WALY FAY

An African restaurant with smooth and high authenticity. He took the walls of a former toy factory: a very high ceiling, a sober loft style revisited with warm colors and a real stove in a corner. It is an urban Africa and very intimate with candles reinforced by candles. Fatou Sylla's cuisine remains simple and authentic. Bayou Choux, shrimp, grapefruit, blue Stilton is a little happiness. Wppt bou, yassa chicken, or mafé are undeniably and generously Senegalese, as is reception. You must taste the thiéré, which means mil couscous and lamb. Small, delicate brown-light grains have the flavour of gingerbread without honey. Also try the colombo colombo or crab and, to dessert, an original corossol sherbet or a ginger ice cream, both to grapes marinated in rum. Waly Fay opened an appendix, right next to the parent house, in what was the kitchen that is actually open on the room. A passage allows you to go from one restaurant to another. At the moment you can only dine from Monday to Friday and only noon. The garden is brut, as we see today in many fashionable restaurants and chic, which gives a convivial and bistrottière atmosphere. Behind the Fourneaux Tekdal furnaces is a mixed kitchen. It is a mixture of flavours from different horizons anchored on the naturalistic tendency, frills. The chef is prepared to prepare a velvety pumpkin or tempura of vegetables to cod, a chicken maffe or sole to the plancha sauce of Cameroon. Use carrots or ice cake in yogurt with bissap grout. It's delicious and prices are like the atmosphere: soft and attractive.