Restaurant Chez Mich

Marinated and grilled beef pieces on a skewer. Tender texture with a smoky grilled flavor. Usually eaten as an appetizer or on the go.

Omelette prepared according to the chef's special recipe. Moist and flavorful texture.

Hard-boiled egg served with mayonnaise. A simple and fresh classic.

Fresh salad mixing lettuce, tomatoes, and tuna with mayonnaise. Light and crunchy.

Chicken pieces simmered in a creamy peanut butter sauce (Maffé). Rich, nutty, and flavorful taste. Traditionally served with rice.

Red meat cooked in a peanut Maffé sauce. Tender texture infused with a thick and fragrant sauce.

Fish with a strong smoky flavor, served in Maffé sauce. The mix of smoky and peanut creates a deep flavor.

Crispy fried fish served with Maffé sauce. Contrast of textures between the fish and the creamy sauce.

Chicken cooked in a sauce made from pumpkin seeds (African pistachios). Gritty and flavorful sauce.

Meat simmered in a thick sauce made from ground pumpkin seeds. A hearty and flavorful dish.

Smoked fish prepared in pistachio sauce. The smoky flavor perfectly complements the sweetness of the pumpkin seeds.

Fried fish served with pumpkin seed sauce.

Kidneys (offal) prepared in sauce or sautéed. Firm texture and characteristic taste.

Traditional dish (Eru) made from finely chopped leaf vegetables (okok), cooked with palm oil and crayfish.

DG Chicken (Directeur Général). A festive Cameroonian stew combining chicken, fried plantains, and various vegetables. Rich, colorful, and flavorful.

Meat cooked in Ndolé, a Cameroonian dish made from bitter leaves, peanuts, and spices. Creamy texture and unique herbaceous taste.

Ndolé prepared with smoked fish. The smoky aroma complements the mild bitterness of the leaves.

Rich version of Ndolé combining several types of garnishes (meat, fish, shrimp). For a complete experience.

Sautéed green vegetables with pieces of meat.

Sautéed vegetables served with smoked fish for added flavor.

Steamed white rice. Neutral accompaniment ideal for sauced dishes.

Fried and pounded ripe plantains. Crispy on the outside and soft on the inside, sweet taste.

Fermented cassava stick wrapped in a leaf. Firm and elastic texture, slightly tangy taste.

Choice of cassava-based accompaniments: Miondo (thin fermented sticks), Attiéké (cassava semolina), or Chikwangue (dense cassava bread).

Boiled ripe plantains. Sweet and tender.

Boiled unripe plantains. Starchy texture similar to potato, slightly sweet taste.

Firm dough made from wheat semolina. Eaten with fingers by dipping it in the sauce.

Meat served in a slimy sauce made from okra. Unique texture and vegetal taste.

Okra sauce with smoked fish.

Chicken simmered in okra sauce.

Fried fish served with okra sauce.

Half chicken served with okra sauce.

Whole chicken served with okra sauce, ideal for sharing.

Whole grilled fish with spices. Crispy skin and tender flesh.

Bean cake (niébé) and palm oil steamed in a banana leaf. Dense, moist, and golden yellow texture.

Western Cameroon stew made from plantains, simmered with beef, herbs, and spices. A rich and comforting dish.

Version of Kondré prepared with goat meat, offering a stronger flavor.

Tripe served with pounded taro and its typical yellow sauce.

Pounded taro served with yellow sauce (palm oil) and smoked fish.

Taro with yellow sauce accompanied by goat meat.

Marinated and grilled chicken wings. To be eaten with fingers.

Grilled beef skewers.

Very spicy meat skewers, Cameroonian/Nigerian street-food style. Smoky and piquant taste.

Grilled pork chop.

Grilled or sautéed pork pieces.

Roasted or grilled chicken thigh.

Popular dish consisting of puffed fritters (fried dough balls) served with beans in sauce.

Spicy and invigorating soup made from oxtail. Often consumed for its comforting properties.

Spicy broth with beef tripe. Characteristic rubbery texture.

Light and spicy fish soup (Pépé soup).

Assortment of seasonal or tropical fruits.