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by Bruno FANUCCHI for AfricaPresse.Paris (APP)
@africa_presse
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APP – Let’s discuss first in regards to the man lengthy engaged in tourism in Mali …
Souleymane COULIBALY – Within the tourism sector, I opened up avenues with my company “ Tam Tam Excursions », Created in 1995 and which I bought to the Italians to take over a restaurant in 2000: the Monte-Cristo. I made an ideal deal which allowed me to additionally recreate a brand new tourism company that I named “ Dougou-Dougou », The identify of a legendary little hen that emigrated from Europe throughout the rice interval and went from village to village. Like all vacationers who respect themselves and go to our stunning nation.
I’m personally from Koulikoro (60 km from Bamako), however the true area of tourism is Mopti and the magnificent cliffs of Bandiagara in Dogon nation. It’s from this area that the ATT president, whom I used to be very near – Amadou Toumani Touré – got here from – and that many Malians now remorse.
I labored for a very long time at SMERT (Malian Society for the Exploitation of Tourism Assets), the place I used to be a information specializing in “ trek »With the French tour operator Terres d’aventure. What taught me to grasp this job. At the moment, I all the time collected medicines which I dropped at the dispensary of Sangha, in Dogon nation, to make a small pharmacy of it very helpful to the native inhabitants.
APP – Then you definitely purchased Monte-Cristo and opened your first restaurant in 2000 ?
Souleymane COULIBALY – Le Monte-Cristo was a enterprise that bought Cuban cigars and that I took over to make it a superb handle, current in all vacationer guides.
Just like the “ Rely of Monte Cristo », The well-known novel by Alexandre Dumas, I began from nothing to finish up in a citadel. This was my first actual problem: to start out from nothing to arrange a restaurant that appears to be among the finest eating places within the Malian capital.
For the little journey, I then met Lucien Vian, a painter and decorator of Italian origin however residing in Elbeuf, in Normandy, who had by no means been to Africa however whom I managed to persuade to comply with me. On the spot, right here, he made me an actual masterpiece. Then I obtained a prepare dinner skilled by Marc Veyrat, the good French chef. I then had in hand a good looking institution and an excellent prepare dinner. It labored by the hearth of God, everyone was coming.
APP – Thanks specifically to a intelligent provide system from France ?
Souleymane COULIBALY – So I took out a subscription to Rungis and Metro, the place buddies would choose up the perfect merchandise in France, deliver them to the airport and transport them for me freed from cost. About fifteen vacationers succeeding one another with a suitcase of 23 kilos of products. That is how I used to be in a position to serve my first clients as in an ideal restaurant in France, the homeland of gastronomy.
Put in within the Hippodrome district, simply 5 minutes from the commercial zone, I rapidly had a clientele of regulars who made the popularity of my restaurant. With two rooms, I might cowl over 100 seats. Then I opened a nightclub below the identical identify, just under the restaurant, for the second a part of the night and it labored from 2000 to 2012.
ATT – Mali was then the scene of a coup to overthrow President ATT …
Souleymane COULIBALY – In 2012, with the autumn of President ATT, the whole lot modified when the jihadists started to assault Europeans. It was rapidly the tip of tourism in Mali. I actually have requested all my companions to now not embrace Mali of their catalogs. It was too dangerous: I used to be pressured to cease when the vacationers represented 50 % of my turnover. On the similar time, the middle of Bamako regularly modified with the creation of a enterprise district at ACI 2000. To go to lunch at Monte-Cristo, we already took greater than 45 minutes and as a lot for the return. So I used to be pressured to shut in 2012 within the wake of Captain Sanogo’s coup.
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Wines from France
and natural greens from the backyard
Wines from France
and natural greens from the backyard
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APP – Nevertheless it wasn’t lengthy earlier than you bounced again ?
Souleymane COULIBALY – I spent a very long time pondering and I discovered a option to bounce again, as you say. The truth is, I had one other maquis within the capital referred to as the Diplomate, the place artists like Toumani Diabaté got here to play, specifically, each Friday night. The institution was very profitable and I used to be in a position to reopen a brand new restaurant in 2015, taking on the spirit of Monte-Cristo, however with a terrace overlooking the Niger River: this was Entre-Deux, as a result of it’s positioned midway between the 2 bridges of the capital which span the river.
