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FIRST COURSES
Duck fresh foie gras 26,90 €
FRESH smoked salmon
18,90 € Plate - dish 23,50 €
Caesar salad
15,90 € Plate - dish 21,50 €
Hot cheese goat salad
15,90 € Plate - dish 21,50 €
Snails with parsley butter
6: 14,90 €/ 12: 25,90 €
Thighs of spangled frogs
16,90 € Plate - dish 22,90 €
AFRICAN DISHES
Chicken YASSA 22,90 €
YASSA Fish 26,50 €
Beef MAFFE (or Lamb) 24,90 €
FISH BALLS WITH VÉGÉTABLES 24,90 €
THIEBOUDIENE : rice with fish and vegetables 26,90 €
(on order for 4 people)
Served with rice – large brines and lentils
(or cape peas depending on the mood of the moment)
(ou pois du cap selon l’humeur du moment )
Rougail saucisses fumées (smoked sausages) 22,90 €
Carry coq la kour (chicken) 24,50 €
Carry pattes cochon (foot porc) 23,90 €
Carry Camarons( Shrimps) 26,90 €
Rougail zandouille 26,90 €
Fresh FISHES
according to arrivals
Dorade Royale whole grilled 29,50 €
Salmon & prawns duo 34,00 €
Pan of flambéed prawns with pastis 36,50 €
Legine and leek fondue 37,90 €
>> Suggested fish according to arrival
VÉGÉTARIAN DISHES
Risotto with gorgonzola 25.90 €
Homemade Lasagne with Vegetables 25,50 €
kid's MENU
Dish to choose from – fries – a ball of ice cream chantilly and it's surprise.
Rougail saucisses (sausages pot)
Fresh chicken escalope
Homemade chopped pork steak
Homemade French fries
HOMEDADE DESERTS
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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.
Master Restorers
A special LABEL : our cuisine is made only with fresh products.
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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.jpg?v=1fdeiqt "SADJI Cheikh - CHEF DU OQG RESTAURANT")