Dinner Menu

CHEF Jean-Christophe Gille


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


Semi-cooked duck Foie Gras, pineapple chutney, toasted brioche

Roasted big prawns, with soft sheep’s cheese & fresh herbs stuffed ravioli, jus foam

Carpaccio and ceviche of Mahi-Mahi, stacked pickled vegetables

Fricassee of fresh seasonal vegetables, croutons of tomato pesto and Colombo spice

Velvety soup of porcini mushrooms, chestnut puree and rabbit Cromesquis

Le Gaïac’s fresh-mixed salad served in a crispy shell with balsamic, grapefruit and ginger vinaigrette


Braised sea bass, artichoke mousseline, zucchini, Christophine potatoes and confit tomatoes

Grilled sea scallops with lemongrass, shellfish marinara, buckwheat crepes and snow peas

Roasted red snapper, lemon crust, fricassee of broad beans and chanterelle mushrooms

Grilled Caribbean lobster thermidor, vegetabl risotto, lemongrass emulsion

All fish are from sustainable fishing


Sautéed Angus beef fillet Rossini style, braised beef and seared foie gras, potato with truffles,
pak choi glazed with beef jus

Roasted rack of lamb, ravioli of lamb shoulder preserve, tomato and fresh herbs, eggplant foccacia

Duck breast sautéed with mango, declination of celery, tangy jus

Chop of suckling pig infused with West Indian leafs, smoke-bacon-polenta, seasonal vegetables

Nous assurons la traçabilité de toutes nos viandes


Our selection of fully matured cheese 


Passion fruit Soufflé, Pabana sorbet

Old Rum Baba, marinated fruit and ice cream

Iced cube and candied ginger sponge cake with red berries, basil sorbet

Carrot-orange-chocolate dessert, sorbet 

Crepes flambé, “Suzette style,” with aged rum, exotic jam and ice cream

Selection of fresh sliced fruits and sorbet