For two years, our kitchen has been run by a trained native of the region: GORA DIOP. After many years, of fine dining training in France, he completed his apprenticeship, alongside various head chefs at prestigious hotels in Senegal, which enabled him to expand and refine his cooking skills. He cooks with skill and subtlety, using fresh, natural local products with a French gastronomic flair. A wine cellar is available to complement his menu.
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