Our corporate chef, Bruno Le Gac, gives us the history behind our famous ‘culinary spirit’.
The concept of the culinary spirit was born at Constance Le Prince Maurice, Mauritius when the resort was created a few years ago.
What is the culinary spirit?
The idea of the culinary spirit centres around:
- The careful choice of the best produce.
- The enhancement of this produce by a precise cooking method and the balanced use of spices.
Michael Scioli, the brilliant chef at Le Prince Maurice, wanted to give a personal and contemporary interpretation of these founding principles.
He’s developed a menu at Le Barachois, our famous floating restaurant, where the dishes are created around the association of one central produce and one spice.
Here are just a few dishes on the menu to get your tastebuds excited:
- Sarawak black pepper and Indian Ocean Albacore tuna, in a tartar with passion fruit and coconut milk starts the dinner with a note of freshness, elegance and a burst of flavours.
- Fresh turmeric and tek-tek local cockles in a cocotte, a marinière broth with chorizo associates surf and turf in a very balanced way.
- Sichuan and local grouper, sautéed and flavoured with Mirin, sesame oil and fresh soy sprouts is sharp and goes straight to the point.
- Tamarind and grilled Royal gambas, a warm salad of capsicum and crispy beans plays with tangy notes and reflects these more vegetal of the garnish.
The dishes are served in a beautiful set of staub grey enamel cast ironware.
Why not try cooking some of our fabulous recipes at home. Every Friday we post a new recipe for you to try – see our culinary section for some great ideas.