Jungle Palace

L'EPHEMERA

Doublé French Vodka - Passion Fruit Liqueur - Pineapple & Lime Juice - Green Apple Puree Fresh & Fruity

GORILLA MULE

Cinnamon-infused Blédoux Vodka - Banana - Lime - Vanilla - Ginger Beer Refreshing, Gourmet & Spicy

TROPICAL SPRITZ

Gin l'Acrobate - Aperol - Vanilla - Mango - Prosecco Fruity, Bitter & Winey

TITI PUNCH

Cachaça Parati - Passion Fruit - Jaboticaba - Lime - Hibiscus Round, Fruity & Powerful

BATIDA INDIANA

Spiced Rum Embargo - Mango - Coconut - Yuzu - Macadamia Nuts Gourmet & Fruity

WELCOME TO THE JUNGLE

Pineapple - Passion Fruit - Ginger - Falernum - Sarawak Pepper Fruity & Gourmet

AMAZONIA

Ginger Cordial - Hibiscus Infusion - Verjuice - Vanilla Syrup Spicy & Fresh

COCONUT CRUISE

Pineapple - Passion Fruit - Ginger - Falernum - Sarawak Pepper Gourmet & Fruity

HOUMOUS

Sweet potato and chickpea hummus roasted with paprika

BURRATA DES POUILLES

Burrata from Puglia served on a pesto verde sauce

TACOS VÉGÉ

Duo of tacos filled with confit eggplant, corn in chimichurri sauce and criolla salsa made from tomatoes, peppers, and onions

TACOS POULET

Duo of tacos with tender marinated chicken, coated in a melting cheddar glaze, crunchy peanut pieces, fresh vegetable brunoise for an explosion of textures. A lush escape to the heart of the jungle.

TARTARE DE SAUMON

Marinated salmon served as tartare, lemongrass and ginger, lemon yogurt, mango-lime gel and crispy rice paper chips

ALLOCO

Fried plantains, to be dipped in a delicious spicy tomato sauce

QUESADILLA CHILI SIN CARNE

Brazilian cheese breads, light and fluffy, served with a creamy, slightly spicy lemon yogurt sauce. A fusion of flavors that transports you into a taste orbit.

RISOTTO D'ORGE

Pearl barley, roasted mushrooms with woody notes, melting Grana Padano shavings. A comforting vegetable immersion.

PATATE DOUCE RÔTIE

Half roasted sweet potato, enhanced by a lemon yogurt sauce and crunchy peanut pieces.

POIVRONS DE PADRÓN

Small green peppers fried to perfection and sprinkled with fleur de sel. Crispy, melt-in-your-mouth... A classic to enjoy with your fingers.

BRILLAT-SAVARIN

Brillat-Savarin from the Lincet cheese dairy, served with homemade apricot mustard marmalade, toasted country bread, and pickled mustard seeds.

CURRY DE CREVETTE

Shrimp curry enhanced with fresh chili and lime zest, carrots, onions, fresh chili, served with spiced rice

CEVICHE TROPICAL

Raw royal sea bream in an exotic ceviche, ginger-coconut marinade, mango sauce and crunchy cashews, served with sweet potato puree

BROCHETTES DE POULET

Chicken skewers marinated for hours in a rojo marinade based on soy sauce, chili, and honey, then grilled on our Robatayaki barbecue, lemongrass corn puree. Served with baby potatoes and a homemade smoked paprika mayonnaise.

RIGATONI GORGONZOLA

Juicy flank steak, coated in a generous shallot sauce. Choice of side.

SMASH BURGER

Burger topped with a melting smash patty, served with cucumber pickles, fried onions, melting onion confit, cheddar sauce, and iceberg lettuce, with its baby potatoes and paprika mayonnaise.

RIGATONI À L'ARRABIATA

Rigatoni served with a beautiful homemade sauce made from confit tomatoes, garlic, onions, and bird's eye chili, and a generous spoonful of stracciatella, fresh basil

LIEU RÔTI DANS SA FEUILLE DE BANANIER

A tender salmon fillet, coated in a flavorful teriyaki sauce and wrapped in a banana leaf. Choice of side.

TIGRE QUI PLEURE

Flank steak marinated in soy sauce, then grilled over a Robatayaki barbecue, chimichurri sauce and peanuts, baby potatoes

CURRY DE LA CANOPÉE

Vegetable curry with crunchy pak choi, tender carrots, slightly sweet sweet potatoes, and fried kale, all simmered in a sauce flavored with lime zest, served with spiced rice.

BUTTERNUT RÔTI

A slice of butternut squash seasoned with 4 spices, then grilled on our Robatayaki barbecue, with mustard cream and enoki tempura.

RIZ LONG AUX ÉPICES GARAM MASALA ET RAISINS SECS

POMMES DE TERRE GRENAILLES CONFITES

PURÉE DE PATATE DOUCE

MENU ENFANT

MOUSSE CHOCO-CASSIS

Chocolate mousse, blackcurrant confit and hazelnut crumble, served with Gianduja ice cream from M.O.F. Gérard Cabiron, blackcurrant tuile

CHOU EXOTIQUE

Chou pastry filled with a whipped white chocolate and lime ganache, mango brunoise, and served with its precious fresh mango coulis.

BRIOCHE PERDUE EPHEMERA

Artisan brioche French toast, drizzled with salted butter caramel, homemade vanilla custard from Madagascar and caramelized hazelnuts

TRÉSOR CACHÉ

Milk chocolate pod to break, raspberry heart coated in a tonka bean ganache flavored with lime and Madagascar vanilla, hazelnut crumble

BRIOCHE PERDUE

Artisan brioche French toast, drizzled with salted butter caramel, homemade vanilla custard from Madagascar and caramelized hazelnuts.

SUNDAE À COMPOSER

Ice cream to customize as you wish with 2 toppings of your choice: salted butter caramel / caramelized hazelnuts / chocolate crumble / chocolate meringue / peach coulis / sweet popcorn.