The theme of this restaurant tugs at the emotions of the thousands of Parisians who have spent their holidays on the beaches of the Seychelles in the Indian Ocean. It contains at least three dining rooms, one of which is outfitted like a beach, with a sand-covered floor, replicas of palm trees, and conch shells. Menu items feature such exotic dishes as tartare of tuna flavored with ginger, olive oil, salt, and pepper; and smoked swordfish, served either as a carpaccio or in thin slices with mango mousse and a spicy sauce. Main courses focus on fish, including a species of delectable red snapper (boirzoes), which is imported from the Seychelles. Dessert might consist of a crème de banana gratinée.