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  • Baklava or « Baklawa » in Arabic is a small diamond-shaped puff pastry stuffed with dried fruits. Considered as the queen of oriental pastry, it dates back to the Arabian nights. Baklava has indeed conquered all the castles of the Middle East, from Turkey, Greece to Maghreb. Whether its origins are Ottoman, Andalusian or Abbasid, baklava is sprinkled with honey or syrup,...
  • Easter rhymes with palatal bliss! Chef Gérard Pyaneeandee of Shandrani Beachcomber has crafted a dish that any cook can try: stuffed saddle of lamb – a classic of Easter celebrations. It is an easy and simply delicious recipe that your guests will thoroughly enjoy. Quick and easy, the recipe is delectable and a pure delicacy. This summarizes our saddle of lamb stuffed with pepper...
  • There will come a time when we must salute and honour those brigands, those buccaneers, those traffickers who risked their lives crossing the seas and braving the hurricanes to bring us a marvellous array of spices, of citrus and other exotic fruits. One such was the pineapple. Let’s be clear: if we had sat around doing nothing, our dinner plates would be unappetising and our health...
  • A recipe is an open book where you can read between the lines. And so it is with this pan-fried red snapper and prawns’ tails with cumin. Behind this dish hides its author, chef Nived Puresh, a Mauritian through and through, striding along the beaches of his childhood, admiring the waves and colluding with the fishermen. All that reverberates in his recipe for red...
  • To follow the tracks of this little rough-skinned lime is to navigate the oceans, and to follow the exotic route of sailors and spices… It is to enter into the song of a world of mixed cultures. Once was a time when the world must have been still. Almost immobile. People stayed at home all their lives. There must have been a great silence. The winds served no purpose. It was certainly...
  • Their folkloric names leave a sweet taste in our mouth. These Mauritian pastries stood the test of time to the delight of our taste buds. The Puits d’amour This pastry owes its name to Vincent La Chapelle, a famous pastry chef of the 18th century. The creamy tartlet, made of mousseline cream and coconut, became a Mauritian favourite. At first, this dessert was not covered with pastry...
  • Flavouring and herbal ingredients, scented or hot, spices are used for seasoning. In the form of sticks, like cinnamon, buds like saffron, cloves, leaves like thyme or curry leaves, fruits like pepper and mustard, garlic, onion and ginger --- spices definitely add taste to food. Sneak peek into the world of taste and the most commonly used spices in Mauritian cuisine. Garlic Garlic...
  • The fusion cuisine of Mauritius has its own specialties that no Mauritian can resist and that would entice any visitor eager to discover the local dishes of the island. Here are some of the classics. The Bol Renversé The Bol Renversé or ‘Inverted Bowl’ is a highly appreciated, simple, flavoured and typical Sino-Mauritian specialty. It is a popular, complete and...
  • In Le Chamarré, his restaurant in the heart of Paris, Antoine Heerah continues his journey, never forgetting his island birthplace. On the menu: generosity, and a festival of flavours, colours and cultures. Portrait of a passionate man. Over a savvy composition of the beautiful Obsiblue prawn, Bluefin tuna, salmon roe and finger lime, Antoine Heerah, owner and chef of the...
  • Mauritians were by no means the first to use salt to preserve fish – the process dates back to Ancient Greek times. But they certainly discovered how to enhance the taste by steeping it in a tangy tomato sauce, creating a dish that has become a feature of local cuisine, Rougay pwason sale. Evasion has had the help of Mooroogun Coopen, Canonnier Beachcomber Golf Resort & Spa Executive...