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  • 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...
  • Chef Bhim in the limelight, at Lausanne Palace & Spa   Chef Bhim and Chef Edgard Mauritian cuisine was in the limelight at Lausanne Palace & Spa between the 03 and the 14 of May. The Swiss hotel welcomed Bhim Nunkoo, Chef at Dinarobin Beachcomber, who proposed an exotic and hybrid gourmet getaway to the guests of the hotel. Invited by Chef Edgar Bovier, Executive Chef of...
  • Biryani dates back at least to Moghul times, when emperors sought to impress often thousands of guests with a uniform and savoury dish. it probably came to Mauritius from the indian sub-continent more than two centuries ago with bhandari cooks who formed part of the crew of lascars (a term for asian seamen) working on british naval ships. biryani has since become popular throughout the...
  • Al Aïn (The Source) is one of the three Royal Palm Marrakech’s splendid restaurants. It must be one of the few in the world where the staff is exclusively female but that does mean that there is a real authenticity to the cuisine, which particularly features the best traditional Moroccan dishes. The restaurant has clearly been designed for those who love eating well in a delightful...
  • Twenty-five years ago, Pierre Résimont finished transforming a small 17th century watermill in the Belgian province of Namur into a restaurant, L’Eau Vive. It soon became well-known for its fine cuisine and its delightful rustic setting and, twenty years on, was awarded Michelin two-star status. Last December, Pierre holidayed at Le Shandrani, where he shared his enthusiasm and...
  • Since its re-opening in October 2014, the Royal Palm Mauritius now has an Italian restaurant, La Brezza, run by Alessandro Morino. With its two terraces just a few yards from the lagoon, the six-star hotel’s new restaurant is named after the late afternoon breeze that often wafts in from the sea. “The concept for the restaurant is rooted in my own childhood, when I was surrounded...
  • Beachcomber French Riviera serves a generous and high-quality cuisine prepared by the talented duo of French chefs, Franckie Quenette and Olivier Marro. Le Central Restaurant at Beachcomber French Riviera is a lovely spot for both hotel guests and non-resident guests to enjoy a delicious break every day. The menu includes a variety of tastefully prepared entrées, salad and soup,...
  • 7.30 pm – It’s time to go to the Mahiya. This Trou aux Biches Resort and Spa restaurant lies under two luminous domes among coconut trees under the starlit sky. The magical setting is reminiscent of the Orient. ,The Mahiya seems to float on the calm and shiny waters of several ponds. Women are welcomed with a bindi, an ornament worn on the forehead (ndlr:bindis, or  tikkas or...