O GRILLADES FUMEES

A complete meal deal for students including a grilled meat, fries, and a drink. A hearty and economical meal.

Skewer of marinated and grilled beef pieces. Tender and flavorful.

Skewer of marinated and grilled chicken pieces. Juicy and fragrant.

Spicy beef and lamb sausage, grilled.

Three grilled or fried chicken drumsticks, seasoned.

West African specialty of grilled chicken cut into pieces, marinated in mustard and spices, served with plenty of caramelized onions.

Chicken prepared with a rich mayonnaise and spice sauce.

Grilled lamb cut into pieces (dibi), seasoned and served with caramelized onions. A rich and flavorful dish.

Lamb leg slow-cooked for 12 hours until the meat is extremely tender and falls off the bone. Ideal for sharing.

Small, half-moon fried turnovers, stuffed with a tuna and spice mixture. Crispy on the outside and soft on the inside.

Whole sea bream, marinated and cooked over charcoal or in the oven. Served tender with crispy skin.

Classic French dish of sliced potatoes baked in cream and milk, gratinated with cheese.

Traditional Senegalese wolof rice cooked in a rich tomato sauce with vegetables and spices. Fragrant and tasty.

Fried plantain pieces. Sweet and slightly sugary.

Cut and fried potatoes, homemade.

Small new potatoes roasted whole with the skin.

Green beans, sautéed or steamed.

Ivorian fermented cassava semolina, with a texture similar to couscous but with a slightly tangy taste.

Bottle of mineral water.

Canned carbonated drink (various sodas).

Traditional juice made from dried hibiscus flowers. Tart and fruity taste, bright red.

Homemade juice made from fresh ginger. Peppery and refreshing flavor.

Creamy West African dessert made from millet couscous (thiakry or degué) mixed with sweetened yogurt, cream, or curdled milk.