Coco de Mer

Fried salt cod fritters, golden and crispy. The batter is seasoned with herbs and mild spices. An essential Creole specialty to be enjoyed hot.

Traditional Creole black pudding, made with blood, bread, and spicy seasonings. Served here with apples for a sweet and savory touch.

Gratin made with christophine (chayote), a tropical vegetable with a mild flavor similar to zucchini. Prepared with a creamy béchamel sauce and baked until golden.

Triangles of thin, crispy pastry filled with a mixture of spiced vegetables. Inspired by Indian cuisine, very popular in Reunion.

Cubes of raw sea bream marinated in fresh lime juice. The fish's flesh 'cooks' in the acidity, offering a firm texture and a very fresh taste.

Raw red tuna, finely chopped and seasoned with fresh ginger. A blend of melting textures and zesty flavors.

Chicken simmered in a creamy coconut milk and turmeric sauce. A mild, creamy, and fragrant dish with island flavors.

Iconic dish from Reunion Island, made with sausages cooked in a tomato sauce simmered with onions, garlic, thyme, and spices. Flavorful and slightly spicy.

Traditional Indian Ocean stew, prepared with a blend of spices (turmeric, garlic, ginger). The meat simmers for a long time to become tender.

Assortment of fresh seasonal vegetables cooked with mild spices. A fragrant and healthy vegetarian dish.

Grilled cod fillet served with an exotic ginger and passion fruit sauce. The fruit's acidity balances the fish's sweetness.

Shrimp sautéed in a rich sauce with garlic butter, turmeric, and coconut milk. An aromatic and gourmet combination.

Tender octopus simmered in a curry sauce with coconut milk. Soft texture and mild spicy flavors.

Main course version of sea bream ceviche, marinated in lime and seasoned with ginger. Fresh and light.

Pan-seared red tuna steak served with a rougail sauce (tomatoes, spices) and fries. A blend of brasserie and Creole flavors.

Large mixed salad with spicy chicken, salt cod fritters (acras), and pickled vegetables (crunchy marinated vegetables). A complete and varied meal.

Seafood salad with shrimp, octopus, and pickled vegetables. Freshness and oceanic flavors.

Tasting salad of raw fish: tuna tartare and sea bream ceviche, served with pickled vegetables. For raw fish lovers.

Moist coconut cake, often soaked in syrup or served with cream. Sweet and exotic.

Cream cheese cake flavored with lime. Creamy texture with a refreshing tangy note.

Light fruity dessert made of mango and passion fruit mousse. Airy and tangy.

Creamy egg custard made with coconut milk and caramel. A classic island dessert, mild and melt-in-your-mouth.

Leavened cake soaked in rum syrup. Served with whipped cream and a scoop of vanilla ice cream.

Scoop of ice cream (flavor of your choice) drizzled with a glass of amber rum. A simple and effective digestif dessert.

Full daily set menu including a starter, main course, and dessert. Dishes vary according to the chef's inspiration.

Organic wine from Languedoc (Domaine Castan). Available in red, white, or rosé. 75cl bottle.

IGP wine from Hérault (Domaine Castan). Served by the glass or in a pitcher (pot).

Selection of South African wines. Choice between a fresh Sauvignon Blanc or a full-bodied Pinotage Shiraz.

Tasting of aged or infused rums (2cl). Wide selection of rums from Martinique, Reunion, and Marie-Galante.

Bottle of Champagne Veuve Pelletier.

Bottle of Champagne Bollinger Special Cuvée, a rich and complex classic.

Sparkling cola soda, served chilled.

Natural mineral water from the Bassin d'Arcachon. Available in individual or liter format.

Selection of refreshing non-alcoholic cocktails (mocktails) with exotic fruits.

Homemade punch based on rum and coconut flavors. Mild and creamy.

Variation of the Daiquiri as a punch, based on rum, lime, and sugar.

Fruity rum punch with passion fruit. Tangy and exotic.

Ti Punch prepared with 50° Clément rum. Ti Punch is a traditional drink (rum, lime, sugar) to be savored slowly.

Ti Punch with 50° Bologne rum from Guadeloupe.

Powerful Ti Punch prepared with 59° Bielle rum from Marie-Galante.

Ti Punch with 59° Père Labat rum, known for its character.

Homemade infused rum (rum macerated with fruits and spices) flavored with ginger and passion fruit. Based on 59° Bielle rum.

Homemade infused rum with vanilla and coffee aromas. Based on 59° Bielle rum.

Draft beer of the moment. Served in a half-pint (25cl).

Small, strong black coffee.

Coffee flavored with vanilla.

Coffee served with hot milk.

Double shot of espresso for more intensity.

Comforting herbal tea with spicy and lemony notes, sweetened with honey.

Lemongrass herbal tea, aromatic and digestive.

Aperitif set served between 5 PM and 7 PM. Includes a drink of your choice and a platter of 9 assorted Creole tapas.