Ô2Continents – The Vegetarian Experience
Beetroot en Papillote – Penja Pepper Aïoli – Millet Tuile
Beetroot, grown in the fertile soils of Africa and Europe, reveals its natural sweetness when gently baked en papillote. Its melt-in-the-mouth texture is complemented by an aromatic aïoli, subtly lifted with Penja pepper from the highlands of Cameroon—prized for its floral warmth and digestive benefits. A millet tuile, made from an ancient grain cherished across West Africa, India, and parts of Europe, adds a delicate crunch and a wholesome touch rich in fiber and minerals.
Mango Cream Risotto – Bleu d’Auvergne – Pumpkin and Okra Crunch
Tropical mango, sourced from West Africa and South Asia, is turned into a smooth, luscious cream that envelops the risotto with gentle sweetness and vitality. Bleu d’Auvergne, a French blue cheese, brings a bold, earthy counterpoint. Velvety pumpkin from South America and Europe joins crispy okra—an essential ingredient from the kitchens of Africa, the Caribbean, and the American South. Together, they deliver a vibrant contrast of textures and a nourishing, antioxidant-rich harmony.
Plantain Crème Brûlée – African Spices
Plantain, a culinary mainstay from the tropics of Africa, the Caribbean, and Latin America, is reimagined as a silky crème brûlée. Infused with a warm blend of African spices and crowned with a crisp caramel crust, this dessert offers both comfort and finesse. Rich in fiber and potassium, the plantain anchors this final note—a sensory tribute to tradition and reinvention.
Ô2Continents Michelin-Starred Experience
Blue Ginger Lobster, Wakame Shōga Daikon, Dashi Oil with Combava
Blue ginger, rare and subtly floral, is traditionally used for its anti-inflammatory properties . Paired with mineral-rich wakame seaweed and pickled daikon radish, it creates a balance between vitality and digestive comfort. Lobster, a noble seafood, symbolizes coastal feasts . An infusion of dashi—a Japanese umami-rich broth —and combava (kaffir lime) enhances the ensemble, offering a refined, oceanic, and vibrant dish.
Onsen Egg (62°C), Pak Choi, Country Bacon, Sake
The egg, slow-cooked at low temperature following Japanese tradition, reveals a silky texture .
Pak choi, an Asian vegetable rich in antioxidants and vitamins K and C , is gently sautéed to preserve its virtues. Rustic, smoked country bacon reconnects with European terroir. A touch of sake harmonizes these elements into a subtle accord between creaminess and intensity.
Steamed Cod with Lime, Eringi Mushrooms, Shiitake Duxelles, Miso-Yuzu
Cod, a lean fish rich in omega-3s, is steamed to preserve its delicacy. Lime adds freshness and vitamin C. Eringi and shiitake mushrooms—true allies of the microbiome —provide texture and depth. Miso and yuzu, a Japanese ferment and citrus, unite umami and brightness. A pure dish, both regenerating and vibrant.
Pan-Seared Veal Chop, Caramelized Apples, Baby Vegetables, Gomasio Sauce
Tender and nourishing veal pairs with the sweetness of slowly cooked apples, revealing complex aromas. Baby vegetables—roots and young shoots—add crunch and lightness. Gomasio sauce, a blend of toasted sesame seeds and sea salt , offers a balance between mineral richness and roundness. A generous, earthy dish, deeply rooted.
Gianduja Chocolate Fondant, Hibiscus Sorbet, Matcha Powder
Chocolate, an emotional ally, melds with the nutty sweetness of Gianduja for a comforting molten center . Hibiscus, a medicinal flower from Africa and the Caribbean, in sorbet form, provides freshness and antioxidant properties . Finely ground Japanese matcha green tea adds noble bitterness and a natural stimulating effect. A finale of pleasure, vitality, and elegance.
Ô2Continents Michelin Lunch Experience
Tropical coconut gel, hibiscus-cured salmon, green celery leaf oil
Hibiscus, a symbolic flower in West African herbal traditions, is known for its antioxidant and digestive properties. Here, it gently perfumes a cured salmon, whose melt-in-the-mouth texture meets the creamy roundness of exotic coconut — a fruit rich in electrolytes and healthy fats, used across the tropics from Asia to the Caribbean. A green celery oil adds a vegetal brightness and bittersweet finish. A fresh, vibrant introduction.
