Aux Petits Chandeliers - L'île De La Réunion

A traditional dish, often associated with Madagascar, prepared with meat and mafane greens. The broth has a unique herbaceous flavor that provides a slight tingling sensation on the tongue.

A duck stew simmered with spices (turmeric, thyme) and chayotes. The meat is tender and the sauce creamy, usually served with rice.

A sweet preparation based on sweet potato cooked in sugarcane juice. Sweet flavor and melting texture.

Probably a red wine from the Minervois appellation (Languedoc). A full-bodied wine with notes of black fruits and spices.

A red wine from the Fleurie appellation (Beaujolais). Known for its finesse, floral, and fruity aromas.

Alcoholic cocktail based on rum and tropical fruit juices. Sweet, fruity, and refreshing.

Small fried triangular fritters, stuffed with spiced meat or vegetables. Crispy on the outside and flavorful inside.

Small fried and spicy fritters made from crushed pigeon peas, chili peppers, and herbs. Crispy outside, soft inside.

Reunion steamed dumplings of Chinese inspiration (Siu Mai), composed of minced meat surrounded by a thin dough. Tender and juicy texture.

Mixture of finely sliced vegetables (cabbage, carrot, beans) marinated in vinegar, oil, and turmeric. Crunchy and tangy.

Palm heart prepared as achards with spices and vinegar. Tender and crunchy texture with a delicate flavor.

Fresh palm heart served as a salad with a simple vinaigrette. Fresh and slightly nutty flavor.

Half avocado filled with a crab meat preparation. Rich, creamy, and fresh.

Salad composed mainly of fresh avocado. Creamy texture and light taste.

Hollowed-out eggplant filled with a savory stuffing (usually meat or vegetables). Baked.

Bell pepper stuffed with a meat and herb filling, then roasted. Mild and fragrant flavor.

Crab shell filled with a spicy preparation of crab meat and aromatics, gratinated in the oven.

Tender slices of beef tongue served with a sauce flavored with ginger. Zesty flavor.

A clear and comforting soup, often served with meat or fish balls.

Large freshwater prawns (camarons) grilled. Firm flesh and sweet flavor, often enhanced with garlic or parsley.

Corn on the cob or corn-based preparation. Mild and sweet.

Chicken-based dish, likely prepared with a specific local sauce.

Small fried breaded fritters, usually made from fish, chicken, or spiced vegetables. Crispy.

Spicy black sausage made from blood and green onions. Rich and aromatic flavor, typical of Creole cuisine.

A chicken specialty, possibly fried or in sauce, named after the town of Saint-André in Reunion.

Lamb stew simmered with turmeric, garlic, ginger, and tomatoes. Rich and spicy flavor.

Creole-style stewed chicken with yellow spices (turmeric). A Reunion classic, flavorful and fragrant.

Stewed dish prepared with a mixture of roasted spices (massalé) including cumin, coriander, fenugreek. Deep and smoky taste.

Sausages (often smoked) cut into pieces and cooked in a spicy tomato sauce with onions, garlic, and thyme. Emblematic dish.

Smoked pork pieces (boucané) cooked in a spicy tomato sauce. Intense smoky flavor.

Curry prepared with green jackfruit (unripe jackfruit) chopped and smoked (smoked pork). Unique texture resembling meat.

Fresh fish stewed with spices, tomatoes, and turmeric. Tender flesh infused with sauce.

Octopus (zourite) stew simmered for a long time to become tender, in a rich Creole spice sauce.

Large freshwater prawns cooked in a curry sauce. Rich in flavor.

A Reunion luxury dish prepared with fish fry (bichiques). Delicate texture comparable to Creole caviar.

Shrimp sautéed in a spicy tomato sauce with aromatics. Juicy and fragrant.

Salted cod, desalted and flaked, cooked in a red sauce with tomatoes and onions. Pronounced fish flavor.

Steamed white rice, dry and non-sticky. The essential base of a Creole meal.

Stewed legumes in a creamy sauce. Traditionally served over rice.

Edible green leaves quickly sautéed with spices (garlic, ginger, chili). Tender texture.

Young chayote shoots sautéed. Delicate vegetal flavor.

Spicy condiment made from roasted and crushed peanuts. Adds heat and crunch.

Fresh and tangy condiment made from chopped green mango and chili.

An assortment of various spicy condiments and salads (achards, rougailles) to enhance the main dish.

A complete plate including rice, legumes (beans), spicy condiments, and achards, accompanied by a main dish of your choice.

Fresh tropical fruit with orange flesh, juicy and sweet.

Fresh pineapple slices. Sweet and tangy taste.

Dessert based on fresh pineapple drizzled with alcohol (rum or kirsch) to enhance the flavors.

Passion fruit with a tangy and very fragrant flavor, filled with small edible seeds.

Small red-skinned fruits with translucent white flesh, very sweet and fragrant.

Fruit with tender orange flesh, sweet and musky taste.

Tropical fruit with pink or white flesh, dotted with small hard seeds. Sweet and aromatic taste.

Colorful mix of seasonal tropical fruit pieces. Fresh and vitamin-rich.

Creamy and airy coconut dessert. Light texture and sweet flavor.

Banana-based dessert, likely cooked or flambéed, flavored with Bourbon vanilla.

Thin and crispy biscuits, a local specialty, perfect to accompany a dessert or coffee.

Water ice made with guavas (small tangy red fruits typical of Reunion Island).

Refreshing sorbet with an intense and tangy passion fruit flavor.

Ice cream with the floral and sweet flavor characteristic of lychee.

Creamy ice cream with the rich taste of ripe mango.

Smooth and creamy banana ice cream.

Pink guava flavored sorbet.

White ice cream with coconut milk. Tropical and sweet flavor.

Very tart and refreshing lime sorbet.

Likely a mix of local fruits or a specific house recipe.

Special frozen dessert, likely flavored with kaffir lime (intense citrus with a lemongrass taste) and associated with the Cilaos region.

Ice cream cup composed of several scoops of local sorbets, often accompanied by fresh fruit.

The house's special cup, an assortment of signature ice creams and toppings.

Coffee flavored with local vanilla and sweetened with cane sugar.

Hot herbal tea infusion.

Black tea flavored with Bourbon vanilla.

Caffeine-free herbal hot drink.

Refreshing and digestive herbal tea prepared with fresh lemongrass stalks.