Foodies and those curious about exotic cuisine will be able to delight in Ethiopia. It is Eddy Tsige who offers this opportunity to Ruthenians, with typical and traditional dishes.
After being somewhat thwarted by Covid, in his desire to do catering, Eddy Tsige, owner of the Eden Café, rue Penavayre, is launching into Ethiopian cuisine. Specialties that he knows well since this “prince of hearts” comes from this region, located on the Horn of Africa. In Rodez, Eddy is known for his great generosity. It is he who offers, every year, a Christmas meal, to single people and from his own money.
Today, all the stars are aligned, allowing Eddy Tsige to launch himself, with complete peace of mind. After having renovated and updated his room, the kitchen, and a space for after-parties with friends, he has just unearthed the rarest of pearls, a real Ethiopian chef. Senayte Hule has mastered Ethiopian gastronomy like the back of her hand.
Aubrac beef replaces zebu
First the Engera, a family dish that can be enjoyed every day and in groups. Served with meat, several vegetables (carrots, peppers, tomatoes, salad, beans, potatoes and several lentil-based sauces or split pea puree) but also proteins (hard-boiled eggs and curd cheese), this unique dish is a perfect balance and is self-sufficient. It is presented on a bed of pancakes which take three days to mature. “It takes a long time to make, but if we don’t respect this time, we don’t get the same taste as Ethiopian bread,” attests Senayte Hule, in a charming accent. This dish will only be offered upon reservation.
Alongside this typical dish, with a spicy, non-spicy taste, Eddy’s restaurant will put tebse on the menu. Here too a typical grilled dish, served right at the table, on a brazier. Change of scenery guaranteed! The Aubrac beef tebse is accompanied by fresh onions and sweet pepper, which highlights the juicy flavor of the meat. “In Ethiopia, we serve raw zebu meat with green peppers,” Eddy points out.
At the end of the week, the Ruthenois and Senayte Hule will concoct the famous Ethiopian coffee. Rest assured, the service will not take on the ceremonial appearance of this country where coffee grows wild. But Eddy and Senayte still want to show a little of these age-old traditions. “We will roast the coffee directly and serve it in the jebena,” they indicate, pointing to the black terracotta coffee pot. Purists might ask to taste it with cardamom, cloves, cinnamon, but these secrets will remain reserved for the most informed.
Note that the restaurant will also serve couscous. The restaurant is open Thursday, Friday, Saturday and Sunday evening by reservation. Such. 05 65 68 17 46.
As for drinks, Eddy makes sure to offer Ethiopian beers (even if they are still difficult to find), white rosé, different wines and a very fresh Ethiopian punch (with a touch of honey), a treat!