Grilled white asparagus, Cabécou d’Autan cream, acacia flower
White asparagus, harvested at the height of spring, is lightly grilled to release its sweetness. It rests on a silky cream made from Cabécou d’Autan — a soft goat cheese from southern France, rich in calcium and character. Delicate acacia flowers bring subtle floral notes and a poetic reminder of nature’s early bloom.
Crispy smoked cod, Tanzanian polenta mousse, parmesan
Cod, delicately smoked and pan-seared, sits atop a mousse of fine cornmeal sourced from Tanzania — a staple with slow-release energy and a smooth, earthy taste. A hint of aged Parmesan introduces umami and roundness. A dish that combines warmth, tradition, and refined contrasts.
Confit turbot, red pepper and oyster gazpacho
Turbot, a prized lean fish known for its delicate flavor, is slowly cooked in oil to preserve its silky texture. It is paired with a gazpacho made from red peppers and oysters, bringing together the depth of marine minerals and the freshness of sun-ripened vegetables. A subtle harmony of land and sea.
Dark chocolate soufflé
Made from cocoa grown in West Africa and Latin America, this soufflé is airy yet intense. Rich in polyphenols, chocolate is both stimulant and mood-enhancer. Here, it becomes the heart of a warm, melting dessert — smooth, comforting, and elegantly bitter.
Petit fours
A final nod to the flavors of the moment: mango paste from Burkina Faso, Medjool date from Morocco, black sesame praline from Japan, candied orange peel in a light syrup from Central Africa, and crystallized yuzu zest from Japan. Precious bites, between elegance, terroir memory, and plant-based generosity
Ô2Continents Walking Dinner Experience
First Delights for the Palate
Tuna Cream with Ricotta and Lemongrass
A velvety blend of tuna and ricotta, awakened by the zesty freshness of lemongrass—a plant cherished in Asian, African, and Caribbean cuisines for its citrusy aroma and soothing properties. A delicate, oceanic bite elevated by an aromatic touch that prolongs the pleasure.
Plantain Guacamole
The generous and comforting plantain, rich in fiber and natural sweetness, transforms into an unexpected guacamole. Its subtly sweet flavor, combined with a hint of lemon and spices, evokes the vibrant markets of Latin America, West Africa, and tropical islands. A velvety, balanced, and irresistibly addictive bite.
Cod Leaves with Moyo Sauce
Delicately steamed cod rests on a bed of moyo sauce—an emblematic West African condiment made with tomatoes, onions, and mild peppers. A perfect balance between the tenderness of the fish and the joyful warmth of the sauce, offering a savory and enveloping starter.
Salted Cod with Papaya Cream
Generous salted cod meets a gentle papaya cream, a fruit rich in enzymes and sun-kissed flavors. Popular in many cuisines worldwide, this sweet-salty alliance melts in the mouth, leaving an exotic, persistent, and refined trace.
Fresh Greens and Melting Textures
Young Leaf Salad with Grated Cassava and Root Vegetable-Basil Vinaigrette
A green flight where tender and crunchy grated cassava adds body to a mix of vibrant young leaves. A nourishing, gluten-free root consumed across the tropics—for its richness in complex carbohydrates, ideal for gentle energy. The vinaigrette, enhanced with thin slices of root vegetables and intense basil, unfolds a vibrant, fresh, and invigorating vegetal rainbow on the palate.
Cauliflower Mousse with Coconut Milk and Poppy Seeds
Light as a cloud, this cauliflower mousse is adorned with a veil of coconut milk, a sacred ingredient in multiple cuisines, known for its soothing virtues. Subtle and crunchy poppy seeds add a floral note that awakens this creamy and beneficial bite.
When Earth Meets Indulgence
Pork Tenderloin Tataki with Herb Ricotta and Fresh Fava Beans
Seared to perfection, the pork tenderloin grazes herb-infused ricotta, while fava beans bring roundness, crunch, and vegetal richness. A soulful bite that flirts between Mediterranean rusticity and Eastern finesse.
