3 top new hotel menus for foodies
The modern foodie traveller’s insatiable appetite for new flavours and dining experiences is feeding a surge of experimentation in hotels and restaurants around the globe. No longer content with standard fine-dining fare, we’re seeing chefs create entirely new concepts by combining ingredients cross-culturally and taking inspiration from multiple cuisines. Here’s how three of the best hotels in Mauritius are moving their menus forward this year…
With stunning views of Trou d’Eau Douce bay, Barlen’s beachside restaurant at Le Touessrok – hosted by longstanding staff member Barlen himself – has been in operation for 12 years. The basis for the menu has always remained: Asian-inspired meat, fish and seafood, with Chef Jean- François Ladine’s cuisine combining flavours of the world whilst highlighting fresh local produce. Healthy food is another priority, with the new relaxed menu offering a variety of fresh seafood, grills and salads alongside Japanese sushi, sashimi and futo maki rolls.
Exclusively designed by Executive Chef Suardi, Angsana Balaclava has just launched its new Oryza à la Carte menu, which adds some innovative new creations to meet the evolving needs of its guests. Devised to take diners on a gastronomic journey through French, Italian and Asian flavours, the appetisers include seared ginger scallops with taro mash, miso sauce and truffle oil, and salmon carpaccio dusted with rock salt and olive oil. Follow up with roast fillet of Angus beef with foie gras, a lamb shank osso buco, or the seafood tempura featuring fish, prawns and scallops with crispy mushrooms and a dipping sauce. Finally, treat yourself to a pistachio millefeuille with blueberry, a Valrhona chocolate tart, or Chef Suardi’s own original Pandan cheesecake with pineapple and coconut sauce.
Sun La Pirogue
The restaurants at the 4-star La Pirogue hotel are well known for their creative cuisine and extensive wine selection. One of the resort’s latest concepts is a ‘create your own’ carpaccio at the Paul and Virginie beach restaurant, where guests can experiment with different vinaigrettes and accompaniments to construct their own unique blend of flavours. Carpaccio choices include octopus, tuna, dorado, red snapper and beef tenderloin, with tangy vinaigrettes like citrus fruit and aneth, orange balsamic, soya and wasabi or black truffle oil.
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Photos: Le Touessrok, Angsana Balaclava, Sun La Pirogue