Gateau piment

For many, the excitement of travelling to a new destination is not only about the scenery, activities and different cultures that await to be discovered, but also the food. In Mauritius, the local cuisine is as eclectic as the island itself, with influences seen from India, China, Africa and Europe. To help you find out the dishes  that are not to be missed, we asked our Executive Sous Chef Patrick Soochit what would make it on to his menu of local favourites and here are his suggestions:

  • Breakfast – Generally breakfast is a savoury affair. At home, this tends to be kept quite simple with bread and cheese high on the list for many, yet the local gateau piment is one of the most popular breakfast snacks and is made from a deep-fried mixture of split peas, coriander, spring onions and cumin – plus the signature dried chilli
  • Lunch – Rice and lentils are a staple for many Mauritian dishes and often form the foundation of a lunch meal, with a lentil or bean soup as a very common side dish. Following the influence of China on the destination, the island’s Chino-Mauritian population also keep alive the regular demand for dumplings, known locally as boulette.
  • Dinner – Faratais an unfailingly popular food in Mauritius, often being the accompaniment to a fish curry, or filled with a vegetable and bean sambal. Made by careful kneading from flour, water and oil, and cooked on a hot griddle, the trick to the best result is all in the preparation, with locals looking for a flaky, soft and not overly oily result.

Guests wishing to discover more about Mauritian cuisine during their stay can also partake in a private cooking class at the Resort, or sample a number of dishes from the local specialties on offer at Bambou restaurant.

More posts from October 2017