Bouillon

Hard-boiled eggs served coated in a creamy homemade mayonnaise. A classic, simple, and flavorful bistro starter. Enjoy cold with bread.

A spread of confit and shredded pork meat, served with gherkins. Rich texture and salty taste. Spread generously on bread.

A rustic pâté made from minced pork and herbs. Firm texture with chunks, meaty and authentic taste. Served with bread and condiments.

Marinated fish fillets served with warm or cold potatoes, onions, and carrots. Salty and smoky flavor with a tender and oily texture.

Young leeks cooked in water until tender, served cold with a mustard vinaigrette. Mild flavor and melting texture.

Small spicy Mauritian-inspired fritters made from split peas and chili peppers. Crispy on the outside and soft on the inside.

Roasted poultry thigh served coated in its cooking juices. Tender and juicy meat. Choose your side dish to complete the meal.

Pan-seared beef cut served with a confit shallot sauce. Typical fibrous texture of flank steak and intense flavor. Accompanied by fries.

Beef patty topped with a fried egg. The runny yolk enriches the meat. Served hot with homemade fries.

Coarsely ground pork sausage (cut by hand) for a rustic texture, served with meat jus and creamy mashed potatoes.

Traditional Reunion Island dish made of sausages simmered in a spicy and aromatic tomato sauce. Served with fragrant white rice.

Mixed salad topped with toasted bread croutons covered with warm, melting goat cheese. A mix of crunchy and creamy textures.

Fresh cheese with a smooth and creamy texture, similar to thick yogurt. Mild and slightly tangy taste. Eaten fresh.

Traditional tart made with a pastry cream filling baked on a shortcrust pastry. Dense and melting texture, vanilla flavor.

Assortment of aged cheeses served on a platter. Ideal for discovering different varieties. Usually enjoyed with bread.