Menu of the day

Our restaurant's Parisian-inspired tacos will transport you to the streets of France. We offer a variety of delicious tacos.

A fresh garden salad with seasonal vegetables, egg pasta and toasted almonds.

Seared tuna with fresh herbs and a touch of chili. This recipe is very simple to eat on bread.

Crispy and golden on the outside, in a herb and parmesan breadcrumb coating

During the month of Ramadan, order your boxes. Create your own assortment of sweet and savory treats.

Ndambé or bean stew with tomato is a must-try dish

Recipe for peas with beef, to accompany with bread

So try this bread boat omelet recipe! Here's a unique recipe to share for breakfast or brunch.

Fatayas are delicious African doughnuts in the shape of a slipper, stuffed with either meat or fish.

A traditional Vietnamese dish, a type of fried doughnut made with stuffing surrounded by a rice cake.

the buns are slightly crispy on the outside and soft on the inside

Akaras are fritters made from cowpeas, or cowpeas. They're vegan, delicious, and crispy!

Dougoub (millet) fritters are recipes found in several African countries in different forms.

Banana and Coconut Fritters

Donuts made with milk and yogurt

Soft Nutella donuts filled with spread that will delight both young and old gourmets!

Madeleines are small traditional French egg cakes, shaped like shells, elongated or round.

Muffins are lightly sweetened cakes called quickbreads available in several versions

We top partially baked crusts with a rich tomato sauce and the cheese and meat of your choice.

These are dishes made up of a more or less thin layer of dough, made from flour and eggs combined with a liquid, without leaven.

Quiche is a savory tart filled with beaten eggs and cream. It has several variations.

Shawarma is the traditional kebab of Levantine and Turkish cuisines.

A classic French pastry

100 Savory Mix (Pizza, Spring Rolls, Rissoles, Fatayas, etc.) A tasty assortment of savory snacks perfect for your events, receptions, or family gatherings! Each box contains a delicious mix of mini pizzas, crispy spring rolls, melt-in-the-mouth rissoles, and spicy fatayas. Carefully prepared and ready to delight young and old alike.

A cheesesteak is a hot sandwich served in a submarine bun (a soft baguette) made with thin slices of steak and melted cheese. Sometimes called a garnished submarine in Quebec.

The term kebab or kebab, borrowed from Arabic: کَبَاب, kabāb, means "grilled meat", "grilled meat" and refers to various grilled meat dishes in many countries that were generally part of the Ottoman and Persian worlds (including North India).

Artisanal red rice, accompanied by a mixture of vegetables and fresh fish

Artisanal white rice accompanied by a well-seasoned mix of vegetables and fresh fish.

Fish of the day accompanied by an onion sauce, potato, sweet potato with rice garnished with shrimp and macedoine.

Grilled chicken with onion sauce, potato, sweet potato with rice topped with macedoine and boiled eggs

Rice cooked in its spicy meat broth with a golden appearance and an exquisite taste

Semi-thick sauce made from peanut paste and most often served with rice

Okra stew with palm oil, delicious when prepared well

Domoda is a Senegalese dish, a kind of stew where flour is added at the end of cooking.

Thiéré is a millet couscous eaten in Senegal. It is traditionally served in Muslim families on the evening of Tamkharit. There are several variations, such as thiéré sim, thiéré mboum with cabbage, thiéré bassi

It is a mixture of rice, peanut powder, seafood, smoked fish, beans, and sometimes meat, rich in aromas and flavors. It is also very rich in protein and iron, particularly due to the presence of dried fish and many seafood.

Moroccan couscous, Senegalese style With an onion and olive sauce and a well-marinated and stuffed leg of lamb

Meat vermicelli is the ultimate family dish, and over the years it has even become a festive dish in Senegal. With chicken or a good mechoui, this meal is a delight.

Pasta of Italian origin, made from durum wheat semolina, served with red sauce and meatballs.

Grilled fish with fries and salad, a simple recipe ideal for an evening meal

Attiéké is traditionally eaten as an accompaniment to meat or fish, often with a sauce (clear or grainy) in the south of Ivory Coast, ...

white rice with seafood

Thiou is a stew of meat or fish, onions, and vegetables served with white rice. There are different types depending on the sauce (tomato, palm oil, okra, etc.) or the meat or fish (beef, lamb, chicken, fish).

Meat stew with curry, onions and vegetables served with white rice.

Dakhine (or dakine m'beup, dakhine mbëp, dahine, daxin, deukhine) is a Senegalese dish made with rice, meat and peanuts.

Perfectly seasoned ground beef, sautéed sweet onions, and shredded cheddar cheese top irresistibly golden fries and...

We're showing originality in this poutine offering made with a white sauce with fish stock and crispy fries...

Perfectly tender meat, legendary fries, caramelized onions… The kind of dinner that will fill you with joy!

This typical Senegalese dish is made with double-cooked lamb, onions, hot peppers and mustard.

