Dinner Menu

CHEF Jean-Christophe Gille


Spaghetti with black truffles, fresh Parmesan

Caribbean lobster "à la Plancha," served with Creole rice and melted brown butter


Semi-cooked duck Foie Gras, lemon marmalade and toasted brioche

Carpaccio and rillettes of mahi-mahi accompanied by stacked pickled vegetables

Fricassee of fresh summer vegetables with cilantro and aromatic croutons

Chilled velvety green pea soup with mint “French style”, green pea puree, fried onions, diced bacon

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


Braised Sea Bass, artichoke mousseline, zucchini and confits tomatoes

Shrimps Tempura, caponata vegetables and tangy passion fruit jus

Poached Big Eye, fennel served in different ways, herbs sauce with condiments

Grilled Caribbean lobster, rice pilaf with fresh coconut and vegetables, white buttered lemongrass sauce

All fish are from sustainable fishing


Sautéed beef fillet Rossini style, potato risotto with truffles, beef jus and horseradish foam

With herbs and tomatoes crusted fillet of lamb, ravioli of lamb shoulder preserve, eggplant caviar on rice pudding

Breast of duck lacquered with tamarind, crunchy sugar pea, sweet potato mousseline and tandoori flavoured dauphine potatoes

Veal chop cooked at low-temperature, fondant potatoes, pistachio-goji berry crumble, sautéed vegetables and cappuccino jus

Nous assurons la traçabilité de toutes nos viandes


Our selection of fully matured cheese 


Chocolate Soufflé featuring 63% “Caribbean chocolate”, iced whisky cream

Old Rum Baba, light cream of Bourbon vanilla, marinated fruits and cookie pieces

Sable Breton garnished with fresh strawberry and its sorbet, lime Panacotta

Coconut ice cream and hazelnut brownie, dark chocolate mousse with “fleur de sel” and cocoa nibs

Selection of fresh sliced fruit, home-made Madeleine biscuit and lemon sorbet