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 2524

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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Mauritius B2B Hospitality magazine, a quarterly publication and blog for the industry professionals. Want to reach the hospitality decision makers in Mauritius/Rodrigues? Contact us +230 57 94 64 37 or [email protected]

CULINARY CRAFT MASTERS PREPARE TO TAKE CENTRE STAGE FOR “STAR CHEF” AT FOUR SEASONS RESORT ANAHITA Comments Off on CULINARY CRAFT MASTERS PREPARE TO TAKE CENTRE STAGE FOR “STAR CHEF” AT FOUR SEASONS RESORT ANAHITA 1485

From March 6 to 9, 2019, Four Seasons Resort Mauritius at Anahita is set to welcome nine acclaimed French and Australian guest chefs for a four-day culinary showcase of live demonstrations and exclusive experiences, culminating in a live Star Chef Cooking Showdown at Bambou Beach.

In partnership with the Resort’s culinary team led by Executive Chef Nicolas Vienne, each event across the four days will offer insights into different ingredients, cooking techniques, culinary pairings and international flavours, all designed to engage and inspire diners and fellow chefs alike.

After 4 years STAR CHEF is coming back in China Didier Corlou Hotel De Carantec Patrick Jeffroy David Charier Xavier Thuret David Rathgeber @ Hervé Rodriguez Mike Tafe Thierry Drapeau Michel Portos from the 06 to 09 of March 2019 at the Four Seasons Mauritius Cédric Raffray Emmanuel Lafont Emmanuelle Coquet

Posted by China Cuisine on Thursday, February 7, 2019

Wednesday, March 6, 2019

  • Chefs’ Market: Up to 20 guests have the opportunity to discover the best of local street food and the buzz of the nearby Flacq market with guest Chef Michel Portos and Four Seasons Executive Sous Chef Patrick Soochit. After ingredients have been selected, guests will return to the Resort to see the two chefs prepare a lunch menu that combines local ingredients with a French touch. MUR 3,500 per person
  • Signature Sips: Adding to the evening’s Happy Hour Menu in O Bar, a signature selection of cocktails, wines and Champagnes will be available.
  • Dinner Around the Sea, by two Michelin Star Chefs Patrick Jeffroy and Xavier Thuret: Beau Champ restaurant will host this seafood spectacular, with a six course menu being paired alongside a variety of hand-selected spirits by La Maison du Whisky. MUR 4,000 per person

Thursday, March 7, 2019

  • Takamaka Boutique Winery: Chef Thierry Drapeau and Vietnamese specialist Chef Didier Corlou will invite up to 20 guests to join them on a discovery of the Takamaka Boutique Winery to enjoy a Franco-Vietnamese lunch and the flavours of the Takamaka wines of Mauritius. MUR 4,500 per person
  • Meet and Mingle: The event’s guest chefs and Resort’s management team will gather in O Bar for a chance to interact with all Resort guests over a choice of complimentary wines and cocktails.
  • Gourmet Dinner, by Chef Mike Tafe: Explore the finest cuts of meats from Australia in a menu designed by Chef Mike Tafe. A five course set menu with wine pairings will allow Chef Tafe to share his passion for combining the highest qualirty ingredients with the purest flavours. MUR 4,000 per person

Friday, March 8, 2019:

  • Four-handed Cooking Class with Chef Hervé Rodriguez and Chef David Rathgeber: While enjoying a three course lunch, our two guest chefs will introduce guests to new recipes and the latest culinary techniques, with ingredients from Gourmet Emporium. MUR 3,500 per person
  • Signature Sips: Adding to the evening’s Happy Hour Menu in O Bar, a signature selection of cocktails, wines and Champagnes will be available.
  • “6.6.6” Michelin Chef Dinner: Six courses, six hands, six Michelin Stars; guest chefs Thierry Drapeau, Michel Portos and Patrick Jeffroy combine their knowledge of regional varieties of French cuisine to create a six course set menu, paired with a choice of wines from Grays and Gourmet Emporium. MUR 4,000 per person

Saturday, March 9, 2019:

