Yellow

Breakfast

• Homemade bread
• Cereal
• Croissant and pain chocolat
• Plate of fresh fruit
• Yogurt
• Cheese
• Deli
•  Fried egg
• Draft egg
• Boiled egg
• Coffee
• Tea
• Fresh fruit juice
• And when possible, coconut water

Lunch

• Tartlet, avocado mousse
• Tomato biscuit, shallots, bacon, roasted shrimp.
• Seasonal raw vegetable salad.
• Shrimp carpaccio, marinated in shallots soy sauce.
• Curry rice, coconut milk, green onion.
• Tuna sashimi, quinoa salad, virgin sauce.
• Raw fish coconut milk, carrot, cucumber, red pepper, onion.
• Polynesian cooked white rice.
• Semi-cooked red tuna
• Shallot oyster sauce
• Semolina cooked in chicken broth, and fresh grass

Dîner

• Roasted Mahi Mahi Fillet
• Vegetable polenta pancakes
• Vanilla sauce
• Duck breast, breaded with pistachio
• Skillet of apple deglaze with Amber ruhm, and black pepper
• Millefeuille light crepe, and fresh cheese.
• Roll’s of fish (or lamb) leek,oriental spices
• Mashed potatoes
• Cider sauce.
• Vegetarian risotto (or not, depending on the request.)
• Chicken fillet, roasted eggplant, fresh herbs
• Parsley carrot puree.

Desserts

• Seashell crepe, lemon mousse, ginger orange sauce.
• Chocolate dome,
• Taha’a vanilla cream, caramel heart, chocolate crumble.
• Local ice cream
• Chocolate mousse, coconut
• Vanilla cookie
• Candied lemon zest
• Pineapple gazpacho, mango, lime vegetable mousse.