Le HAMAU

14/07/2026

Here’s what’s on this week’s menu

- Roasted Butternut Velouté • Whipped feta • Parmesan tuile
- Chicken Forestière • Buttery rice
- Caramelized Pineapple Upside-Down Cake • homemade Ugandan vanilla bean ice cream • roasted pineapple

📍Le Hamau

24/06/2026

Our golden tilapia accras are served with a fresh, vibrant sauce inspired by sauce chien. Perfect for dipping, sharing, and watching the game !
Available this Friday only for France vs Norway 🇫🇷
See you on Friday at 10:00 pm

15/06/2026

Le Hamau is officially open 🥳

We’re welcoming you for lunch (12pm–2pm) and dinner (7pm–10pm), Tuesday to Saturday.

And for those just passing through or craving something sweet, between 2pm and 6pm we’ll be serving sweet and savoury snacks (quiches, salads, sandwiches, and our desserts).

On vous attend 🤍

28/05/2026

We spent the days leading up to it cooking, plating, running around and it was all worth it.

Last Saturday, Le Hamau had the pleasure of catering a beautiful event with x and the response was incredible.

A selection of homemade savory and sweet bites created to be elegant, generous and easy to enjoy.

Seeing people enjoy the food come back for more and compliment our work reminded us exactly why we do this.

A special thank you to for trusting us with this event.

We were also honoured to be part of something that supports a meaningful cause with part of the collection’s proceeds helping fund fashion school opportunities for young women through

Very proud of this first major catering event.
And very grateful for the trust.

Le Hamau is also available for private and professional events 😉

28/05/2026

25/05/2026

Tilapia is an essential fish in Ugandan cuisine. A freshwater fish with tender and delicate flesh. It naturally deserved a place on our menu.

We chose to prepare it our way: simply grilled with beautifully golden skin and served with one of the great classics of French cuisine : beurre blanc. A smooth, buttery, lightly tangy sauce that coats the fish without ever stealing the spotlight.

On the side: a silky carrot purée and lightly grilled courgettes for a touch of freshness and crunch.

A dish that was designed to bring together two cuisines we love: local ingredients and French technique.

We can’t wait to hear what you think.

20/05/2026

Ratatouille Vol-au-vent

Roasted Ugandan vegetables, poached egg, homemade shortcrust pastry.
We always felt ratatouille deserved more than a side dish. So we made it the star. We kept the vol-au-vent but made it lighter, more refined and filled with vegetables that are really tasty.

Classic French, but on our terms.

On the dining room menu. June...?

18/05/2026

Beef Tonnato.

Thinly sliced beef, pickled cucumber and onion, crispy butter croutons, and a tuna & caper sauce that belongs to Val; Lucas’s best friend, who shared his recipe with us. Some dishes have a story before they even reach the plate.
On the dining room menu. June ...?

28/04/2026

We started with takeaway. Boxes, cups, a kitchen working quietly behind the scenes.
The dining room is coming.
Same intention. More space to show you what we’ve been building.
Stay close, something is coming soon.

16/03/2026

Our new madeleine box is here.

16 madeleines, 4 flavours:
• Salted caramel with Guérande sea salt
• Dark 64% chocolate
• White chocolate & lemon zest
• Plain

A little box made for sharing… or not.

Available now at Le HAMAU