La Faya Restaurant 
Located within Le Meridien Ile Maurice · VIllage Hall Lane · Pointe aux Piments · Kwazulu-Natal  · 
Mauritius · 
Phone: +2302043333 · 
Fax: +2302043304
Language
Français
English

Jean-Georges Vongerichten Breakfast Menu

Chef Jean-Georges has reinvented classic dishes allowing you the opportunity to experience them from a new perspective.

SMOKED SALMON + SILKEN TOFU

Cruncy bagel slices emphasize the softness of the salmon and tofu. Fresh raspberry vinegar and pickled Asian chillis excite the palate. This dish has all of the textural and flavour counterpoints of its inspiration – the New York City classic bagel + lox – with the heart-healthy substitution of silken tofu in place of the cream cheese.

ESPRESSO - STEAMED EGGS

A revelation in simplicity. A breakfast innovation. Fresh eggs are steamed with the high-pressure espresso steamer to create a light and fluffy ‘a la minute soufflé.’ Simple toasted brioche is the perfect platform to experience this dish.

SPICED OATMEAL SOUFFLE

Warming and hearthealthy oatmeal is transformed into a soft and airy soufflé. Gentle savoury spices and brown sugar add depth and dimension, and quickly warmed fresh berries round out the dish with a startling tartness and vibrant freshness.

CROQUE MADAME REINVENTED

Our reinterpretation of the Croque Madame, crunchy toast and soft cheese joined by softly-fried eggs create a textural exploration. A topping of citruschilli hollandaise spices the dish and adds a layer of richness and indulgence.

WARM GOAT CHEESE CUSTARD

A textural deconstruction of a Provençal quiche, this dish is an experience of temperature and texture. Warm goat cheese custard is topped with cold goat cheese foam with intense effect on the palate. Black olive puree contrasts with dill puree and grilled sourdough offers a slightly smoky crust.

SPINACH + HERB BUCKWHEAT CREPE

This classic buckwheat crêpe is filled with a blend of gruyère cheese, spinach and several fresh herbs. At first bite this dish seems like a familiar standard, but as flavours develop the herbs begin to unravel and each bite becomes a savoury exercise in discovery.