Ugali Cube with Parma Ham
Ugali, a maize flour cake cherished throughout East Africa, takes the form of a soft cube topped with the saline refinement of aged Parma ham. A surprising, gourmet, and elegant fusion.
Mozambican Shrimp Noodles with Oriental Vegetables
Shrimps sautéed in vibrant spices inspired by Mozambique entwine with fine noodles and crunchy Asian-inspired vegetables. Between heat, freshness, and tenderness, this bite takes the senses on a journey across continents.
Heartwarming Plant-Based Bites
Fonio and Plantain Samosa with Fresh Herbs
Fonio, an ancient gluten-free and nutritious pearl from West Africa, pairs with tender plantain in a crispy samosa filled with fragrant herbs. Each bite bursts with textures and aromas, light yet deeply satisfying.
Yam and Corn Croquette
Energy-rich yam meets the sweetness of corn in a golden, warm, and enveloping croquette. A comforting, nourishing, and seductive bite, bridging Africa, Asia, and America.
Vegetable Tart with Pébé and Cameroonian Flavors
Beneath a crispy crust lies a medley of roasted vegetables, enhanced by pébé—a fragrant and spicy seed beloved in Central African cuisines. A tart full of character, tasting of warm earth and gentle spices.
Vegetarian Croquette with a Thousand Spices
A heart of simmered vegetables, chickpeas, roots, and mild spices encased in a crispy shell. An inspired bite from India, the Maghreb, and East Africa, both rustic and elegant.
Crazy Skewers, Fusion and Flair
Glazed Carrot & Plantain with Moringa Leaf
The orange sweetness of carrot and the tender sweetness of plantain unite under a green glaze of moringa leaf—a nutrient-rich superfood used in traditional medicines and cuisines across Africa, Asia, and the Americas. A lively and bold skewer.
Marinated Papaya, Cured Ham, and Kirsch-Glazed Turnip
Papaya, sweet and tangy, is marinated in lime, then paired with salty cured ham and kirsch-glazed turnip leaves. An explosive skewer, blending fruit, salt, and vegetal warmth.
Warm Delights with Melting Hearts
Plantain Madeleine with Pork Sausage
A soft madeleine flavored with ripe plantain, enclosing a fragrant sausage at its core. Sweet, salty, warm, and tender: a little gem of comfort food, Ô2Continents style.
Sweet Potato Cream with Seared Scallops
A creamy sweet potato velouté rich in beta-carotene, topped with a golden seared scallop. Earthly sweetness and marine tenderness in a delicate union.
Sea Bass Fillet with Broccoli Purée and Passion Fruit Vinaigrette
Pearlescent sea bass rests on a soft, chlorophyll-rich broccoli purée, enhanced by a passion fruit vinaigrette. An airy, refined, and contrasting plate.
Precious Grains and Sun-Kissed Dishes
Fonio with Coconut Milk and Fresh Vegetables
Fonio, a tiny and noble African cereal, gently swells in silky coconut milk, accompanied by crunchy vegetables. A luminous and nourishing bite, light as a savannah breeze.
Mango and Bleu d’Auvergne Risotto
Creamy, fruity, salty: caramelized mango delicately enhances a tender risotto, while Bleu d’Auvergne adds intense depth. An unexpected and savory encounter.
Sautéed Beef with Shiitake Mushrooms, Sweet Potatoes & Creamy Peanut Sauce à la Mafé
Tender strips of seared beef meet shiitake mushrooms — prized for their deep umami and used widely across East Asia — and oven-roasted sweet potatoes, rich in antioxidants and natural sweetness. This soulful trio is enveloped in a silky peanut sauce, inspired by the beloved West African mafé stew, also enjoyed in Latin America and parts of Asia. A dish of warmth and depth, where every bite is a comforting celebration of bold, earthy flavors.
