This book describes Ivorian gastronomy. It is based on culinary recipes from the Abour?, Agni, Baoul?, Dan, Gouro and Senoufo peoples, and describes the preparation and presentation methods used to showcase the country's rich gastronomic heritage. In doing so, he confirms that gastronomy, in its deployment and implementation, contributes to the promotion and valorization of the languages and cultures of the peoples. It includes the names of the dishes and the ingredients used in their preparation in local languages. Since gastronomy is a key cultural component, it is also a tourist attraction. Consequently, it is a cultural and linguistic variable to be promoted for a country like C?te d'Ivoire, which is making tourism a vector of its economy.