MAYRILOU SAMPLE MENU


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  • MAYRILOU 
  • Sample menu by Christelle VANNIER
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  • BREAKFAST
    Fruit juice, selection of teas, coffee, milk
    bacon and eggs with french baguette or toast, butter, honey, marmelade
    fresh caribbean fruits, muesli , yogurt, freshly baked croissants
    pancakes with mapple syrup
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  • LUNCH
  • Tahitian Style St Jacques scallops
  • Curry Shrimp with Creole rice
  • Fruit skewer
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  • Salad of green beans with Almonds
  • Quiche with spinach and goat cheese accompanied by Cesar salad
  • Passion fruit Mousse
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  • Greek Salad
  • Honey lemon chicken breast
  • Mashed sweet potatoes -
  • Banana-coconut composition in her glass cup
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  • Japanese salad
  • Octopus accompagnied by its seaweed salad
  • Frosted exotic lemons
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  • Pineapple in cocktail
  • Semi-cooked tuna in sesame whith mashed potatoes
  • Rasperry granite
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  • Gaspacho
  • Zucchini tart with parmesan rocket
  • Freshness pineapple passion
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  • DINER
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  • Avocado Salad Smoked Duck Breast
  • Filet mignon with mustard sauce
  • Zucchini cake
  • Pear Almond Tart
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  • Carpaccio of fresh Tuna
  • Spaghetti alle Vongole
  • Panna Cotta with red fruit coulis
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  • Mouthfuls of Thai steam fish
  • Red Mullet salsa verde and crispy vegetables
  • Chocolate fondant
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  • Grilled peppers with anchovies and tomatoes
  • Smoked salmon with asparagus peas in risotto
  • Floating island choco Freitz
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  • Goat cheese Maki
  • Parmentier of duck confit
  • Chocolat mousse
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  • Green papaya salad
  • Breaded snapper fillets with ratatouille
  • Tart with mango
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  • Tomatoes with pesto of capres
  • Greek mushrooms with taboule
  • Strawberry soup
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  • Trifle with avocado
  • Swordfish creole sauce with crispy vegetables
  • Banana flambé
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