Sweet Finale from Elsewhere & Here – Borderless Delicacy
Dark Chocolate Caprese with Melting Peanut Butter
This soft cake, a twist on the Neapolitan classic, hides beneath its chocolatey exterior a flowing peanut butter heart—sweet and salty—that captivates. Peanut butter, a favorite ingredient in Africa, the Americas, and Southeast Asia, is rich in healthy fats and energy. A dense, melting, and addictive bite, evoking both childhood snacks and global treats.
Moringa Entremet with Flambéed Pineapple and Spiced Chocolate
Moringa—the “miracle leaf” consumed across Africa, India, the Philippines, and Central America—infuses a soft, vegetal mousse rich in iron, calcium, and energy. It embraces flambéed pineapple, a sun-drenched fruit full of vitamin C, cultivated from Ghana to Mexico, and a dark chocolate glaze with warm spices (cinnamon, mild chili, nutmeg). An elegant, surprising, and delightfully nourishing dessert.
Tapioca Pearls with Coconut Milk, Fresh Mango & Passion Fruit
These small translucent pearls, derived from cassava—a tuber cultivated and cooked throughout the tropics—soak in creamy coconut milk, rich in healthy fatty acids. The ensemble is elevated by the juicy freshness of mango and the tangy liveliness of passion fruit, beloved from the Caribbean to Asia and South America. Airy, luminous, and refreshing: an end to the meal like an escape.
Cardamom Crème Brûlée with Roasted Plantain
Beneath the thin, caramelized crust, the cream reveals itself as soft and silky, infused with cardamom—a warm and floral spice, a star in Indian, Arab, African, and Scandinavian cuisines, known for its digestive and relaxing properties. Ripe and tender plantain, sautéed in butter, brings an irresistible tropical sweetness. Together, they form a sensual bite, between fire and velvet.
Mange Blanc with Guava
The “mange blanc,” a treasure of Creole islands, is reimagined here as a light and creamy milk dessert, flavored with guava—a tropical fruit both sweet and tangy, rich in vitamin C and fiber, enjoyed from Brazil to Madagascar, India, and Colombia. Soft, fragrant, almost airy: a final sweet breath to end the journey with an exotic caress.
Ô2Continents Apero Experience
Plantain Mash with Thai-Marinated Langoustine
A warm, velvety mash of plantain — a staple across West African, Caribbean, Central and South American cuisines — forms the base of this dish. Rich in fibre and potassium, plantain offers both nourishment and comfort, while honoring shared culinary roots across tropical cultures. Delicately laid atop is a langoustine marinated in lemongrass, a fragrant herb prized for its digestive and calming properties in Southeast Asian and African culinary traditions alike. A touch of Vietnamese nuoc-mâm adds a final burst of umami and salinity, tying continents together in one harmonious bite.
Beef Sauté with Shiitake Mushrooms, Sweet Potato & Peanut Sauce
A celebration of earthy richness and smooth textures. Shiitake mushrooms — prized for their deep, woodsy aroma — meet the soft sweetness of roasted sweet potato, a nourishing tuber high in fibre and slow-release energy. The dish is enveloped in a silky peanut sauce, a generous nod to West African mafé. High in plant-based protein and deeply satisfying, this plate speaks of land, comfort and subtle complexity.
Black-Eyed Pea Hummus with Roasted Sweet Peppers
Known across West Africa as niébé, the black-eyed pea is an ancient legume rich in protein and essential minerals. It travels through diasporas — from Africa to the Caribbean, Latin America and the American South — nourishing communities and memory alike. Here, it’s transformed into a creamy, delicately spiced hummus, paired with slow-roasted peppers for a touch of sweetness. A deceptively simple dish, rooted in tradition and full of quiet depth.
Foie Gras Toast with Ginger-Poached Pear
A refined contrast of textures and notes: the unctuous richness of foie gras meets the bright, warming zing of ginger, gently infused into poached pear. The ginger — revered for its digestive and anti-inflammatory qualities — offers a fresh citrus lift that perfectly balances the sweetness of the fruit and the decadence of the foie. A single bite, layered in elegance and precision.
