Here is a superb restaurant on the green heights of Bouillante. This is a restaurant like no other that combines inventiveness and health on the plate. You will be welcomed by the young Maître Restaurateur (Master Restorateur) Jimmy Bibrac and his wife in their pretty red and white Creole hut. There is no deviation from the rule of the island here: they promote their rich heritage of local produce and fish fresh from the sea. But, actually, they go farther than that. Perhaps the chef will tell you about his private three hectare vegetable garden, organic of course. He may also also tell you a bit about his bias in the kitchen: how we eat to store antibodies so we don’t fall ill. The result? The dishes are nurturing, balanced and presented well by the dining room team. You will undoubtedly discoover new combinations such as the sea bream with maracuja sauce, the Moussaka of veal with giromon cream, and, for dessert, a surprising Crème brûlée served in half a coconut. Here, eating becomes a pleasure again!
Filet de poisson filon à la créme d'oursin
délice croustillant (brochette de lambi, nem de poisson, filet de balaou)