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Signature cuisine
Afro-European cuisine: the story behind Deby's Delice's signature
How Deborah Libande Dole crafted a cuisine that unites her two heritages — and why plantain is the hero.
Afro-European cuisine is neither a gimmick fusion nor a compromise. It's a culinary grammar in its own right, born from Deborah Libande Dole's journey — Brussels, Kinshasa, and back.
Plantain, the silent hero
Plantain is the potato of Central Africa. Fried, mashed, gratin or lasagna: it underpins 30 % of our menu. Our plantain lasagna has become iconic with corporate clients.
Three signature principles
- P.A.R.I.S.: Precision, Authenticity, Refinement, Inclusion, Signature — our quality charter.
- Local sourcing when possible, direct import when needed (spices, cassava flour).
- Always a halal variant, always a vegan variant — no surcharge, no culinary ghetto.
Three dishes to try first
- The plantain mini-burger (our top cocktail seller).
- The plantain lasagna (corporate main).
- The mango-passion verrines (signature dessert).
Why it works for events
Wedding or seminar guests don't want to be lost — but they want to be surprised. Our cuisine plays exactly that thread: recognisable flavours, premium execution, an unforgettable signature.
