Appetizers
- Salmon tartare , celeriac in remoulade sauce
  flavoured with turmeric
- Little nems with Saté sauce and fresh mint
- Filo-pastry with ham and goat cheese
- Little tagine with eggplants, tomatoes preserve
  and mozzarella flavoured with lemon
- Small ravioli flavoured with bombay curry, sliced apple
- Velvety soup of red lentils flavoured with saffron
- Semi cooked duck foie gras flavoured with spices

Main dishes
- Specials on the blackboard.
- Back of sea bream from pacific , tandoori sauce
  flavoured with citronella
- Duck breast fillet with honey and mild spices sauce
- Filet mignon of porc with apricots and gingerbread
- Grilled piece of beef with steamed onions and sumac
- Casserole of poultry breast fillet flavoured
  with coconut milk and ginger
- Tataki of salmon, pan-sauted crisply vegetables
  flavoured with raz-el-hanout spice

A découvrir
- Fish tagine with artichokes and red
  Massala spices (+ 2.5 € )
- Lamb tagine with sun-dried fruits and
  orange blossom ( + 2.5 €)
- Pan-sauteed noodles with prawns, crisply
  veg

Cheese
- Fresh goat cheese with tapenade and olive oil

Desserts
- Stuffed crepe with caramelized apples flavoured
  with cinnamon
- Mango, litchi and kiwi fruit tagine with
  coconut milk sorbet
- Soft dark “ Valrhona” chocolate cake
- Apple, pear and chocolate crumble
- Caramelized custard creams round spices
- Trilogy of sorbets, light custard cream with pistachio
Chef’s recommendation

Chèques contrôlés par la société chèque service.     
Prix nets.