La cuisine de Sainte Marie Lodge peut se résumer par cette formule, authentic flavors with natural products revisited.
Classic and exotic flavors
Constantly in search of new creations and always inspired, Catherine combines talent with classic and exotic flavors.
To develop your recipes, it uses locally produced food as a priority, in particular all the seafood brought in every morning by neighboring fishermen, and fruits and vegetables from the village agricultural cooperative. She created it with five farmers, to which she brings material, seeds, natural fertilizer and technical assistance.
Catherine, assisted by Lucia
Catherine, assisted by Lucia, revisits each country work as papaya blown, pineapple lollipop with dark chocolate from Madagascar, concocts a tomato tartare with mint, carpaccio lasagna zebu or lobster stew.
Crab ravioli or cannelloni with button mushrooms or chanterelles from Madagascar, des nems farcis à la langouste ou un duo coco citron vert en mousse délicate régaleront aussi vos papilles. Ces derniers temps, elle a adapté une recette de Jean-François Piège, grand Chef, le calamar à la carbonara.
“Experience” or “adventure”
It is sophisticated “experience” or “adventure” cuisine, wherein each greedy can get into shape by providing sensations of softness with desserts, enjoying a salad coconut flavored, and for your viewing pleasure, plates upright in all variations of colors and fragrances ...