Tambour d'Afrique

An economical lunch formula offering a selection of classic African dishes. Ideal for discovering cuisine at midday.

Small fried turnovers stuffed with tuna. The dough is crispy and golden. Served with a spicy tomato sauce.

Small fried turnovers stuffed with minced beef. Crispy on the outside and soft on the inside. Served with tomato sauce.

Spicy and fried cod fritters. Light and airy texture with a pronounced fish and herb flavor. An Afro-Caribbean classic.

A fresh starter consisting of avocado and sautéed shrimp. A mix of soft and firm textures.

A classic and fresh composed salad with tuna, corn, and hard-boiled egg. Light and simple.

A classic composed salad with flavorful confit gizzards. A mix of freshness and indulgence thanks to the confit onions.

Vegetarian version of the Senegalese national dish. Broken rice cooked in a rich tomato sauce with various simmered vegetables. Tasty and very fragrant.

Vegetable stew in a creamy peanut paste sauce. Served with white rice. Rich, slightly sweet-salty and nutty taste.

Caramelized and tangy onion sauce (lemon/mustard) with vegetables. Served over white rice. A perfect balance between sweetness and acidity.

The national dish of Senegal. Rice cooked in a tomato and fish broth, served with a piece of fish and vegetables. Very tasty and hearty.

Variation of Tieboudienne with chicken instead of fish. Fragrant reddish rice cooked with vegetables and chicken.

Chicken braised then simmered in an abundant sauce with onions, lime, and mustard. Served with white rice. Tangy and caramelized taste.

Beef stewed in a thick and rich peanut paste sauce. Served with rice. A comforting dish with nutty flavors.

Traditional dish consisting of a simmered mixture of African eggplants and plantains, served with beef. Tender texture and rich taste.

Chicken marinated with spices then grilled over wood fire or in the oven. Tender meat and crispy skin. Served with a side of your choice.

Chicken stewed slowly in a spicy tomato sauce with vegetables. The meat is very tender and fragrant.

Fermented cassava paste (Placali) served with a slimy okra sauce, garnished with meat and seafood.

Rich red sauce prepared from palm nut pulp, accompanied by smoked meats and fish. Served with rice or placali.

The same rich palm nut sauce, but served with Foutou (pounded banana or yam paste). A festive dish.

A robust fish soup with crab and shrimp. Served with attiéké (cassava semolina) drizzled with red palm oil or rice.

Variation of fisherman's soup served with Foufou, a dense and elastic paste obtained by pounding tubers.

Deluxe version of the fisherman's soup including giant African snails in addition to seafood. Very rich and hearty.

Soup prepared with Captain fish, a firm white-fleshed fish prized in West Africa.

Captain fish soup served with traditional pounded Foufou.

Grilled or fried turkey pieces (rumps), rich in flavor and fat. Served with attiéké or alloco.

Seasoned lamb meat grilled over wood fire (barbecue style), served in pieces with onions and mustard.

Popular Ivorian street food. Cassava semolina (attiéké) served with pieces of salted fried tuna. Simple, filling, and very popular.

Whole tilapia fish marinated and grilled. White and tender flesh with crispy skin.

Medium-sized Captain fish, prepared either grilled (braised) or fried in oil. Fine and delicate flesh.

A large portion of grilled Captain fish, ideal for hearty appetites or sharing.

Whole grilled sea bream with spices. A fish with tasty and light white flesh.

Whole sea bream fried until golden and crispy.

Grilled John Dory fish. A noble fish with firm and very flavorful flesh.

Fried sweet potato sticks. Naturally sweet flavor and melting texture.

Pieces of ripe fried plantain. Crispy on the edges and tender in the middle, with a sweet taste.

Classic French fries.

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

Portion of steamed white rice.

Cooked yam tubers (boiled or fried depending on the day's preparation). Sweet flavor close to potato.

Extra portion of traditional African paste (choice) to accompany your sauces.

Traditional dessert made from millet couscous mixed with yogurt (curdled milk), often flavored with vanilla, nutmeg, or orange blossom. Fresh and creamy.

Coconut sorbet served in its natural shell. Refreshing and exotic.

Rich chocolate cake with a molten center.