MASTER POULET - Montreuil

Whole chicken roasted on a spit, marinated with spices. The skin is golden and the meat juicy. Ideal for sharing with family or friends.

Half a roasted chicken. A generous portion served hot with crispy skin.

A roasted or fried chicken drumstick. Classic piece, easy to eat with your fingers.

Portion of three chicken drumsticks. Ideal for an individual meal or a snack.

Whole chicken thigh (upper thigh and drumstick). Tender and flavorful dark meat.

Cooked chicken breast fillet. Lean white meat, tender and less fatty than other pieces.

Poultry sausage. Served hot, usually grilled or fried.

Breaded chicken fritters shaped like rings. Crispy on the outside and tender on the inside, popular with children.

Cooked potatoes, often roasted in chicken drippings or sautéed. Tender and flavorful.

Portion of plain steamed rice. Neutral side dish that pairs well with sauces.

Fragrant rice sautéed with chicken pieces and aromatics. A complete dish or a rich side.

Pasta cooked with chicken pieces, often mixed with a light sauce.

Fried slices of plantain. West African specialty with a sweet and savory flavor and a melting texture.

Refreshing drink, usually a canned soda or a bottle of water.

Sweet note to end the meal. Can be a pastry, yogurt, or fruit depending on availability.

Extra portion of homemade sauce to accompany your dishes.