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A Culinary Showcase: Announcing Gourmet Week at Four Seasons Resort Mauritius at Anahita This November

Eight culinary masters from Village de Chefs association partner with Mauritius resort for a week of inspired events

September 19, 2019,
Mauritius

Four Seasons Resort Mauritius at Anahita has announced a partnership with Village de Chefs association to host a week-long event to celebrate the finest flavours and creative cuisine from eight of its chefs during Gourmet Week, this November 2–8, 2019.

With more than 40 French-speaking chefs from across five continents, including the Resort’s Executive Chef Nicolas Vienne, Village de Chefs association seeks to share culinary heritage with future generations, where each chef is able to showcase their culinary personality through global partnerships and events.

Throughout the seven-day program, a series of lunches and dinners will highlight cuisine from around the world, with menus ranging from signature dishes from the Balearic Islands to molecular cuisine from the United States, and local insights into Franco-Mauritian cooking.

The program for Gourmet Week will include:

Saturday, November 2, 2019

  • Welcome Cocktails: Guests will be invited to join all seven of the events chefs for a welcome reception in the Resort’s lobby to enjoy culinary conversation and a sampling of canapés.

Sunday, November 3, 2019

  • From an Island to an Island – Lunch on Ile aux Cerfs: Chef Patrick James is a specialist in Spanish cuisine and during this lunch, will showcase a five-course meal around the best of the Balearic Islands, including tapas, refined appetizers and seafood.

MUR 2,500 per person

Monday, November 4, 2019:

  • Belgium – A Fine Dining Experience at Beau Champ Restaurant: Guest chefs Raphael Sabel and Fabian Henans both hail from Belgium and will take this opportunity to prepare a five-course set dinner of Belgian gastronomy, with dishes that have become the favourite cuisine of many European celebrities.

MUR 4,000 per person, with wine pairings

Tuesday, November 5, 2019:

  • Cuisine of Both Hemispheres at Bambou Restaurant: Chef Mark Frederich from South Africa will partner with Chef Christian Echterbille of the United States to bring together a five-course set menu that highlights South African spice cuisine and molecular cuisine from the United States.

MUR 4,000 per person, with wine pairings

Wednesday, November 6, 2019:

  • Franco Mauritian Flavours – Lunch at Ile aux Cerfs: Executive Chef Nicolas Vienne and Executive Sous Chef Patrick Soochit will explore how the fine dining French cuisine has become immersed into the melting pot of Mauritius to create a distinct Franco Mauritian identity.

MUR 2,500 per person

  • Market Inspiration: Based in Vietnam, Chef Didier Corlou is often found seeking inspiration from markets, and in particular, from local spices. Guests may join Chef Didier on an excursion to the market for a discovery of local products, ahead of a Chef’s Table experience at the resort where three signature Asian dishes will be served.

MUR 3,500 per person

  • Gala Dinner – Bambou: For this event, all chefs will join together to showcase their signature flavours and cooking styles to offer guests the chance to enjoy a wide array for flavours, including Asian, European, Afro-Mauritian and American.

MUR 4,000 per person, with liquor and wine pairings

Friday, November 8, 2019:

  • A Fusion of Flavours at Acquapazza Restaurant: Chef Didier Corlou and Chef Sakal Phoenung will serve a five-course menu that blends French flavours with those of the Far East.

MUR 4,000 per person, with wine pairings

The Chefs

  • Didier Corlou – Specialising in spice hunting, Chef Didier Corlou owns a restaurant in Hanoi, Vietnam, where he has been based now for many years.    
  • Sakal Phoeung – An expert in refined fusion cuisine and restaurant owner in Saigon, Vietnam.
  • Marc Freiderich – Both a chef and sommelier, Chef Marc Freiderich is based in South Africa.
  • Fabian Hermans – Caterer to European celebrities, based in Brussels, Belgium.
  • Patrick James – A mastermind in French and Spanish fusion cuisine, owning a restaurant in Spain.
  • Raphael Sabel – Passionate about fine dining Belgian cuisine, which he showcases in his restaurant in Liege, Belgium.
  • Christian Echterbille – A craftsman of molecular cuisine in the United States, and restaurant owner in Houston, USA.
  • Nicolas Vienne – The Resort’s Executive Chef is a master of fusion cuisine, combining his European roots with Asian influence, following his year spent living and working in China.

To find out more about Gourmet Week or to make a reservation for one of the Resort’s pool villas during this time, contact: reservations.mas@fourseasons.com