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Duo of tacos with tender marinated chicken, topped with a melting veil of cheddar, crunchy peanut chips, brunoise of fresh vegetables for an explosion of textures. A luxurious stopover in the heart of the jungle.

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Marinated salmon served as tartare with lemongrass and ginger, lemony yogurt, mango-lime gel, and crispy rice paper chips

Burrata from Puglia served on a pesto verde sauce

Sweet potato and chickpea hummus roasted with paprika

Buttered pearl barley, roasted mushrooms with woody notes, slivers of melting Grana Padano PDO. A comforting, plant-based immersion.

Duo of tacos filled with caramelized eggplant, corn with chimichurri sauce, and criolla salsa made with tomatoes, peppers, and onions.

Heart-roasted sweet potato halves, sublimated by a lemony yogurt sauce and crunchy peanut slivers, oil flavored with herbs and smoked paprika.

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Even in the jungle, we treat ourselves to a Latin-style aperitif.

‍Crispy pancake generously filled with red beans, peppers, chili, coriander, melted cheddar cheese, served with sour cream

Small green peppers fried to perfection and sprinkled with fleur de sel. Crunchy, melting... A classic to enjoy with your fingers.

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‍Fried plantains, perfect for dipping in a delicious spicy tomato sauce

Brillat-Savarin PGI from Lincet cheesemonger, served with homemade apricot marmalade with old-fashioned mustard and pickled mustard seeds.

Smash burger 
Burger filled with a tender smashed beef patty, topped with cucumber pickles, melt-in-your-mouth caramelized onions, cheddar sauce, mustard & honey sauce, and iceberg lettuce, served with baby potatoes and paprika mayonnaise.

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Wheat tortilla filled with homemade chili sin carne with red beans, peppers, onions, and tomatoes, enhanced with a flavorful blend of spices. Topped with a creamy cheddar sauce and a generous layer of grated cheddar, then baked until golden. Freshly out of the oven: a topping of spring onions, parsley, and a pinch of spices.

Rigatoni served with a lovely homemade sauce made from caramelized tomatoes, garlic, onions and bird pepper and a generous spoonful of stracciatella, fresh basil

Rigatoni with DOP gorgonzola cream, stracciatella and crushed walnuts

Roasted fish wrapped in a banana leaf, topped with a coconut sauce with exotic spices, enhanced with a brunoise of fresh red pepper and basil. Served with a sweet potato puree for a sensory journey to the heart of the wild lands.

Crunchy pak choi, tender carrots, sweet-flavored sweet potatoes, and fried kale, all immersed in a creamy curry with lime zest. Served with spiced rice for a deliciously tropical culinary adventure.

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

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 baby potatoes and a homemade smoked paprika mayonnaise.

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

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

• Chicken skewer served with creamy corn and basmati rice
  or
• Elbow pasta with homemade tomato sauce with a good dose of stracciatella
• Vanilla sundae with chocolate sauce /or salted butter caramel sauce
• Syrup of your choice: Mint, Strawberry, Peach or Grenadine
  

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35% chocolate mousse, blackcurrant confit and hazelnut crumble, accompanied by Gianduja ice cream from M.O.F. Gérard Cabiron, blackcurrant tile

Milk chocolate pod to break, raspberry heart coated in a Tonka bean ganache flavored with lime and Madagascar vanilla, hazelnut crumble.

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

Cream puff filled with whipped white chocolate and lime ganache, mango brunoise, and served with a precious fresh mango coulis

Artisanal brioche made like French toast, topped with salted butter caramel, homemade Madagascar vanilla custard and caramelized hazelnuts

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The creamy pleasure of the jungle

Brillat-Savarin PGI from Lincet cheesemonger, served with homemade apricot marmalade with old-fashioned mustard and pickled mustard seeds.