Chef Yannelle Loko’s African and Contemporary Cuisine

For making drinks, jellies, coloring and flavoring desserts of all kinds, bissap is a real find.

Originally from Asia, a must-have in African gastronomy, bissap is obtained by infusing hibiscus flowers.

Yanelle Loko, Cheffe et traiteur d’origine béninoise, located at 21 rue Michelet in St-Etienne, we aim to discover contemporary fusion cuisine and all the culinary subtleties of bissap.

During the Biennial Design, Yannelle, animates a Master Class dedicated to the bissap to allow you to discover a little cuisine (fusion between African and French gastronomy), and the possible bifurcations in our plates.

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