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