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 1396

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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Hospitality.mu
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 info@hospitality.mu

BEST WISHES FOR 2019 0 316

Dear Advertisers and Subscribers,

It is with great pleasure that we share with you this last edition for 2018.

Click here to read our last edition for 2018.

In this edition we are privileged to introduce you to the latest Hotel Brands, C-Resorts from Constance and SALT from LUX Resorts. Mr Piers Schmidt, Founder of the advisory firm Luxury Branding shares what it takes to create, launch and build a hotel brand in this competitive industry. Chef Jordi Vila describes his journey from helping out in family restaurants in Barcelona to becoming Executive Chef at Constance Lemuria, on the island of Praslin, Seychelles. And more…

Unfortunately the recently appointed publishing team to manage our magazines did not manage to deliver the previous edition Sep/Oct/Nov in time and we had to terminate their contract. We thank all the contributors, advertisers and subscribers for their patience and understanding.

Because of this delay, we postponed the main prize (Rodrigues Trip) Lucky Draw to Dec 2019 as we were not able to publish an additional magazine and best market the lucky draw 2018.

The winner for this 2018 edition is Mr Stephane Mathieu who wins a Nespresso Machine from our partner Scott.mu and a Rs10,000 voucher from MariDeal.mu. Congratulation to him and thank you for supporting our magazine.

On a more positive note we wish to welcome onboard our new Editorial Assistant Ms Anishta Ruggoo who has shared her enthusiasm and interest in working with both our magazines. She has proven to be the right team member and addition to the team:

Founder/Editorial – Sebastien Staub (Homes.mu & SmartMedia.Agency)

Art Director – Mike Muraz (Mataora.com)

Assistant Editorial – Anishta Ruggoo

We now all look forward to distributing this 2nd edition to all Hospitality players around Mauritius starting with posting the magazine to all 110 Hotels CEO’s, Head Chefs, Brand & Purchasing Managers as well as to all the corporates of the featured hotels this 2nd edition. As well as our key strategic distribution partners:

  • LUX Cafes
  • La Maison Du Gourmet
  • L’Epicerie Shops and
  • The Gourmet Emporium to name a few.

Our mission is to become the leading B2B Hospitality magazine sharing the latest news, events and trends and which will cater for local and international advertisers.

Thank you all again for the support and best wishes for 2019.

Sebastien Staub

Founder & Editor in Chief

ENTREPRENEURSHIP – ANJU HAWOLDAR 0 452

“Skills can be taught but attitude is what you are born with and what you nurture by breeding the right habits”

It is on these terms that Anju Hawoldar , Brand Ambassador for Decayeux Golf and Director of Oceandash Fresh Seafood Ltd, embarked  on her entrepreneurial journey and has built up a reputation which won her an award in 2017 for ‘Femme Entrepreneur’. The right attitude, according to her has shaped up her journey where passion , precision, dedication and quality are the key ingredients to meet up clients’ expectations. 

Driven , determined and dynamic, she began her career by the set up and launch of an Indian restaurant in Moka and subsequently selling it to meet up new challenges and move in different more promising segments namely : Golf, as the Brand Ambassador for Decayeux Golf; Seafood , as the Director of Oceandash Fresh Seafood Ltd and more recently in property development and real estate sector as a consultant. 

According to her, the secret which fosters the success of an entrepreneur lies in engendering the right attitude “ Skills can be taught but attitude is what you are born with and what you nurture by breeding the right habits. The drive factor for the success of any entrepreneur relies heavily on how result-oriented and how dedicated he is. The pace at which our society is moving and evolving ,embracing culture change and innovation , reasserts my core beliefs about work ethics, discipline and consistency’

Having embraced different work responsibilities and in spite of having herself a very busy schedule, she is adamant that ‘there is a huge difference between business and busyness! It is only by adopting the right mindset  and working towards optimal customer service within set  deadlines in a challenging and competitive environment that one can turn an unproductive busyness in a successful business.

