Corossol

An appetizer formula including cod fritters (accras) and a cocktail of your choice. Ideal for starting the meal.

Fried cod fritters, typical of the Antilles. Crispy on the outside and soft on the inside, lightly spiced.

Small spicy and crispy fritters made from peas and spices (chili, cumin). A flavorful Réunion specialty.

Fried ripe plantains. They are tender, golden, and have a soft, sweet flavor.

Crispy fritters, often made from flour and spices or vegetables. A popular snack in West Africa and the Antilles.

Sweet potato pieces or fries, offering a slightly sweet flavor and a melting texture.

Creole-style black pudding, rich in spices and flavors, served without casing or in pieces.

A fresh plate composed of various raw vegetables accompanied by hot cod fritters (accras).

An assortment of the house's vegetable specialties, likely including plantains, vegetables, and rice.

Chicken stew simmered with Colombo spices (Antillean curry mix), vegetables, and usually served with rice.

Marinated chicken wings slowly cooked to be tender and flavorful, often with a rich sauce.

Main dish featuring spicy Creole black pudding, accompanied by sides like rice or vegetables.

Creamy beef stew cooked in a sauce based on peanut paste and tomatoes. A rich and comforting dish of West African origin.

Iconic dish from Réunion: sausages cut into pieces and simmered in a spicy tomato sauce with turmeric, ginger, and onions.

Lamb slowly simmered in a blend of Colombo spices (Antillean curry), offering tender meat and a fragrant sauce.

A large tasting plate bringing together several of the house's specialties (accras, meats, sides).

Sea bass (loup de mer) slowly cooked with herbs and spices to preserve its tender and delicate flesh.

Guadeloupean sandwich made from fried bread dough, filled with sliced or marinated chicken and raw vegetables.

Guadeloupean fried sandwich (bokit) filled with an assortment of vegetables and raw vegetables.

Bokit filled with spicy Creole sausage, offering a smoky and spicy taste.

Traditional fried sandwich filled with chiquetaille de morue (shredded and seasoned salted cod).

Creamy and fresh dessert based on coconut milk, eggs, and caramel. Smooth and melting texture.

Coconut milk water ice (sorbet), refreshing and fragrant.

Fresh pineapple slices, juicy and sweet.

Sweet tart filled with bananas and flavored with old rum, often served warm.

Complete menu for children with chicken, fried bananas (aloko), rice, green beans (H-V) and an ice cream for dessert.

Menu of the day including the listed dishes. The term 'or' on the slate seems to indicate the composition of the menu (Starter + Main + Dessert) for an advantageous fixed price.