The Fangourin

Appetizers

Fresh heart of palm with a papaya and onion confit accompaniment and topped with giant bio prawns

Freshly prepared octopus salad Mauritian style with a hint of coriander and citrus confit served with a green salad and crispy chili bites

Fresh red tuna served with various lettuces and a sun dried tomato oil

Creamy risotto with choice seafood in a sea urchin cream and hazelnut oil

Heart of palm gratin with pistils of saffron accompanied with spring salad flavoured with an herb oil

Vegetarian

Risotto with sun dried tomatoes, various mushrooms and fresh vegetables for the vegan

Young spinach and cream tartlet accompanied with tomato and topped with various green herbs and salads

Lasagna with freshly braised vegetables and artichoke heart garnished with typical Mauritian chutneys of aubergine and pipangaille and a creamy basilica sauce with just a soupcon of tomato

Salads

Rock Lobster accompanied with an island salad and citrus fruits with mango vinaigrette lightly touched with ginger

Fresh water king prawns and our salad served with vinaigrette infused with fig

Beau Plan salad with the freshest of mixed salads and feta cheese with shavings of parmesan and hazelnut oil

Fish

Sea bream marinated in teriyaki, accompanied with a compression of tomatoes and a creamy sea food sauce lightly tinged with white truffle oil

Grouper served from the grill with herbs and a light pumpkin cream flavoured with cassia cinnamon and and witha a cardinal sauce

Curry of emperor red snapper cooked with coconut milk and served with its traditional garnishes

Fillet of red snapper cooked in the owen and garnished with wakame and a papaya flan topped with a creamy tomato coulis slightly spiced

Roasted bass with curry leaves served with local “brède basmati” and topped with gingered carrots, accompanied with a mustard sauce

A grand platter of various sea foods (for two people)

Meat

Lamb tajine style with medallions of bread fruit flavoured with cardamom

Fillet steak crowned with Sichuan peppers and pan fried accompanied with ratte potato puree and an emulsion of red onions

Grilled sirloin steak topped with the classic bearnaise sauce and forestiere potatoes

Grain Fed duck breast roasted with port wine and served with an anisflavoured glaze and garnished with a honeyed fig

Scallops of saffron marinated chicken on a brochette served with a cream of red capsicum puree flavoured with tarragon and a fricassee of vegetables coated with a Creole sauce

Typical creole sausages cooked in a tomato based creole sauce crowned with a fried chilli

Venison dry curry served with the customary garnishes

A grand platter of selected Mauritian specialities

Light meal

French fries

Palm heart and crab meat omelette served with a seasonal salad

Deserts

Three flavours of crème brûlée (orange, white chocolate and fresh vanilla seeds)

Dark chocolate fondant gateau with just a hint of orange, red fruits and served with a vanilla Fangourin ice cream

Papaya cooked in sugar accompanied with passion fruit and orange confit served with a pineapple sorbet lightly perfumed with fresh chili

Freshly made pancakes filled with our special sugars and accompanied fresh tropical fruits and served with a coconut molasses sherbet

Caramelised bananas flavoured with l’Aventure special rum and an ice cream made with fresh vanilla seeds