Five courses
The Tasting Journey
40,000 F
- Comoé crayfish salad
- Sea bass fillet, attiéké
- Grouper loin
- Guinea fowl choukouya
- Ivorian chocolate triptych
The restaurant
A signature table above Abidjan
The produce of Côte d'Ivoire, crafted with care and served in a glass dining room suspended above the city.
The philosophy
Start from local flavours — attiéké, kédjénou, plantain, cocoa — and give them the elegance of a great table.
From the sea
The Gulf of Guinea on the plate
Gulf of Guinea king prawns with their dill bisque poured at the table, grouper loin with fruit aromas, sea bass fillet on attiéké with satay onion compote.
- Comoé crayfish, glazed with balsamic
- A seafood platter to share, spiny lobster included
From the land
Slow cooking, deep jus
Beef fillet with baobab fruit jus, leg of lamb cooked for seven hours, duck breast with Madagascar wild pepper, guinea fowl choukouya with kédjénou vegetables.
- Vanilla-scented cassava gratin, plantain gnocchi with parmesan
- Signature burgers for simpler cravings
Sweet endings
Ivorian cocoa in all its glory
Ivorian chocolate triptych, baobab mousse, coconut, mango or pistachio éclairs, tiramisu with Ivorian coffee.
Set menus
Three ways to let us guide you
Three courses
Sea menu
30,000 F
- Comoé crayfish salad
- Grouper loin
- Dessert of your choice
Three courses
Land menu
30,000 F
- Curried chicken stew
- Seven-hour leg of lamb
- Dessert of your choice
The setting
A glass dining room, the city as backdrop
Pearl-grey armchairs, floor-length tablecloths, golden pendant lights and long curtains: the dining room opens onto Abidjan through tall windows.
The giraffe, emblem of the house, watches over the room as a sculpture and as a golden lamp. Dinner is served in the dining room from 5 pm; before and after the meal, the terrace bar carries the evening on.