How a forgotten sandlot of a country became a hub of international power games.
The bartender measures a shot of Johnnie Walker Red Label in a steel jigger and dumps it over ice. A waitress sets the glass on a tray and steers it through the dining room, where Abouye Wang, the restaurant owner, commands a booth in the back corner, elbows on the table, surveying the dinner crowd. The buzzcuts perched around the high table in the middle of the room are Americans, he guesses. The two women lost in conversation behind them are French. He recognizes the men in the adjacent booth as German. He spots an Italian port executive and a Palestinian diplomat from the newly opened embassy.
The restaurant, La Chaumière, sits on a corner of the central square in Djibouti, the capital city in the tiny African country of the same name, which until recently was of little consequence to anyone who didn’t live there. La Chaumière’s menu pushes the outer limits of fusion as Wang caters to his evolving clientele. East African seafood dishes, Asian stir fries, French stews, American sandwiches, they’re all here. “If we don’t have what you want,” Wang tells me, “we’ll make it for you.”
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Instagram's Founders Say It's Time for a New Social App
The rise of AI and the fall of Twitter could create opportunities for upstarts
Running in Circles
A subscription running shoe program aims to fight footwear waste
What I Learned Working at a Hawaiien Mega-Resort
Nine wild secrets from the staff at Turtle Bay, who have to manage everyone from haughty honeymooners to go-go-dancing golfers.
How Noma Will Blossom In Kyoto
The best restaurant in the world just began its second pop-up in Japan. Here's what's cooking
The Last-Mover Problem
A startup called Sennder is trying to bring an extremely tech-resistant industry into the age of apps
Tick Tock, TikTok
The US thinks the Chinese-owned social media app is a major national security risk. TikTok is running out of ways to avoid a ban
Cleaner Clothing Dye, Made From Bacteria
A UK company produces colors with less water than conventional methods and no toxic chemicals
Pumping Heat in Hamburg
The German port city plans to store hot water underground and bring it up to heat homes in the winter
Sustainability: Calamari's Climate Edge
Squid's ability to flourish in warmer waters makes it fitting for a diet for the changing environment
New Money, New Problems
In Naples, an influx of wealthy is displacing out-of-towners lower-income workers