Le Coqkivoire

A complete lunch menu including a main dish and a drink. Ideal for a quick and balanced meal at noon.

Student or special menu including a dish and a drink. An economical and tasty meal.

A complete three-course menu to discover all the cuisine. Includes a starter, a main course, and a sweet treat.

Menu adapted for children, including a main dish and a soft drink. Portions adjusted for the little ones.

Crispy fried fritters made from batter, shrimp, and Caribbean spices. Soft texture inside. Served hot, often dipped in a spicy sauce.

A fresh and crunchy mixed salad with vegetables, dried fruits, and nuts. Dressed with a sweet and savory honey vinaigrette. A light and refreshing dish.

Iconic Senegalese dish composed of chicken marinated in lemon and cooked in an abundant sauce of caramelized onions and mustard. Tangy and savory taste, served with rice.

Marinated chicken cooked slowly for a tender texture. The meat is braised to develop rich and deep flavors. Served with fragrant rice.

Firm white-fleshed fish, marinated with spices and cooked whole or as a fillet. Delicate flavor enhanced by the marinade and braised cooking.

Ivorian specialty consisting of an elastic fermented cassava dough served with a sticky gombo (okra) sauce. Contains a mix of various meats. Unique texture and pronounced fermented taste.

Rich and creamy stew based on peanut paste and tomato. Pronounced nutty flavor, creamy texture. Served hot over white rice.

National dish of Senegal, composed of rice cooked in a rich tomato broth with vegetables and meat or fish. Complex, spicy, and very fragrant flavor.

Traditional Ivorian dish with a dense dough ball (plantain and pounded cassava) accompanied by a rich, oily palm seed sauce. Earthy taste and sticky texture. Traditionally eaten with fingers.

Steamed white rice, with separate and fragrant grains. Neutral accompaniment ideal for sauced dishes.

Fried slices of ripe plantain until caramelized (Alloco). Crispy exterior and melting interior, sweet and savory taste.

Fermented cassava semolina, visually resembling couscous. Light and granular texture with a characteristic slightly acidic taste. Popular in Ivory Coast.

A sweet creation that changes daily according to the chef's inspiration. Ask for details when ordering.

Thin crepe filled with rich chocolate sauce and sprinkled with crunchy pistachio pieces. A classic and comforting dessert.