FISH
Crispy tuna with spices, crunchy vegetables
Caramelized mahi mahi with taro and sweet potato risotto in coconut milk
Gambas flambéed in old rum with mango sauce, julienne vegetables
Grilled salmon of the gods with virgin sauce, crushed taro with ginger
Coconut-crusted parrot, rosemary uru gratin
Kaveu and sweet potato espuma with coconut butter
Vegetarian
Pota fricassee
with turmeric and Creole rice,
Tajine with prunes
and fragrant semolina,
Mashed potatoes
with olive oil and
Provençal ratatouille,
carrot and turmeric soup.
MEAT
Beef steak with autera’a crust and sautéed potatoes
Chicken with lemongrass prawns and rosemary uru gratin
Pork filet mignon with honey mustard sauce and creamy polenta with chanterelles
Veal stir-fry with eggplant and taro purée
Duck breast with mushroom sauce and gratin dauphinois
Sausage rougail in nori leaf and venereal rice
Low-temperature lamb confit, flambéed with aged rum,
full-bodied Tahitian vanilla combava juice and turmeric crushed duo,