“Cooking, above all, is a passion, something innate that has driven me for nearly 20 years. As an admirer of French excellence and the generosity of Italian gastronomy, these two universes have naturally founded the basis of my cooking. Influenced and enriched by many trips to the Middle East and Asia, I keep an indelible mark of these flavorful marriages and these playful, unexpected contrasts. It is here on my land that I create my recipes in contact with my island and its inhabitants, through the exchanges and special bond found in Mauritius. At the origin of my dishes are the ingredients, the freshness and the search for taste, scents, flavors, my roots... My cuisine aims to be distinctive, elegant and refined. As a child who grew up on the coast, I am attached to the products of the sea, which I like to enhance with simplicity, delicacy and subtlety.”
Carte 1000-7000 MUR t. 15% s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
20° Sud, a colonial-era boutique hotel, sits at the water’s edge on Mauritius’s Grande Baie, surrounded by coconut groves. Despite hosting guests from all corners of the globe, 20° Sud has a firm emphasis on benefitting local people too.
The hotel employs almost 100 people—all of them islanders—with 50% living in the immediate neighborhood. Few high-end restaurants exist on the island, and those that do are largely out of reach for local people. Three years ago, the hotel began hosting a gourmet Christmas meal for up to 25 seniors who are its immediate neighbors. Every Christmas, the hotel offers local children a range of educational gifts, including text and exercise books. It’s a way of reminding them that—despite the realities of life on the island—their education is important. 20° Sud is also directly involved in educating students, working closely with the island’s hospitality schools, and making a concerted effort to offer work experience to as many trainees as possible.