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Dinarobin Beachcomber?–?Mauritian flavours

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Chef Bhim in the limelight, at Lausanne Palace & Spa

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 Lausanne Palace & Spa, for a fortnight devoted to Mauritian flavours, Chef Bhim Nunkoo’s cuisine honoured local produce such as coconut and leafy vegetables known as ‘brèdes pakchoy’. The clients therefore had the opportunity to taste several dishes including: Stuffed squid, Creole tomato-based sauce, coconut chutney and pakchoy dressed with spices of Mauritius, Bass curry, Christophine stir-fried with ginger, mashed pumpkin purée and rougaille sauce.

Very proud to represent Beachcomber Resorts & Hotels at this festival of flavours, Chef Bhim also introduced the hotel’s chefs to Mauritian culinary traditions and did not hesitate to adapt his dishes to the palates of the guests. ‘For me, it was the opportunity to showcase the richness and diverse flavours of our local cuisine,” explains the food expert, who has 24 years of service within the group.

In the Nunkoo household, passion for cooking runs in the family. “It is thanks to my mum that I discovered my passion for cooking very early on during my childhood,” recalls Chef Bhim. Thus, following the natural course of events, he enrolled the Hotel School of Mauritius after his secondary studies to engage in cooking classes. Thereafter, he began applying his trade at Royal Palm Beachcomber Luxury in 1993, where he worked alongside renowned chefs like the award-winning Chef Richard Ekkebus. “I was very happy to work with Chef Ekkebus. I consider him as my mentor because he passed on his passion to me as well as his love of the French art of cooking.” claims Chef Bhim.

He spent 7 years working at Royal Palm Beachcomber Luxury before joining Dinarobin Beachcomber in 2000. It has been 17 years since Chef Bhim has been applying the techniques he learnt, in particular within the restaurants Saveurs des Iles and Umami.

Chef Bhim is currently part of the Harmonie restaurant team – the main restaurant of Dinarobin Beachcomber. Together with his colleagues, he creates new recipes to spice up the restaurant’s menu. His speciality: fusion cuisine. He couples spices from across the globe with local products. This concept has become his signature cuisine. During his stay in Lausanne, he concocted recipes that truly reflect the culture of our island. The clients of Lausanne Palace & Spa were swept away by his vindaye, rougailles, curry and even his stews. “I would like to thank Lausanne Palace for this fabulous adventure. To exchange and showcase the art of Mauritian cooking with these Chefs was a real honour!” he claims.