Skip to content

We cook over wood

A terroir table on the estate: what grows here, cooked on fire, served when you are hungry. The drinks are made on site.

Book a table

The dishes

Pounded foutou and leaf sauce in an enamel bowl.
Foutou and sauce feuille
Smoked fish with coppery skin on a banana leaf.
Smoked fish
Skewers and fish on a wood-fire grill.
Wood-fire grills
Glowing embers under a fine white ash.
The right moment of the ember
Four glasses of artisanal drinks: ginger, hibiscus, baobab, tamarind.
The estate’s four juices

The full menu, the prices and the number of covers are not published: the estate has not set them. Ask, and you get a precise answer.

Foutou, kabato, sauce graine, sauce feuille, smoked fish, wood-fire grills. Vegetarian dishes are prepared on request.

The estate’s drinks

  • GingerA sharp infusion, served cold. The most asked for in real heat.
  • HibiscusBissap flower, ruby red and translucent.
  • BaobabSteeped pulp, opaque and milky, almost beige.
  • TamarindPale brown, tart, thirst-quenching.
  • Grove juiceWhatever the trees are giving when you come.
Kola nuts split open in a wooden bowl, flesh from yellow to red.

And kola, before the meal

It is not on the menu: it is offered. When a guest arrives, to open a visit or seal an agreement. Its flesh runs from yellow to pink to red — and the white variety gives the darkest juice of all.

See the cooking workshops