The Menu Decoded: Cyann at Constance Ephélia

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Food. Cuisine. Gastronomy. What better way to discover the soul of a country than through the local dishes? And in today’s hyper-connected world, there’s a beauty in taking the time on holiday to taste and savour the local flavours of the place you’re visiting. In a recent Skift article on food tourism, they’ve cited this trend as showing no sign of waning: ‘Local cuisine provides a direct connection to the history of a region, the soul of its people, and the rhythm of daily life.’

At Constance Ephélia in the Seychelles, Chef Benjamin has created a new a la carte menu for Cyann restaurant infused with the flavours of the Seychelles, combined with the precision and tradition of French culinary technique and Asian influences.

Cyann restaurant at Constance Ephélia Seychelles

Specialising in haute cuisine, and inspired by his recent experience at the long-established Festival Culinaire Bernard Loiseau, Chef Benjamin’s latest menu starts with the likes of Yellow Fin Tuna – a cannelloni yellow fin tuna tartar, raspberry vinegar and Togarashi spices – and a Sashimi of Oysters with cream of avocado and kiwi.

As you move to the main course, there’s prime beef fillet served with coffee jus and butter of burnt capsicum, duck breast and pluma of pork but it’s to the Indian Ocean dishes where connoisseurs looking for local flavours will really find their feast.

Local red snapper is transformed into a signature dish, Red Snapper of Seychelles, combining freshly caught fillet with risotto of plomb pasta and beetroot, with citrus flavours. Or King grilled prawns served with Venere rice puree, roasted asparagus, guacamole of mango and passion fruit, curry sauce and coconut air. Intrigued? Take a look at our website to find out more about Constance Ephélia, and what’s on offer at our 7 hotels in the Indian Ocean.

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