LUX* GRAND GAUBE’S RE-OPENING MARKS THE DAWN OF A NEW ERA Comments Off on LUX* GRAND GAUBE’S RE-OPENING MARKS THE DAWN OF A NEW ERA 1489

LUX* Grand Gaube’s re-opening marks the dawn of a new era

LUX* Grand Gaube is now open and its first guests are already bubbling with enthusiasm at how special it is. Glide into the spacious lobby, and be greeted by a staggering vista of a sparkling ocean and the photogenic Flat Island on the horizon. Head to a suite, and be swept off your feet by the delightful simple-yet-refined design style, and considered comfort, with inspired tropical touches. Kelly Hoppen has genuinely worked her magic, making guests feel at home while transported to an extraordinary world true to architect Jean-Francois Adam’s vision of contemporary yet timeless Indian Ocean living.

All rooms, suites and villas open to stunning seaviews and airy verandas, some with outdoor baths or sundecks edged by the resort’s private cove. Fitted with LUX* Sleeptight mattresses and highest quality refined Egyptian cotton linens, every room has been intended for extreme comfort and the best night’s sleep. Huge doors treat the living spaces to lots of natural light and the generous dressing space enhances the loft-style feel. Spindrift-white bedrooms are enhanced with details like unexpected home-from-home touches, such as succulents in ceramic pots. Handwoven African baskets, wicker tables and smooth floors ensure all bedrooms are as comfortable as can be. Geometric encaustic tiles add graphic-design personality to ensuites, and many bathrooms have reclaimed bespoke Victorian bathtubs. The top-level accommodation is the signature two-bedroom LUX* Villa, which sleeps a family of four in a beautiful blend of original, modern styling and classic retro chic.

Six restaurants, seven bars — many of which are totally unique styles to Mauritius. Enjoy sunshine or starlight through the glazed ceilings, of Palm Court Restaurant and feel the gentle lagoon breeze. Savour dishes cooked à la minute with seven live-cooking stations scattered throughout the foliage-filled dining room. Every table has a knock-out ocean view, with seating on cosy banquettes and at kitchen counters. Be it breakfast or dinner, guests are spoilt for choice to satisfy their wildest cravings. The interactive open kitchen at the heart of Palm Court doesn’t make guests choose between favourite comfort-food classics or theatrical teppanyaki creations – it’s all there for the taking in one sitting. Stick to healthy eating intentions with ease and enthusiasm thanks to an award-winning team of chefs carefully sourcing the best nourishing ingredients — help-yourself salads, just-made sushi, house-made kombucha elixirs and gourmet smoked fish and cured meats await. Take your senses to Asia for zingy curries, and tandoor-baked naan breads and Sichuan or Cantonese stir-fries made right there. There’s home-style Italian cooking too, including wood-fired pizzas, salt-crusted fish, crispy suckling pig and a rotisserie showcasing the juiciest cuts. Small groups can make suppers an extra special occasion by booking the Tastevin where the expert sommelier will delight all with the wisdom behind the wines. With the largest selection of prosecco and cider in the country, and a unique selection of six craft, local and imported beers on tap, the Palm Court Bar promises to be a place that has everyone feeling exactly how they hope to on holiday.

INTI, the first Argentinian-Peruvian restaurant in Mauritius throbs to Latin American music from late afternoon onwards — as dreamy for sundowners as after-dinner drinks. Atmospheric and inspired, a DJ soundtracks the Ceviche and Pisco Bar, for these seafood and cocktails specialities are expertly prepared to whet your appetite for dinner in the lagoon-side garden. As a tribute to LUX*’s award-winning resort in Turkey, the Bodrum Blue at LUX* Grand Gaube serves seafood fresh from the Indian Ocean with excellent Turkish wines esteemed by connoisseurs. The selection and variety of dishes are inspired from Bodrum’s coastline and prepared to perfection thanks to Bodrum’s Blue Turkish chef. Five Turkish wines have joined our Scrucap collection and they are only available at Bodrum Blue.

Enjoyment, laughter and farniente are the vernacular of this soul-uplifting retreat. Inventive rum cocktails flow all day long in the ambient adult-only corner. Just climb up to the Tree House and your wish from the 88 different rums and slow-cooked Creole dishes cooked on wood and charcoal is their command. Or quench your thirst on cocktails and refreshments care of the quirky, vintage Citroën H van aptly christened “French Kiss”.

The Wellness area is a haven for those needing to relax or be beautified — or tone up with a workout or next-gen fitness. Aromatherapy experiences await with LUX* Me’s therapies from Shirley Page. The exclusive Cellulight body oil treatment and the Enlightened Woman treatment rebalance natural rhythms and soothe mothers-to-be. Carita Haute Beauté in Paris brings its prestigious high-performance anti-aging skincare and regenerating treatments combining micro-current, ultrasound and LED technologies.

The first resort in Mauritius, also, to have an Essie nail bar, and also a authentic barber’s shop – take a bow, Murdock’s of London and its signature wet shave and beard and moustache trimming service in style. A specialised health programme is also available thanks to Kamran Bedi of Mind Body Method, an NLP master practitioner (neurolinguistic programming), hypnotherapist, meditation teacher and Pilates instructor. Guided meditation and stretchbased classes assist the body in releasing tension, barre-style workouts and a new Pilates practice, Movement On The Roller, works on the whole body, promoting balance and mindfulness.

Art and soul abounds thanks to the talents of London-based French artist Camille Walala, who has created a stunning pop-style artwork at Beach Rouge. There are imaginative Gouzou graffitis, too, hidden around the resort, painted by French street-artist, Jace. Go Gouzou-spotting as you search for the witty hand-painted illustrations, which have a cult following across Europe, Africa, China and the Indian Ocean region.

