A La Banane Ivoirienne

A complete menu including a starter, main course, and dessert of your choice from the menu. Also includes wine (quantity depending on the number of people).

A fresh starter composed of raw vegetables and seasonal greens.

Grilled beef pieces seasoned with kankan, a West African spice blend (chili, salt, local spices). Tender and very flavorful.

Avocado served with shrimp, often accompanied by a cocktail sauce or light vinaigrette.

Small fried fritters made from shredded cod, herbs, and spices. Crispy on the outside and soft on the inside.

Spicy meat skewer served with small cubes of fried plantain (alloco). A delicious sweet and savory mix.

Crab meat prepared with herbs and spices, served gratinated or stuffed in its shell.

The Senegalese national dish: rice cooked in a rich tomato broth with chicken and vegetables (cabbage, carrot, cassava). Flavorful and complete.

Beef stew simmered in a creamy peanut sauce. Served with white rice. Rich and nutty flavor.

Beef cooked in sauce graine, made from the pulp of the oil palm fruit. A red, thick sauce characteristic of West Africa, served with rice.

Beef in sauce graine (palm fruit) served with attiéké (fermented cassava semolina with a light texture and slightly tangy taste).

Peanut sauce beef served with attiéké instead of rice.

A combo plate with peanut sauce beef, white rice, and black beans.

A varied discovery plate including peanut sauce chicken, fried plantains, attiéké, rice, and beans.

Chicken marinated in lime and onions, grilled then simmered. Served with rice. A creamy sauce with a tangy and caramelized flavor from the onions.

Chicken stewed in peanut sauce, served with rice.

Grilled or fried chicken pieces served with alokos (fried plantain cubes).

Grilled chicken served with attiéké, the traditional Ivorian cassava semolina.

Chicken cooked in an original mango sauce, slightly spicy. Served with fried plantains.

Grilled tilapia fish, whole or fillet, served with white rice and a spicy tomato sauce.

Grilled tilapia served with attiéké. The classic Ivorian combination of grilled fish and fermented semolina.

Grilled tilapia served with fried plantains (alokos).

A double and generous portion of chicken prepared according to the chef's special recipe, served with rice and plantain.

Grilled Captain fish (delicate white fish) served with fried plantains.

High-end version of Garba (popular street food) consisting of attiéké and here a slice of grilled Captain fish instead of the usual fried tuna.

Spicy grilled beef in choukouya style served with fried plantains.

Ripe plantains cut into cubes or slices and fried. Sweet taste and melting texture.

Extra portion of fermented cassava semolina.

Portion of steamed white rice.

A complete vegetarian dish consisting of an assortment of specialties: red rice (tiep), attiéké, plantains, beans, and fresh vegetables.

Elastic and dense dough balls made from pounded plantains (and sometimes cassava), served with a sauce. A traditional sharing dish.

Meat stew (often chicken or guinea fowl) slow-cooked in a 'canari' (earthenware pot) with vegetables and spices. Very flavorful.

Coconut ice cream served decoratively in a coconut shell.

Exotic flavored ice cream mixing mango and coconut.

Baked banana accompanied by pieces of candied ginger for a sweet and spicy touch.

Mango ice cream scoop drizzled with a shot of Ivorian alcohol (Koutoukou).

Indulgent dessert combining warm banana, chocolate sauce, and a scoop of ice cream.

Pan-fried bananas flambéed with rum, served warm.

Fried or pan-sautéed bananas, drizzled with honey.

Homemade cocktail mixing rum and the kick of fresh ginger juice.

Classic ti-punch with rum and lime.

Sweet and fruity cocktail based on rum and mango juice.

Homemade macerated rum with fruits and spices.

Very fruity cocktail highlighting banana in juice and flavor form with rum.

Strong cocktail based on Koutoukou (Ivorian palm spirit) sweetened with coconut syrup.

Mixture of rum and bissap juice (hibiscus flowers).

Intense shot of local alcohol (Koutoukou) infused with ginger.

Pure ginger juice served hot, very spicy and energizing.

Fresh ginger juice served iced, refreshing and spicy.

Small bottle of ginger juice.

Dark red juice made from infused hibiscus flowers. Floral and tangy taste.

Small bottle of bissap juice.

Special beer brewed from bananas.

Very popular pale lager beer brand in West Africa. Light and refreshing.

Traditional Ivorian eau-de-vie, artisanally distilled, often from palm wine.

Fortified Portuguese wine.

Aniseed aperitif served with fresh water.

Spirits.

J&B brand whisky.

Creamy cocktail with rum and coconut milk.

Italian Vermouth.

Selection of classic fruit juices.

Carbonated cola soda.

Natural mineral water (50cl).

Natural sparkling water (25-33cl).

Large bottle of sparkling water.

Strong local alcohol served as a digestif.

Banana-based liqueur or eau-de-vie.

Organic espresso coffee.

Hot tea.

African herbal tea, choice of Kinkéliba (West African plant with digestive benefits) or Lemongrass.