Le Châlet Bagnolet

A fresh salad with an assortment of seasonal vegetables. Light and crisp. Perfect to start the meal.

Fried spring rolls filled with minced meat, vegetables, and vermicelli. Crispy on the outside and savory on the inside.

Fresh salad combining the sweetness of avocado and the marine flavor of shrimp. A creamy and refreshing mix.

Small fried pastry turnovers stuffed with fish or meat, typical of West Africa. Crispy and golden, often served with a spicy tomato sauce.

House specialty in the form of a roll filled with shrimp. Probably fried or served fresh.

White fish with firm flesh, grilled over wood fire or in the oven. Mild flavor and delicate texture. Often served with plantains or rice.

Whole grilled freshwater fish, popular in African cuisine. Crispy skin and tender flesh. Eaten with fingers, served with chili and onions.

Local grilled fish, appreciated for its rich flavor. Prepared with local spices and served hot.

Flatfish prized for its fine and delicate flesh. Grilled whole or in fillets. A refined choice.

Marinated chicken pieces slowly cooked on the grill. The meat is tender, juicy, and flavored with smoky spices.

Marinated and grilled pork, offering a crispy exterior and melting interior. Rich in flavor.

Marinated meat pieces threaded onto skewers and grilled. Served hot, often with onions and peppers.

Creamy stew made from peanut paste, meat, and vegetables. Rich and nutty flavor. Delicious with white rice.

National dish of Senegal made of rice cooked in a tomato broth with fish and various vegetables. Fragrant and flavorful.

Iconic Cameroonian dish with bitter leaves (ndolé), peanuts, spices, and meat. Creamy texture and unique, slightly bitter taste.

Variation of Ndolé prepared with smoked fish, bringing a deep woody note to the creamy peanut dish.

Rich Ndolé combining several types of protein (meat and fish) for a complete taste experience.

The most generously garnished version of Ndolé, often enriched with shrimp or choice cuts. A festive dish.

Gooey sauce made from okra, often cooked with meat or fish. Characteristic viscous texture and savory taste.

Okra sauce topped with an assortment of meats and fish.

Clear and spicy soup, rich in herbs and protein (fish or meat). Ideal for warming up or recovering.

Traditional dish made of finely sliced eru (okok) leaves, cooked with water, palm oil, and sometimes crayfish. Rich texture and earthy taste.

Enriched version of Eru with more meat, smoked fish, or beef skin (kanda).

Chicken and fried plantain stew with various colorful vegetables. Savory, slightly sweet and salty. The name 'DG' (Directeur Général) suggests a choice dish.

Cameroonian black sauce made with burnt spices (mbongo) and fish or meat. Aromatic, earthy, and slightly spicy flavor.

Traditional Sunday dish made of pounded taro served with a yellow palm oil sauce and spices.

Fried flour fritters served with red beans in sauce. A comforting and hearty Cameroonian street food classic.

Fried or boiled plantains, serving as a sweet and starchy accompaniment.

Portion of steamed white rice.

Fermented cassava bread baked in leaves. Dense and elastic texture, slightly sour taste.

Fermented cassava stick wrapped in a leaf. Similar to Kwanga but in a thinner shape.

Fermented cassava semolina, texture similar to couscous. Slightly tangy taste, very popular in Ivory Coast.

Very thin fermented cassava stick, a specialty of the Sawa people in Cameroon. Firm texture and distinctive taste.

Sautéed or steamed green vegetables.

Mix of fresh fruits cut into pieces.

Rich chocolate cake with a molten center.

Flavored ice cream balls. Refreshing and sweet.

Hot coffee, likely an espresso.

Hot infusion.

Airy and creamy dessert with a coconut flavor.

Light rosé or red wine from the Loire Valley. Fruity and pleasant.

Red wine, likely Pomerol, a prestigious Bordeaux appellation. Rich and velvety.

Entry-level Bordeaux wine. Approachable and easy to drink.

Pays d'Oc wine, popular and fruity.

Renowned Bordeaux red wine. Robust, tannic, and elegant.

Wine, often rosé, from the Provence region. Fresh and aromatic.

Red wine from the Blaye Côtes de Bordeaux appellation. Smooth and fruity.

Dry white wine from Burgundy, Chardonnay grape. Mineral and lively.

Loire wine, usually red, but can be a rare rosé or white here.

Sweet and fragrant dessert wine from the South-West of France.

Dry white wine from the Loire Valley, Sauvignon Blanc grape. Characteristic smoky notes.

Dry and fruity white wine from the Loire Valley, highly renowned.

Dry and aromatic white wine from the Alsace region (Riesling, Pinot Gris, etc.).

Prestigious champagne, elegant and festive.

Renowned, rich, and structured Champagne.

Historic Champagne house, known for the finesse of its bubbles.

Likely Ruinart Blanc de Blancs. An exceptional 100% Chardonnay champagne.

Classic champagne, crisp and fresh.

Irish cream and whiskey liqueur. Smooth and creamy. Bottle price.

Aromatic Italian vermouth. Bottle price.

Black Label whisky, rich and smoky Scottish blend.

Blended Scotch whisky, smooth and fruity, aged 12 years.

American Tennessee whiskey, recognizable by its notes of caramel and vanilla.

Italian vermouth served by the glass.

Irish whiskey cream served by the glass.

French cocktail based on white wine and cassis cream.

Sugarcane alcohol, served neat or with ice.

Elegant cocktail based on champagne and cassis cream.

Light and refreshing blonde lager beer.

French blonde beer, with delicate notes.

Likely Leffe beer. Belgian abbey beer, rich and malty.

Dark, creamy Irish stout with notes of coffee and chocolate.

Brown or blonde beer from Northern France, with a pronounced malt flavor.

Popular fruity soda in Cameroon (Top Grapefruit, Pineapple, etc.).

Classic Coca-Cola.

Tonic or citrus soda.

Natural sparkling mineral water.

Still spring water.

Still natural mineral water from the Alps.