RESTAURANT LE BAROMETRE

Traditional composed salad with tomatoes, peppers, hard-boiled eggs, tuna, and olives. Fresh and light, ideal to start the meal.

A special composed salad from the chef, mixing various fresh vegetables and toppings according to inspiration. Fresh and generous.

Cold starter combining the sweetness of avocado and the firm texture of shrimp. Often served with cocktail sauce or vinaigrette.

Bistro classic: hard-boiled eggs served cold with a creamy mayonnaise.

Simple and refreshing salad of lettuce and fresh tomatoes.

Fried cod fritters, crispy on the outside and soft on the inside. Seasoned with spices and herbs.

Spicy black sausages typical of the Antilles, made from blood and spices. Rich and spicy taste.

Small fried turnovers stuffed with fish and spices, often served with a spicy tomato sauce. West African specialty.

Hearty salad topped with warm, confit poultry gizzards. Flavorful and textured.

Fried spring rolls filled with meat, vermicelli, and vegetables. Crispy and served with nuoc-mâm sauce.

Crab shells filled with a spicy mixture of crab meat and aromatics, then gratinated.

Fried slices of ripe plantain. Melting texture and sweet-salty caramelized taste.

Portion of steamed white rice. Ideal neutral accompaniment for sauced dishes.

Pasta, served plain or lightly seasoned as a side dish.

Steamed fermented cassava stick in a leaf. Dense, elastic texture and slightly tangy taste.

Fine fermented cassava sticks, similar to bobolo but more delicate. Traditionally accompanies grilled fish.

Steamed cassava bread cooked in leaves, originating from the Congo basin. Firm and nourishing texture.

Steamed fermented cassava semolina, resembling couscous. Light texture and typical slightly acidic taste.

Red beans simmered until tender and nourishing.

Cooked green vegetable, served as a light side dish.

Whole grilled freshwater fish. White, firm, and sweet flesh. Often seasoned with spices and served with a spicy sauce.

Fine and prized fish, grilled. Delicate taste and pleasant texture.

Whole grilled sea bream or fillets. White-fleshed sea fish, flavorful.

Noble flatfish, grilled or pan-fried (Meunière). Very fine and delicate flesh.

Large grilled prawns, usually served in their shells to preserve juices.

Grilled seasoned chicken wings. Crispy and ideal for eating with your fingers.

Chicken marinated in spices then grilled. Tender meat with a characteristic smoky flavor.

Grilled meat, often from lower cuts of lamb or goat, highly appreciated in Central Africa for its strong flavor.

Dried and seasoned meat, then grilled over a wood fire (charcoal style). Flavorful Ivorian specialty.

Marinated meat pieces (beef or other) grilled on skewers.

Diced kidneys grilled on a skewer. Firm texture and distinct taste.

Grilled lamb chops, juicy and tender.

Large piece of beef with bone, grilled. Ideal for lovers of rare or medium-rare red meat.

Small bird with delicate meat, grilled whole. Fine taste.

Poultry with darker, more flavorful meat than chicken, served grilled or braised.

Chicken previously smoked for a woody aroma, then braised for tenderness.

Peanut paste-based stew with meat or beef tail. Creamy and rich.

Variation of Maffé prepared with Captain fish instead of meat.

Maffé prepared with chicken pieces simmered in peanut sauce.

Senegalese specialty: onion, lime, and mustard sauce. Tangy and peppery flavors, served over white rice.

Slimy sauce made from okra with meat or beef tail. Unique texture, highly appreciated.

Okra sauce prepared with tripe.

Okra sauce cooked with cod.

Chicken stew slowly simmered in its own juices with vegetables and spices. Very aromatic and tender.

Enriched okra sauce, likely with two types of meat or fish (2G).

Royal version of okra sauce, with three types of toppings (meats/fish/shellfish).

Meat pieces stir-fried in a wok or pan with vegetables.

Shrimp sautéed with vegetables and spices.

Festive Cameroonian dish: fried chicken mixed with fried plantains and a vegetable sauce. 'DG' stands for General Manager.

Variation of Chicken DG with fried fish.

Senegalese national dish (Thieboudienne): rice cooked in a rich tomato sauce with fish and vegetables.

Glass of red wine.

Glass of white wine.

Sweet and sugary red Portuguese fortified wine.

White Portuguese fortified wine, served chilled as an aperitif.

French anise aperitif, served diluted with fresh water.

Gentian-based aperitif, bitter and vegetal taste.

Cocktail based on red wine and crème de cassis.

French sparkling wine, a symbol of celebration.

Cameroonian soda (Top) flavored with grenadine.

Cameroonian pineapple-flavored soda.

Cameroonian grapefruit soda, refreshing.

Carbonated drink.

Orange soda.

Carbonated soda.

Blended Scotch whisky.

Johnnie Walker Black Label, a 12-year-old blended Scotch whisky.

American Tennessee Whiskey.

Kentucky Bourbon.

American Bourbon.

Speyside Single Malt Scotch Whisky. Smooth and fruity.

Single Malt Scotch Whisky.

Bottle of Chivas Regal 12 years.

Bottle of Chivas Regal 18 years, more complex and rich.

Classic London Dry Gin.

Pure Swedish vodka.

Mexican spirit made from agave.

Creamy and sweet Irish whiskey cream.

Dark red drink made from infused hibiscus flowers. Floral, fruity, and tangy taste.

Fresh ginger juice, strong and spicy, often sweetened with a little sugar and lemon.

Traditional Antillean cocktail: white rum, lime, and cane sugar.

House cocktail or local drink (specific name).

Alcoholic beverage (partially illegible or local name).

Mix of vodka and peach juice or syrup.

Shot or glass of generic strong alcohol.

Light international lager blonde beer.

French blonde beer (likely 1664).

Small format of foreign Guinness (stout), brewed in Cameroon. Dark, bitter, and rich.

Large format of Guinness stout.

Very popular light and refreshing African blonde beer.

West African blonde beer.

Premium blonde beer brewed in Cameroon.

Light blonde lager beer.

Cameroonian beer from Union Camerounaise de Brasseries.

Tequila-flavored beer.

Belgian abbey beer.

French dark or blonde beer.

Light Mexican blonde lager beer.

Non-alcoholic malt drink, sweet and nourishing.

Traditional drink from natural fermentation of palm sap. Milky appearance, sweet and slightly tangy taste.