Bruno Brazier

Lobster from the first course to the main, in four services, cooked in your own villa.

1. Entrée

   lobster bisque, coconut whipped cream

2. Prélude

   mixed lobster salad with tomato, mango, avocado and coriander — or lobster ravioli, asparagus cream and crispy leeks

3. Signature course

   traditional lobster Thermidor with slow-cooked wild rice — or roasted lobster, purple potato purée and vanilla beurre blanc

4. Dessert

   crunchy chocolate praline with cocoa nibs — or banana tart, peanut sauce

An elegant and indulgent French menu, highlighting the flavours of the terroir. To elevate the evening, pair it with a high-energy French Cancan show.

1. Soup

   French onion soup — or pea soup with bacon

2. Starter

   seared foie gras, apple and raspberry chutney, homemade brioche — or chicken and mushroom vol-au-vent — or snails flambéed with Pastis, sautéed Ratte potatoes

3. Main course

   beef bourguignon with mushrooms and bacon, pappardelle — or duck confit, sautéed potatoes and rosemary jus — or Dover sole with capers, croutons, lemon and butter

4. Dessert

   vanilla crème brûlée — or chocolate mousse with caramelised popcorn — or Paris-Brest — or apple tarte Tatin

An authentic Creole menu bursting with the sun-soaked flavours of the Caribbean — generous, share-worthy cooking, served family-style.

1. To share

   cod fritters, stuffed crab, christophine salad, mango salad with lime, conch pudding, Johnny cakes

2. Mains

   Colombo chicken stew with Creole rice — and shrimp or freshwater “ouassous” stew with dumplings

3. Desserts

   exotic fresh fruit platter, Caribbean coconut Mont Blanc, classic vanilla custard

A generous, crowd-pleasing barbecue where open flames bring out the best in marinated meats and fish, with signature homemade sauces. Choose five salads, two meats, two fish, two sauces, three sides and two desserts.

1. Salads

   Caesar — plain, chicken or shrimp; tomato-mozzarella with basil pesto; potato salad with egg and bacon; penne salad with garden vegetables; tabbouleh with mint, or seafood — plus every mezzé salad from the Oriental menu

2. Grilled meats

   beef — burger, rib of beef, sirloin, tomahawk, flank; chicken — leg, breast, thigh, skewer; lamb — chops, fillet; pork — fillet mignon, chops, hot dogs

3. Grilled fish & seafood

   mahi-mahi, tuna, red snapper, calamari steak, shrimp skewers, lobster

4. Sides

   baked potato with sour cream, corn on the cob, vegetable skewers, gratin dauphinois, sautéed potatoes, Mediterranean vegetable tian, sweet potato purée, roasted fennel, Haitian riz djon djon, rice and beans, pilaf

5. Sauces

   pepper, bordelaise, morel mushroom, Creole, sauce vierge, beurre blanc, basil beurre blanc, chimichurri

6. Desserts

   vanilla bean custard, cookies and brownies, lemon meringue pie, salted caramel cheesecake, fresh fruit tart

A menu centred on cheese, where melting textures and bold flavours run from starter to dessert. It opens with an amuse-bouche of my own.

1. Starter

   goat cheese cromesquis with honey, apple and ginger chutney — or truffled Gouda salad, sun-dried tomato, broccoli, apple and walnuts

2. Main course

   roasted salmon fillet, goat cheese and pink peppercorn, steamed spinach — or seared beef fillet, blue cheese sauce and pommes Darphin

3. Dessert

   tiramisu mascarpone tartlet

Creativity, balance and natural flavours — fresh ingredients, refined plant-based pairings, and pure pleasure that respects every dietary need.

1. Starter

   houmous with extra virgin olive oil — or sweet potato soup with coconut milk

2. Main course

   gluten-free pasta with vegetables, crushed tomatoes and basil — or ratatouille niçoise with eggplant, courgette, onion and sweet pepper

3. Dessert

   fresh exotic sliced fruit — or vegan dark chocolate mousse with caramelised popcorn