“Bourgeois cuisine and Swiss precision — built every morning on the Yaoundé market.”
Chef Fabrice Mbarga cooks a European bourgeois kitchen with Cameroonian soul — médaillon de filet mignon à la zurichoise, travers de porc au miel et gingembre, échine de porc marbré. Local produce, picked fresh, plated with intent.
A short, changing carte — built each morning on the Yaoundé market, finished with Swiss precision.
I
Médaillon de filet mignon
Veal, rösti, cream — Zürich by way of Yaoundé.
12 000
II
Travers de porc, miel & gingembre
Slow ribs, honey, ginger, market heat.
9 500
III
Échine de porc marbré
Marbled pork, fire-finished, a quiet sauce.
9 500
MÉDAILLON · SIGNATURE PLATE
MANIFESTE
European precision,
Cameroonian fire,
a single table.
— MAISON BACCHUS+ · YAOUNDÉ, CAMEROUN
N° 04 — THE CHEF
(EN CUISINE)
CHEF ÉTIENNE MAHIEU · YAOUNDÉ
THE SAUCE · REDUCED BY HAND
“We cook the bourgeois kitchen of Europe with the produce — and the fire — of Cameroon.”
Trained in European technique, Chef Mahieu works the market before the stove. Sauces reduced with patience, meat finished over fire, plating pared back until only what matters stays on the plate.