The whole carte

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

If you wish to surprise your guests by transporting them to the land of a thousand and one nights for an evening, we offer a culinary experience with your private Chef Bruno accompanied by Layla belly dance, which will sublimate your dinner.

1. Traditional houmos

   chickpea with sesame paste

2. Libanaise taboule

   parsley, mint, tomato, boulgour

3. Moutabal

   puréed eggplant, sesame, yogurt

4. Fatouch

   tomato, cucumber, salad, onion, sumac spice

5. Tzatziki

   Greek yogurt, cucumber, lemon juice

6. Samboussek cheese

   feta cheese pastry

7. Falafel

   fried chickpea croquettes with cilantro

8. Babaganousch

   roasted eggplant, tomato, onion

9. Olive salad

10. Batata harra

    potatoes with oriental spices

11. Chich taouk

    chicken skewers

12. Kefta

    lamb skewers

13. Shrimp skewers

14. Corne de gazelle

    cinnamon

15. Baklavas

    pistachio & honey

16. Makrouts

    semolina & date

17. Briouate

    almond & orange blossom flavour

Discover a refined Asian buffet, designed for a minimum of 8 guests, perfect for sharing and convivial moments. Each dish invites you on a journey through a harmonious blend of textures and aromas. The experience can be elevated with a magical interlude featuring fire dancers, creating a truly sensory and spectacular event.

1. Varied sushi

   salmon-avocado maki, shrimp California rolls, tuna nigiri, dragon roll, sashimi

2. Crispy spring rolls

   pork or vegetable, served with nuoc-mâm sauce and sweet soy sauce

3. Thai green papaya salad

   with peanuts and coriander

4. Wakame seaweed salad

   with sesame-soy dressing

5. Rice vermicelli salad

   with chicken and crunchy vegetables

6. Chinese cabbage

   carrot and edamame salad

7. Meat and fish skewers

   teriyaki chicken, beef satay, ginger and lemongrass shrimp skewer — delicately fragrant jasmine rice, wok-fried vegetables. Assortment of sauces: soy, sweet chilli and peanut.

8. Entremet litchi and passion

   with fresh, fruity notes

9. Sweet spring rolls

   with banana and chocolate

10. Fruit salad

    with ginger syrup

A celebration of flavours, rhythm & sun. An exclusive Caribbean gourmet dinner in your private villa, orchestrated by your private Chef Bruno, showcasing authentic and refined flavours inspired by Sint Maarten. The evening is enlivened by the presence of two carnival dancers, bringing a vibrant, festive and elegant artistic atmosphere to your dining experience.

1. Crab cake

   vegetarian, spicy salsa

2. Homemade lobster bisque

   whipped lime cream

3. Méli-mélo of shrimps

   avocado, tomato, mango, Creole sauce emulsion, plantain chips

4. Ti trou coconut ice cream

   served with aged rum

5. “Surf and turf”

   lobster Thermidor and Angus beef fillet with colourful carnival vegetables

6. Dark chocolate cake

   with a passion fruit and mango heart