This typical Senegalese dish is made with double-cooked chicken, onions, hot peppers and mustard.

Originating from Brazzaville, capital of the Republic of Congo, this is a delicious recipe that is served with rice and allocos.

Marinated chicken skewers with the style and flavor of ribs, topped with onions and green peppers. These skewers are simply delicious.

Grain sauce (in Ivory Coast) is a red sauce made from the pulp of the oil palm fruit. In West Africa, it accompanies fish or meat dishes. It is eaten either with white pasta or rice.

Leaf sauce is a sauce made from a mixture of leaves, often cassava, okra, potatoes, or spinach. It is eaten throughout West Africa, usually with white rice or foutou. It typically includes meat or fish cooked in the sauce, along with onions and tomatoes.

Okra sauce is a sticky sauce made from fresh or dried okra, native to West Africa. It accompanies fish or meat dishes. It is found in Mali, the Democratic Republic of Congo, Guinea-Conakry, Ivory Coast, Cameroon, Senegal, Togo, Benin, and Guinea-Bissau.

Sauce made from corète leaves (called fakouhoy by the Songhay in Mali, adémé in Togo); it is often served with placali or kabato.

Kedjenou or Kedjenou is a highly spiced stew of bushmeat (game: deer, agouti), chicken, or rabbit, from West Africa, particularly the Ivory Coast (Akan people). It is a favorite among farm workers and hunters.

This sauce is prepared with pumpkin seeds, spices, and vegetables, and is often served with meat, fish, or pounded yam dishes. The richness and complexity of djoumgblé sauce make it a signature dish.

An iconic dish deeply rooted in Senegalese culinary tradition, Thiébou Kéthiakh (or smoked fish rice) is a true celebration of local flavors. Rich in nutrients, this savory dish is an excellent alternative to the famous Thiébou Dieune, especially during the rainy season when fresh fish is scarce. Its star ingredient, Kéthiakh—a fish smoked, salted, and dried by hand—brings a unique flavor intensity and unparalleled aromatic depth. Accompanied by simmered vegetables and rice richly infused with spices and aromas, this dish combines tradition, nutrition, and pleasure. 🌊 Did you know? Thanks to the richness of the Atlantic Ocean, Senegal gives fish pride of place in its gastronomy. Fishing and processing fish products are essential to national food security, providing more than half of the country's protein needs. 🍽️ A generous, authentic, and deeply Senegalese dish.

A 100% Teranga culinary experience to share... Treat yourself or share an exceptional moment with our NDIOGONAL Box – Savory Sunday, an invitation to savor the great classics of Senegalese cuisine in a generous and warming formula. Specially designed for your Sundays with family, friends, or a gourmet couple, this savory box includes (Nem, Fataya, Chinese bread, etc.) accompanied by authentic flavors and a choice of a complimentary side dish: 👉 Thiakri, Ngalakh, or Lakh – because a good meal deserves a sweet finishing touch. 🌿 NDIOGONAL is the Wolof word for "sharing" and "solidarity" — and this box perfectly reflects this. 📦 Order, receive, savor... and make every Sunday an NDIOGONAL moment.

Doux, épicé, citronné... Ce plat à base de poisson et riz, vous ramène directement aux grandes tablées familiales. Une explosion de fraîcheur bien salée !

Thiakry is a refreshing dessert, made from millet semolina in a delicious blend of dairy products, served chilled.

Discover Ngalakh, an authentic Senegalese dessert ready to brighten up your special occasions.

A Senegalese dish made with millet

Fonde is a millet porridge prepared with millet powder formed into small balls called araw.

Fruit salad is a dessert, but it is made with a mixture of fruits.

We present to you the Turkish cake Aglayan pasta, nicknamed the crying cake, one of the best cakes in the world.

A fun twist on the classic ice cream sandwich – made with cinnamon roll dough and your favorite ice cream

Tiramisu is a traditional Italian pastry and dessert.

A refreshing blend of freshly squeezed orange, watermelon, carrot, and fresh or natural ginger. A juice that has not undergone pasteurization.

'Pure fruit juice' or '100% pure juice' orange juices are obtained by simply squeezing the orange

Soursop juice can be consumed as is. It is naturally delicious.

Ditax juice is a local natural drink with an authentic flavor made from ginger, citric acid and sugar.

A very simple recipe for bouye juice without any artifice: without milk, with just water, bouye and a little sugar

Bissap (hibiscus) juice is prepared from a plant native to West Africa

The fusion of orange and mango creates a perfect alliance of tastes and textures

It is a very refreshing drink, with character, which stings from a little to a lot depending on the amount of sugar added.

Tamarind juice is rich in organic acids such as tartaric acid and malic acid, which have antibacterial and antifungal properties.

Lemon juice is a drink made from lemons. Lemons have a high vitamin C content, 52 mg per 100 g.

A non-alcoholic beverage that contains water, natural or artificial sweeteners, and fruit or plant-based flavorings