The situation was not chosen at random. It was as soon as the Canoe membership of the Malian capital … very frequented by expatriates. This Canoe membership nonetheless exists, by the river, and the restaurant is inside it. An impressive place at sundown.
APP – You then launched into natural cooking with merchandise out of your backyard ?
Souleymane COULIBALY – For this new undertaking, I needed to innovate and have a theme: I selected natural. As I’ve 10 hectares of land in Koulikoro, I reserved a part of it to make an natural vegetable backyard “ Aboveground And develop my fruit and veggies there. The greens served at my home often come from my backyard and I attempt to develop them organically. But when I am out of inventory, I purchase them on the market. This is the reason I’m not saying that the whole lot is natural at house as a result of it will be fallacious ! Pineapple, which it appears can not develop in Mali, I domesticate it in my “ extraordinary backyard “.
I additionally purchased 5 cows and two oxen, three sheep, originally simply to have natural manure. However as we speak I’ve 70 heads. These animals that I elevate are additionally the success of my restaurant. The butchers to whom I promote the meat maintain the perfect cuts for my clients. And I serve them with herbs from Provence (thyme, coriander, dill), already blended with their meals, which provides their meat that taste.
APP – Do not you even have a good looking and well-known cellar? ?
Souleymane COULIBALY – That is proper, as a result of I import wine from France and solely from France. With a dry white “ Between two seas », Which coincides effectively with the identify of my institution, Chablis and Sancerre and scrumptious Alsace wines akin to Gewurztraminer. In purple, I’ve in fact the whole lot that’s Margaux or St Emilion and lots of different good bottles.
All these nice vintages are enormously appreciated. For me, wine can also be a ardour. I’m additionally a Compagnon du Beaujolais, Chancellor of the chain of roasters and grasp cheese maker, every time inducted in France. Briefly, I’m a bon vivant !
Little by little, I realized to know the elements, the principles and the nice recipes of French gastronomy. So I gained expertise within the mouth and took a bonus over the others who entered the restaurant enterprise by probability for “ earn money “. Me, I do that job out of style and keenness as a result of I prefer to eat effectively, that’s the secret of my success.
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“ The smoked captain
is certainly one of my specialties “
“ The smoked captain
is certainly one of my specialties “
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APP – What are your important specialties ?
Souleymane COULIBALY – I’m importing roast shoulder of lamb, rack of lamb or actual veal from Metro in Paris. And who arrives throughout the day in Bamako, the place I management the chilly chain from A to Z: 5 a.m. in Rungis, 7 a.m. in Roissy, 10 a.m. boarding, three p.m. in Bamako. So many very talked-about specialties that work effectively and permit me to make a distinction right here.
APP – You’re additionally a caterer …
Souleymane COULIBALY – It is an exercise that I’ve developed quite a bit and, right here once more, I made the distinction with hen wings, as an alternative of limiting myself to creating canapes like everybody else. To not point out the desserts we serve right here, akin to the skinny apple tart with its ice cream drizzled with Grand Marnier.
APP – You’ve gotten additionally simply taken over the operation of the Patio, throughout the French Institute of Bamako. What function ?
Souleymane COULIBALY – It’s certainly the brand new undertaking on which I’m working and I feel that for the following Valentine’s Day, the feast of lovers, February 14, the whole lot will probably be able to have fun the occasion with dignity on the Patio. We created the smoked salmon pizza and the smoked captain pizza. It’s a hit and we are going to quickly be contemplating a house supply service. They usually additionally serve the smoked captain, certainly one of my very talked-about specialties …
APP – So your enterprise goes very effectively ?
Souleymane COULIBALY – It’s beginning once more, however enterprise nonetheless is determined by the ambiance that reigns within the nation, specifically on safety. I’m Malian and I can solely want peace for my nation. This is the reason I invite the Malians to be reconciled, to return collectively and to grasp that an epidermal response won’t resolve the disaster.
We’ve got to look additional, and picture the Mali that we wish to bequeath in ten years to our youngsters, which can assist us discover the fitting options to as we speak’s issues. Then again, all our unhealthy selections will probably be held towards us.
Can we are saying, to conclude this interview, that Entre-Deux is within the Prime 5 eating places in Bamako? ?
Souleymane COULIBALY – It is as much as you !
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LEARN MORE:
L’Entre-Deux Tel: (+223) 94 94 05 05
canoeclub223@gmail.com
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