The seventy-two

Alcoholic or non-alcoholic mixed drink. Refreshing and aromatic. Served chilled.

First course of the meal, served in a light portion. Opens the appetite before the main course.

Hearty main course. Generally consists of meat, fish, or plant-based protein with an accompaniment.

Sweet touch to end the meal. May include cakes, creams, or fruits.

Reduced price for cocktails in the early evening. Various alcoholic mixes.

Small bites to share. Ideal to accompany a drink.

Imported beer with tropical or foreign flavors. Refreshing and exotic.

Light and balanced blonde lager beer. Notes of malt and hops. Served chilled on tap.

French wheat beer with notes of citrus and coriander. Cloudy and refreshing.

American India Pale Ale with a pronounced bitterness and floral aromas. Intense hoppy character.

Exotic flavored starter. Likely based on seasoned vegetables or fritters.

Small savory starter to share or to begin the meal.

Chicken starter, likely fried or grilled in bites.

Gourmet starter, possibly stuffed fritters or a soft preparation.

Small fried turnovers stuffed with spicy fish and vegetables. Crispy on the outside and soft on the inside. A West African cuisine classic.

Seasoned avocado purée served with shrimp and aromatic combava lime. Accompanied by crispy corn chips.

Sharing platter combining several starters from the menu. Ideal for discovering different flavors.

Large mixed salad accompanied by a chayotte (christophine) gratin. Fresh and complete with various crunchy vegetables.

Meal salad with tender braised chicken breast and parmesan cheese. Mix of fresh and crunchy vegetables.

Fresh salad with shrimp flavored with combava lime and guacamole. Accompanied by a mix of raw vegetables.

Fried slices of ripe plantain. Melting texture and sweet-caramelized taste. An African classic.

Fries cut from sweet potato. Slightly sweet flavor and crispy texture.

Red beans simmered in sauce. Rich and flavorful.

Fermented cassava cooked steamed in leaves. Dense, elastic texture and characteristic Cameroonian tangy taste.

Chayotte (mild tropical vegetable) cooked in a creamy gratin with garlic and herbs. Tender texture and delicate flavor.

Portion of steamed white rice. Ideal neutral accompaniment for sauced dishes.

Chef's daily special based on market availability and inspiration. Varies each day.

Chicken thighs marinated in spices then slow-braised. Tender meat with golden, flavorful skin.

Grilled beef skewers sprinkled with a mix of spicy spices (kankan) and peanuts. Inspired by West African 'Suya'. Smoky, spicy, and rich.

Whole fish (Sea Bass or Dorado) marinated with spices and grilled over charcoal. Tender flesh and crispy skin.

Large shrimp (prawns) sautéed with Penja pepper (renowned Cameroonian white pepper). Served with a spicy sauce.

Cameroonian national dish made from bitter leaves (ndolé) and peanut paste. Creamy texture with a rich, nutty flavor and slight bitterness.

Jellied dessert with coconut or almond milk, flavored with mango. Smooth and fresh texture.

Chocolate lava cake with a warm molten center. Served with vanilla custard.

Ice cream or sorbet balls in tropical or classic flavors. Refreshing.

Egg custard with coconut milk topped with caramel. Firm and melting texture, exotic taste.

Sponge cake soaked in arranged rum syrup (rum infused with fruits/spices). Moist and alcoholic.

Fresh pineapple slices imported from Cameroon, renowned for its very sweet and fragrant flavor.

Pie filled with cooked bananas, flambéed with rum at the time of service. Warm and caramelized.