Avocado Mousse with Creole-Style Salted Cod
A smooth avocado mousse cradles a generous spoonful of chiquetaille — a traditional shredded salt cod, gently sautéed and lifted by a mild, fragrant Creole sauce. Made with sweet spices, herbs and non-spicy West Indian peppers, the sauce embodies the warmth and vibrancy of Caribbean cuisine. A refined contrast of softness, character and freshness — both grounded and airy.
Young Leaf Salad with Cassava, Pear & Rondelle Vinaigrette
Cassava, a gluten-free tropical root rich in resistant starch, is crisped into golden shards to add an earthy crunch to a delicate salad of young leaves and fresh pear. The dish is brought to life with a vinaigrette scented with basil and rondelle — a rare, aromatic spice from Central Africa with warm, woody and slightly tangy notes. Celebrated for its digestive and antiseptic qualities, rondelle carries both culinary and medicinal tradition in every trace. A plate that connects the freshness of the present with ancestral memory.
Ô2Continents Wedding Experience
VIN D’HONNEUR – Savory Bites: First Flavors of Union
Grill Station – Poultry & Beef Marinated with Continental Flavors
Free-range poultry marinated with gentle North African spices and South American-style grilled beef, enhanced with fresh herbs and citrus zest. A live cooking experience, evoking the warmth of eternal summer.
Gravlax Salmon Station – Nordic Embrace with Tropical Accents
Responsibly farmed salmon, delicately marinated with lime and pink peppercorns, served with exotic zest. Inspired by Scandinavian traditions, symbolizing purity, patience, and tenderness. Rich in omega-3 and essential fatty acids, perfect for nurturing enduring love.
Blinis with Herbed Cream Cheese – A Creamy Herbaceous Cloud
Soft Russian-inspired blinis topped with airy cream cheese infused with parsley and gentle herbs. A vegetal caress on a savory cloud.
Tuna-Filled Mini Buns – Oceanic Spark with Sunny Notes
Soft, elongated buns filled with delicately lemony shredded tuna, inspired by flavors from the Caribbean, Japan, and the Mediterranean. A sea-kissed citrus embrace.
Safou Cream with Smoked Paprika – Central African Elixir
Safou, a buttery-textured fruit cherished in Central and West Africa, transformed into a velvety cream accented with the intense, smoky aroma of paprika. A soulful bite where earth meets fire.
Exotic Sea Bream Carpaccio – Ocean Freshness with Fruity Caress
Finely sliced noble sea bream, elevated with tropical citrus, virgin oil, and vegetal notes. A raw and luminous alliance, like a daring love.
Mini Veggie Club Sandwich – Crunchy Commitment in Earthy Hues
Toasted bread filled with marinated vegetables, colorful raw veggies, and fresh herbs, inspired by Levantine salads, Italian antipasti, and African markets. A conscious and refreshing bite.
Sweet Potato Velouté with Smoked Bacon – Sweet-Savory Hug with Fiery Aroma
Sweet potato, a sun-kissed tuber cultivated from Peru to Cameroon to Vietnam, transformed into a silky cream topped with a hint of smoked bacon. A tender and intense union with a smoky sweetness.
STARTERS – Flavorful Declarations
Caribbean Garden – Tropical Love Garden
White sweet potato cream, tartare of pigeon peas and avocado, chilled exotic fruit sauce, and fresh watercress. Ingredients cherished in the Caribbean, Africa, and South America, rich in fiber, antioxidants, and vitality. A vibrant garden, tender as a promise.
MAIN COURSES – Bonds of Fire and Earth
Daal Fry – Gentle Union of Continents
A vegetarian risotto-like dish combining red lentils and chickpeas, crunchy zucchini, sautéed mushrooms, and a light smoked curry cream. A comforting dish from the Indian subcontinent, the Caribbean, or East Africa, rich in plant-based proteins and nourishing love. A sharing dish, warm as an embrace.
Supreme and Curry – Tender Vow under Spices
Marinated poultry supreme, coconut lentil mousseline, honey-glazed sautéed okra, sautéed baby vegetables, and curry cream. Coconut, appreciated in India, Africa, Latin America, and Southeast Asia, softens the dish, while okra, rich in fiber and vitamins, envelops it with a silky texture. A generous and vibrant dish, like a confident love.
