A restaurant appreciated by connoisseurs, who crowd around the bar, en bas, in the main room or in the mezzanine.
One of the best restaurants in Tana, Philippe welcomes you in a friendly atmosphere, and you will savor local produce: foie gras, snails, game ... accompanied by the wine of your choice (more than 150 crus) all at very reasonable prices. Petit Verdot offers 7 rooms which makes it ideal for lovers dinners, business lunches and group meals
Wine cellar interesting, good quality kitchen smelling the french land : terrinette legs of frogs gratin, pork loin with chanterelles, pork feet with red beans, rabbit with cider and bacon, game (sarcelles, wild boar stew, cailles…), l & rsquo; also opportunity to enjoy grilled slipper lobster, foie gras lychee or carpaccio marinated crocodile with cider vinegar for the & rsquo; exoticism. Best to book in the evening.
count between 15 000 and 23 000 Ar par dish, 28 000 Ar for stew sausage, chest, pork chop and sausage.
Noon, 3 menus 10 000, 13 000 and 15 000 With.
our Map
our Plates
• Delicatessen
• Cheese
• DUO Charcuterie and Cheese
Our Formulas du Midi
• Omelet green-topped salad
• Dessert of the day
• A wine balloon
10 000 With
• Steak and fries
• Dessert of the day
• A wine balloon
13 000 With
• Dish of the day and Support
• Dessert of the day
• A wine balloon
15 000 With
our Gibiers
• gravy Teal - depending on the season – 24000 With
• Boar stew - depending on the season – 26 000 With
• quail (02) Raisin - Semolina – 26000 With
• Pigeons (02) the beautiful little pea - depending on the season – 28 000 With
Nos Plats English
The Ro-Mazava Traditional
Beef Stew with bredes mafana (Anamalaho)
White rice and tomato rougail
Pork and eel
Fricassee of eel and pork flavored with ginger
White rice and tomato rougail
Chickpeas and pork
Bambara pea and tomato sauce pork
White rice and rougail
Ravitoto and pork
Leaves of cassava and pork with garlic
White rice and rougail
Hen 'bull run dry
beef stew with garlic and ginger
White rice and rougail
Our meats
– Brique de zébu poêlée sauce Porto ou Poivre vert ou Camembert – 16 000 With
– Pieds de porc aux Haricots Rouges – 19 000 With
– Magret de Canard sauce Pruneaux /Orange / Honey / Green pepper – 20 000 With
– Echine de Porc aux Champignons – 21 000 With
– Lapin au cidre (bacon) – 21 000 With
– Langue de bœuf charcutière – 17 000 With
– Jambonnette de Poulet aux Champignons (stuffing containing Pork ) – 20 000 With
– Queue de bœuf aux Arachides et la sauce – 19 000 With
– Navarin d’Agneau aux navets et légumes – 20 000 With
– Sauté d’Agneau au Vin Blanc – 20 000With
– Couscous – 24 000With
– Cuisses de canard à l’orange ou aux navets – 19 000With
– Tripes à la mode de Caen – 19 000 With
– Blanc de poulet à la vanille – 24 000 With
– Andouillette sauce moutarde à l’ ancienne – 24 000 With
– Fricassée de pintade à la crème d’ ail et lardons – 27 000 With
– Filet mignon porc sauce oignon moutarde crème vin blanc – 26 000 With
– Potée saucisse poitrine côte de porc cervelas – 29 000 With
conveniences
- Service du Midi : 11H30 15H
- evening service : 18H 23H
- Closing : Saturday noon and Sunday
- Menu for lunch
- payments:ESP- CHÈQUE – CB
