The Beachcomber-Hotels website employs cookies to improve your user experience. We have updated our cookie policy to reflect changes in the law on cookies and tracking technologies used on websites. If you continue on this website, you will be providing your consent to our use of cookies.

Content Start

  • 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...
  • 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...