How does Mauritian cuisine translate into gourmet restaurants such as Season and Brezza?
In Season we are using a lot of local product. We introduce raw sugar straight from the Sugar factory, and many of our vegetables and spices come from the Spice market in Port Louis. In Brezza restaurant the influence is different, more subtle but our product is still local and we have been creating a Pizza with some smoked Marlin and fresh garam masala. What is your favorite dish that you have created so far in your time on the island? Roasted Mauritian Deer loin, parsnip mousseline, grilled pears, and red beet and bitter chocolate sauce. Once you taste it, it’s a explosion of spices and flavors. Do you ever provide an opportunity for the guests to interact with the kitchens, such as cooking lessons? With our open kitchens, every day our Guests have the chance to see us in action. We also, interact through cooking classes, which for me are a chance to talk to the Guests, discuss dishes, cooking and techniques, as well as to have a laugh and a joke. We conduct kitchen visits, which giv
