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In Senegal, a man from Lyon opened a typical French restaurant. At the “Bouchon lyonnais”, he serves French gastronomy, which he combines with Senegalese products.
A Lyonnais has decided to settle in Senegal. He opened a typical restaurant, a Lyonnais cork. Despite the change of continent, it continues to serve French specialties: duck breast, tournedos, quenelles, frog legs… These dishes attract expatriates, but not only. The chef mixes Senegalese culture and French gastronomy. He works with fresh and local products. “For a restaurateur, there is no better, it’s paradise. We have fish from the sea at the table”explains Paul-Henri Chahmerian, restaurateur “Le Bouchon lyonnais” in Dakar (Senegal).
However, some products are more complicated to find, such as duck for example. He buys his ducks from another French woman who has been living in Senegal for over 20 years. The chef is demanding and does not hesitate to adapt his menu. “It’s instinctive cooking”, he confides. The mix of cultures inspires cooks. “It’s a beautiful mix”notes Sidi Sakaly, kitchen clerk.
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