La Casa

Chicken marinated in spices and grilled over wood fire or in the oven. The skin is crispy and the flesh tender with smoky notes. · Rich and spicy flavor, juicy texture. · Best enjoyed hot, traditionally served with aloko or rice.

Fresh fish marinated and grilled, served whole or as a fillet. Braising imparts a characteristic smoky flavor. · Tender and flavorful flesh, crispy skin. · Often served with aloko (plantain) and spicy sauce.

Chicken fillet coated in a creamy mushroom sauce. A comforting and classic dish. · Tender and creamy texture, mild flavor. · Delicious with rice or fries.

Thin slice of chicken coated in breadcrumbs and fried. Crispy on the outside and tender on the inside. · Golden and savory taste. · Often eaten with pasta or salad, drizzled with lemon.

Chicken cutlet topped with ham and cheese, then gratinated. A rich variation inspired by Italian cuisine. · Rich and cheesy flavor, melting texture. · Hearty dish served hot.

Marinated and grilled chicken pieces on a skewer. Simple and tasty. · Grilled and tender texture. · To dip in the sauce of your choice.

Thick piece of grilled beef. Tender and juicy red meat. · Intense grilled meat flavor. · Choose your cooking preference and sauce to accompany it.

Marbled beef cut, renowned for its flavor. Grilled to your preference. · Tender texture with a flavorful fat. · Ideal with pepper sauce and fries.

Thick grilled or pan-seared salmon fillet. Fatty fish rich in omega-3. · Pink flesh, tender and flakes easily. · Often served with vegetables or rice.

Creamy Italian rice dish cooked with prawns. Rich and creamy. · Delicate marine flavor and melting rice texture. · Best enjoyed hot as a main course.

Steamed white rice, a neutral and light side dish. · Tender and fluffy grain. · Perfect for soaking up sauces.

Fried plantain slices. West African specialty. · Sweet and savory taste and melting texture. · Traditional accompaniment for grilled dishes.

Potato sticks, fried. Homemade. · Crispy and golden. · The classic accompaniment par excellence.

Cooked green vegetables, light and healthy. · Tender or slightly crunchy texture. · A balanced option to accompany meats.

Mashed potatoes with milk or butter. Creamy and smooth. · Smooth and comforting texture. · Ideal with sauced dishes.

Classic Italian dessert revisited with different flavors. Made with mascarpone and biscuits. · Creamy and light texture. · Served chilled in a glass or as a portion.

Chocolate lava cake. Served warm with crème anglaise. · Rich in cocoa, warm and melting. · An indulgent dessert for chocolate lovers.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. · Contrast between the warm/crunchy top and the cold/creamy bottom. · Break the crust with your spoon to enjoy.

Upside-down apple tart, where the apples are caramelized before the pastry is baked. · Sweet flavor of caramel and baked apple. · Served warm with a scoop of vanilla ice cream.

Generous sundae mixing brownie cake and ice cream. · Mix of soft and icy textures. · A very indulgent dessert.

Iced dessert made with peach, vanilla ice cream, and red fruit coulis. · Fresh, fruity, and sweet. · A refreshing classic.

Mix of fresh seasonal fruits cut into pieces. · Fresh, light, and natural. · A healthy and vitamin-rich end to a meal.

A coffee or tea served with an assortment of mignardises (mini desserts). · Allows you to taste several desserts in small portions. · Ideal for those who hesitate between dessert and coffee.