Culinary workshops with local chefs, bissap and bouye tastings, visits to Dakar's Kermel market, themed dinners around thiéboudienne or yassa — Senegalese gastronomy becomes a true event highlight, not just a meal between sessions.
These short, convivial formats fit easily into any program, as an opener, a closer, or an enriched lunch break.
Moments of camaraderie, cultural discovery through taste, short formats that fit any program.