Savane & Mousson Restaurant - Paris 11

A fresh and tangy salad based on crunchy green mango. The sweet and savory mix is enhanced by a slightly spicy fusion dressing.

Crispy salad typical of Southeast Asia revisited with African touches. The peanut butter and hibiscus dressing provides creaminess and a unique floral flavor.

Small fried half-moon shaped pastries, crispy on the outside and filled with a savory tuna mixture. To be dipped in sauce.

Golden fried pastries filled with seasoned minced beef. A fusion version combining Senegalese street food with Chinese flavors.

Crispy savory fritters filled with tender chicken and onions, enhanced by an Asian-inspired barbecue sauce.

A colorful fusion bowl combining Senegalese national dish 'tieb' (tomato rice) cooked Thai wok-style. Sweet and savory mix with pineapple and fried chicken.

Bowl of fragrant yellow rice stir-fried in a wok, enhanced with the sweetness of lychees and the crunch of cashews. Served with fried chicken.

Fried plantain slices (alloco), tender and sweet. Served with creamy dipping sauces.

Broken rice cooked in a rich and flavorful tomato broth, typical of West African cuisine.

Flavorful rice infused with spices and mustard, offering a bright yellow color and a zesty taste.

White rice seasoned with rice vinegar, sushi rice style.

Inverted maki rolls (rice on the outside) fusing Japan and Senegal with a Yassa onion and lemon sauce.

Crispy roll with shrimp tempura and fresh vegetables, enhanced by tangy yassa sauce.

Fried chicken roll providing crunch, with a fruity touch of mango and the spiciness of wasabi.

Vietnam-Mali fusion with a rich peanut butter mafé sauce and sweet potato.

Gourmet roll with beef and cassava, topped with a creamy peanut sauce (mafé).

Original combination of fried chicken and eggplant, with a citrus note (kumquat) and peanut sauce.

Thai and Guinean flavors with a mild and fragrant coconut-curry sauce.

Light and crispy fried shrimp and vegetables, served with an exotic curry and coconut milk sauce.

Textured roll with plantain chips and sweet potato, served with coconut-curry sauce.

A rich and creamy dessert combining the sweetness of white chocolate with the fresh acidity of kiwi under a caramelized crust.

Elegant sphere-shaped dessert, offering a balance between the exotic sweetness of coconut and the zest of the Japanese citrus yuzu.

Original creation using baobab fruit (monkey bread) and tapioca pearls, with an intense fruity center.

Floral and fruity dessert highlighting hibiscus (bissap) and peach, on an almond base.

Crispy fried rolls (spring rolls) in a sweet version, filled with melting banana and rich dark chocolate.

Delicate sweet spring rolls combining pear and white chocolate, served warm with ice cream.

Selection of ice creams with exotic or Asian flavors.

Refreshing homemade drink based on hibiscus flower infusion (Bissap), tangy and ruby red.

Artisanal fresh ginger juice, offering a spicy and energizing taste.

Famous Japanese sparkling lemonade in a glass bottle sealed with a marble.

Selection of tropical fruit juices.

Fermented ginger soft drink, non-alcoholic, with a spicy taste.

A unique version of Bubble Tea using Bissap juice (hibiscus flower) as a base instead of tea. Sweet, floral, and tangy, served with fruit pearls that burst in your mouth.