The table
One ruby red you drink,
one red you eat
Bissap is ruby red and translucent in the glass. Palm-nut sauce is deep orange and rich on the plate, known by the palm oil that rises once it's ready. Two reds, two registers, one table.
The kitchen
No fixed menu, today's pot
Pounded foutou and kabato, palm-nut sauce in red palm oil, sauce feuille, smoked fish and wood-fire grills: the Verger Table's kitchen follows what the estate and nearby markets provide, not a menu printed once and for all. Vegetarian dishes are offered at every service.
You can tell a good palm-nut sauce by its oil: when a thin, deep-orange layer rises to the surface, that's the cooks' signal to serve.
The estate's juices
Four colours, none of them blue
Bissap is ruby red, translucent against the light. Baobab is milky and pale. Tamarind is light brown. Ginger stays sharp and cloudy. These are the juices pressed and infused on the estate, alongside a selection of alcoholic and alcohol-free drinks.
Formats & workshops
Sit down to eat, or get your hands in the pot
Two ways to come to the Verger Table: settle in for a terroir lunch, or step into the kitchen to learn a technique.
Workshop
Foutou
You pound, you roll, you serve it with the palm-nut sauce still hot.
Workshop
Artisanal juices
Bissap, ginger, baobab, tamarind: you press, you infuse, you taste.
Package
Terroir lunch
Foutou, kabato, sauce feuille, smoked fish and wood-fire grills, for groups or for two.
Book
Pricing is confirmed with you, never guessed
No menu is published online: pricing depends on the format and the number of guests. It's confirmed over WhatsApp, along with the day's dishes.
Vegetarian on request French and English Booking over WhatsApp