Papa O Rum

Chef Elvis Sungaren brings the vibrant flavors of Mauritius to Paris through a menu that honors Creole culinary traditions while embracing French attention to quality ingredients. At the heart of the offering are 'gadjaks'—Mauritian tapas designed for sharing that allow you to explore multiple flavors throughout your meal. These small plates capture the essence of island cuisine: bold spices, fresh seafood, and the complex layering of Indian, African, and French influences that define Creole cooking. The menu features signature dishes that showcase the breadth of Mauritian cuisine. Rougaille poulet delivers tender chicken in a rich, tomato-based sauce fragrant with thyme, ginger, and garlic—a Creole comfort food classic. Poisson en sega presents fresh fish prepared in the traditional style, its name referencing the island's iconic music and dance. Each dish reflects Chef Sungaren's commitment to using fresh, seasonal, and organic products, ensuring that the bold Creole flavors are supported by quality ingredients. The sharing-style format isn't just about the food—it's about the experience. Mauritian cuisine is inherently communal, meant to be enjoyed together, with multiple dishes gracing the table simultaneously. This approach allows you to build your own tasting menu, mixing and matching gadjaks to create a personalized journey through the island's culinary landscape. The kitchen accommodates various dietary preferences, offering vegetarian, vegan, and lactose-free options that maintain the authentic flavors and spirit of Creole cooking. With an average price point of around 29 euros per person, Papa O Rum makes this exotic cuisine accessible while never compromising on authenticity or quality.