Services – Menu – maa-gourmand.com

Customized menu, request a quote.

TAPAS
Amuse-bouche & Starters:

VEGETARIAN
Butternut squash velouté with eggplant caviar, coconut cloud, and roasted pine nuts
Mozzarella profiteroles with diced vegetables, balsamic sun-dried tomatoes, and black olive powder
Crispy quinoa tabbouleh
fresh brunoise
Delicious Indian dal

MEAT

48-hour marinated beef tataki with soy sauce, shallots, turmeric, ginger,
and coriander

Thai beef salad

Crispy honey-glazed pork
with Marquises
sweet potato
compote

FISH

Red tuna profiteroles with diced mango, tomatoes, basil, and lemongrass whipped cream

Creamy shrimp panna cotta with flambéed shrimp, aged rum, coconut milk,
curry, and spicy passion fruit jelly, topped with green onions

Crispy shrimp with candied green papaya julienne and crustacean reduction

Red tuna tartare with maracuja (passion fruit) and lime emulsion

Mahi-mahi escabeche with tonka bean

24-hour marinated soy-glazed sesame-crusted tuna tataki,
served with a small salad of fennel, red onion, and citrus
Main Courses

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,
DESSERTS

Revisited lemon tart
Coconut and passion fruit tiramisu
Passion fruit tart with almond and hazelnut crumble, cocoa cloud
Salted caramel banoffee with cinnamon and lime mascarpone mousse
Tonka bean creaminess with a crispy cube of dark chocolate
Trilogy of dark chocolate entremets
Vanilla Charlotte with Taha’a, diced mango, passion fruit coulis
Praline chocolate fondant with tonka bean custard
COCKTAILS

CLASSIQUES

AMARETTO SOUR

Amaretto Disaronno, citron,
egg white or aquafaba, angostura

SPRITZ

Aperol, sparkling water, champagne

PURPLE HAZE / BRAMBLE

Vodka/Gin, lemon, blackberry cream,
cane syrup

VAHINE NEHENEHE

Rosé wine, lemon, raspberry,
homemade Szechuan pepper syrup

REAL MAITA’I

White rum, amber rum, lemon,
triple sec, homemade orgeat syrup

OLD FASHION

Whisky or rum, orange zest,
brown sugar, angostura

EVAZION

Tomato, bell pepper and basil rum,
apple, pitaya, lemon, vodka,
homemade Ylang-Ylang syrup

SIGNATURES

OLI’S MARGATORIA

Clitoria-infused tequila, homemade tiare syrup,
lemon, egg white or aquafaba

PUNCH COCO

Secret recipe

APHRODIZIAK

Amber rum, tomato/basil rum,
homemade spice syrup, passion fruit, ginger, tonic

LEMON PIE

Vodka infused with vanilla, limoncello, lemon and amaretto,
homemade Ylang-Ylang syrup, homemade yogurt

FRANCESCA

House blend of spice-smoked whiskies,
Lemon, homemade orange syrup,
egg white or aquafaba

MANDA’GIN

Gin, tangerine, yuzu,
balsamic vinegar, local ginger ale

MAMA’S DRAG

Vanilla/hibiscus and pitaya-infused vodka,
lemon, homemade orange bitter,
Homemade hibiscus syrup, champagne