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Restaurant specializing in Moroccan cuisine influenced by Chinese, Indian and African.
We are in a family house founded in 1984 by Alain Ruchpaul. His children took over and thanks to their mother, Odile, chef from the beginning, they preserved this authentic and tasty culinary art with a touch of modernity. Mauritian cuisine, heavily influenced by Chinese, Indians and Africans who brought their specialities, offers a palette of flavours through perfumes such as carri, ginger, saffron or mango. Among the specialities, a fish vindaille is fish marinated with saffron, a perfect agreement or octopus. Porc pork curry is a beautiful idea. We end up with a verrine of the islands. Most: the use of the pepper is reduced to preserve the most fragile palates. The restaurant imagined a formula for dinner and then went out into tuk:: The customer is taken at his hotel or his home, and then he eats at the Filao. After the meal, a digestive walk around the Champs-Elysées and the Eiffel Tower and return to the hotel or home with a cocktail. :: www.aniltuktuk.fr.
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