NEWS

For the first time in history, Mauritius joined the ‘Olympics of Gastronomy’: Bocuse d’Or International Culinary Competition and came out victorious with a Gold Medalist in Dakhla, Morrocco. We are immensely pleased that the Bocuse d’Or Mauritius team is composed of Constance Prince Maurice’s Chefs:
Chef Kritesh Halkory, Chef’s assistant Brady NG Fuk Chong & Executive Chef Michael Scioli, coach of the Bocuse d’Or Mauritius team.

As such to celebrate, we have the pleasure to invite you for an exclusive 8 hands Bocuse d’Or dinner at Constance Prince Maurice’s Archipel restaurant on the 15^th of October 2022. The cherry on top, dessert will be by our Executive Chef, Stephane Labastide, silver medalist of the African Pastry Cup 2022.

Menu

Christopher Davidsen - Bocuse d’Argent World 2017
King crab «MS Donna», gently fried crab glazed with sancho and black garlic, Norwegian “winter salad” made with apples, cucumber and garden herbs, freshly made crab sauce with coconut and warm spices

Pfalz, Dr. Bürklin-Wolf, Trocken Riesling, Germany, 2020

Orjan Johannesen - Bocuse d’Or World 2015
Norwegian «Skrei», scallop mousseline with fennel, lemon and browned butter toasted with garlic and Chives,
crispy Caviar puff with baked celeriac, Artichoke espuma with vermouth and mussels, Garden greens with kohlrabi, mussels and pickled shallots.

IGT Toscana, Vermentino, La Spinetta, Italy, 2021

Kritesh Halkory - Bocuse d’Or Africa 2022
Lamb saddle coated with Chamarel coffee, potato cylinder with moringa leaves from my islands,
turmeric and almonds, peas and mustard sphere and potato leaf, radish duo, Lamb juice with coriander, thyme,
mustard and Chamarel coffee.

Chinon, Le Chemin De Traverse, Domaine Dozon, France, 2021

Stephane Labastide - Pastry Cup Africa 2022
Gianduja biscuit with creamy Valhrona-Constance chocolate, hibiscus preserved and sherbet.

Maury, « Vintage Rouge », Mas Amiel, France, 2016

Dinner at Rs 8,000 per person (Wines and VAT included)
Accommodation including the evening: Rs28,000 for two.

To book, please send an email to Jean-Paul Bégué
or the reservation team.
The total amount is required to confirm and secure your booking.
Kindly note that 50% will be refunded in case of cancellation.