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Plants soften the edges of this sleek Plateau dining room, which makes a useful contrast to the city humming outside. Chef Christelle Vougo runs a West African restaurant where Ivorian culinary traditions collide and borrow from each other: braised fish over attiéké, palm nut sauce alongside spiced stews. The cooking feels rooted in something old and very much alive at the same time.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Braised fish attiéké
“The chef handles braised fish attiéké (delicately fermented cassava granules akin to couscous) with precision to elevate the dish’s subtle tang and light texture.”
Eater -
Sauce graine
“Sauce graine, a rich and earthy palm nut sauce often served with meat or fish, sits on the menu alongside spiced stews that somehow feel like the Atlantic breeze made edible.”
Eater
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