Les fleurs de Sable
Experience Fine Dining with Fresh, Organic, and Locally Sourced Ingredients at Sakalava Lodge
At Sakalava Lodge, the quality of our cuisine is of the utmost importance. We have a team of 4 highly skilled individuals, led by Head Chef De Paul, who are dedicated to ensuring that your dining experience with us is one to remember.
We focus on using fresh, organic, and locally sourced ingredients in our dishes. We source our seafood straight from the lagoon, such as fish, octopus, squid, lobsters and mangrove crabs. We also use produce from our neighbor Andy's 100% organic permaculture. We even have a wood-fired oven and bake our own bread and pastries daily on-site.
Our Head Chef and team can cater to all dietary restrictions, whether it be vegetarian, keto, or vegan. You will be delighted by the delicious and creative dishes crafted with love and passion. Some examples of the dishes we serve include: rouget tartare with ancient mustard seeds, pan-seared John Dory with Andy's Pesto, wood-fired pizza, braised zebu fillet with onion jam, stuffed squid with coconut sauce, grilled vegetable mille-feuille with olive oil, lacquered suckling pig with Balinese sauce, tazar ceviche, and lobster tartare.