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

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

Pugliese burrata served on a pesto verde sauce

Sweet potato hummus and roasted chickpeas with paprika

Pearled barley simmered in a deep jus of confit chuck, roasted mushrooms with woody notes, slivers of melting Grana Padano cheese. A comforting, plant-based immersion.

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

Roasted sweet potato halves, enhanced by a lemony yoghurt sauce and crunchy peanut slivers.

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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

Small green peppers fried to perfection and sprinkled with fleur de sel. Crispy, tender... A classic to eat with your fingers.

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‍Friedplantains, dipped in a delicious spicy tomato sauce

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

Burger topped with a melting smashed steak, served with cucumber pickles, fried onions, melting onion confit, cheddar sauce, mustard & honey sauce and iceberg lettuce, served with baby potatoes and paprika mayonnaise sauce.

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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.

‍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

Roasted fish wrapped in a banana leaf, topped with an exotic-spice coconut sauce and garnished with a brunoise of fresh red pepper and basil. Served with sweet potato purée for a sensory voyage to the heart of the wilderness.

Crunchy pak choy, melting carrots, sweet potatoes and fried kale, all dipped in a creamy curry with lime zest. Served with spiced rice for a gourmet exploration of tropical flavors.

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

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 kebab with creamy corn and basmati rice
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• Coquillettes in homemade tomato sauce with a dollop of stracciatella
• Ice cream: Sundae 1 Topping.
• Choice of syrup: Mint, Strawberry, Peach or Grenadine
  

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

Milk chocolate pod to break, raspberry center coated with a Tonka bean ganache flavored 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

Chou topped with a white chocolate and lime ganache, mango brunoise and served with its precious fresh mango coulis.

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