More than a decade ago, Nairobi’s top hotels tried to woo affluent diners with luxury imported foods: foie gras [creamy delicacy made from the liver of a duck or goose], caviar [salted eggs of a sturgeon fish], truffles, and fine European cheeses, the dishes of elite dining from Paris to New York.
Five-star hotels hired star chefs and launched upscale restaurants, hoping to shape Kenya’s own fine dining scene.