LUX* believes luxury today should mean a sense of freedom and personal space; its reimagined resort resort has innovation at its core, along with four new Reasons to Go LUX* – Padel Tennis, the G&T 100 Club, Veggie Heaven and Beach Bento—all await to creatively entertain guests, along with the celebrated Café LUX*, ICI, Phone Home, Cinema Paradiso, Scrucap, Mama Aroma, Message in a Bottle, Phone Home, LUX* Me, Tree of Wishes, Tread Lightly, Junk Art Gallery, Aperitivo, Panama Hat, Photofanatics and Wanderlust Library.

This is a resort bursting with personality — not least thanks to its extraordinary team members. Fantastic hosts, full of creativity and exuding genuine passion, they are dedicated to the art of welcoming every guest with the highest standards of hospitality and attention. All needs and requests are met with enthusiasm as the team loves to help guests in any way that they can. LUX* Grand Gaube has flung open its doors — and a world of delights awaits.

SOURCE LUX* Grand Gaube

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20 DEGRES SUD – RELAIS & CHATEAUX 0 213

L’Explorateur is a real invitation to travel. The crossing begins with the discovery of different at- mospheres. On one side, nestled in the heart of the hotel is the stone terrace close to the pool. On the other side of the sea, you will find the bay of Grand Bay and the horizon where getaway dreams are fed.

We are seduced by the singularity of the place, captivated by the menu, the different flavors, the marriage of fine cuisine facing the sea and local products sublimated by the expertise of a passionate and creative chef.

Hidden behind a large oak door of Pointe aux Canonniers Coastal Road, L’Explorateur is the main restaurant of the 5 stars hotel 20 Degrés Sud. At its head the Chef Sanjeev Purahoo leverages his creativity and worldwide experience to amaze your taste. Let him embark you to a culinary journey with an “A La Carte” menu mixing traditional Mauritian meals, exotic gastronomic or European revisited dishes. Discover Theme Menus every Wednesday evenings : 5 courses following a monthly theme, offering the best of the Chef’s talents.

Try the famous Black Crust Half Cooked Red Tuna, one of the speciality of the house, or the Morel Mushroom Risotto accompa-nied with 24 months refined reggiano parmesan cheese… you’ll be stunned. Another amazing experience : having diner on the Lady Lisbeth, the most ancient motorboat of Mauritius. Get on board and enjoy an aperitif while cruising in Grand Bay’s water, and enjoy a 5 courses menu with your loved one, family or friends…

RESTAURANT REVIEW L’EXPLORATEUR @ 20 DEGRES SUD | GRAND BAIE

FOOD – 5 STARS

SERVICE – 5 STARS

AMBIENCE – 5 STARS

OPENING HOURS Lunch from 12.00 to 2.30pm Dinner from 7.15pm to 9.30pm

Reservation compulsory at 263 5000 or visit www.20degressud.net

IN THE KITCHEN WITH CHEF NICOLAS VIENNE 0 336

“Moving to Mauritius was a decision first led by the island’s reputation for fascinating cuisine, but when I discovered the passion and warmth of the people, I knew there could be no better place for me.”

Four Seasons Tenure: Since 2015

First Four Seasons Assignment: Executive Chef, Four Seasons Resort Mauritius at Anahita

Employment History:

Sofitel Guangzhou Sunrich, China; Sofitel So Bangkok, Thailand; Sofitel Shanghai Hyland, China Sofitel Bora Bora, French Polynesia Coral Palms Island Resort, New Caledonia; Fine Ca- tering and Event Company, Florida, USA; Café Moderne, Paris, France; Bal- thus Restaurant, Beirut, Lebanon; Sur Un arbre perche, Paris, France; Bistro Humbert, Boston, USA

Birthplace: Paris, France

Languages Spoken: French, English and Spanish

With a career that incorporates more than 14 years professional cooking and kitchen management experience across three continents, it is perhaps no wonder that keen traveller Chef Nicolas Vienne has found his home in the beautiful surroundings of the In- dian Ocean, on an island famous for its rich cultural diversity and welcoming nature. His role of Executive Chef at Four Seasons Resort Mauritius at Anahita now extends his experience across a new, fourth continent.

Beginning in his native Paris, Chef Nicolas developed his skills under the guidance of multiple Michelin Star chefs, including Alain Ducasse and Eric Briffard at Four Seasons Hotel GeorgeV. His first international opportunitycame in 2001 when he accepted the position of executive chef for Bistro Humbert in Boston, USA – a stepping stone towards his global journey. Following Boston, Chef Nicolas held various international positions as executive chef, including locations such as the bustling city of Beirut in Lebanon, the sunshine state of Florida, USA and the paradise South Pacific islands ofNew Caledonia and Bora Bora. During a return to Paris in 2004, Chef Vienne was awarded a Michelin Star while head chef of Café Moderne.

Joining Sofitel in 2007 while in BoraBora, Chef Nicolas embraced the company’s expansion into Asia, first taking on the executive chef role in Shanghai, before becoming part of the pre-opening team of Bangkok as culinary designer and then into his most recent role as area executive chef in Guangzhou in January 2013, where he oversaw five of the region’s hotels, leading a combined team of more than 600 chefs and 20 restaurants.

A multiple award-winner, Chef Nicolas is fluent in French, English and Spanish and is the proud author of three published cookery books. Chef Nicolas is married to his wife, Donia, and is the proud father to Meryl.