L’ancestral

Stewed and roasted tripe with spices. Tender texture and rich flavor. To be accompanied by starches like plantain or rice.

Oxtail pieces slowly roasted, offering gelatinous and flavorful meat that falls off the bone. Served hot with a creamy sauce.

Gooey sauce made from fresh okra, cooked with a mix of proteins of your choice. Characteristic flavor and viscous texture. Ideal with fufu or a starchy ball.

Bar fish, whole or fillet, roasted with aromatics. White, tender, and delicate flesh. Flavorful and light.

Traditional West African stew based on peanut paste, tomatoes, and vegetables. Creamy sauce with a peanut flavor, usually served with white rice.

Iconic Senegalese dish made with chicken marinated in lemon and cooked with plenty of caramelized onions. Tangy and savory taste. Served with rice.

Festive Cameroonian specialty (Directeur Général) mixing fried chicken, fried plantains, and various vegetables in a rich sauce. Colorful and gourmet.

The national dish of Senegal. Broken rice cooked in a rich tomato sauce with vegetables and fish (or chicken). Flavorful, slightly spicy, and very complete.

Cameroonian dish made with bitter leaves (ndole) and fresh peanut paste, garnished with meat, smoked fish, and shrimp. Creamy texture with a characteristic bitterness.

Dish made with amaranth leaves (follong) sautéed with tomato, onions, meat, fish, and shrimp. Mild and savory vegetal taste. Ideal with fufu or a starchy ball.

Cameroonian specialty prepared with finely chopped okok leaves (eru) and waterleaf, cooked in red palm oil. Often accompanied by beef skin or smoked fish.

Luxury version of Ndole, generously garnished with noble meats and seafood. Rich, creamy, and very aromatic.

Braised or fried chicken topped with a creamy mayonnaise and spice sauce. A very popular gourmet dish in Congolese street food.

Invigorating soup made with beef feet (paws). The broth is rich, gelatinous, and spicy. Served very hot.

Spicy oxtail soup. The meat is tender and the broth is flavored with local aromatics (pèbè, rondelles, etc.).

Clear and spicy fresh fish soup, cooked with African spices. Light but powerful in taste.

Steamed white rice. Ideal neutral accompaniment for sauced dishes.

Pieces of yam (starchy tuber) fried until golden and crispy. Texture similar to dense potato.

Fermented cassava paste steamed in banana leaves. Characteristic tangy taste and firm texture.

Boiled or steamed yam. Sweet flavor and starchy texture.

Thin sticks of fermented cassava, typical of Cameroon. Chewy texture and distinct taste. Perfect to accompany Ndole.

Ripe or semi-ripe plantain, flattened and grilled or fried. Crispy on the outside and soft on the inside.

Fried slices of ripe plantain. Sweet and savory taste, highly appreciated.

Pasty ball made from cassava flour. Chewy consistency, swallowed without chewing with sauce.

Steamed plantain. Firm texture and not very sweet taste.

Cassava flour worked with hot water to form a smooth and firm paste. Basic accompaniment for sauces.

Fermented cassava semolina, originating from Ivory Coast. Resembles wheat couscous but with a slightly acidic flavor and a lighter texture.

Crushed durum wheat grains, steamed. Granular and light texture.

Bright red Italian bitter, with flavors of herbs and citrus.

Pastis from Marseille, aniseed and refreshing.

Italian vermouth, herb-infused wine.

Irish cream whiskey liqueur.

Cocktail based on rum, coconut cream, and pineapple juice.

Fruity vodka cocktail, peach liqueur, orange and cranberry juice.

Cocktail with tequila, triple sec, and lime juice.

Cuban cocktail with rum, fresh mint, lime, sugar, and soda water.

Cocktail based on Saint-Germain elderflower liqueur.

Venetian aperitif based on Prosecco, bitters (Aperol or Campari) and sparkling water.

Still natural mineral water.

Sparkling natural mineral water.

Popular Cameroonian grenadine-flavored soda.

Cameroonian grapefruit-flavored soda.

Mixed fruit soda, very popular in Cameroon.

Cameroonian pineapple-flavored soda.

Spicy and refreshing artisanal drink made from fresh ginger roots.

Traditional West African drink made from infused hibiscus flowers. Fruity and tangy taste, ruby color.

Irish stout dark beer, known for its dark color and notes of coffee and chocolate. Large format.

Individual size of the famous stout dark beer.

Beer cocktail flavored with whisky and cola, popular in Cameroon.

Very popular lager beer in Central Africa, with a malty taste.

Light and refreshing lager beer, widely consumed in French-speaking Africa.

Classic lager beer, very common in Cameroon and Indochina.

Blonde lager beer of German origin, brewed in Cameroon, with a straightforward taste.

Internationally renowned Dutch lager beer.

Premium French blonde beer.

Tequila-flavored beer, smooth and sweet.

Belgian abbey beer, round and spicy.

Cameroonian beer from Union Camerounaise de Brasseries.

12-year-old blended Scotch whisky.

Premium 18-year-old blended Scotch whisky.

Single malt Scotch whisky.

Aged single malt Scotch whisky.

Johnnie Walker Black Label, smoky blended whisky.

American Tennessee whiskey.

Smooth and fruity single malt Scotch whisky.

Renowned French Cognac (listed here under whisky by mistake on the menu, but it is a cognac).

Premium Polish vodka.

Luxury French vodka.

Classic Swedish vodka.

Iconic Brut Impérial Champagne.

Brut Champagne.

Champagne renowned for its structure and power.

Champagne from a historic house, fresh and elegant.

Probably Ruinart Blanc de Blancs, 100% Chardonnay.

Oak-aged grape brandy.

Peppermint liqueur, fresh and sweet.

Sugarcane eau-de-vie.

Norman apple eau-de-vie.

Espresso coffee.

Hot honey and lemon infusion.

Hot plain tea.

Classic bistro starter: hard-boiled eggs served with mayonnaise.

Spicy beef skewers, West African street-food style (Suya/Soya). Grilled meat marinated in a kankankan spice blend (spicy peanut).

Grilled kidney skewers, tender and flavorful.

African plum (safou) cooked and stuffed with seasoned minced meat. The safou has a unique buttery and tangy texture.

Fresh starter combining creamy avocado and shrimp.

Small fried turnovers stuffed with minced beef and spices. Crispy and golden.

Small fried turnovers stuffed with chicken.

Vietnamese-style fried spring rolls, crispy and filled with your choice of filling.

Whole grilled mackerel with spices. Firm flesh and pronounced taste.

Bar whole grilled gently, infused with herbs and spices marinade.

Fish with fine white flesh, grilled whole.

Whole noble sole, braised.

Marinated pork pieces grilled over charcoal.

Grilled chicken thighs with crispy skin.

Senegalese specialty of grilled lamb cut into pieces, served with onions and mustard.

Large grilled shrimp.

Grilled freshwater fish, very popular in Africa. White and tender flesh.

Marinated and grilled chicken wings.

Complete lunch menu including a starter, main course, and dessert that change daily according to the market.