eDiving-Extras
Description
Karine and Laurent propose to the menu they call, «Polyfrançaise», because it combines local products and French cuisine, «the duck breast served with a fricassee of Uru and ceps» or “a duet of foie gras consisting of a cream brulee with foie gras, foie gras frit and papaya chutney”. Duck breasts and foie gras come from Bruno Castaing’s “Ferme Jean SARTHE” in Les Landes, with whom Laurent has been working for 15 years – I am proud to be able to cook and share his products on Moorea, he points out.

In order to satisfy its customers, Laurent renews its card every week, offering 3 entries, 3 dishes and 3 desserts. Working mainly with fresh products, it presents, each day, suggestions according to arrivals. Laurent’s daughter, Roxane, has been a pastry maker for 10 years.
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Le No Stress | eDivingPass

Le No Stress


Karine and Laurent propose to the menu they call, «Polyfrançaise», because it combines local products and French cuisine, «the duck breast served with a fricassee of Uru and ceps» or “a duet of foie gras consisting of a cream brulee with foie gras, foie gras frit and papaya chutney”. Duck breasts and foie gras come from Bruno Castaing’s “Ferme Jean SARTHE” in Les Landes, with whom Laurent has been working for 15 years

I am proud to be able to cook and share his products on Moorea, he points out. In order to satisfy its customers, Laurent renews its card every week, offering 3 entries, 3 dishes and 3 desserts. Working mainly with fresh products, it presents, each day, suggestions according to arrivals. Laurent’s daughter, Roxane, has been a pastry maker for 10 years.
eDivingPass - Le No Stress - Restaurant
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