MENUS

Bourbon caviar

Local production from Reunion Island

Sterlet White€195 for 50 g

White caviar from 6-year-old albino sturgeon Acipenser ruthenus, very fine and rare: balanced iodine notes with a creamy, melt-in-the-mouth finish

« Royal » quality Baerii€165 for 50 g

5-year-old Acipenser baerii sturgeon: a beautiful salinity, a dominant iodine note and a buttery finish

Taste discovery in a 10 g bite

Baked potato in its skin, Reunion vodka sour cream, Viennese bread with walnuts
Sterlet White: €45 per person · Royal Baerii: €35 per person

Crab€39

Crab meat rillettes, slightly spicy seafood broth, citrus marmalade and pickles, crunchy vegetables

Indian Ocean marlin€32

Smoked in-house and served as a delicate tartare with fresh herbs, candied lemon and capers, light sweet potato espuma with puffed wild rice

French duck foie gras€36

Served as a ballotine, poached in red wine and local spices, delicate port wine jelly, grape, shallot and ginger chutney, toasted homemade brioche

Lobster tail from the French Southern Territories (sustainable fishing)€42

Thin slices of lobster tail, royal palm heart remoulade and shellfish oil mayonnaise, citrus and kaloupilé vinaigrette, homemade « bonbon piment » pieces

Black Angus beef€51

Seared tenderloin with a thin crust of rare peppercorns, sweet potato mousseline with fresh truffle, melting butternut, toasted country bread, onion confit and seared foie gras cube, red wine jus

Lamb€53

Rack of lamb roasted with fresh thyme, samosa of confit lamb shank, « crispy-soft » sosso maïs, Kalamata olive tapenade, zucchini with pistou, spiced jus

Toothfish from the French Southern Territories (sustainable fishing)€48

Cooked two ways, one confit with turmeric at 63 °C, the other in tempura, orzo with pesto alla genovese, vegetables blanquette style, ginger beurre blanc

Cold-water lobster (sustainable fishing)€63

Tail cooked at low temperature in IGP Bourbon vanilla oil then seared on the plancha, sweet potato mousseline, candied greens and red palm heart, creamy américaine sauce

Indian Ocean meagre and French scallops€48

With fresh thyme, seared on the plancha, Venere black rice cooked like a risotto, carrots two ways with lemon and cardamom, shellfish emulsion

Cheese cellar

From our master cheesemonger, served with jam: choice of five cheeses €15, choice of nine cheeses €27, as much as you like €49

Thin soufflé tart with Guanaja 70 % chocolate€19

Cocoa opaline, homemade 100 % raspberry sorbet

Snow egg with coconut€19

Floating island coated with roasted coconut, coconut-vanilla custard, limoncello espuma, crispy biscuit and coconut ice cream

Our pavlova€19

Creamy lemon, homemade « gourmet biscuit » ice cream, crunchy yuzu and Bourbon vanilla whipped cream

Two-vanilla mille-feuille€19

Homemade puff pastry two ways, salted butter caramel, light Bourbon vanilla cream and blue vanilla ice cream