For making drinks, jellies, coloring and flavoring desserts of all kinds, the bissap is a real find.
Originally from Asia, essential in African gastronomy, bissap is obtained by infusing hibiscus flowers.
Yanelle Loko, chef and caterer of Beninese origin, based at 21 rue Michelet in St-Etienne, invites us to discover her contemporary fusion cuisine and all the culinary subtleties of bissap.
During the Biennial Design, Yannelle, will lead a Master Class dedicated to bissap to allow you to discover a little of its cuisine (fusion between African and French gastronomy), and the possible bifurcations on our plates.