Chez Sabine - African Restaurant

A fresh appetizer composed of ripe avocado and shrimp. Creamy texture and delicate flavor, often served with cocktail sauce.

Large composed salad according to the chef's inspiration. Generally contains a mix of fresh vegetables and sometimes meat or cheese.

Gourmet salad topped with warm confit poultry gizzards. The contrast between hot and cold provides an interesting texture.

Small fried half-moon shaped pastries, stuffed with spicy tuna. Crispy on the outside and soft on the inside. Eaten with fingers, often accompanied by a tomato sauce.

Savory fritters stuffed with seasoned minced meat. A popular West African appetizer, rich in flavor.

Fried dough balls, soft and airy, sprinkled with sugar. A simple sweet that can serve as an appetizer or dessert.

Thin and crispy brik pastry filled with a mixture of ham, tuna, and melting cheese. Served hot.

Toasted bread slice topped with fresh ingredients such as raw vegetables, fresh cheese, or fish.

Comforting stew made with melting potatoes, meat, and vegetables in a flavorful sauce.

Thieboudienne, the national dish of Senegal. Broken rice cooked in a rich tomato sauce with vegetables and your choice of protein.

Rice seasoned with soumara (fermented néré), giving a powerful umami flavor similar to old mustard or aged cheese.

Grilled lamb pieces, simply seasoned to appreciate the meat's flavor.

Senegalese specialty made with a large quantity of caramelized onions, lime, and mustard. Tangy and sweet-salty taste.

Creamy stew prepared with peanut paste, tomatoes, and vegetables. Rich nutty flavor.

Generous sandwich made with fresh bread and your choice of meat, with fresh vegetables and sauce.

Chicken previously smoked then sautéed in a pan with onions and spices to enhance its flavor.

Fermented cassava semolina, steamed. Light and grainy texture (similar to couscous) with a slightly tangy taste.

Fried pieces of ripe plantain. Crispy on the outside, soft and sweet on the inside.

Sweet tuber with orange or white flesh, served boiled or fried.

Large tuber with white, floury flesh (neutral taste close to potato), served boiled or fried.

Portion of steamed white rice.

Light accompaniment of fresh lettuce.

Potatoes served either sautéed in a pan or as crispy fries.

Cooked green beans, served hot as a side dish.

Portion of cooked green vegetables, your choice.

Dense and elastic dough obtained by pounding plantains or yams. Eaten with fingers by dipping it in sauce.

Creamy dessert mixing yogurt and millet or wheat semolina (similar to Thiakry).

Traditional West African dessert made from millet grains and yogurt (or curdled milk), sweetened and sometimes flavored with vanilla.

Selection of fresh seasonal fruits, cut.

Hot, sweet, and creamy porridge, prepared with your choice of cereal. Comforting and nourishing.

Refreshing ice cream.