Description
This French bistro wins kudos for being the first to incorporate African flavors into the bistro menu, and the sirloin steak (called korhogofefemougou) comes rubbed with kola nut and grains of paradise--an African seed substituted for black pepper in medieval Europe. The effect on the steak is more timid than it sounds, though the fried yuca on the side is a welcome substitute for french fries. The rest of the menu hints at francophone West African dishes like mafe, cheb, and aloko while remaining true to the bistro formula along with some North African and South American stuff as well.
