Doudou Gnagna Diop is an important player in the tourism sector in Senegal. He capitalizes 40 years of profession in France then in Senegal where it operates since the year 2000. Mr. Diop is the promoter of the Sorong Hotel in Somone in the Department of Mbour which he eventually gave up.
He is also president of the National Organization for the Integration of Senegalese Tourism (ONITS), which he created with a few companions. Very passionate about eco-tourism, he set up the Crocoparc, a reptilian park in Ndianda at Joal on the road to Nguenienne. He is a tourism activist who benefits the local communities and has set up the Social Tourism Front (FST). This movement brings together actors committed to "healthy tourism controlled and guided in a healthy environment". The man who is pleased to have been the first to open an African restaurant in Lille, a city in the North of France, started in 1974 tourism as an employee at the Novotel in Lille, after a BTS obtained at the Ecole Cape Hotel in Dakar. For his tireless battle for responsible tourism, he was honored in 2006 by the Sédar Innovation and was decorated a year later in London by the Business Initiative Development (IDB). Doudou Gnagna Diop shares his passion for Senegal in order to make others discover all the richness of this destination.
In which hotel or type of accommodation in Senegal would you spend your holidays?
I would be very comfortable at the Hotel Djidjak in Palmarin. This receptive is housed in a charming setting all in a very welcoming environment.
What should we not miss when we come to Senegal?
When you come to the country of the Teranga without going to visit the tourist wonders of Sine Saloum, you can say that you have missed the essential.
A place to discover?
I often advise my friends who come to Senegal for the first time to start their discoveries in the mythical Island of Gorée because it is a place full of history and very touching stories.
A book to recommend?
You know, the works of Sembène Ousmane are very interesting because they reflect our daily life.
A dish to taste?
I often recommend Senegalese couscous not only because it is very delicious but mostly because all the ingredients are local products. In order for our economy to truly develop, everything we consume must mirror this dish.
A drink to recommend?
The hibiscus juice.
What would you say to a tourist who comes to discover Senegal?
Then, I will tell him that to spend a pleasant stay and to keep an unforgettable memory, it must only respect the other and our environment.
Senegal in one sentence?
Senegal is the land of the Teranga (hospitality) where traditional values remain and where the prayers inherited from our fathers still preserve us.