A Folé Kremlin Bicêtre

Marinated chicken wings fried until golden. The skin is crispy and the meat is juicy. Eaten with fingers, ideal for sharing.

Small fried dough pockets stuffed with seasoned tuna. Crispy on the outside and soft on the inside. A classic of Senegalese street food, often dipped in a spicy tomato sauce.

Small fried dough pockets stuffed with seasoned minced beef. Crispy golden texture. Enjoyed hot, usually as an appetizer or starter.

Creamy stew based on peanut paste and simmered beef. The sauce is rich, thick, and flavorful with a pronounced peanut taste. Served hot with white rice.

Chicken pieces simmered in a rich peanut paste sauce with vegetables. Creamy texture and savory nutty flavor. Traditionally served with rice.

Iconic Senegalese dish made of chicken marinated in lemon and cooked with plenty of caramelized onions and mustard. Tangy, sweet, and fragrant taste. Served with white rice.

Fresh mix of lettuce, tomatoes, cucumbers, corn, and other raw vegetables, sometimes with hard-boiled eggs. Light and crunchy. Dressed with vinaigrette.

Mixed salad with grilled lamb pieces (dibi). The contrast between the freshness of the raw vegetables and the smoky grilled meat is delicious. A complete and nourishing dish.

Variation of the classic Caesar salad incorporating grilled meat in the dibi style. Contains lettuce, croutons, cheese, and a creamy dressing. A gourmet fusion.

Choice between classic potato fries or sweet potato fries. Homemade fries are golden and salty, while sweet potatoes offer a sweet and savory touch.

Small portion of green salad and raw vegetables to accompany the main dish. Adds freshness.

Steamed white rice. Tender and neutral grains, perfect for accompanying saucy dishes.

Rice cooked in a tomato sauce with spices, taking on a characteristic reddish color. More flavorful than white rice.

Fried slices of ripe plantain. Melting texture and naturally sweet taste. An essential side dish in West Africa.

Dense and elastic dough ball made from plantain or pounded yam. Sweet taste and sticky texture. Traditionally eaten with fingers by dipping it in the sauce.

Fermented cassava bread steamed in banana leaves. Firm and elastic texture, slightly tangy taste. A hearty side dish from Central Africa.

Fermented cassava semolina resembling couscous, but with a lighter texture and a slightly acidic taste. Very popular in Ivory Coast, often served with fish or meat.

Sauce based on tomatoes, onions, and mild spices. Pairs well with pastels or fries.

Condiment sauce based on fresh herbs (parsley, garlic), spices, and oil. Adds a touch of freshness and zest.

Spicy sauce for those who like it hot. Use sparingly to enhance dishes.

Complete menu adapted for children, including a main course (wings), a side dish of your choice, a drink, and a dessert. Includes a surprise.

Economical offer for students including chicken and a side dish. Available only via the mobile app.

Classic creamy dessert revisited, available in several flavors. Smooth and creamy texture.

Traditional West African dessert made of millet couscous mixed with sweetened yogurt or curdled milk, often flavored with vanilla, nutmeg, or orange blossom. Sweet and filling.

Refreshing mix of seasonal fruit pieces. Ideal for ending the meal on a light and sweet note.

Typical dessert, likely made from small dough or tapioca balls in a sweet milky mixture. Interesting texture and mild taste.

Homemade dessert whose name evokes a seaside town in Ivory Coast. Probably a sweet and fresh specialty.

Tea-based drink with pearls, revisited with African flavors. Choice between the spiciness of ginger or the tangy sweetness of hibiscus (bissap).

Traditional juice made from infused dried hibiscus flowers. Ruby red color, tangy and fruity taste reminiscent of cranberry. Very refreshing.

Freshly pressed ginger juice. Intense, peppery, and invigorating flavor. Often sweetened with a little sugar and lemon.

Can of soda or standard 33cl carbonated drink.