Dinner Menu

CHEF Jean-Christophe Gille


Black truffle spaghetti with parmesan cheese prepared at your table appetizer or main course


Homemade Terrine of Foie Gras, Pineapple Eclair

Roasted Jumbo Shrimps, Sicilian Capunata

Seared Local Fish Tataki, Crunchy Vegetable Tart

Meli Melo of Carrots and Beetroot, Fresh Cheese Foam and Summer Truffle

Chilled Asparagus Soup, Mascarpone and Fresh Herbs

Le Gaïac’s Fresh Mixed Salad in a Crispy Shell with Balsamic, Grapefruit & Ginger Vinaigrette


Braised sea bass, Artichoke Foam, Zucchini, Christophine and Candied Tomato

Sautéed Local Mahi-Mahi, Saffron Potato Risotto with Chorizo

Spanish Style Catch of the Day, Carrot Purée and Fennel

Grilled Caribbean Lobster Thermidor, Vegetable Risotto with Lemongrass 

All fish are from sustainable fishing


"Angus" Beef Fillet with Foie Gras, Truffled Potato and Bok Choy

Roasted Rack of Lamb with thyme, Polenta Provençale

Roasted Breast of Farm Chicken with Summer Truflle, Portobello Mushrooms and Gnocchi

Sweet and Sour Pork File Mignon, Red Onion Tart

Nous assurons la traçabilité de toutes nos viandes


Brie Cheese with Summer Truffle and Dried Fruits


Banana and Chocolate Chip Soufflé, Banana and Passion Sorbet

Old Rum Baba, Marinated Fruits and Sorbet

Molten Chocolate Cake, Peanut Ice Cream

Crepes Flambé with Cocoa Liquor, Exotic Marmalade and Sorbet

Pressed Apple with Hazelnut, Vanilla Ice Cream Flavored with Summer Truffle

Home-Made Ice Cream & Sorbets (3 scoops) Vanilla, Chocolate, Coffee, Coconut, Raspberry, Strawberry, Lime, Passion Fruit