No matter what you say or write about it, the mishmash interior of random furniture and objects does not do justice to the original dishes you’ll find here which brings together the best culinary elements of France and Réunion island. Samosas made with local, free-range chicken, and confit seasonal vegetables cooked with garam masala, rillettes of candy apples and smoked bacon cooked in Muscadet and oriental spices, rougail filet of Norwegian salmon and pink shrimp with Reunionese spices. Very lively service.
Sardine filet fritters with green pepper.
L’estouffade de cochon de 3h au Tandoori (pork stew cooked in a tandoori oven for 3 hours, garnished and roast in a pastilla).
Old-fashioned carrot cake (using local carrots).
