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From bissap to cider: Unexpected pairings
The result? A short but impactful menu, where each dish tells a story. The Senegalese, the eponymous dish, is the best example. Inspired by traditional mafé, it combines stewed chicken, cooked peanut butter, sweet potato, and Emmental cheese, all nestled in a buckwheat pancake. Surprising at first glance, but perfectly balanced upon tasting. The sweet crepes are no exception: they are gluten-free, thanks to the use of cassava flour, an innovation that is attracting more and more customers.
Another signature of the place: the carefully selected drinks. The homemade bissap juice rivals the traditional dry Breton cider. There's also iced ginger juice and a few well-chosen wines. Each drink is designed to enhance the homemade recipes, without ever overpowering them.
Téranga on the table: a rare hospitality in Paris
But what really stands out, beyond the food, is the atmosphere. In this 30-seat dining room, the kitchen is open, the smiles are genuine, and Téranga—the art of hospitality in Wolof—is part of every conversation. A spirit of sharing, almost familial, that transforms a meal into a special moment.
Reserve a table
Tables are reserved for 15 minutes. Please select the date and time of your reservation. For groups of 13 or more, please specify the exact number of people in the comments. In the event of a late arrival, please call the restaurant directly. Remember to check your spam folder for booking confirmation.
