Henrique Ferreira and chef Adrien Rouyer are at the helm of the Naga restaurant, and their sole aim is to give you a unique experience! This discovery begins on the plate, thanks to the chef who, after working in a number of countries (including Australia), has brought his expertise back with him to offer a fusion cuisine. In a single dish, he mixes French, Asian and South American flavours to produce surprisingly tasty results. His signature dish? Beef tataki, oyster mayonnaise, samphire pickles, brioche crumble and cauliflower shavings. The quality of the dishes is enhanced by the beef, which is carefully selected and served according to inspiration.
To begin this journey, we recommend the tuna sashimi, light and flavoursome, or the Rainbow rolls, with their pleasantly surprising mix of textures. Sushi, sashimi and nigiri, prepared by a sushi master using only the finest ingredients, are at the heart of the Naga experience. Don't miss your chance to try them!
You'll also be tempted by the tuna tartare - with Espelette chilli oil, lemon caviar and wasabi mayonnaise - which is fresh and perfectly spiced. The chef offers a wide range of starters, to share or not. To continue, we recommend the paprika-smoked yellow chicken supreme with crispy corn, guacamole, chorizo chips and chipotle sauce. Served under a cloche and cooked to perfection, this dish is a feast for both the palate and the eyes. With its Latin American and French influences, it is the perfect expression of the fusion cuisine so dear to the chef.
To finish on a high note, there's nothing like the burning sphere (meringue, chocolate ice cream, vanilla sponge cake) flambéed with Cointreau at the table. A real spectacle!
From Tuesday to Friday, you can choose from two starters and three main courses (meat, fish, vegetarian) from the lunch menu, which changes every week. Once again, the chef incorporates flavours from other parts of the world (miso soup, scampi wok, etc.) that blend perfectly with the traditional side of the menu.
To accompany all this, there's nothing like one of the 160 wines from the fine wine cellar or one of the signature cocktails like the Naga-San, made with Sake Junmai, Japanese plum liqueur (Umeshu), lime juice and Indian Chai tea syrup.
To enhance the immersive experience, the chef would like to invite customers to sit at the counter to encourage conversation while he prepares the dishes in his open kitchen.
Ethnic decor for a welcoming atmosphere
In the same vein, particular attention has been paid to the decor (photographs, statuettes and frames) as well as to the materials and comfortable furniture (wood, rattan, straw) in the dining room. The impressive size of the room creates a comfortable, chic and refined atmosphere. While the bay window bathes the restaurant in light during the day, in the evening the atmosphere is more subdued, with appropriate lighting. This feeling is reinforced by the small alcoves, as well as by the wooded and planted 'La Jungle' area, where you can enjoy your meal in complete privacy.
From April/May to the end of September/beginning of October, the leafy terrace at the back of the restaurant welcomes customers who want to enjoy their food or drinks under the sun while listening to live music.
Since autumn, Naga has also been open on Sundays, to the delight of families, who can enjoy a special Sunday menu to suit all tastes. A special menu is also available for the little ones. Upstairs, the lounge area is transformed into a party zone on Friday and Saturday evenings. DJs are on hand to provide music lovers with the opportunity to have a good time and dance the night away.
Whether it's a birthday party, cocktail reception, wedding, communion or corporate meal with buffet, Naga can adapt to your needs by offering a tailor-made event. All these spaces can be partially or fully privatised, for groups of 20 or more.
Bar: Tue-Fri: 12:00-01:00, Sat: 18:00-01:00, Sun: 12:00-01:00
Kitchen: Tue-Fri: 12:00-14:00, 19:00-22:00, Sat: 19:00-01:00, Sun: 12:00-14:00, 19:00-22:00
Fusion cuisine, creative cuisine, Asian, Mediterranean, gastronomic, vegetarian
Restaurant capacity: 150 covers in the dining room, 80-100 on the terrace
Event capacity: up to 150 for a walking dinner