Le Négus

A cold starter made from broken lentils seasoned with mustard and green pepper. Pungent flavor and creamy texture.

Fresh salad seasoned with a blend of traditional Ethiopian spices. Light and fragrant.

A discovery platter including four traditional meat dishes, served with spiced fresh cheese. Ideal for tasting the diversity of Ethiopian stews (wots).

A complete assortment of Ethiopian vegetarian dishes. Includes lentils, split peas, spinach, and vegetables simmered with spices.

Lunch menu offering a selection of two dishes, choice between meat and vegetarian options.

Traditional Ethiopian beef tartare, prepared with spicy clarified butter (niter kibbeh) and chili (mitmita). Melting texture and spicy taste.

Raw or very lightly cooked beef cubes, mixed with spicy butter and spices. Similar to kitfo but with larger pieces of meat.

The Ethiopian national dish. A chicken stew simmered for a long time in a thick, spicy red berbere sauce.

A mild stew (without berbere), flavored with turmeric, ginger, and garlic. Subtle and comforting flavor.

A spicy red meat stew, simmered in a berbere sauce (a pungent spice blend).

Finely minced beef stew, cooked with mild or spicy spices.

Cabbage and beef stew simmered together with spices.

Tender beef stew simmered in a spicy sauce.

Diced lamb leg sautéed with onions, garlic, and sometimes green peppers. Grilled and juicy meat.

Mild lamb stew, cooked with turmeric and herbs, without strong chili.

Tender beef cubes quickly grilled with onions and spices.

Pieces of injera (flatbread) mixed with a mild beef alicha sauce. A soft and fragrant dish.

Lentil stew (often red lentils) simmered in a spicy berbere sauce.

Vegetarian version of the mild stew, made with vegetables simmered in turmeric.

Vegetarian version of the spicy stew, a flavorful red sauce.

Yellow split pea puree gently simmered with turmeric. Mild flavor and creamy texture.

Chopped spinach sautéed with spices, garlic, and onions.

Green beans and carrots sautéed in a light, caramelized tomato sauce.

Fish stew, usually prepared with a spicy berbere sauce.

Creamy stew made from spicy chickpea flour, simmered with garlic and onions. Velvety texture.

Potato stew simmered in an aromatic sauce.

Fresh mix of seasonal fruits cut into pieces.

Slices or pieces of fresh, sweet, and juicy mango.

Selection of ice creams or fruit sorbets.

Special homemade pastry.

Classic sweet carbonated drinks.

Large bottle of mineral water, still or sparkling.

Bottled fruit juices.

Fresh fruit juices prepared to order.

Ethiopian coffee, known for its rich and floral aromas.

Coffee served in the traditional Ethiopian way.

Black tea infused with a blend of spices such as cinnamon, cardamom, and cloves.

Hot tea infused with fresh mint leaves.

Red wine from the Bordeaux region. Balanced and structured.

Half bottle of Bordeaux red wine.

Red Bordeaux wine from organic farming.

Half bottle of organic Bordeaux.

Dry and fruity white wine made from Chardonnay grapes.

Half bottle of Chardonnay.

Red wine from the Rhône Valley, often spicy and warm.

Half bottle of Côte du Rhône.

Dry and refreshing rosé wine from Provence.

Red wine from the Southwest of France.

Red wine from the Gaillac region.

Half bottle of Gaillac red wine.

Organic certified Bergerac red wine.

Fruity alcoholic cocktail based on rum and juice.

Standard blonde beer.

Imported beer from Ethiopia (like St. George or Castel), often light and refreshing.

Classic spirits.

Blended Scotch whisky.

French digestive brandies.

Prestigious French sparkling wine.

Wine by the glass, red, white, or rosé.