MAIN COURS

EAU

Atlantic Salmon 32.000XOF

Grilled in the plancha | Sautéed green beans with a creamy toasted wheat | Salmon pearls sauce

Grilled Octopus 28.000XOF

Cooked at low temperature then grilled I Pumpkin mousseline I Saffron sauce

Tiger Prawns Tagliatelle 32.000XOF

Infused tiger prawns with Provence spices| bisque sauce I Basil buds

TIGER PRAWNS TAGLIATELLE WITH OSSETRA CAVIAR 42.000XOF

Infused tiger prawns with Provence spices| bisque sauce I Basil buds

Grouper Fish 0XOF

Slow-cooked | Marbled with dehydrated olives and capers | Lemon sauce

Seafood Linguini 33.000XOF

Tiger prawns | Squid | Mussels Oregano bisque infusion | Basil buds

Steamed Grouper 30.000XOF

Low-temperature cooked grouper | Celeri-rave risotto | Lemon-infused sauce

QUINTESSENCE

Grilled Chiken 20.000XOF

French Fries, Tomato Salsa

Beef Tenderloin 300g 48.000XOF

Gren peas mousseline | Semi-dried tomato | Syrah sauce

Veal chop 40.000XOF

Chimichurri I Mustard trilogy IConfit garlic I Paprika potatoes I Pepper sauce

Duck Magret 35.000XOF

Grilled I Yam mousselineI toasted polanta I Caramelized orange sauce

Thaï Beef 28.000XOF

Sliced beef sautéed with basil and red chili I Bell pepper juliennes I Jasmine rice

FEU

Lamb Confit 45.000XOF

Seasoned with cayenne pepper | simmered with green olives and baby carrots

Chicken Breast with Sambal Oelek 25.000XOF

Butternut risotto | Orange and Soy Sauce Consommé

Tuna Steak 28.000XOF

Pan-fried with a drizzle of olive oil | Celeriac puree | Okra fritters | Snow peas | Dill sauce

Sole Fish Fillet 25.000XOF

Stuffed with mushrooms and seasoned with spices | tomatoes mijoté | Roasted potatoes