Summer Restaurant

Menu du Marché Exemple of menus

Menu du Marché 34 €


Salade colorée melon, tomates & Fêta


Duo de soupes froides Estivales


 Asperges blanches et son oeuf poché 





Dos de Cabillaud à cheval sur son risotto,

fondue de poireaux


Tartare de saumon citronné avec ses pommes grenailles et sa petit salade allumettes


Tataki de Magret de canard, Purée de carottes à l’orange et gratin de pommes de terre



Chèvre frais rôti au four


 Mousse au chocolat, zestes de d’orange


 Panacotta à la vanille et fruits frais de saison


Salade de Fruits et son sorbet


Réservation, Access

Opening times and terms Opening times

The restaurant welcomes you fropm monday till Saturday included, from 7 till 9:30pm during the summer and from 7 till 9pm in winter for your order.
The number of seats is limited, so we thak you to reserve your table in advance, so that your dinner will take place in the best conditions.

For big tables, we propose a menu in advance and reservation is necessary.

Reservation directly by telephone +33 4 93 88 59 35 or by e-mail

Access for persons with a reduced mobility, through the garden. Lift for the reception desk (actuel implementation).

Our Chef, Laureline Palmade

Our chef Laureline Palmade offers cuisine based on local and organic products, combined with flavors, spices and culinary techniques discovered during her many trips to Latin America and Europe, without of course forgetting her Reunion origins.

In our exotic garden, its careful cuisine with tastes from elsewhere, such as its tataki of duck breast with orange and ginger, its coconut milk risotto, or its creamy vanilla sauce, will give you an immersive experience. of travel to new horizons.

Curious and perfectionist by nature, it was at the Institut Paul Bocuse that she completed her training in Culinary Arts and Restaurant Management. Subsequently, she worked in many starred restaurants in France, New York and London, for great chefs such as Daniel Boulud (3 stars) or the famous chef Gordon Ramsay (1 star). It was there that she acquired the demands and rigor of the profession, as well as developed her creative flair for preparing new dishes.

Finally, often in charge of the pastry shops in the restaurants in which she has worked, she will amaze you until the end of the meal with her homemade desserts.