Le Fouta Djalon

Avocado served with fresh shrimp, often accompanied by cocktail sauce. A fresh and creamy starter.

Half avocado filled with a flaked tuna mixture, often mixed with mayonnaise. Creamy and flavorful texture.

Colorful mix of fresh vegetables including corn and tomatoes, with tuna. A crunchy and balanced salad.

Simple green salad dressed with a light vinaigrette. Ideal for starting the meal with freshness.

Small fried turnovers stuffed with a spicy fish and onion mixture. Crispy on the outside and soft on the inside, often served with a spicy tomato sauce.

Rich stew made with leaves (spinach or sweet potato leaves), enhanced with shrimp and beef. Herbal flavor and creamy texture.

Traditional stew prepared with okra, which gives a characteristic slimy texture, cooked in red palm oil with beef and shrimp. Rich and authentic taste.

Guinea fowl stew slow-cooked in a clay pot (canari) with vegetables and spices. The meat is tender and infused with aromatic juices.

Hearty dish made of beef simmered in a creamy peanut paste sauce. Pronounced nutty flavor, usually served with rice.

Revitalizing soup prepared with pieces of oxtail simmered for a long time until tender. Rich and gelatinous broth garnished with vegetables.

The national dish of Senegal: rice cooked in a spicy fish broth with tomato and various vegetables. Served with stuffed fish. Flavorful and aromatic.

Chicken marinated then braised with a large amount of caramelized onions, lemon, and mustard. A perfect balance between the acidity and the sweetness of the onions.

Chicken wings marinated in spices and grilled until crispy and golden. Juicy and flavorful, to be eaten with fingers.

Tender pieces of meat threaded onto skewers and grilled. Often marinated for more flavor, with a characteristic smoky note.

Grilled lamb chops over fire. The meat is rich and flavorful, usually served medium-rare or medium.

Grilled guinea fowl pieces. A poultry with firmer and more flavorful meat than chicken, with crispy skin.

Grilled whole Tilapia, served with condiments or a 'sauce chien'. White, firm, and mild flesh.

Whole fish slow-cooked over embers, often marinated with African spices. Tender and very aromatic flesh.

Quarter chicken slow-cooked over embers for an intense smoky flavor. The skin is grilled and the meat remains juicy.

Steamed white rice. A classic neutral accompaniment.

Rotted cassava bread, fermented and steamed in leaves. Dense and elastic texture with a slightly sour taste.

Small portion of fresh green salad.

Fried potato sticks, golden and crispy.

Fried slices of ripe plantain. Sweet flavor and melting texture, pairs very well with savory dishes.

Cooked yam tuber, with a starchy texture similar to potato but milder. Served boiled or fried.

Broken rice cooked in the rich and spicy broth of Thiéboudienne. Very colorful and aromatic.

Fermented cassava semolina steamed, similar in appearance to couscous. Light texture and slightly tangy taste, typical of Ivory Coast.

Slices of fresh, juicy, and sweet pineapple.

Slices of fresh mango, a sweet and fragrant tropical fruit.

Refreshing mix of various seasonal fruits cut into pieces.

Renowned French grape brandy, aged in oak barrels. Complex and woody flavor.

Liqueur made from sweet and bitter orange peels. Intense orange flavor.

Liqueur based on cognac and bitter orange. Rich and sophisticated flavor.

Hot coffee, served black or with a little milk.

Hot tea infusion.

Classic Italian vermouth, flavored with herbs.

Typical anise-flavored drink from the South of France, served with fresh water.

French cocktail made with white wine and crème de cassis.

Distilled spirit made from cereals.

Blended Scotch whisky, smooth and light.

Spirit produced from sugarcane.

Mixture of rum and ginger juice, spicy and warming.

Portuguese fortified wine, rich and sweet.

Marseille Pastis, a refreshing anise-flavored drink.

Spirit flavored with juniper berries.

Colorless and neutral spirit, often based on cereals or potatoes.

Mixture of alcoholic beverages and juices or syrups.

Refreshing blend of fruit juices and syrups, non-alcoholic.

Glass of house wine.

Glass of sparkling Champagne.

Natural ginger juice, spicy and invigorating.

Natural ginger juice, spicy and invigorating. One-liter bottle.

Red drink made from hibiscus flowers. Floral, tart, and sweet flavor.

Refreshing iced tea.

Sparkling orange soda.

Sugar-free cola soda.

Citrus-flavored carbonated drink.

Carbonated lemon-lime soda.

Lemonade mixed with syrup (often mint or grenadine).

Lemonade flavored with your choice of mint, lemon, or grenadine syrup.

Still mineral water.

Still mineral water.

Natural sparkling mineral water.

Irish stout black beer, with roasted coffee and chocolate aromas.

Light and refreshing lager blonde beer.

Classic light French lager beer.

Belgian abbey beer, round and malty.

French brown beer with caramel notes.

Tequila-flavored beer, sweet and festive taste.

Half bottle of rosé wine.

Half bottle of red wine from the Rhône Valley.

Bottle of white or rosé wine.

Selection of renowned Bordeaux wines.

High-quality wines, classified as Grand Cru or Cru Bourgeois.

Bottle of classic brut champagne.

Bottle of premium champagne (Moët, Veuve Clicquot, or Mumm).

Bottle of J&B whisky.

Bottle of standard whisky.

Bottle of vodka.