20 DEGRES SUD – RELAIS & CHATEAUX 0 104

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

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CULINARY EVENTS MEILLEUR OUVRIER MAURICE 0 95

The enchanting premises of Shandrani Beachcomber Resort & Spa served as the platform for the contest MOM ( Meilleur Ouvrier Mauricien) on Friday whereby Ajnisha Neeloo Ugnoo became the first woman to win the title of ‘ Meilleur Ouvrier’ in Mauritius in the ‘Gastronomy’ category. Renaud Azema and his team proceeded to the selection following the recommendations of the jury which for the occasion comprised of 4 members of the kitchen brigade of the most celebrated inn of Pont a Collognes by Paul Bocuse. 52 chefs took part in the contest which entailed 8 of them to come up with creativity, authenticity and cooking techniques in the menu that they proposed and that too under certain given constraints and conditions. The winner conquered the heart and the palate of the jury with her mastery over her art. She came up with the best starter and dessert and topped the qualification round for the theoretical test. She hereby won a month’s training at Bocuse, financed entirely by the MCB and ‘ la maison Paul Bocuse’. The other candidates were also awarded fairly for their participation. Upon receiving her medal from ‘Les Meilleurs Ouvriers de France’, Neeloo who received her training at Ecole Hoteliere and was under the internship of Chef Neezam Peeroo at the be- ginning of her career, was reminded of the new covenant that she needs to abide by for being the first ‘MOM’ : Excellence, Sharing of knowhow and adequate representation. The freshly awarded ambassador of MAURITIAN Cuisine now sets out on a new path of excellence which she will be required to live by throughout her career.

 

IN THE KITCHEN WITH CHEF NICOLAS VIENNE 0 120

“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.