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Afro restaurant in a convivial and bistro-style atmosphere in Paris.
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.
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Members' reviews on WALY FAY
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Le cadre était plutôt agréable bien que nous ayons été placé près des fourneaux. Nous n'avons pas senti trop de gêne.
La seule vraie déception concerne le prix : 26€ pour les brochettes mixtes et 12,5€ pour une entrée (encore une fois des brochettes). L'inflation est passée par là mais je trouve que, même si c'est une tendance générale pour tous les restaurateurs, c'est de l'abus. Je ne pense pas que cela tiendra longtemps car les clients iront de moins en moins souvent au restaurant...
J'ai convié une Berlinoise et sa première expérience culinaire avec les saveurs africaines fut un satisfecit... Une cliente de plus
Je suis contente et fière de cette première fois ''concluante'' :)