Mauritius Dinner
Trou d'Eau Douce, February 29, 2020
Impressive, breath taking - what an evening!
" A solo pianist with a melodious voice created a soothing atmosphere "

Our first dinner of 2020 was held at Republik Beach Club & Grill in the Shangri-La’s Le Touessrok Resort & Spa. Located on the exclusive Frangipani islet this unique beachside restaurant offers breath taking views of the picturesque Trou d’Eau Douce Bay.

Upon arrival, we were welcomed in a trendy bar on the beach where a selection of enchanting canapés was served with a Champagne Malard Premier Cru. The restaurant was elegantly furnished and decorated with exotic touches designed to enrich the tropical landscape. A solo pianist with a melodious voice created a soothing atmosphere.


Balik Tsar Nicolas smoked salmon
Italian caviar, horseradish, pea puree
Chablis 1er Cru 'Fourchaume' 2017 - Domaine N&G Fèvre

Duck foie gras terrine
truffle pearls, apple and mango chutney, brioche
Crozes-Hermitage Blanc ‘Les Meysonniers’ 2017- M. Chapoutier

Black cod, glazed sesame miso
bok choy, apricot, shimeji
Bourgogne Pinot Noir 2016 - Domaine de Montille

Braised lamb shoulder and chop
pesto risotto, thyme sauce
Château Fombrauge 2014 - Saint Émilion Grand Cru

Goat’s cheese parfait
brioche, grapes, aged balsamic, pistachio
Sandeman 10 year old Tawny Port

Black Forest gateau
Sandeman 10 year old Tawny Port

The six-course menu prepared by Culinary Director Andreas Hogg was faultless. The wines selected by Jeff Thomé, our Échanson, will remain unforgettable, especially the Château Fombrauge, Saint Émilion Grand Cru!

The sweet-savoury black cod course combined a range of warming spices with shimeji, bok choy and apricot for an impressive yet achievable dish. The slowly braised lamb shoulder presented with an elegant portion of pesto risotto ensured that the meat's full and immense flavour was drawn out.

The Food and Beverage Manager and his team swung into action with flawless and attentive service throughout the evening. The whole event was punctuated with the sounds of appreciation from the members and guests as each course was tasted and Champagne sipped.

At the end of dinner, the teams assembled and Conseiller Culinaire Emmanuelle Coquet Madoo gave the well-deserved appreciation.

Tarweeza Sooba
Chargée de Missions