Cacao des îles - Ivry-sur-Seine

Guadeloupean sandwich prepared with toasted brioche bread. Filled with ham and melted cheese. A texture that is both crispy and soft.

Agoulou sandwich filled with sausage and cheese. The brioche bread is grilled to be hot and crispy.

Flavorful vegetarian agoulou sandwich with a mix of three melted cheeses. Served hot in toasted brioche bread.

Vegan version of the agoulou, without animal products. Filled with vegetables and plant-based ingredients in toasted bread.

Agoulou sandwich filled with seasoned chicken pieces. Served hot and crispy.

Agoulou sandwich filled with shredded cod (desalted and flaked cod). A typically Caribbean flavor, salty and spicy.

Agoulou sandwich combining the creaminess of avocado and shrimp. A fresh and flavorful mix in warm bread.

The most loaded agoulou sandwich with ham, cheese, egg, and ground beef. Very hearty and rich.

Complete agoulou sandwich replacing steak with chicken, with ham, cheese, and egg. A full meal in a bun.

Extra ingredient of your choice to add to your sandwich.

Traditional fried sandwich filled with ham and cheese. The bread is golden and slightly greasy, typical of Caribbean street food.

Bokit filled with sausage and melted cheese. The fried bread provides a unique and savory texture.

Vegetarian bokit filled with three cheeses. Melty and rich, wrapped in crispy fried dough.

Vegan option of the bokit, filled with plant-based preparations. The bread is fried without animal products.

Bokit with chicken, often seasoned with Caribbean spices or smoked. Flavorful and filling.

Bokit filled with shredded cod. The combination of salted fish and fried bread is a much-loved classic.

Bokit with shrimp and avocado. A creamy and maritime mix in hot, crispy bread.

The most loaded bokit with steak, egg, ham, and cheese. A very hearty specialty.

Complete bokit with chicken, egg, ham, and cheese. Rich in protein and flavor.

Extra ingredient to customize your bokit.

Small fried fritters made from batter and shredded cod, seasoned with herbs and chili. Crispy on the outside and soft on the inside.

Fried shrimp fritters. A tasty variation of traditional acras, ideal for an aperitif.

Fried triangles of thin dough, stuffed with spiced meat or vegetables. Inspired by Indian cuisine.

Caribbean black puddings, made with pork blood, bread, and local spices. Served hot, without the skin.

Marinated and fried or grilled chicken wings. Eaten with fingers.

Fried slices of ripe plantain. They have a sweet-savory flavor and a melt-in-your-mouth texture.

Fries made with sweet potato. Sweeter and milder than classic potato fries.

Traditional potato fries, golden and salted.

Spicy Haitian condiment made from cabbage, carrots, onions, and peppers marinated in vinegar. Adds crunch and acidity.

Traditional Caribbean coconut cake. Consists of a moist sponge cake, coconut cream, and sprinkled with shredded coconut.

Cake flavored with guava, a tropical fruit with pink, sweet flesh.

Moist banana cake, often flavored with a little rum or vanilla.

Moist coconut cake.

Creamy egg flan flavored with coconut milk and caramel.

Mix of fresh cut fruits, refreshing and light.

Local ice cream flavored with exotic fruits.

Water or milk ice cream served in a soft pouch (berlingot), very popular in the Antilles.

Complete meal deal for children including a sandwich, fries, a drink, and a dessert.

Sodas or fruit juices in standard size.

Large format carbonated drinks.

Bottled or canned beers, refreshing.

Shot of strong alcohol (rum, whisky, etc.).

Bottle of mineral or spring water.

Mix of three non-alcoholic fruit juices.

Alcoholic cocktail like Mojito, made with rum, mint, lime, and sparkling water.

Italian white vermouth, sweet and aromatic. Served chilled as an aperitif.

Red Vermouth, sweeter with herbaceous notes.

Typically French aniseed aperitif. Drunk diluted with fresh water.

Famous brand of Pastis from Marseille, with a taste of anise and licorice.

Rum-based liqueur with natural coconut flavor. Sweet and exotic.

Glass of Champagne or cocktail made with crème de cassis and Champagne.

Traditional Burgundy aperitif made with crème de cassis and Aligoté white wine.

Portuguese fortified wine, rich and sweet, served as an aperitif.

Spirit distilled from cereals.

American Tennessee whiskey, with notes of caramel and wood.

Spirit flavored with juniper berries.

Colorless brandy, generally distilled from cereals or potatoes.

Renowned apple brandy, aged in oak barrels. Enjoyed as a digestif.

Brandy from the southwest of France, rich and fragrant.

Peppermint liqueur, fresh and sweet, green in color.

Norman cider brandy.

Williams pear brandy, very fruity.

Rum in which various ingredients (fruits, spices) have been infused.

Vanilla bean arranged rum, smooth and fragrant.

Ginger arranged rum, spicy and pungent flavor.

Rum flavored with kaffir lime, a very aromatic small citrus fruit.

Lychee arranged rum, fruity and sweet.

Tamarind rum, characteristic tangy flavor.

Passion fruit (maracudja) arranged rum, exotic and tangy.

Rum infused with fresh pineapple.

Kiwi arranged rum.

Rum with kumquats, small citrus fruits with soft, fragrant skin.

Rum with orange peels or wedges.

Very strong arranged rum infused with chili peppers.

Banana arranged rum, very smooth.

Jackfruit (tropical fruit) arranged rum or a homemade variation.

Rum aged in oak barrels for several years. Complex aromas of wood and spices, amber color.