Creole specialties
Boucanage (slow-cooking of meat, poultry, fish and vegetables) from 2 to 10 a.m
Typical Sunday lunch dish
Creole-style scallops
Catering on request
Possibility of privatizing the restaurant for your events
Restaurant
- Culinary specialties: International
Prices
Payment methods
- Carte bleue
- Postal or bank cheques
- Cash
- Eurocard - Mastercard