A culinary melting pot; for many, this may appear a sophisticated extension to familiar Indian cuisine but, by definition it is a delicious combination of native African, French, Chinese and Indian ingredients and flavours that come together to create a unique cuisine. As a colony of France during the 18th century, Mauritius has had strong ties with French culture followed by the end of the 19th century saw the arrival of Chinese immigrants, who created another layer to the established French gastronomy creating a truly unique fusion. Amongst this emulsion of flavours and ingredients there have been a large Indian community of workers during the 19th century who too added their spices to the pot! This workshop showcases the best of flavours infused with established French culinary disciplines as recognised today. We cover some of the traditional cuisines like rougaille, vindaye together with more advanced food concepts inspired from the island’s five star restaurants like spiced tapenade and a coconut rissoto.
