Chef at home menu

Starter

Vegetable puff pastry : Manioc, aubergine caviar

Pepper and artichoke cooked in English style

Captain’s tartare (fish from the Congo River) with yuzu lemon

Spheres of poached courgette stuffed with tabbouleh

Chef’s meat samosa

Dish

Bonbon of poultry on a bed of manioc leaves with plantain cromesky and peanut sauce

Dessert

Moelleux au chocolat grand cru valrhona from Madagascar with bourbon vanilla ice cream and exotic fruit