I/ The "Barbecue specialties" which are declined in 3 :

1/ ''Sur le pouce'' : Ribs of pork, chicken drumsticks and various skewers (pork tenderloin and vegetables, shrimps etc...)

2/ "Hamburger" with different types of meat and vegetables prepared on the barbecue'' (beef, chicken, turkey and duck breast)

3/ ''Salads ‘’ with different types of meat and vegetables prepared on the barbecue (beef, chicken, turkey and duck breast)

II/ The ‘’Indian Ocean specialties’’ (Madagascar, la Réunion)

1/ Chicken with coconut and coumbawa

2/ Ravitoto sy henakisoa (chopped cassava leaves cooked with coconut milk and pork meat)

3/ Voanjobory sy henakisoa (Bambara peas in curry sauce and smoked pork)

4/ Henakisoa sy vorona (Malagasy Turkey)

5/ Shrimp with creole sauce

6/ Beef with spices

III/ These different dishes can be accompanied by a portion of :

1/ Rougail of tomatoes

2/ Vegetable Achard

3/ Nems

4/ Samoussas