Le Coq Noir - Live Concerts

Aniseed pastis, served with fresh water. Pronounced licorice and anise flavor. Refreshing, typically French.

Classic Italian vermouth or bitter. Aromatic, sweet or bitter depending on choice. Served on ice, sometimes with an orange slice.

Fortified Portuguese wine, rich and sweet. Aromas of candied red fruits. To be savored slowly.

Prestigious sparkling wine from the Champagne region. Fine bubbles, fresh and elegant taste. Ideal for celebrating or starting a meal.

Classic French cocktail made with cassis cream and champagne. Sweet, fruity, and sparkling.

Traditional cocktail based on white wine and fruit cream. Fresh, slightly sweet, and fruity.

Belgian abbey beer. Round, malty with a slight sweetness.

Dark stout, brewed for Cameroon. Strong, bitter with notes of coffee and cocoa.

Artisanal blonde beer flavored with local spices. Aromatic and unique.

Blonde beer served on tap. Fresh and thirst-quenching.

Classic sodas and sparkling water.

Iced tea or orange soda.

Bitter and sparkling tonic water.

Energy drink.

Popular sodas in Africa, very sweet and fruity.

Various fruit juices, mild and natural.

Still micro-filtered water, served in a carafe.

Sparkling micro-filtered water, served in a carafe.

Natural still mineral water.

Natural sparkling mineral water.

Selection of hot teas.

Hot drinks without caffeine with local or classic flavors.

Espresso with more hot water.

Double shot of strong coffee.

Small strong coffee or its decaffeinated version.

Creamy and sweet exotic cocktail based on rum and coconut.

Fruity and spicy signature cocktail.

Refreshing Cuban cocktail with fresh mint and lime.

Simple and strong cocktail based on rum and lime.

Tangy Mexican cocktail with tequila.

Elegant, fruity, and sweet cocktail.

Non-alcoholic version of Pina Colada. Creamy and tropical.

Non-alcoholic version of the Mojito. Citrusy and minty.

Revitalizing blend of fresh juices and ginger.

Very spicy and sweet drink, typical of West Africa.

Infusion of dark red hibiscus flowers. Tart and floral taste, very refreshing.

Powerful blend of ginger and hibiscus.

Sparkling and fruity champagne cocktail.

Sophisticated classic cocktail, crisp and lemony.

Addition of fruit cream (cassis, blackberry, etc.) to champagne.

Various liqueurs for the end of the meal. Sweet and aromatic.

Traditional fruit brandies.

Aged rum, caramelized notes.

Aged grape eau-de-vie, elegant.

Very old Cognac, rich and persistent.

Prestigious Cognac.

Classic white spirits.

Typical Cameroonian beef skewers, marinated in a blend of dried spices (kankan). Smoky and spicy taste.

Fresh starter made of ripe avocado and shrimp, often served with cocktail sauce.

Fried fritters made from flaked cod, herbs, and spices. Crispy on the outside and soft on the inside.

Poultry gizzards sautéed with spices and chili. Firm texture and spicy flavor.

An assortment of our signature starters to share: skewers, fritters, gizzards, and avocado.

Rich and comforting soup made from slow-simmered oxtail. The broth is rich and very flavorful.

Festive Cameroonian dish (Directeur Général) combining fried chicken, fried plantains, and vegetables in a flavorful sauce.

Senegalese specialty. Chicken marinated and cooked with lots of onions, lime, and mustard. Tangy and caramelized taste.

Meat stew in a creamy peanut paste sauce. Rich and nourishing.

Sticky sauce made from okra and beef. Unique texture typical of West African cuisine.

Okra sauce prepared with shrimp.

Okra sauce combining beef and shrimp for more flavor.

Cameroonian national dish. Stew of bitter leaves (ndolé) and crushed peanuts with beef. Creamy with a slight bitterness.

Shrimp version of Ndolé.

Royal Ndolé combining meat and shrimp.

Large grilled shrimp, served simply with rice.

Large mixed salad combining freshness and warm ingredients like gizzards.

Large salad centered on candied poultry gizzards.

Beef grilled on a skewer.

Pork cooked over charcoal, seasoned with local spices. Juicy and grilled.

Premium quality chicken cooked on the barbecue.

Whole fish grilled over charcoal, tender flesh and crispy skin.

Grilled sea bream, delicate white-fleshed fish.

Delicate flatfish, grilled whole.

Classic starchy accompaniments: rice, cassava sticks (miondo), sweet yam, or fried plantains.

Fermented cassava semolina (attiéké) or boiled flour paste (foufou).

Classic fries.

Sweet potato fries, slightly sweet.

Mix of fresh cut fruits.

Chocolate cake with a molten center, served warm with ice cream.

Peanut-flavored ice cream, creamy and original.

Creamy avocado ice cream, smooth and not too sweet.

Cake soaked in rum syrup, often served with whipped cream.