our chef, former Hotel de France, has to 50 years a solid and long experience and he knows better than to let the taste of food talk, with a personal touch, scientist ingredients dosage and typical spices of Madagascar (pepper endemic wild in Madagascar, pink berries, cinnamon, curcuma, ginger, clove, Combi, …). Not forgetting the vanilla and chocolate, among the best in the world, the chocolate fondant, heart fondant kaffir lime and sea salt is not to be missed.
since April 2014, we launched our Lebanese card in partnership with the Oriental Ivandry Antananarivo, who trained chef who provides us with the spices, everything came fresh from Beirut and we make our own pita ... to discover with a good Lebanese mezze (mixture of different dishes).
en May 2016, celebrity chef Nicolas came Milliot 4 days Coco Lodge for intense training with the kitchen team. Chef Nicolas Milliot worked with top chefs in their kitchens to train their teams on new cooking technologies in in ovens, Tower of money, Lasser with Nomicos, 15Attitude th Cyril Lignac, Le Fouquet's, ... and one of his students settled in Britain with 2 Michelin stars "Olivier Bellin restaurant Glazicks" http://aubergedesglazick.com/site/
The restaurant provides breakfast and is open daily for lunch and dinner except Sunday lunch.
formula entry + dish of the day or dish of the day + dessert or entry + dessert Ar 19,000.- every day except Sunday.
Every Saturday night, we offer culinary theme evenings : fatty liver declination, French specialties, Lebanese, malagasy, …
How not to think of good wine when tasted good products ? Coco Lodge are thinking by offering a map exceptional wines : Château BEAU SITE ST ESTEPHE ROUGE 2004, Bourgogne Hautes Côtes de Nuit, Lambrusco Lord Balaji, Pouilly Fuissé PLAYS OF ROY 2011, PETIT CHABLIS LAMBLIN 2011, Champagne MUST & CHANDON, Alsace Wine, wines of Chile, South Africa, there is something for everyone and for every budget (of € 15.- to € 95.-).
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