  • Signature Sips: Adding to the evening’s Happy Hour Menu in O Bar, a signature selection of cocktails, wines and Champagnes will be available.
  • Star Chef Showdown: As the event finale, six guest chefs will compete on stage at Bambou Beach alongside a Four Seasons commis chef to be named victorious, with the winning team’s commis chef being awarded the opportunity to travel to France to work at the two Michelin Star restaurant of Chef Thierry Drapeau. Upon presentation of a secret ingredient, each team of chefs will have just 45 minutes to create two courses, with judging to take place by local MC Maesh Soneea and Executive Chef Nicolas Vienne. Guests will also be able to enjoy a gourmet selection of dishes from a choice of live cooking stations, accompanied by canapés, spirits and local cocktails. MUR 1,800 per person

The Star Chefs

  • David Rathgeber – A connoisseur in traditional French cuisine, Chef Rathgeber honed his skills under Alain Ducasse, who served to be his mentor for more than five years. Working in a number of Ducasse’s global restaurants – from Louis XV in Monaco to Essex House in New York – Rathgeber went on to support the expansion of the group into Asia, namely in Osaka and Tokyo. He was awarded his first Michelin Star at Ducasse-owned Benoit, Paris, in 2006, before taking the reins at the historical Lulu Rousseau, ahead of establishing his own Parisian bistro, L’Assiette.
  • Thierry Drapeau – Having been awarded two Michelin Stars for his current restaurant on the historical site of the Logis de la Chabotterie in Vendée, Thierry Drapeau is known for cuisine that demonstrates an artistic flourish. Favouring herbs over spices, no doubt inspired by the countryside setting of his restaurant, Drapeau says: “I compose my dishes as if they were paintings.”
  • Didier Corlou – Having had the opportunity to travel and work internationally since a young professional age, Chef Didier Corlou soon became inspired by exotic spices and fruits of Africa, Asia and distant islands. Establishing himself in Vietnam in 1991, Corlou has not looked back since. Now boasting a total of five restaurants in Hanoi and a number of cookbooks to his name, his cuisine has become famous for marrying French ingredients with Vietnamese taste.
  • Hervé Rodriguez – Originally from Dijon and now based in Paris, Chef Rodriguez is of Spanish origin and through his curiosity to discover this heritage, he has learned to explore the cuisines of not only Spain, but around the world, paying close attention to the visuals of how a dish is created. Bold and passionate in his approach, Chef Rodriguez has worked at no less than three Michelin Starred restaurants, including his own MaSa Restaurant in Paris.
  • Patrick Jeffroy – Frequently travelling internationally to promote and showcase French cuisine, Chef Patrick Jeffroy has developed an in-depth knowledge of his native cuisine from a career working across multiple regions of France. Alongside his passion for signature French cooking, Jeffroy takes inspiration from nature and the simplicity of its purity. First awarded a Michelin Star in 1984, his second followed in 2001, which then became two Michelin Stars for his still current restaurant at L’Hotel de Carantec in Brittany.
  • Michel Portos – Hailing from Marseille, Chef Michel Portos was not originally destined for a life in the kitchen, with his father keen for him to follow in his footsteps of accountancy. However, his natural desire for cuisine won out and he began his professional journey in Bordeaux under the guidance of Michelin Star chef Michel Gautier. Time in Toulouse and Perpignan followed, where he was awarded his first Michelin Star, with his second to follow at Bouliac in Bordeaux in 2009. Michel Portos was named “Cuisinier de l’année” in 2012 by the Gault Millau and now runs two restaurants, Le Malthazar and Le Poulpe in his home city of Marseille.
  • David Charrier – Having worked in the kitchens of fellow Star Chef  Patrick Jeffroy at L’Hotel de Carantec, David Charrier has since established his own culinary identity, with a focus on seasonal dishes and ingredients. Chef Charrier was awarded his first Michelin Star in 2016 for his current restaurant Chateau Troplong Mondot’s Les Belles Perdrix in Saint Emilion.
  • Xavier Thuret – Growing up in Brie, France where his parents were dairy breeders, Xavier Thuret, was immersed in the world of cheese from a very young age and has since developed an encyclopaedic knowledge of the subject. Passionate about cheese variety and use in cuisine, Xavier still lives in Brie today, while travelling the world to share his expertise.
  • Mike Tafe – Passionate about the finest Australian produce – from red meats to the purest herbs and spices – Mike Tafe is the Corporate Chef for Mulwarra Export, recognised as Australia’s leading supplier of premium Australian produce to five star hotel markets internationally. Having begun his career studying hospitality management, Mike Tafe went on to be awarded Australian Apprentice Chef of the Year in 1981, before a series of positions in some of the world’s top hotel kitchens led to him opening his own restaurant in Sydney before continuing to share his passion for his native cuisine through his current role as a corporate chef.

