The final culinary frontier: New African cuisine

African cuisine is making a breakthrough and championing its heritage and cultural variety.

Selassie Atadika shows us the cultural baggage of African gastronomy through an extremely topical message: African cooking links us to a territory and local produce, to a vegetable-based diet with very little animal protein. Africa cooking is sustainable and full of flavour.

Her nomadic cuisine proposal and her support for local varied consumption, and against monocultures, brings us closer to a colourful, aromatic cuisine that is not just for the palate but is also an experience vital.




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