A L'AFRICAINE

A varied assortment of fried appetizers, ideal for discovering multiple flavors. Includes crispy bricks, soft pastels, and skewers. Perfect for sharing in a group.

Fried half-moon shaped pastries filled with seasoned minced tuna. The pastry is golden and slightly crispy, with a tender and flavorful center. Usually served with a spicy tomato sauce.

Fried half-moon shaped pastries filled with spiced minced beef. A popular appetizer in West Africa, offering a crispy exterior and a soft interior.

Ultra-crispy brick pastry triangles filled with tuna. Light and crumbly.

Thin and golden brick pastry leaves folded into triangles, filled with seasoned chicken. A very crispy texture.

Fried triangular fritters with thin batter, filled with spiced minced beef. Crispy and flavorful.

Marinated and grilled or fried chicken wings. The skin is flavorful and the meat is tender. Eaten with fingers.

Large portion of seasoned chicken wings. Ideal for grilled poultry lovers.

A fresh starter consisting of ripe avocado and shrimp, often seasoned with a cocktail sauce or vinaigrette. Creamy texture and delicate taste.

Large mixed salad with fresh avocado and shrimp. A light and refreshing dish.

Hearty salad with seasoned beef pieces and fresh, crunchy vegetables.

Refreshing salad with tender chicken pieces, often grilled or marinated.

Orange-red stew made from palm nut pulp (seeds). Rich and characteristic taste. Served with stewed beef and foutou (elastic ball of mashed banana or yam).

Popular street food dish in Ivory Coast. Consists of attiéké (fermented cassava couscous) and fried tuna pieces. Granular texture and salty-sour taste.

Oxtail stew simmered for a long time in a rich and spicy tomato sauce. The meat is gelatinous and very tender, falling off the bone.

Shrimp cooked in a creamy coconut milk and yellow curry sauce. Mild, creamy, and aromatic flavor. Served with white rice.

A variation of the Senegalese national dish without tomato (white rice). Broken rice cooked with mutton and vegetables. Savory taste enhanced by the meat juices.

Thiéboudienne, the national dish of Senegal. Rice cooked in a tomato sauce with fish and vegetables. Complex flavors of dried fish, vegetables, and spices.

Wolof rice cooked with chicken and vegetables in a tomato sauce base (red rice). A complete and fragrant dish.

Dark green stew made with leaves (like spinach, cassava, or sweet potato) and beef. Creamy texture and deep herbaceous taste.

Fermented cassava paste (placali) served with a slimy okra sauce (kopè sauce) and beef. Characteristic viscous texture and slightly acidic taste.

Creamy stew made from peanut paste and stewed beef. Rich, creamy flavor with a pronounced nutty taste.

Chicken version of the famous peanut paste stew. Thick and flavorful sauce, served with white rice.

Chicken marinated in lemon and cooked with plenty of caramelized onions and mustard. Tangy, sweet, and peppery taste. Served with rice.

Whole captain fish grilled over embers (braised). Firm and flavorful white flesh, crispy skin seasoned with spices.

Lamb pieces grilled over a wood fire or in the oven. Tender meat with a characteristic smoky flavor.

Whole grilled tilapia, often served with an onion and tomato marinade. An African cuisine classic, tender flesh and mild taste.

Skewers of marinated and grilled beef cubes. Smoky and spicy flavor.

Skewers of tender chicken pieces, marinated and grilled to perfection.

Half a chicken marinated in spices and grilled. Crispy skin and juicy meat.

Complete lunch menu including a small starter, a main course of your choice (with some exclusions), and a non-alcoholic drink.

Gourmet lunch formula including starter, main course (with exclusions), soft drink, and a dessert to finish the meal.

Fries made from sweet potato. Natural sweet taste and soft texture.

Fried ripe plantain pieces. Soft, golden, and sweet. A must-have.

Rice cooked in a tomato-based sauce, typical of Wolof rice (Jolof rice).

Dense and elastic ball made from pounded plantain or yam. Traditionally accompanies sauces.

Fermented cassava couscous. Light texture and slightly tangy taste.

Portion of simple steamed white rice.

Portion of classic potato fries.

A single grilled beef skewer.

A single grilled chicken skewer.

A whole chicken thigh, grilled or braised.

A refreshing non-alcoholic cocktail blending the floral notes of hibiscus with the freshness of mint and lime.

Fruity and exotic drink combining the tropical taste of passion fruit with the sweetness of strawberry and hibiscus.

Energizing blend of sweet mango and spicy ginger. A perfect balance between sweetness and spicy character.

Vitamin cocktail with multiple flavors: red berries, mango, passion fruit, and pineapple.

Bubbly drink of a vibrant blue color, with a taste of sweet citrus.

Fresh ginger juice (Gnamakoudji). Very peppery and invigorating taste, often sweetened with a little sugar and lemon.

Original drink mixing white hibiscus and tamarind. Tangy and refreshing flavor.

Infusion of red hibiscus flowers. Very popular drink in West Africa, with a fruity taste reminiscent of red berries and cranberry.

Monkey bread juice (baobab fruit). Creamy and milky texture, unique tangy taste between pear and grapefruit.

Bottle of still mineral water.

Sparkling soda with lime and mint flavor.

Colorless, fizzy lemon-lime soda.

Classic cola soda, fizzy and sweet.

Sweet iced tea, usually peach flavored.

Orange-flavored fizzy soda.

Still tropical fruit drink.