To find out more about Star Chef or to make a reservation for one of the Resort’s pool villas during this time, contact: [email protected].

THE ART OF SABERING A BOTTLE OF CHAMPAGNE Comments Off on THE ART OF SABERING A BOTTLE OF CHAMPAGNE 2437

Have you ever given thought of opening a bottle with a sword that adds drama to an occasion? Well, in Mauritius, that has become a trend, or rather has a seriouspurpose in promoting the enjoyment of Champagne, the lifestyle of fine diningand as they call it ‘The art of Sabering’. The Confrérie du Sabre d’Or in Mauritius has made it more memorable recently, during an annual initiation night that was hosted on October 9 at the Château Labourdonnais, by Mr Ravin Untiah, Ambassador of the Confrérie du Sabre d’Or in Mauritius where the association shared insights on ‘Sabrage’, which is a technique for opening a champagne bottle with a sword, mainly used in ceremonial occasions.

To begin with, The Confrérie du Sabre d’Or is devoted to promoting the act of Sabrage and the enjoyment of Cham- pagne. It can seem challenging when one is initially handed a sword and a chilled bottle of Champagne with the expectation that you will open the bottle with the blade of a sword. The Confrérie du Sabre d’Or was created in Senlis in France in 1986 by Jean Claude Jalloux the Grand Master, with the aim of sharing the expertise of opening a champagne bottle with a sword, a no- ble product that is celebrated around gourmet dinners. However, it should be noted that the actual tradition of Sabrage dates back to Napoleonic days (the Regency period here in Great Britain). Although the custom continued for some time in British Cavalry Regiments, it is now encouraged across the world by a society of like-minded Sabreurs – the Confrérie du Sabre d’Or.In the United Kingdom, it was first setup in 1999 by UK Ambassadeur Emeritus, Julian White. Jean Claude has helped in setting up this prestigious Confrerie in Mauritius since 1996. It’s been 22 years since its launch, and they are among the oldest and one of the first outside Europe.

Well, it can seem frightening when you are initially handed a ‘sabre’ (a Champagne tool: sword) and a chilled bottle of Cham- pagne with the expectation that you will open the bottle with the sword’s blade. Do not be discouraged! The technique goes like this: Take a chilled bottle of champagne, not ice cold but suitable for drinking. The ideal temperature is around 37°F or 3°C. Carefully remove the wire around the cork. Find one of the two seams along the side of the bottle. At the same time, you can remove the foil which will impede the sliding movement of the sabre. With your arm extended, hold the bottle firmly by placing the thumb inside the punt at the base. Make sure the neck is pointing up – around 30 degrees from horizontal. Calmly lay the sword flat along the seam of the bottle with the sharp edge ready to slide firmly against the glass annulus, or ring, at the top of the bottle. With a firm sweep, slide the sword along the seam to meet the ring at the top. Your firm sliding of the sword against this ring is aided by the internal pressure of the bottle, so that the cork flies dramatically away. This leaves a neat cut on the neck of the bottle and the champagne is ready to be enjoyed. Not as easy as we think, but all it needs is a firm wrist and you’ll be telling tales of how easy it really was! Furthermore, as one gets well versed and experienced with this art, there are different titles you can associate yourself to depending on the years of experience, such as, “Chevalier Sabreur”, “Officier Sabreur” and “Commandeur” which can become official after five years of being an Officier and by opening a Jeroboam (4 bottles/ 3 Liters).

Since its creation, the Confrérie du Sabre d’Or has acquired worldwide fame bringing together lovers and enthusiasts of Cham- pagne. In Mauritius, Mr Untiah together with the support of the Confrérie du Sabre d’or, have so far launched 12 champagne vaults which means that 10 percent of the resort and hotels here are already practicing the art of Sabrage. It should be high- lighted that this percentage is much more than the number of hotels recognized by La Confrerie in France. With the success and interest for this art, the association has recently opened a cellar in Madagascar and at the beginning of this year, at LUX Resort, Ile de La Reunion.

Having said that, as some might consider the art of Sabrage a theatrical alternative for the unknowingly clumsy twisting and explosion of the cork, or as some say, weapons and alcohol don’t mix; This French tradition is being given a new lease of life in Mauritius and is definitely being appreciated as a very spectacular way of celebrating Champagne!