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The vegan version of our delicious tacos‍

Duo of tacos with eggplant confit, corn in chimichurri sauce and criolla salsa with tomatoes, peppers and onions

Tropical softness‍

Sweet potato halves roasted to perfection, lemon yogurt sauce and crunchy peanuts

A tradition to share in our jungle‍

Sweet potato hummus and roasted chickpeas with paprika

The little treasure abandoned by Italian explorers‍

Pugliese burrata served on a pesto verde sauce

An explorer's indulgence‍

Duo of tacos topped with shredded beef confit in its own juices for 12 hours, cheddar sauce and criolla salsa with tomatoes, peppers and onions

An explosion of exotic flavors‍

Marinated salmon tartare, lemongrass and ginger, lemon yogurt, mango-lime gel and crispy rice leaf chips

Watch out, the gorillas will want to steal it from you!

‍Friedplantains, dipped in a delicious spicy tomato sauce

The explorers' harvest

Sweet peppers delicately grilled and salted on the robatayaki barbecue

Creamy jungle fun

‍Brillat-Savarinfrom fromagerie Lincet, served with homemade apricot marmalade with old-fashioned mustard mustard seed pickles

Even in the jungle, you can treat yourself to a Latino aperitif

‍Croustillantgalette generously topped with red beans, peppers, pimento, coriander, melted cheddar, served with crème fraiche

The pearl of the jungle
Pearl barley risotto with confit chuck jus, roasted mushrooms, garnished with grana panado

Even carnivorous lions love them

‍Vegetablecurry of crisp bok choy, melting carrots, lightly sweetened sweet potatoes, and fried kale, simmered in a lime zest-scented sauce, served with spiced rice

The vegetarian survival dish

‍Slicedbutternut seasoned with 4 spices, then grilled on our Robatayaki barbecue, mustard cream and enoki tempura

Rigatoni with DOP gorgonzola cream, stracciatella and crushed walnuts

Souvenirs from the islands of our explorers‍

Raw sea bream in exotic ceviche, ginger-coconut marinade, mango sauce and crunchy cashew nuts, served with sweet potato purée

Our campfire specialty‍

Skewered chicken marinated for hours in a rojo marinade of soy sauce, chili pepper and honey, then grilled on our Robatayaki barbecue with creamy lemongrass corn. Accompanied by scalloped potatoes and a homemade smoked paprika mayonnaise.

The king of the jungle‍

Burger with shredded beef confit in its own juices for 12 hours, cheddar sauce, homemade smoked paprika mayonnaise, red cabbage pickles and candied onions, served with pommes grenaille potatoes

What the Ephemera team does best‍

Rigatoni served with a lovely homemade sauce made with tomato confit, garlic, onion and bird's eye chilli and a generous spoonful of stracciatella, fresh basil.

Like a fish in a hammock

‍Lieuroasted in a banana leaf, coconut sauce with exotic spices, brunoise of fresh red pepper and basil, served with sweet potato puree

The tiger cries with joy

Flank steak marinated in soy sauce, then barbecued Robatayaki, chimichurri and peanut sauce, scalloped potatoes

If you don't finish it, the elephant will blame you‍

Shrimp curry spiced with fresh chili and lime zest, carrots, onions, fresh chili, served with spiced rice

• Chicken kebab with creamy corn and basmati rice
  or
• Coquillettes in homemade tomato sauce with a dollop of stracciatella
• Sundae: Salted Butter Caramel or Chocolate
• Choice of syrup: Mint, Strawberry, Peach or Grenadine
  

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For a smooth finish to the expedition

35% chocolate mousse, blackcurrant confit and hazelnut crumble, served with M.O.F. Gérard Cabiron Gianduja ice cream, blackcurrant tuile

The treasure of the jungle

Milk chocolate pod to be broken, raspberry heart coated with a Tonka bean ganache flavoured with lime and Madagascar vanilla, hazelnut crumble.

A tailor-made treat to cool off in the hot sun‍

Customize your ice cream with your choice of 2 toppings: Salted butter caramel / Caramelized hazelnuts / Chocolate streusel / Blackcurrant jam / Chocolate sauce / Hazelnut streusel

The exotic touch that will make you roar with pleasure!
Chou filled with a white chocolate and lime ganache, mango brunoise and served with its precious fresh mango coulis.

Team Ephemera's little favorite

French toast-style brioche, topped with salted butter caramel, homemade Madagascar vanilla custard and caramelized hazelnuts

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Creamy jungle fun

‍Brillat-Savarinfrom fromagerie Lincet, served with homemade apricot marmalade with old-fashioned mustard and mustard seed pickles