Restaurant L'Afrodisiac

Fresh starter made of avocado and shrimp served on a bed of lettuce. Light and flavorful.

Assortment of varied tasting dishes with stuffed fritters (pastels, samosas), accras (vegetable or cod fritters) and sweet potato and plantain fries.

Exotic salad mixing chicken pieces and fresh mango for a sweet and savory flavor.

Small stuffed fried turnovers, popular in West Africa. Crispy on the outside and soft on the inside, served with a spicy tomato sauce.

Version of pastels stuffed with shrimp. Tasty little fried fritters.

Salad of fried seafood, including squid and shrimp. Inspired by the coastal city of Kribi in Cameroon.

A large platter of fried specialties to share, ideal for discovering several African flavors as an appetizer.

Vegetarian version of the famous Yassa. A rich sauce of caramelized onions, lime, and mustard, served over white rice.

Creamy stew based on peanut paste, without meat. Rich and nutty flavor, served with rice.

Meat-free version of Thiéboudienne. Broken rice cooked in a rich tomato sauce with various simmered vegetables.

Stew of simmered vegetables steamed in a spicy tomato sauce, Ivorian style.

Cameroonian traditional dish made from bitter leaves (ndolé) and peanut paste. Creamy texture and unique taste, without meat or shrimp.

A richly garnished seafood platter, inspired by African coastal flavors. Served with corn and potatoes.

Chicken marinated with African spices then grilled over charcoal. Smoky and spicy flavor.

Whole grilled Captain fish (Nile perch) or fillet, firm and white flesh.

Marinated and grilled guinea fowl, offering a more flavorful and firmer meat than chicken.

Whole freshwater fish grilled or fried, very popular in Africa. Served crispy.

Grilled mutton pieces with spices, tender and flavorful.

Grilled Malangwa fish, typical of Congolese cuisine.

Marinated chicken pieces grilled on skewers.

Whole grilled Captain fish, fine and delicate flesh.

Tender beef cubes marinated and grilled on skewers.

Large grilled prawns with a spicy marinade.

Portion of confit or braised lamb leg, very tender.

Assortment of grilled skewers including meat and seafood.

Large piece of grilled beef, juicy and rich in flavor.

A royal feast including a variety of grilled meats and several traditional side dishes and sauces.

Large platter of grilled and fried seafood, served with rice and fries.

Large sharing platter featuring the Senegalese national dish, Thiéboudienne (rice with fish).

Discovery platter of flavors from Kinshasa (Congo) with fish in parchment, mutton, cassava leaves, and starchy side dishes.

Premium selection of grilled fish and shellfish.

Complete Ivorian platter mixing stews, fried tuna, and typical side dishes like attiéké and placali.

Traditional Congolese dish made from fumbwa leaves (wild vine) cooked with peanut paste and smoked fish.

Fish cooked steamed in banana leaves (parchment), retaining all its flavors and spices.

Pork shank cooked in banana leaf parcels, tender and fragrant.

Dish made from desalted salted cod (bacalao) cooked in sauce.

Stew of pounded cassava leaves, an emblematic dish of Central Africa, cooked for a long time with palm oil, fish, and meat.

Spinach or local green leaf preparation simmered with smoked fish.

Kinshasa-style variation of Saka-Saka, featuring cassava leaves and fish.

National dish of Senegal. Rice cooked in a tomato and fish broth, served with stuffed fish and various vegetables.

A variation of Thieboudienne prepared with chicken instead of fish.

A variation of Senegalese rice dish cooked with red meat (beef or mutton).

Guinea fowl stew slowly cooked steamed in a spicy and aromatic tomato sauce.

Popular Ivorian street food dish consisting of cassava semolina (attiéké) and fried tuna pieces, garnished with fresh vegetables.

Fermented cassava paste (placali) served with a slimy okra-based sauce (kopè), rich in meat and fish.

Creamy sauce based on sweet potato leaves and peanuts, typical of Guinea. Served with rice.

Stew of fried chicken with fried plantains and various vegetables. A festive Cameroonian dish (Directeur Général).

Iconic Cameroonian dish. Washed bitter leaves cooked with peanut paste and meat.

Royal version of Ndolé enhanced with both meat and shrimp.

Green vegetable and seafood dish, served with plantain.

Chicken or fish cooked in a rich sauce made from palm nut pulp (sauce graine). National dish of Gabon.

Togolese dish made from cassava flour (gari) cooked to form a paste, served with a rich tomato sauce and meat or fish.

Fermented cassava bread steamed in leaves. Dense and elastic texture.

Vegetable banana, served either fried (alloco) for a sweet-caramelized taste, or boiled for a more neutral taste.

White tuber with a mealy flesh, similar to potato but sweeter.

Portion of plain rice or rice cooked with tomato (red rice).

Orange fries with a sweet taste.

Classic fries.

Fermented cassava semolina, an Ivorian specialty resembling couscous with a slight acidity.

Ancient West African cereal, very fine and light grain, fluffy texture.

Compact paste made from boiled flour (often corn or cassava), a staple to accompany sauces.

Sautéed mix of seasonal vegetables.

Fresh raw vegetable side dish.

West African dessert made from millet couscous mixed with sweetened yogurt, cream, and mild spices.

Creamy dessert revisited with exotic fruits.

Sweet tart filled with a cream flavored with hibiscus flowers (bissap), offering a floral and tangy taste.

Original tart based on baobab fruit (monkey bread), tangy taste reminiscent of citrus.

Fresh fruit salad served with a small portion of millet porridge and yogurt.

Refreshing non-alcoholic cocktail with mint and lime.

Fruity non-alcoholic mojito version with strawberry.

Refreshing and fruity creamy drink mixing baobab juice (bouye), coconut, and fruits.

Exotic mix of baobab fruit juice and mango nectar.

Energizing ginger cocktail sweetened with sweet fruits.

Duo of classic African flavors: red hibiscus and baobab fruit.