Mauritius Chapitre
Pointe de Flacq, November 30, 2019
Gala Induction evening in Restaurant Le Barachois
" I can honestly say it was the most beautiful dinner I have attended "

The final event of 2019 for the National Baillage ended the year with a bang. Down a long winding path above the coral green waters of the barachois, the trees parted and we were greeted with a floating paradise. Individual pontoons laced with delicate table settings bobbed ever so slightly over the fish which darted back and forth beneath the waters. A solo violinist played in the distance and an evening of true artistry ensued.

Le Barachois at the Constance Le Prince Maurice is the crown jewel of the resort’s dining repertoire and we witnessed it sparkle for our evening. With a Sommelier at every table we were introduced to each course and each pairing ensuring that we had the flavour profiles in mind as we dined. The staff and the members were in a festive mood having just had another successful induction displaying the strength of our relatively new National Bailliage in the worldwide Chaîne family.

MENU

Madagascar shrimp, Mauritian palm heart, caviar
Mâcon-Villages ‘La Crepillione’ 2014
Domaine Fichet, 2014, France

Duck foie gras terrine
walnuts, Port jelly, wild herb bouquet
Alsace, Riesling ‘Riquewihr’ 2015
Domaine Trapet

Grouper braised in coconut milk with fresh turmeric
eggplant caviar, coconut espuma
Viognier ‘La Champine’ 2015
IGP des Collines Rhodaniennes, Jean-Michel Gérin

Granité with Rosé Champagne and lychee

Australian beef cheek with spices cooked at low temperature
sweet potato gnocchi, wild mushrooms, roots
Coteaux du Languedoc ‘Oro’ 1995
Domaine Peyre-Rose

Extra-aged Comté rolled with a crispy coating
hazelnut chutney cream
Coteaux du Languedoc ‘Oro’ 1995
Domaine Peyre-Rose

Creamy manjari from Madagascar and crunchy gianduja
Maury ‘Vintage Réserve’ 2010 (magnum)
Domaine Mas Amiel

One of the pairings that stood out was the Alsace Riesling accompanying the duck foie gras. Rieslings are often sweet and can overwhelm the flavours of a dish but in this case the wine was just light enough to complement the richness of the terrine. The other was the braised grouper with the Rhône Viognier. The fresh turmeric and coconut reminded us all of Mauritius the paradise we call home.

As a seasoned Chaîne member I can honestly say it was the most beautiful dinner I have attended, and I assume it will only get better from here.

To conclude, special thanks go to the management and staff of the Constance Le Prince Maurice, also to Scott & Co Ltd and Reynaud Les Halles Ltd.

Jacqueline Frazier
Chargée de Presse