Restaurant Le Cauris, on Avenue Beaumont near Marché Jean-Talon, is chef Edmond Diolo's Senegalese restaurant, operating under various names over the years (most recently rebranded from Diolo Traiteur). The kitchen is built around the Senegalese canon: thiebou dieune (red rice with fish and vegetables in spiced sauce), thiebou yapp (brown rice with meat), dibi (lamb or chicken grilled over wood fire with caramelized onion sauce), yassa poulet, jarret d'agneau with gratin dauphinois, mafé boeuf, and ndolé. Pastels de Dakar, the crispy Senegalese fish or meat pastries with tomato sauce, anchor the starters alongside fatayas and nems. Desserts include thiakry (millet couscous with yogurt and nutmeg) and ngualakh (millet with peanut and baobab cream). House drinks are bissap, ginger juice, and bouye (baobab juice). Catering and private events for groups of 30 or more.