Passion for golf

The past decade has seen a major paradigm shift in the economic players of our market. Anju’s drive to tap in new market opportunities paved her way as Brand Ambassador for Decayeux Golf, a  French company having set up a subsidiary company in Mauritius since two years. Decayeux Golf , based in France has been a pioneer in the processing of metal parts /accessories for luxury goods and jewellery to well reputed houses such as Louis  Vuitton. It has over a century sustained development in this sector and enhanced its expertise to come up with a prestigious line ‘Decayeux Golf’ offering a range  of opulent-statement makers to refined timeless pieces and jewellery  such as Gold plated cufflinks, Belts, Necklaces , Bracelets, Clubhouse lamps, Keyrings and tees (to name a few).

Golf tourism has undoubtedly emerged as a promising sector in the past decade. Our country not only boasts of some of the best 18-holes courses but can at the same time provide the right climatic conditions and hospitality that could propel it from ‘ the new kid on the block as a golf destination’ to being a golf destination par excellence’ 

The market always dictates the rules for entrepreneurs like us and we can only take the cue to go ahead with the launch of a new product when we see old players holding a monopoly of the market but not offering the competitive advantage that we have to offer. Already present on our market are Lacoste and Boss Green for which there is a huge demand from Golfers. However our products at Decayeux Golf have an unparalleled competitive advantage in that these have been designed specifically for golfers. 

Seafood as a growing opportunity 

Being herself a foodie and having held a restaurant for a decade, Anju struggled to find on the local market products which were fresh and readily available upon demand. She saw the huge untapped potential of Oceandash Seafood Ltd and took it over two and half years ago to propel it to another level of distribution targeting Hotels , resorts and key supermarkets. 

As at date the company supplies fresh seafood from Scotland namely Salmon , Oysters, Lobsters, scallops and Mussels. She has through a short span of time, through her premium quality products secured the trust of well established restaurants and hotels around the island. Though according to her the market is “ small, tough and challenging’, she is confident that as long as her products reflect competitive strength and her team is geared towards customer service , she will only be moving a step ahead. As explained , the price-quality equation always comes into play in a market as competitive as seafood. ‘ It is hard to explain at a tasting with a new client why our salmon ( for instance) is different from that coming from Norway. At the end of the day to some clients , Salmon is Salmon. This is when I always point out and re-emphasize the difference between my products and that available on the market. Loch Fyne , the Scottish supplier I am working with , is the proud holder of ‘The Queen’s award for the premium quality of their products. This is in itself a statement”

Being a regular in London , she has always been amazed by the wide range of fresh , high quality products which was available on the market and for which there could be a huge demand on our market. She rightly believes that there has been a change in consumer trends, where people are now looking for a healthier and fresher alternative on their plates. It undeniable that  in recent years there has been an evolution in the quality of products available on supermarket shelves : Food items from Waitrose and Jacobs are now available on the market. With  Oceandash Fresh Seafood Ltd  Anju aims at bringing home, products which are in line with the new market trends keeping in mind the size of the market. 

In spite of the continuous growth of her company , she believes that it is ‘only a baby swimming with the sharks’. So for the next quarters her objective for the company is to conduct a market research to identify new opportunities for the distribution of ready-to-eat and ready-to-cook items given that we are evolving in a fast moving society where people hardly have time to prepare a meal. 

Building on existent work ethics and targeting new markets

What next ? Anju takes a wide interest in the economic development of Mauritius more precisely in property development. Recently she been appointed as a consultant in the real estate sector although she believes that ‘it is quite slow moving at the moment, there is still a potential for growth’ She perceives that land will never be devaluated but will at some point become scarce due to numerous ongoing projects. The key would then lie in tapping revenue in the face of these constraints and opt for smarter development. 

‘No challenge is worth the ride , if when taking it up, there are no struggles involved’

It is on this positive note that she concluded this enlightening interview and adds that she holds quality family time as her priority as this is what keeps her grounded to her core beliefs : humility , dedication and honesty!

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