Restaurant Le Prince

Mixed salad garnished with candied or sautéed poultry gizzards. Tender and flavorful texture. Served warm or cold as a starter.

Fresh starter based on avocado, often accompanied by tomatoes and onions. Creamy and light. Dressed with a simple vinaigrette.

Mixed salad according to the chef's inspiration with fresh seasonal vegetables. Crunchy and refreshing. A light starter to begin the meal.

Creamy stew made from peanut paste (groundnuts) and pieces of meat. Rich and nutty flavor. Ideal with rice or fufu.

Tomato sauce simmered for a long time with meat. Savory, tangy, and slightly spicy. A comforting classic served with a side of your choice.

Rich tomato sauce simmered with fresh fish. Marine flavors infused in a creamy red sauce. Pairs well with white rice.

Slimy sauce prepared with okras (gombo), often flavored with palm oil. Characteristic viscous texture and mild vegetal taste. Traditionally eaten with fufu or a cassava ball.

Enriched version of okra sauce with fish. The taste of fish blends with the creamy texture of okra. A complete and flavorful dish.

Cameroonian national dish made from bitter leaves (ndolé), peanuts, spices, and meat. Complex taste combining bitterness, sweetness, and creaminess. Often served with ripe plantain or miondo.

Ndolé prepared with smoked fish for a woody and intense flavor. The bitter leaves and peanut paste create a rich sauce. A traditional delight.

The royal version of Ndolé combining meat and fish/shrimp. An explosion of flavors and textures. Festive and hearty dish.

Specialty made from finely chopped eru leaves (okoke), cooked with palm oil and meat. Slightly crunchy texture and rich taste. Traditionally eaten with water fufu.

Eru dish generously garnished with meats and fish/shrimp. Rich, oily, and flavorful. A highly appreciated hearty dish.

Beef tail simmered slowly until tender and gelatinous. Served in a rich and aromatic sauce. Melting meat that falls off the bone.

Senegalese wolof rice (red or white) served with a half portion of fish. The rice is cooked in a fragrant broth with vegetables. Tasty and slightly spicy.

Complete dish of wolof rice accompanied by a whole fish. Rich in flavors with simmered vegetables. A hearty, emblematic West African meal.

Cooked meat dish (beef or chicken), likely grilled or in sauce. Simple and tasty. Served with a side.

Fermented cassava paste, wrapped in leaves in a stick shape. Firm texture and tangy taste. Ideal accompaniment for grilled meats and sauces.

Slices of ripe plantain fried. Sweet, soft inside and golden outside. A popular sweet and savory side dish.

Pounded or mashed plantain, often seasoned. Dense and rich texture. Pairs well with sauced dishes.

Steamed white rice. Tender and neutral grain. Universal accompaniment for all sauces.

Wheat or corn semolina cooked into a firm paste. Soft and grainy texture. Served as a base for stews.

Elastic paste made from corn, cassava, or yam flour. Neutral taste and sticky texture. Traditionally eaten with fingers by dipping into the sauce.

Fermented cassava semolina, similar to couscous but with a slightly sour taste. Light and airy. Ivorian specialty often accompanying grilled fish.

Freshwater fish with white, firm flesh, served whole grilled or fried. Mild taste. Often accompanied by spices and chili.

Oily fish with rich and flavorful flesh, served grilled. Crispy skin and juicy flesh. Rich in omega-3.

White fish with fine and delicate flesh. Fewer bones than other fish. Excellent grilled or in sauce.

Clear and spicy soup prepared with meat. Restorative and warm, often served very spicy (Pépé soup).

Rich beef tail soup. The broth is gelatinous and full of flavor from the bones and slow cooking. Highly appreciated for its virtues.

Light and aromatic fresh fish soup, cooked with local herbs and spices. Tender fish in a clear broth.