Miroir d’Afrique

Still natural mineral water from the French Alps. Pure and refreshing, with a neutral taste.

Natural spring water. Light and refreshing, ideal to accompany the meal.

Natural sparkling mineral water. Known for its intense bubbles and crisp taste.

Italian sparkling mineral water. Fine bubbles and slightly salty, mineral taste.

Traditional infusion of dried hibiscus flowers. A ruby-red drink with a tart and sweet taste, often flavored with mint or vanilla. Very refreshing.

Homemade drink made from fresh pressed ginger root. Piquant and peppery flavor, sweetened with sugar. An excellent digestive stimulant.

Classic cola soda, fizzy and sweet. Served chilled.

Orange-based fruit juice. Fruity, sweet, and slightly acidic taste.

Creamy mango nectar. Rich and very sweet tropical flavor.

Orange-flavored carbonated drink. Bubbly and sweet.

French carbonated drink made from orange and citrus pulp. Shake the bottle before drinking.

Popular soda in French-speaking Africa. Fruity taste reminiscent of red berries and grenadine.

A popular African soda, often with tropical fruit or fruit cocktail flavors. Sweet and distinctive taste.

Tonic or citrus-flavored carbonated drink. Characteristic slight bitterness.

Carbonated soda, often flavored with red berries or grape (Vimto). Very sweet and fruity taste.

Hearty and creamy traditional West African dessert. Mixture of millet grains (similar to couscous) and sweetened yogurt, sometimes flavored with vanilla or nutmeg. Eaten with a spoon.

Classic Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa.

Hot espresso coffee.

Hot tea prepared according to the house recipe, likely a typical sweet mint green tea.

Small fried half-moon shaped pastries, stuffed with a savory mixture of tuna, onions, and spices. Crispy on the outside and usually served with a spicy tomato sauce.

Fried pastries filled with seasoned minced beef. A popular West African appetizer, to be dipped in red sauce.

Grilled meat skewers (usually lamb), marinated with a special blend of Niger spices (like kankan). Smoky and spicy flavor.

Seasoned lamb pieces grilled over a wood fire. The meat is tender and infused with spices (Dibi or Soya style). Served with raw onions and mustard.

Farmhouse chicken marinated with spices then slowly grilled (braised). The skin is crispy and the meat is flavorful. A very popular convivial dish.

Whole marinated and grilled Captain fish. Firm and delicate white flesh. Served with an onion sauce and fresh vegetables.

Grilled catfish (Machoiron). Its flesh is fatty, tender, and very fragrant. A classic of Ivorian cuisine.

Whole freshwater fish, marinated and grilled to perfection. Served with a garnish of onions, tomatoes, and spices.

Marinated chicken wings, fried until golden and crispy. A simple and tasty dish to eat with your fingers.

Fried turkey rumps (often called 'Tsofi'). Fatty and juicy pieces, highly prized for their rich flavor.

Iconic Ivorian dish. Crispy fried tuna served on a bed of attiéké (cassava semolina) mixed with oil, onions, and fresh chili.

Variation of Garba using fried Captain fish instead of tuna. Served with attiéké and condiments.

Large African snails sautéed with onions, tomatoes, and spices. Firm texture and unique earthy flavor.

The national dish of Senegal. Rice cooked in a rich tomato sauce with fish and various vegetables (cabbage, carrot, cassava). Flavorful and spicy.

Variation of Thieboudienne prepared with chicken instead of fish. A rich, tomato-based rice dish simmered with spices.

Famous Senegalese dish based on caramelized onions, lime, and mustard. Usually served with white rice.

Creamy stew made from peanut paste. Rich and creamy sauce, served with rice.

Gooey sauce made from fresh or dried okra, cooked with smoked fish, crab, and beef. Often eaten with fufu or rice.

Thick red sauce made from the pulp of the oil palm fruit. Rich and characteristic flavor, served with foutou or rice.

Ivorian chicken stew cooked in a sealed pot (canari) with vegetables and spices. The meat is very tender and the broth is fragrant.

Version of Kédjénou prepared with catfish (Machoiron) instead of chicken. Slow cooking that preserves all the flavors.

Fried slices of ripe plantain. Sweet taste and melting texture.

Fermented cassava semolina with a light and granular texture, similar to couscous but with a slightly tangy taste.

Pasty and elastic dough made from pounded plantains and cassava. Ideal neutral accompaniment for sauces.

Fermented cassava dough steamed in banana leaves. Dense texture and pronounced fermented taste.

Fried yam sticks. Firmer and less sweet than potato fries, with a chestnut-like flavor.

Sweet potato fries. Naturally sweet flavor and soft texture.

Steamed plain white rice.

Red rice cooked in Thieboudienne broth (tomato and spices). Very fragrant.

Viscous and fermented cassava paste. Unique texture and slightly sour taste, traditionally eaten with okra or sauce graine.