platter combining smoked meats and fish. Served with a variety of traditional accompaniments like foufou and attiéké.

Guinea fowl stew slowly cooked in a sealed pot (canari) with vegetables and spices. The meat is tender and the sauce very aromatic.

Chicken version of the famous Ivorian stew cooked in its own juices. Concentrated flavors of tomatoes, onions, and peppers.

Spicy stew of giant snails cooked slowly. The unique texture of the snails absorbs the rich sauce.

Stewed dish prepared with akpi, an aromatic seed that thickens the sauce and gives a nutty flavor. Traditionally served with foufou (plantain or yam paste).

Clear and light soup prepared with fresh machoiron fish and spices. Invigorating and fragrant.

Soup prepared with the noble Saint-Pierre fish. Delicate broth highlighting the fish's finesse.

Captain fish soup, appreciated for its firm white flesh. Flavorful broth with local herbs.

Creamy and rich red sauce prepared from the pulp of oil palm fruits. Earthy and slightly oily flavor, very nourishing.

Fluid and light sauce, often prepared with eggplant and spices, without palm or peanut oil. Fresh and spicy taste.

Cameroonian national dish made from bitter leaves (ndolé), peanut paste, spices, and garnished with shrimp. Creamy texture with a complex flavor blending bitterness and sweetness.

Festive stew of fried chicken simmered with fried plantains, peppers, carrots, and green beans. A colorful, sweet and savory, rich dish.

Iconic dish based on an abundant marinade of caramelized onions, lime, and mustard. Served with white rice, it's a tangy and flavorful mix.

The Senegalese national dish. Rice cooked in a rich broth with fish or chicken and many vegetables. 'Blanc' indicates a version without concentrated tomato, often more lemony.

Creamy stew prepared with peanut butter paste, tomatoes, and vegetables. Rich, nutritious flavor with a pronounced nutty taste.

Red sauce simmered with fresh and concentrated tomatoes, enriched with meats and smoked items. Deep, umami taste.

Traditional sauce from the Ebrié region, prepared with various local ingredients for an authentic and complex taste.

Green sticky sauce prepared from chopped jute leaves. Characteristic viscous texture, often served with placali or rice.

Robust and spicy soup prepared with mutton meat and offal. Strong taste and varied texture.

Sticky sauce made from chopped fresh okra, served with placali (fermented cassava paste). Mucilaginous texture and vegetal taste.

Regional specialty, often a clear or seed-based sauce prepared without added oil, highlighting the pure taste of the ingredients.

Prestigious dish of the Bété ethnic group, combining fish and local mushrooms with a specific spice powder. Forest and refined flavors.

Thick, stringy sauce typical of western Ivory Coast (Kplé sauce), served with placali.

Rice cooked with soumbara (traditional fermented condiment with a taste similar to cheese or miso) served with grilled guinea fowl. Powerful umami and aromatic flavor.

Extra portion of side dish of your choice from traditional starches and vegetables.

Frozen dessert served in a fruit shell or bowl, coconut flavor. Refreshing and exotic.

Orange sorbet served frozen, often in the fruit's peel. Tart and light for the end of the meal.

Creamy traditional dessert mixing sweetened yogurt or curdled milk and millet grains (cereal). Consistent texture and mild milky taste.

Sweet lemon cream tart on a shortcrust pastry. Classic balance between fruit acidity and sugar sweetness.

Mix of fresh seasonal fruits cut into cubes. A light, natural, and vitamin-rich dessert.

Sweet and fizzy cola-flavored soda. Served chilled.

Sparkling orange soda with pulp. Fruity and sweet taste.

Sparkling orange soda with pulp. Bright color and sweet citrus taste.

Sparkling energy drink containing caffeine. Characteristic sweet taste.

Still fruit drink. Sweet and refreshing, without bubbles.

Sparkling lemon and lime soda. Clear, bubbly, and thirst-quenching.

Sparkling tonic water, slightly bitter (quinine) or with citrus depending on the variety.

Pineapple fruit juice. Sweet and tangy tropical taste.

Traditional infusion drink made from dried hibiscus flowers. Deep red color, refreshing tart taste, often sweetened and flavored with mint or vanilla.

Natural juice extracted from fresh ginger root. Very pronounced peppery and spicy flavor, energizing.

Popular African soda brand Top, pineapple flavor. Sparkling and very sweet.

African soda (often called Djino) with a red fruit or fruit cocktail flavor. Bright color and sweet taste.

Top orange soda, large format. Classic and refreshing.

Bottle of natural still water.

Sparkling mineral water.

Blended Scotch whisky.

J&B Rare, blended Scotch whisky. Light and pale.

Italian Vermouth. Aromatic, wine-based with herbs.

Marseille Pastis, anise-flavored aperitif. Best enjoyed diluted with fresh water.

Refreshing anise liqueur.

Juniper berry spirit. Dry and botanical.

Bright red Italian bitter. Bitter taste of herbs and fruits.

Distilled neutral spirit.

Mexican spirit made from agave.

Portuguese fortified wine. Sweet and rich.

Norman apple eau-de-vie.

Irish cream liqueur. Creamy and sweet.

Full bottle of cream liqueur.

Prestigious French wine eau-de-vie. Rich and woody.

Gascogne eau-de-vie. Rustic and fragrant.

Sugarcane eau-de-vie.

International pale lager beer. Light and refreshing.

Irish stout dark beer. Dark body, creamy head, notes of coffee and cocoa.

Blonde beer, often Kronenbourg 1664.

Tequila-flavored beer. Sweet and festive taste.

Belgian abbey beer. Higher alcohol content and rich in malt.