Paris Seychelles - Menu Gastronomique

STARTERS | ENTRÉES

Seared Scallops Wrapped In Bacon | Noix De St Jacques Et Bacon Poele

SCR 395
Caramelized onion with fennel seeds- walnuts - herbs butter
Oignons caramélisé et graines de fenouil - Cerneaux de noix - beurre monté aux herbes

Garden Mille Feuilles | Mille Feuilles Du Jardin

SCR 250
Grilled vegetables – pesto – balsamic reduction
Légumes grillés - Pistou - Réduction de vinaigre balsamique

Thon A La Niçoise

SCR 360
Red tuna- green beans - soft boil egg – olives – tomatoes – potatoes-anchovies capsicum
Thon - Haricots verts - œuf mollet – olives – tomates - pomme de terre - anchois - poivrons

Red Snapper Tartar | Tartare De Bourgeois

SCR 375
Grain mustard - green leaves - garlic toast
Moutarde en grain – mesclun - toast à l’ail

SOUPS | SOUPES

French Riviera Style Fish Soup | Soupe De Poissons Façon Bouillabaisse

SCR 250
Rouille – croutons - emmenthal
Rouille - croutons - Emmenthal

Classic Vichyssoise | Crème Vichyssoise

SCR 225
Creamy potato and leek soup served cold or hot – croutons - extra virgin olive oil
Potage de pomme de terre et poireaux servi frais ou chaud – croutons - huile d’olive extra vierge

MAIN COURSE | PLATS PRINCIPAUX

Lamb Shank | Jarret D’agneau

SCR 790
Cooked in cinnamon flavored gravy - ratatouille - mash potato - mushroom
Braisé à la cannelle – ratatouille - purée de pomme de terre - champignons sautés

T- Bone Steak | T- Bone De Boeuf

SCR 640
Sauteed potatoes - pickled onions – asparagus – Takamaka dark rum sauce
pommes de terre sautées - pickles d’oignons - asperges vertes - sauce au rhum brun Takamaka

Duck Breast | Magret De Canard

SCR 490
Potato ‘ecrasee’ - vegetable julienne – tomato confit- tamarind sauce
Pomme de terre écrasée - julienne de légumes - tomates confites - sauce au tamarin

Indian Ocean Tuna Steak | Steak De Thon Des Seychelles

SCR 480
Coconut rice - buttered green beans - citrus and fruit salsa
Riz à la noix de coco - haricotes verts - salsa aux agrumes et fruits

Garlic Lobster Casserole | Casserole De Langouste A L’ail

SCR 820
Parisian vegetable pearls – coconut milk - steam rice - asparagus
Billes de légumes - lait de coco - riz basmati - asperges vertes

Tiger Prawns | Gambas Poêlées

SCR 465
Squid ink pasta – rougaille sauce
Pates à l’encre de seiche - sauce rougaille

Seared Red Snapper Filet | Filet De Bourgeois Poêlées

SCR 420
Tempered lentils - water cress – tomato achar- light curry sauce
Lentilles corail - cresson - achard de tomates - sauce au curry doux

Vegetables Papillote | Papillote De Légumes

SCR 300
Local and not so local vegetables – rice – olives - capers
Légumes d’ici et d’ailleurs – riz - olives - capres

DESSERTS

Pineapple Tatin | Tarte Tatin A L’ananas

SCR 225
Black pepper - vanilla ice cream
Poivre noir - glace vanille

Aumoniere – Money Bag | Aumônières

SCR 225
Apple – cinnamon – salted butter caramel ice cream
Pomme - cannelle - glace au caramel beurre salé

Soufflé Glacé Au Grand Marnier

SCR 225
Cocoa powder
Poudre de cacao

Classic Crème Brulée | Crème Brulée

SCR 225
Flavoured with Seychelles vanilla tea
Aromatisée au thé vanille des Seychelles

Chef Wilven Lemon Tart | La Tarte Citron Selon Chef Wilven

SCR 225
French meringue – Brittany style biscuit – raspberry sorbet
Meringue Française - biscuit breton - sorbet framboise
special request

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    • Flexible Cancellation Policy
    • Unlimited non-motorized watersports (onsite)
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