Home Made Lomé

Home Made Lomé Home Made Lomé by Yannick Macauley est le spécialiste de la restauration gouteuse et à petit prix

My summer essential: freshness, smoothness & bold discovery.Beauvallet rumsteck over smoky eggplant caviar, silky mashed...
09/07/2025

My summer essential: freshness, smoothness & bold discovery.
Beauvallet rumsteck over smoky eggplant caviar, silky mashed potatoes, crispy plantain, and a vibrant salad of spinach, green peas & snow peas.
A dish that bridges comfort and adventure 🌱🥩

Creamy burrata nestled among baby romaine, grilled peach wedges, and vibrant heirloom tomatoes, finished with a fresh mi...
05/07/2025

Creamy burrata nestled among baby romaine, grilled peach wedges, and vibrant heirloom tomatoes, finished with a fresh mint & basil touch and a surprising strawberry sauce twist.
The perfect start to a summer meal — light, bold, and beautifully balanced ☀️🍑🍓


Pan-seared Saint Pierre served with a vibrant medley of confit tomatoes, artichokes, and Taggiasca olives, a crisp arugu...
18/05/2025

Pan-seared Saint Pierre served with a vibrant medley of confit tomatoes, artichokes, and Taggiasca olives, a crisp arugula salad, and golden panisse. All brought together on a bed of fragrant wild garlic pesto.
A dish full of sunshine, flavors, and finesse 🌿✨

Grilled pollack fillet, served with a silky parsnip vichyssoise, a fresh strawberry-mint salad, and a bold strawberry-ba...
15/05/2025

Grilled pollack fillet, served with a silky parsnip vichyssoise, a fresh strawberry-mint salad, and a bold strawberry-balsamic reduction.
A colorful, seasonal dish that brings freshness and balance to the plate — perfect with a glass of white wine.



My signature dessert, straight from my roots: tapioca with coconut milk, dulce de leche, and hidden mango cubes. Inspire...
07/05/2025

My signature dessert, straight from my roots: tapioca with coconut milk, dulce de leche, and hidden mango cubes. Inspired by the way we enjoy it back home—served hot or cold, as a snack or breakfast—with roasted peanuts or fritters. Here, it’s topped with cashews and caramelized coconut for a gourmet twist.

“One of the best burgers I make in Annecy: 180g of Charolais beef, raclette melt, sweet confit pearl onions, grilled tom...
05/05/2025

“One of the best burgers I make in Annecy: 180g of Charolais beef, raclette melt, sweet confit pearl onions, grilled tomato, all tucked in a beetroot bun. Pure indulgence.”

“A comforting gratin dauphinois elevated with cheeses from Savoie, paired with a mustard de Fallot-seasoned onion compot...
01/05/2025

“A comforting gratin dauphinois elevated with cheeses from Savoie, paired with a mustard de Fallot-seasoned onion compote and a tamarind-infused veal jus—bringing the Alps and Togo together on one plate.”

From aging to plating – a true carnivore’s delight! Our matured beef rib, carefully aged by our trusted supplier Beauval...
04/04/2025

From aging to plating – a true carnivore’s delight! Our matured beef rib, carefully aged by our trusted supplier Beauvallet, delivers unparalleled depth of flavor and melt-in-your-mouth tenderness. Paired with a rich sauce and fire-kissed vegetables, this is steak at its finest. Who’s ready to dig in?

✨ A Fresh Take on Gravlax! ✨A harmonious blend of flavors and textures: white and pink trout gravlax, silky herb-infused...
24/03/2025

✨ A Fresh Take on Gravlax! ✨

A harmonious blend of flavors and textures: white and pink trout gravlax, silky herb-infused avocado cream, delicate trout roe, and crispy plantain chips for the perfect crunch! A dish that’s as vibrant as it is flavorful. 🌿🐟💛

Who’s ready to dive into this gourmet delight?

✨ Crème Brûlée with a Twist! ✨A classic dessert reimagined with the unique touch of baobab fruit! 🌿🍮 Its delicate citrus...
16/03/2025

✨ Crème Brûlée with a Twist! ✨

A classic dessert reimagined with the unique touch of baobab fruit! 🌿🍮 Its delicate citrusy notes bring a subtle tang that perfectly balances the rich, creamy texture and caramelized top. A fusion of tradition and creativity in every spoonful!

🔥 Have you ever tried baobab in a dessert? 🔥

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Lomé
BP14375

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