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A few months ago, Paul-Henri Shahmeriana chef to cook Lyonnais, opened his restaurant in Senegal in Dakar. Through the heading “A little taste de France”, the 13 Hours takes you on a discovery of this culinary adventure.
This is the story of a Frenchman in love with Senegal. Every morning, Paul-Henri Shahmerian get into a dugout taxi to get to work. A few months ago, he opened his restaurant, “Le Bouchon Lyonnais” in Dakar. “It’s my own metro. In the morning, by canoe, it’s 4-5 minutes. It is a feeling of freedom and a supreme pleasure”he rejoices. The leader has changed mainland but the map is remained the same : duck breast duck, and even frog legs are on the menu. These small dishes attract both expatriates and locals. “He is the pope of French gastronomy in Senegal”says a customer. “It’s an extraordinary place, he has a crazy talent this gentleman”adds another.
The chef hardly imports anything. He works with fresh and local products, starting with his fish. “For a restaurateur, there is no better, it’s paradise. We have fish from the sea at the table”says Paul-Henri. But some foods are harder to find. For the duck for example, the chef to cook must drive an hour to get to a farm in full air, breeding run by Sylvie, another Frenchwoman. In the kitchen, chef Paul-Henri Shahmerian is demanding and invents dishes according to his creativity and experience. That evening, his restaurant was still full.