- Our Creole Tapas to share
- Our Starters
- Earth
- The sea
- The vegetation
- Accompaniments
- Desserts
- Ice Cream
Our Creole Tapas to share
10.00 €
Caribbean Accras
Small cod fritter rich in spices and seasonings (Caribbean recipe) with a garlicky herb sauce
8.00 €
Bringelle Donut
Aubergine fritters, Mauritian style, served with satini cotomili sauce (made with fresh coriander, mint and tomato)
7.00 €
Fried bread from mauritius
Tasty fried breads from Mauritius with satini coriander sauce
8.00 €
Vegetable samosas
4pc of vegetable samosas and sweet chili sauce
8.00 €
Chili candy from Reunion Island
Bonbon piment is a small, savory, and spicy fritter from Réunion Island and Mauritius, where it is known as gâteau piment. It is believed to have been brought there by indentured laborers from the Indian subcontinent in the 19th century. It also shares some similarities with falafel, which is also thought to have originated in the Indian subcontinent. Bonbon piment is very similar to the Indian snack vada.Our Starters
14.00 €
Creole Salad
Rice vermicelli, spicy grilled chicken, mint, cilantro, chives, carrot, salad, and chef's vinaigrette
19.00 €
Chef's Matenza Tuna Tartare
Tuna tartar with the chef's secrets and its tomato sorbet, sweet pepper, fleur de sel and coriander - be careful, it's a delight to discover, you will have to love the taste journey
14.00 €
Polynesian Salad
Rice vermicelli, shrimp, mint, cilantro, carrot, chives, salad, and chef's vinaigretteEarth
27.00 €
Red Curried Beef
Beef slow-cooked for 5 hours in coconut milk and Creole rice(Chef's message: for a good tasting experience, it is important not to empty your bowl of rice into your pot, the rice will absorb all the sauce and your dish will be mushy in the mouth, it is better to add the rice little by little)
25.00 €
Rougail sausage revisited
Rougail sausage revisited and Creole rice.(Chef's message: for a good tasting experience, it is important not to empty your bowl of rice into your pot, the rice will absorb all the sauce and your dish will be mushy in the mouth, it is better to add the rice little by little)
26.00 €
Salmi Cosson
5-hour cooked pork cheek with Creole spices and red wine.Seasonal vegetables and Creole rice.
(Chef's message: for a good tasting experience, it is important not to empty your bowl of rice into your pot, the rice will absorb all the sauce and your dish will be mushy in the mouth, it is better to add the rice little by little)
The sea
Fish & Shellfish
24.00 €
Mauritian Fish Rougail
A must-try fish rougail (grouper), served with Creole rice - a mild dish(Chef's message: for a good tasting experience, it is important not to empty your bowl of rice into your pot, the rice will absorb all the sauce and your dish will be mushy in the mouth, it is better to add the rice little by little)
26.00 €
Prawn Blaff with Mild Curry
Prawns cooked in a court bouillon made with curry, garlic, ginger, lime and coriander, small vegetables and Creole rice(Chef's message: for a good tasting experience, it is important not to empty your bowl of rice into your pot, the rice will absorb all the sauce and your dish will be mushy in the mouth, it is better to add the rice little by little)
26.00 €
Shark in Mild Curry
Farmed blue shark fillet (very tender flesh) with mild yellow curry and small vegetables - served with Creole rice
29.00 €
Mekong, Saint George style
Mekong fish (white fillet, boneless and skinless)Mussels and small vegetables, all cooked in coconut milk and Creole curry - served with Creole rice
(Chef's message: for a good tasting experience, it is important not to empty your bowl of rice into your pot, the rice will absorb all the sauce and your dish will be mushy in the mouth, it is better to add the rice little by little)
The vegetation
21.00 €
Vegetable curry
Vegetable curry and farata pancake19.00 €
Coconut curry vegetables
Seasonal vegetables with coconut and coriander curry sauce17.00 €
Fried Vegetable Mines
Mauritian-style noodles sautéed with vegetables21.00 €
Upside-Down Bowl from Mauritius
Vegetarian Mauritian Upside-Down Bowl with EggAccompaniments
The Chef's chilli to be ordered at the start of the service
Chilli paste that the chef makes himself with bird's beak chilli and Thai chilli.Message from the Head Chef : Be careful, he does not forgive and do not complain if you are on the verge of death, at your own risk!!!!
5.00 €
Crispy Sweet Potato Fries
3.50 €
Farata bread
Here the chef offers a galette farata as bread.Because on the islands, knowing how to make bread is not a tradition.
3.00 €
Creole rice
Fragrant jasmine riceDesserts
9.00 €
A Little Fréssér
Grapefruit supremes flavored with Madagascar vanilla,Pineapple and grapefruit sorbet with fleur de sel and Espelette pepper.
9.00 €
Timal Black
Dark imperial chocolate and pear cream, salted caramel and ginger
9.00 €
Haden Mango
Delicious mango-based dessertMango mousse on a bed of bourbon vanilla mango compote - ideal for 2 people
7.00 €
Caribbean Coconut Sorbet
A taste pleasure straight from the West Indies, coconut sorbet is attracting and seducing more and more people. This sweet specialty, made with fresh coconut or coconut milk, is very popular in Guadeloupe and Martinique. Sold along roadsides or beaches, it is the emblem of street food, but also of a family tradition. A ritual that requires time and strength.
9.00 €
Alouda from Mauritius
An essential Mauritian treat to drink and eat, made with milk flavored with Rose, Mint or Almond, vanilla ice cream, basil seeds and tapioca pearls.Ice Cream
4.00 €
1 scoop of ice cream
The recipes are created by the chef and then made by our ice cream maker "La Pause Glacée" at 2 av Thiers Menton5.50 €
2 scoops of ice cream
The recipes are created by the chef and then made by our ice cream maker "La Pause Glacée" at 2 av Thiers Menton7.00 €
3 scoops of ice cream
The recipes are created by the chef and then made by our ice cream maker "La Pause Glacée" at 2 av Thiers MentonNet prices - Taxes and service included