Le Succulent, in Brooklyn, Unites West African and French Culinary Traditions
On one plate lie cuts of steak, black-edged and blushing, alongside potatoes dauphinoise, and on another, crimson-stained rice suffused with the deep, thrilling funk of guedj, fermented dried fish, and yete, sea snails buried in sand and then dried in the sun, tasting of brine, smoke and musk. Each meal at Le Succulent, a modest…