Table Penja

The special dish of the day, prepared with seasonal ingredients according to the chef's inspiration. A fresh and changing option. · Flavors vary daily. Ask staff for details. · Generally served hot as a main course.

A two-course lunch formula: either a starter and the dish of the day, or the dish of the day and a dessert. · Allows you to taste the chef's cuisine at an advantageous price. · Choose your favorite combination according to your appetite.

The complete three-course lunch formula: starter, dish of the day, and dessert. · Offers a balanced and complete meal highlighting seasonal products. · Ideal for a gourmet lunch break.

A vegetarian starter based on cauliflower, served as a creamy velouté (Dubarry). · Creamy texture enhanced by the crunch of almonds and the sweetness of onion. Tangy notes of baobab. · To be enjoyed with a spoon at the beginning of the meal.

Tender quail meat confit with aromatic spices like Penja pepper. · Accompanied by root vegetables and a rich hummus. Earthy and spicy flavors. · A sophisticated starter combining melting and crunchy textures.

Fresh spinach simply prepared with butter, served with a runny yolk egg. · Garnished with Atiéké (fermented cassava semolina) and an umami mushroom broth. · A light starter but rich in vegetal and woody flavors.

Mackerel fillet marinated in vinegar (escabèche), served cold. · Accompanied by fruity (passion fruit, pomelo) and smoky (tarama) flavors. Firm and melting texture. · A fresh starter with exotic accents.

Lamb saddle stuffed with Cameroonian spices (djansan) and tangy sorrel. · Served with a sweet carrot purée and a rich meat jus. Tender and fragrant meat. · A rich main course blending French tradition and African spices.

Fresh fish of the day cooked skin-on for crispiness. · Accompanied by a creamy black garlic and coconut sauce, with citrus notes. · Delicate and aromatic flavors, melting texture.

Roasted French sirloin steak, served rare or medium. · Accompanied by creamy fonio (ancient grain) like risotto and a spicy pepper sauce. · A hearty meat dish with herbaceous and peppery flavors.

Octopus tentacles first poached for tenderness then grilled for crispiness. · Served with a rich béarnaise sauce flavored with dried shrimp. Intense marine taste. · Firm but not rubbery texture.

A plate of three aged cheeses chosen by the chef. · Varies according to availability, offering a mix of textures and milks. · Usually served with bread before dessert.

Traditional rice pudding cooked in sweetened milk. · Enhanced with salted butter caramel and crispy coconut. Sweet and comforting. · Served fresh with a fruity ice cream.

An intense dark chocolate dessert in mousse form. · Paired with banana and lime for freshness, and a hint of pepper. · Airy and crunchy texture thanks to the peanuts.

A mix of seasonal fruits prepared as a jelly and sorbet. · Accompanied by a blond chocolate cream (Dulcey) and crumble. · A fresh, fruity, and slightly herbaceous dessert.

Slice of artisanal brioche pan-fried like French toast. · Served warm with a fragrant apple compote and a tangy ice cream. · Moist, warm, and indulgent.