La Cantine des Arbustes

A creamy, typical West African stew prepared with a peanut butter sauce. Rich and creamy texture with a nutty flavor. Served hot with rice.

National dish of Senegal consisting of broken rice cooked in a rich tomato broth. Savory and slightly tangy flavor. Served with various vegetables.

A vegetarian dish combining the sweetness of roasted sweet potato and coconut cream. Enhanced by ginger and served with a crispy runny egg.

Small, soft potato-based dough balls. Tender and melt-in-your-mouth texture. Served here with butternut squash and crunchy hazelnuts.

Traditional Gambian stew based on tomato and peanut, made tangy by tamarind. Here prepared with horse mackerel (fish). Rich and umami flavor.

Iconic Senegalese dish of braised chicken with plenty of caramelized onions and lemon. Tangy, peppery, and very fragrant flavor.

Fried slices of plantain banana. Crispy on the outside and soft on the inside. Sweet and savory taste that pairs well with spicy dishes.

Chicken seasoned with Nokoss, a Senegalese spice paste (garlic, pepper, onion, herbs). Aromatic and spicy flavor.

Fish marinated and cooked with Nokoss, a blend of Senegalese spices and aromatics. Fresh and spicy taste.

Small tart filled with a creamy chocolate ganache. Flavored with tonka bean, which adds complex notes of vanilla and almond.

Baked apple dessert covered with a crispy, crumbly almond topping. Served with a cream flavored with baobab fruit for a tangy touch.

Fresh seasonal fruit. A light and natural dessert option.

Traditional West African drink made from infused hibiscus flowers. Ruby red color, floral and tangy flavor, served cold.

Intense fresh juice made from ginger root. Enhanced by the acidity of lemon and the sweetness of pineapple. Spicy and refreshing.