For a restaurant/patisserie with the extensive operating hours of Patisserie des Ambassades, this kitchen prepares meals suitable for every time of day, offering grilled chicken kebabs, steak au poivre, fried red snapper, Senegalese vegetarian dishes such as mafe, comoros curry and vegetarian casamance, and classic, Parisian patisserie-style desserts: croissants, cinnamon babkas and scones, apple turnovers, beignets a la crème and tropezienne coconut.
For those wanting tried and true American fare, good old strawberry shortcake defends the home front.
Everything is made in house, from scratch—how refreshing, and old fashioned.
New fashioned in this country is the kitchen crew who hail from France, North and West Africa, and are largely responsible for the solid success and growing fame of this nearly two decade old business.
Imagine restrictive, cumbersome immigration options being considered by the current US government, and their effect on establishments such as this one. The mere thought is shameful.