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Home Dining

Discover an Ivory Coast Delicacy in Paris

Host Florent

$48.82 per guest

ABOUT THEEXPERIENCE

Eating like a local in Paris does not just mean feasting on famous French food. The next time you ask yourself where to eat in Paris like a local, consider joining me at my dinner table for an evening of unique cuisine in Paris! I'll be serving up authentic food from the Ivory Coast: Mushroom and ginger stuffed chicken ballotine with vegetables and yam croquettes.

Kedjenou is a recipe consisting of a game or poultry ragu from West Africa, and even more precisely from the Ivory Coast. It is the recipe of workers and hunters.

The word "Kedjenou" literally means "stirred from the inside". This traditional recipe is made in a terra cotta container called a "canari", and placed on a wood fire. The meat should be diced and placed in the container along with minced onions and peeled tomatoes. The sauce is flavoured with salt, fresh ginger and herbs. The meat is cooked for 40 minutes, using banana leaves to help keep the "canari" airtight.

Français:

Ballotine de poulet farci champignon gingembre et ses légumes cuit en étouffé accompagné de ces croquettes d'igname.

Venez à la découverte de ce met ivoirien ..
Le kédjénou ou kedjenou est une recette de ragout de viande de brousse (gibier : biche, ) ou de volaille( le poulet, poule , lapin ..) , de l'Afrique de l'ouest et plus particulièrement du centre de la Côte d'Ivoire. C'est la recette des travailleurs agricoles et des chasseurs.

kédjénou signifie littéralement remué a l'intérieure
La recette traditionnelle se fait dans un récipient en terre cuite appelé canari posé sur un feu de bois. La viande doit être coupée en morceaux et disposée dans le plat avec les oignons émincées, de grosses tomates débarrassées de leurs graines et concassées. La sauce est aromatisée avec du sel, du gingembre frais râpé et des feuilles aromatiques. La viande cuit à l'étouffée pendant quarante minutes. utilisent aussi des feuilles de bananes qui seront disposées hermétiquement sur l'ouverture du canari...

ABOUT THEMENU

INGRÉDIENTS .

- Chicken thighs
- Vegetables: Courgettes, carrots, onions, broccoli
- Salt, pepper, olive oil
-Herbs: Parsley and bay laurel

Poulet ( cuisse )
Légumes ; courgettes, carottes, oignon, brocoli
Les croquettes ; igname , œuf , farine, chapelure
Condiments ; sel, poivre, huile d'olive
Herbe aromatique ; persil et laurier

ABOUT THELOCATION

I look forward immensely to greeting you in my home, situated in a well-located area of Paris that is well served by the metro and with parking spaces available too. This is a must try during your trip to Paris and a great way to eat with French locals!

Je vous reçois avec une immense joie dans un quartier de paris , très bien situé et bien desservi..
accès parking , métro ..
Dans un belle appartement très conviviale , situé dans une résidence sécurisé et paisible ...

Contact Host

THEHOST

Florent

Florent

I went to hotel school in Canteleu Georges Baptiste High School in 2010 and I got my qualification

SOME TESTIMONIALS

Finefleur

Finefleur

from Paris

Félicitations Florent, c'est très bon, très alléchant! Continue comme ça

Linda Essongue

Linda Essongue

from Gabon

Chief Florent's gastronomy is a mix of western and african cultures. Through its dishes, it takes us into à world of flavors that is clean and makes us discover his spices from elsewhere which give to its dishes incomparable taste. Good luck to Chief Florent, wishing you many beautiful dining experiences worldwide.

Ycossie Romain

Ycossie Romain

from Abidjan

Tous mes encouragements pour ce merveilleux travail chef Koffi.bon courage

Who Needs Maps

Who Needs Maps

from Los Angeles

Florent was an amazing chef! we had such an incredible experience and his food was incredible. Our menu consisted of a salad with a boiled egg, salmon and a really lovely risotto, and a deconstructed tiramisu! it was unreal! read more about our experience here : ) http://www.whoneedsmaps.com/bonappetour/ I would happily go back to Florent for dinner!

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$48.82 per guest

Paris

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