DESSERTS & CHEESES – Final Delights, Sweet Promises
Cheese Selection – Harmony of Terroirs
A platter conceived as an ode to tradition, authenticity, and passed-down gestures. Cow and sheep cheeses, patiently and lovingly aged.
Baobab & Ginger Moelleux – Tree of Life, Root of Love
Baobab, the majestic fruit of Senegal, Mali, Kenya, and Madagascar, revered for its medicinal and spiritual virtues, infuses this moelleux with gentle, beneficial energy. Ginger, the fiery root from the Caribbean, India, and Southeast Asia, awakens the palate with a spicy breath, while a light vanilla and soursop cream — a soothing fruit enjoyed from Vietnam to Colombia — envelops it with tenderness. A vibrant dessert, like a rooted and light-filled love promise.
Chocolate & Caramel Tartlet – Eternal Duo
Intense dark chocolate, celebrated from Ghana to Côte d’Ivoire, Peru to Mexico — sacred lands of the first beans — entwines with golden salted butter caramel, melting like a whispered promise. Cocoa, rich in antioxidants and magnesium, is a balm for the heart and a call to the senses. Together, they form a powerful and enveloping duo, like two souls forever linked in a sweet and profound dance.
Tropical Macaron – Kiss of Islands and Light
A crisp shell of coconut from Madagascar, Thailand, and the Caribbean, enclosing a passionate heart of passion fruit from Brazil, Ecuador, and Vietnam, and luscious mango from India, Mexico, and the Philippines. A lively and sunny bite, light as a warm breeze, blending sweetness and desire. A sweet kiss from the tropics, a fruity embrace, like a whispered love declaration under the palms.
Wedding Anniversary Experience
VIN D’HONNEUR – Savory Bites: First Flavors of Union
Grill Station – Poultry & Beef Marinated with Continental Flavors
Free-range poultry marinated with gentle North African spices and South American-style grilled beef, enhanced with fresh herbs and citrus zest. A live cooking experience, evoking the warmth of eternal summer.
Gravlax Salmon Station – Nordic Embrace with Tropical Accents
Responsibly farmed salmon, delicately marinated with lime and pink peppercorns, served with exotic zest. Inspired by Scandinavian traditions, symbolizing purity, patience, and tenderness. Rich in omega-3 and essential fatty acids, perfect for nurturing enduring love.
Blinis with Herbed Cream Cheese – A Creamy Herbaceous Cloud
Soft Russian-inspired blinis topped with airy cream cheese infused with parsley and gentle herbs. A vegetal caress on a savory cloud.
Tuna-Filled Mini Buns – Oceanic Spark with Sunny Notes
Soft, elongated buns filled with delicately lemony shredded tuna, inspired by flavors from the Caribbean, Japan, and the Mediterranean. A sea-kissed citrus embrace.
Safou Cream with Smoked Paprika – Central African Elixir
Safou, a buttery-textured fruit cherished in Central and West Africa, transformed into a velvety cream accented with the intense, smoky aroma of paprika. A soulful bite where earth meets fire.
Exotic Sea Bream Carpaccio – Ocean Freshness with Fruity Caress
Finely sliced noble sea bream, elevated with tropical citrus, virgin oil, and vegetal notes. A raw and luminous alliance, like a daring love.
Mini Veggie Club Sandwich – Crunchy Commitment in Earthy Hues
Toasted bread filled with marinated vegetables, colorful raw veggies, and fresh herbs, inspired by Levantine salads, Italian antipasti, and African markets. A conscious and refreshing bite.
Sweet Potato Velouté with Smoked Bacon – Sweet-Savory Hug with Fiery Aroma
Sweet potato, a sun-kissed tuber cultivated from Peru to Cameroon to Vietnam, transformed into a silky cream topped with a hint of smoked bacon. A tender and intense union with a smoky sweetness.
STARTERS – Flavorful Declarations
Caribbean Garden – Tropical Love Garden
White sweet potato cream, tartare of pigeon peas and avocado, chilled exotic fruit sauce, and fresh watercress. Ingredients cherished in the Caribbean, Africa, and South America, rich in fiber, antioxidants, and vitality. A vibrant garden, tender as a promise.
