Thirty years later, we found the undocumented "hidden" in the Pyrenees
From its terrace opening onto the verdant horizon of the Baronnies of Provence, the Auberge de la Vallée de l'Oule offers a "Terroir menu" where cabretta salad and lamb blanquette are in majesty.Traditional French cuisine and local products, this is what customers come looking for in this country restaurant, nestled in the south of Drôme.
But, leafing through the menu, some are surprised to discover two Senegalese specialties, maffé and yassa.And, over the course of the meal, the finest palates know how to detect, especially in the arrangement of vegetables, subtle spicy flavors that tell an elsewhere.
Alone African around
The confirmation arrives when, at the end of the service, the chef walks around the room.Slender silhouette in his chef's outfit, an enormous charlotte as a chef's hat to imprison his dreadlocks, the boss goes from table to table, shakes hands , smacks of kisses and responds to the compliments with a generous smile sprinkled with anecdotes.
Kerfala Damba, 52, is a successful restaurateur, here at his home in Cornillon-sur-l'Oule, seventy inhabitants.A respected professional: "the valley's leading employer", he proudly announces, and only African around.
In Cornillon, we know he is Guinean, but for most people he comes mainly from Paris, where he arrived ten years ago to open with his wife, Delphine, an inn that had remained closed.for years.We are not curious about what happened before, here, and the man does not expand on the details of his past life: a French story that began in the 1980s, in the turbulent wake of the Pasqua laws.
Posted Date: 2020-12-23