FIRST COURSES
Caesar salad 15,90 € - Plate 18,90 €
Warm goat's cheese salad 15,90 € Plate 18,90 €
Frog legs with parsley 16,90 € Plate 20,50 €
Homemade Smoked salmon 18,90 € Plate 21,90 €
Homemade Duck foie gras 24,50 €
AFRICAN SPECIALTIES
YASSA CHICKEN 19,90 €
BEEF MAFE 20,90 €
THIEBOUDIENE : rice with fish and vegetables 25,90 €
FISH BALLS with rice and vegetables 23,90 €
Served with rice - large bred and lentils (or cape peas depending on the mood of the moment)
Boucané pomme de terre 20,50 € (porc and potatoes)
Carry coq la kour 22,50 € (chicken pot)
Carry pattes cochon 21,50 € (pig's feet pot)
Carry Camarons 23,90 € (big shrimps with sauce)
Rougail zandouille 22,90 € (sausages pot)
Rougail saucisses 20,50 € (sausages pot)
Civet de canard 24,50 € (Duck pot)
Fresh FISHES
according to arrivals
Whole Roasted Dorade 27,90 €
Salmon duo & gambas 29,90 €
Grilled gambas with pastis 35,00 €
PLATS VÉGÉTARIENS
Homemade Lasagnas with local vegetables 24,50 €
Gorgonzola Risotto 25,50 €
HOMEDADE DESERTS
Ananas surprise 9,00 €
Chocolat Mousse 9,50 €
Crème brulée bourbon vanilla 10,50 €
Profiteroles 10,50 €
Flaming bananas 9,50 €
Strawberries melba 9,00 €
The famous Baba with rum 12,00 €
Kouglof iced raisins sprinkled with rum 10,50 €
Iced Vacherin Mango - raspberry 10,50 €
Irish coffee 10,50 €
Liege coffee 8,50 €
Liege chocolate 8,50 €
HOMEMADE BIRTHDAY CAKE TO ORDER 7,00 €/ PERS
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Fish balls
Fried tuna balls, cooked with a thiou sauce : tomatoes, onions and vegetables (carrots, sweet potatoes and potatoes).
Accompanying rice and salad seedlings.
Thiéboudiène
Senegal’s national dish, this famous stew made from rice, vegetables (carrots, cabbage, aubergines, sweet potatoes and cassava) and fish. Thiof or merou backs. Rice and young salad shoots.
Coming from Senegal, arrived in Strasbourg where he was taken under the shoulder of a Grand Chef, “Monsieur PAUL” (Restaurant L’Ami Schutz, an institution in Strasbourg-Petite France).
The Master’s know-how has been passed on and Sadji Sheikh has made it his full trade. His passion for cooking is felt in these dishes, the main thing for him “to please the customers”, nothing else is more important than the satisfaction of the customers. A happy man in his kitchen who doesn’t count.
MAITRE - RESTAURATEUR
A special LABEL : Only freh products are cooked in our Cuisine.
After having proven itself and became Head of the THREE CHEVALIERS in Strasbourg, then Head of the MARCO POLO still in Strasbourg – Petite France, an unmatched success in the face of customers!!
He decided to move to Reunion in 2014 and took the position of Head and Co-Manager of RESTAURANT LE QG with his brother Sadji Abdoulaye.
Today, after overhaul and reopening following major works under a new management of Daniel FELDIS Restaurant O’QG, Chef SADJI is waiting for you to discover his culinary trips to the Plaine des Cafres – Ile de la Réunion.
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