Summer Restaurant

Menu du Marché 34€

Prix hors boissons, Taxes & Service compris

Tous les fruits et légumes qui composent nos plats sont issus de l’agriculture biologique

Tous nos plats sont faits maison avec des produits frais exclusivement (sauf Gambas)

”À la carte”

Prices excluding beverages, Taxes & Service included.

All the fruits and vegetables that make up our dishes are organically grown

All our dishes are homemade with fresh products exclusively (except Gambas)

English Menu Menu Français

Menu du Marché 34€

Entrance & main course or main course & dessert

Monday, February 28, 2022

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Smoked salmon and gravelax mille-feuille with salad (16€)

Or

Coral lentil puree with coconut milk and poached egg (13€)

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Roasted leg of lamb, served with spiced squash puree and mint sauce and grilled vegetables (22€)

Or

Grilled bell pepper puree, eggplant confit umamies, grilled avocado, arancini, pomegranates and feta (20€)

Or

Beef “Gros Piment” Reunionese, served with basmati rice and its “rougail” with lemon (18€)

Or

Vegetarian risotto with porcini mushrooms and parmesan tuile (20€)

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Desserts of your choice

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Our vegetables come from organic farming or short circuits and our fruits come from local suppliers, except for exotic products.

English Menu Menu Français

”À la carte”

Monday 28th February 2022


Starters

Salade de Gambas, mangue et féta 14€ (miel, moutarde, céleris, fruits à coque)

Cabillaud au chorizo, et son gratin de pommes de terre 22€ (poisson, lait)

Mille-feuille d’artichauts et jambon cru 12€ (gluten, oeuf)


Main Courses

Fish and shellfish

Filet de boeuf sauce moutarde et ses légumes rôtis 26€ (céleris)

Meat

Le tataki de thon sur son blinis, et sa crème citronnée 16€ (poisson, oeuf, gluten, lait)

La ballotine de poulet croustillante lardée, servie sur sa purée de maïs et légumes rôtis

Vegetarian

La truite meunière sur sa purée à la courgette et menthe et ses pommes de terre paillassons 22€ (poisson, lait, oeuf, gluten)


Desserts

La Dorade Royale de Cannes en casserole, ses pommes de terre fondantes et son aïoli 24€ (poisson, fruits à coque, oeuf, moutarde)

Risotto aux asperges, et sa tuile de parmesan 20€ (gluten, sulfites, céleris)

Salade de fruits frais

Gros Macaron au chocolat au lait et noisettes caramelisée (fruits à coque, oeuf)

10€


Our vegetables are organically grown. Our fruits and vegetables come from local suppliers, except for exotic products.

Prix hors boissons, Taxes & Service compris

Tous les fruits et légumes qui composent nos plats sont issus de l’agriculture biologique

Tous nos plats sont faits maison avec des produits frais exclusivement (sauf Gambas)

Prices excluding beverages, Taxes & Service included.

All the fruits and vegetables that make up our dishes are organically grown

All our dishes are homemade with fresh products exclusively (except Gambas)

Réservation, Access

Réserver une tableVous réservez pour plus de 4 personnes ? Réservez directement par téléphone au +33 (0) 4 93 88 59 35 ou par email contact@hotelwindsornice.com.
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Contact
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Opening times and terms

The restaurant welcomes you from Monday to Saturday, from 7:00 pm to 9:30 pm in summer and from 7:00 pm to 9:00 pm in winter for your order.
The number of seats is limited, please make a reservation in advance so that your dinner will take place in the best conditions.

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

Direct booking by phone at +33 4 93 88 59 35 or by email contact@hotelwindsornice.com

Access for persons with a reduced mobility through the garden. Lift for the reception desk (currently being implemented).

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.