Le Chamarel restaurant mauricien paris

A piquant condiment made of crunchy vegetables marinated in vinegar, mustard, and spices (often turmeric). Tangy and spicy, it perfectly accompanies dishes or can be eaten as an appetizer. · Crispy texture and spicy taste.

Small crispy fritters made from crushed split peas and chili, fried until golden. An iconic Mauritian street snack, crispy on the outside and soft on the inside.

Fried triangular pastries stuffed with a spicy vegetable mixture. The dough is thin and crispy.

Fried triangular pastries stuffed with minced chicken and spices. Crispy and tasty.

Potato slices coated in a spicy batter (often chickpea flour) and fried. Soft and comforting.

Breaded and fried cheese-filled fritters. Crispy outside, gooey inside.

Breaded and fried minced chicken balls. Tender and tasty.

Pieces of squid coated in batter and fried until golden and crispy. Often served with a spicy sauce.

Whole or chopped shrimp dipped in batter and deep-fried. Light and crispy.

Marinated and fried chicken pieces with a crispy coating.

Fried hard-boiled egg, often served with spices or sauce. The surface of the egg becomes slightly puffed and golden.

Chicken dish marinated in a mixture of mustard, turmeric, vinegar, garlic, and spices. Unique flavor, both spicy and tangy, often eaten cold or at room temperature with bread.

Shrimp prepared in the 'Vindaye' style with mustard, turmeric, and onions. Pronounced and spicy flavor.

An assortment of various Mauritian appetizers (gadjaks) such as samosas, chili cakes, and fritters. Ideal for discovering multiple flavors.

Creamy sweet corn soup with chicken pieces and egg (often beaten into strands). Comforting and slightly sweet and savory, Chinese-inspired.

Flavorful broth prepared with crab and aromatics. Delicate seafood taste.

Light vegetable broth with various seasonal vegetables. Healthy and digestible.

Fresh mixed salad with chicken pieces.

Mixture of fresh seasonal vegetables, often with a light vinaigrette.

Typical Mauritian salad made with boiled octopus then marinated with lemon, onions, and chili. Tender texture and tangy taste.

Mauritian-style fried rice (Cantonese style), cooked in a wok with soy sauce, eggs, and vegetables. A Sino-Mauritian classic.

Fragrant fried rice with Thai flavors like ginger and garlic. More aromatic than classic fried rice.

Sweet and savory fried rice with juicy pineapple chunks and shrimp. An exotic and refreshing mix.

Fresh noodles stir-fried in a wok with soy sauce, vegetables, and meat. A must-have dish in Mauritius, often served with garlic sauce.

Boiled fresh noodles served with a flavorful broth, topped with meat and a fried egg. A comforting and complete dish.

Boiled noodles served with 'Salmi', a rich and spicy stew prepared with red wine and spices. A flavorful combination.

Fried hard-boiled egg added as a supplement.

Dish served on a scorching cast-iron plate, sizzling upon arrival. Consists of meat or seafood in sauce, served with rice.

Sizzling version of the dish where rice is served directly on the hot plate, making it slightly crispy at the bottom.

Noodle dish served on a sizzling cast-iron plate. The noodles absorb the sauce and stay hot throughout the meal.

Dish quickly stir-fried over very high heat in a wok, ensuring crispy vegetables and tender meat with a characteristic smoky flavor.

Large shrimp served with fragrant saffron rice and your choice of sauce (tomato, spicy Creole, curry, or creamy garlic).

Grilled meats or fish, simply served with fries, salad, and homemade sauce.

Sweet and savory dish with a perfect balance, with pieces of pineapple, bell peppers, and tomatoes. A classic of Chinese cuisine.

Spicy dish originating from Sichuan province, known for its heat and the use of Sichuan pepper which provides a slight numbing sensation.

Dish sautéed in a rich and umami sauce based on fermented black beans. Deep and savory flavor.

Slices of fresh pineapple pan-fried or served fresh, drizzled with rum. A tropical and fragrant dessert.

Banana cooked in butter and sugar until caramelized, then flambéed with rum or liqueur.

Traditional dessert made from tapioca pearls (sago) cooked in milk (often coconut milk), sweet and gelatinous.

Rich chocolate cake with a warm liquid center, served with a scoop of cold vanilla ice cream for contrast.

Dense and creamy traditional Indian ice cream, flavored with cardamom, saffron, and pistachios. Rich texture without ice crystals.

Flan or moist cake made from polenta (cornmeal), milk, and coconut. Sweet and comforting.

Dessert made from toasted vermicelli then cooked in sweet and spiced milk (cardamom, cinnamon), often with dried fruits.

Hot drink served with an assortment of small portions of various desserts.