CULTURE AND CUISINE


Culture and cuisine SEAFOOD AND SEGA


Culture and cuisine go hand in hand in Mauritius and no other Indian Ocean island can rival its gourmet offering, which refl ects the island’s unique cultural blend.


SO GOOD is the cuisine in Mauritius that the island generated this year’s MasterChef winner, Shelina Permalloo. Most dining is at hotels and


When to go


Although a year-round destination, Mauritius is best known for winter sun. Peak season is October to April, when the weather is hottest. The island’s winter from May to September is cooler but drier, ideal for many land-based activities, and offers savings of 30 to 50 percent. Mauritius has a microclimate, with sunshine often not far away.


resorts which serve international fare with Mauritian infl uences and offer experiences from fi ne dining a la carte on a private island to casual beach barbecues. An annual foodie event, the Bernard Loiseau Culinary Festival at Constance’s Belle Mare Plage Hotel in March, attracts Michelin-starred chefs. The increased uptake of premium all-inclusive options which, in Mauritius often include Champagne and gourmet picnic baskets, has popularised eating in. Guests can eat at a different restaurant every night with the new ‘Gourmet Bliss’ option at Heritage Le Telfair Golf & Spa Resort until September 2012. Non-residents can also book and eat at most hotels and hotel dining has become more hip lately with new piazza-style al fresco dining at Long Beach, the island’s fi rst steakhouse PRIME Contemporary Grill at One&Only Le Saint Géran and barefoot beachside chic at Shanti Maurice’s Fish and Rum Shack – voted in the world’s top ten best beach bars


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“The multi-cultural richness in Mauritius is revealed in the Mauritian cuisine. We recommend experiencing Escale Creole at Moka, one of the best Table d’Hôte’s on the island.”


Marie Duval Latreille, Market Leader, Sales and Marketing, Solis


by global travel website CNN Go – which serves Mauritian seafood specialities such as creole vindaye poisson, (spiced grilled fi sh), washed down with 40 fl avours of island rum accompanied by hip- wiggling sega dance performances. Eighteenth century travellers


brought back tales of the sensual sega (pronounced ‘saygah’), still danced in colourful billowing skirts by fi relight, barefoot on the beach at most big hotels. Sega dance lessons are offered at new boutique resort Angsana Balaclava, as well as culinary expeditions giving a taste of local life. Anyone can also learn to cook Mauritian-style on a ‘local encounters’ island excursion. Other native offerings include Shanti Maurice’s dining at a Mauritian


www.tourism-mauritius.mu


‘Grandma’s Kitchen’ and LUX* Resorts’ new ‘Island Kitchen’, featuring specialities such as sausage rougaille (a spicy tomato sauce) to street foods like samosas. Visitors can sample delicacies like palm heart salad, smoked marlin and venison with a view at the Le Panoramour at Kestrel Valley. Join locals at lunchtime at small Mauritian restaurants like Chez Tante Athalie by Pamplemousses Gardens with a prix fi xe menu featuring dishes such as creole


fi sh rougaille or Indian duck curry or follow


Chinese residents to the


romantic lamplit Domaine Anna in the sugar fi elds near Flic on Flac. All types of restaurants are found in Port Louis’ Caudan Waterfront.


Outstanding food and the sensual sega dance are two mainstays of a Mauritius holiday


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