Sophie Garcia
There are large plans in the part of Kota de Evoire. Over the years, the country has been claiming its culture and economy both regional and globally. The view of food is an important feature in the country’s massive economic capital Abidadan. Evorian food, once away in the city’s street stalls and home kitchens, is ready to claim its place in global conversation. In Sakan, Chef Christel Wugo combines French techniques with cassava-based local staples such as Atike and Plackali. Le Méchoui brings a great lead to the country’s depth Lebanese Pak culture. In La Fourchhet de Rose, Chef Raze Trolere took out better dining versions with smoked fish, plantain chips and grilled meat dyschides (peanuts chutney). And special coffee experts like Cafe continent bring new reputation to the country’s beans. All times, Street-System (Open-Air Restaurant) are still firing on all cylinders with spicy, brazed and grilled meats and fish. Across the city, you will find not only layered foods, not only with taste, but also with ambition, technology and creativity.