MAIN COURSES – Bonds of Fire and Earth
Daal Fry – Gentle Union of Continents
A vegetarian risotto-like dish combining red lentils and chickpeas, crunchy zucchini, sautéed mushrooms, and a light smoked curry cream. A comforting dish from the Indian subcontinent, the Caribbean, or East Africa, rich in plant-based proteins and nourishing love. A sharing dish, warm as an embrace.
Supreme and Curry – Tender Vow under Spices
Marinated poultry supreme, coconut lentil mousseline, honey-glazed sautéed okra, sautéed baby vegetables, and curry cream. Coconut, appreciated in India, Africa, Latin America, and Southeast Asia, softens the dish, while okra, rich in fiber and vitamins, envelops it with a silky texture. A generous and vibrant dish, like a confident love.
DESSERTS & CHEESES – Final Delights, Sweet Promises
Cheese Selection – Harmony of Terroirs
A platter conceived as an ode to tradition, authenticity, and passed-down gestures. Cow and sheep cheeses, patiently and lovingly aged.
Baobab & Ginger Moelleux – Tree of Life, Root of Love
Baobab, the majestic fruit of Senegal, Mali, Kenya, and Madagascar, revered for its medicinal and spiritual virtues, infuses this moelleux with gentle, beneficial energy. Ginger, the fiery root from the Caribbean, India, and Southeast Asia, awakens the palate with a spicy breath, while a light vanilla and soursop cream — a soothing fruit enjoyed from Vietnam to Colombia — envelops it with tenderness. A vibrant dessert, like a rooted and light-filled love promise.
Chocolate & Caramel Tartlet – Eternal Duo
Intense dark chocolate, celebrated from Ghana to Côte d’Ivoire, Peru to Mexico — sacred lands of the first beans — entwines with golden salted butter caramel, melting like a whispered promise. Cocoa, rich in antioxidants and magnesium, is a balm for the heart and a call to the senses. Together, they form a powerful and enveloping duo, like two souls forever linked in a sweet and profound dance.
Tropical Macaron – Kiss of Islands and Light
A crisp shell of coconut from Madagascar, Thailand, and the Caribbean, enclosing a passionate heart of passion fruit from Brazil, Ecuador, and Vietnam, and luscious mango from India, Mexico, and the Philippines. A lively and sunny bite, light as a warm breeze, blending sweetness and desire. A sweet kiss from the tropics, a fruity embrace, like a whispered love declaration under the palms.
Private Chef Experience
Starter
Scallop tartare with mango, passion fruit & pomegranate – Ocean’s kiss and sun-blessed fruit
The scallop, a jewel of the sea, is elevated by the tangy sparkle of pomegranate — enjoyed from Iran to Peru — the sweet exoticism of mango — beloved in India, West Africa and the Caribbean — and the bright acidity of passion fruit — iconic in Brazil, Madagascar and Vietnam. Caramelised cashew nuts, crisp and generous, crown this luminous and sensual starter. A dish full of freshness and promise.
Main Course
Rack of lamb with a moringa crust, sweet potato dauphinois & seasonal vegetables – Rooted elegance
Tender, flavoursome lamb is adorned with a crust of moringa — the “miracle leaf,” praised in India, Senegal, Haiti and the Philippines for its iron, calcium and antioxidant richness. It rests beside a velvety sweet potato gratin — a beloved tuber from Southern Africa to Central America — and a medley of seasonal vegetables in harmonious hues. A noble and vibrant dish, at once comforting and deeply refined.
Dessert
Bissap & red fruit mille-feuille – African rose and love’s jewels
Bissap — the hibiscus flower infusion cherished from Mexico to Egypt via Senegal — lends its crimson hue and tart notes to this airy dessert. Crisp pastry layers, delicately flavoured cream and vibrant red berries (strawberries, raspberries, redcurrants) form a composition that celebrates passion, heartfelt momentum, and the union of cultures. A sweet, colourful and unforgettable finale.