The theme of this restaurant tugs at the emotions of Parisians who have spent their holidays on the beaches of the Seychelles, in the Indian Ocean. It contains several dining rooms, one of which is outfitted like a beach, with a sand-covered floor, replicas of palm trees, and a scattering of conch shells. Menu items feature such exotic dishes as tartare of tuna flavored with ginger, olive oil, salt, and pepper; and smoked swordfish, served as carpaccio or in thin slices with mango mousse and spicy sauce. Main courses focus on fish, including a species of red snapper (boirzoes) imported from the Seychelles.
- © Frommer's 2013
- Recommended 2010