The gourmets' pleasure

The menu offers a fine and gourmet metropolitan cuisine from the "Fricassé de Saint-Jacques à la provençale" to the "Cuisse de canard farcie."  The Creole cuisine cannot exist without the traditional flavours of the "goat curry" or the "prawn curry."  The menu card is enticing.  The dessert will delight the taste buds of the sweet delicacies lovers.  Our recommandation is none other than the "Profiteroles maison à la glace galabert."  Yes, the galabert is the small shrub with yellow and white flowers that border the roads in Réunion Island.  It won't cross one's mind of finding it here, deliciously icy.                    

A creative cuisine

Fred Barret likes taking up challenges.  Indeed, it requires a touch of madness and lots of guts to impose oneself in cuisine.  He has just discovered this new local fish, the drum fish from the Cercle des Epicuriens.  Having been proposed in the suggestion box, our chef skilfully prepares a blend of flavours to serve with the drum fish.  A warm mousse of drum fish served in a passion fruit shell or the drum fish papillotes dip in a local geranium- flavoured sauce, in all cases, it's already a success.  A habit.     

Text & Photos : Florence Merlen
January 2008