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The city's only full-blown Ivory Coast restaurant (other establishments we would characterize as coffee shops) is named after a bustling Abidjan neighborhood, and the excellent cooking reflects the combined tribal and Gallic roots of the cuisine. Peppe soup de poisson is really a bouillabaisse-a magnificent collection of seagoing creatures deposited in a fiery West African pepper soup. Other soups are mainly intended to be eaten with mashes and include peanut, white eggplant (known as "garden eggs"), okra, and pistachio. The dinner menu includes the usual French-leaning chops and brochettes.