LUX* Belle Mare will be organising the 2nd edition of the Chefs' Week from the 1st to the 5th February. This gastronomy event aims at valuing the diversity of culinary cultures existing in Mauritius through menus and exclusive and interactive sessions with the chefs. Each day, a different event and chef will be in the limelight with each a menu to present for a special occasion using exceptional ingredients and state-of-the-art techniques.
We are lucky to have in our restaurants some of the most talented chefs of the world. They are all happy to share their know-how and highlight the surprisingly diversified culinary culture of Mauritius.says Ashish Modak, General Manager of LUX* Belle Mare.
Friday 1st February (Dinner) 2019
Special Surf ’n’ Turf banquet with Grilled lobster and Australian beef fillet, with a selection of the best locally fished seafood, assorted salads and cheese, followed by a selection of gourmet desserts. There will be a traditional Sega show during the beach evening.
Saturday 2 February (Dinner)
A Summer Specials from Provence tasting evening presented by Chef Vikash Joaheer and Executive Pastry Chef Pascal Galete. A five-course menu inspired from the South of France featuring the Lamb pissaladière tart, Glacé calisson and Lavender ice cream.
The Mauritian Chef Joaheer is an expert in the making of refined dishes using ingredients from the island.
The Franco-Mauritian Pastry Chef Galete, who has a great experience, worked for two Michelin starred restaurants, Moulin de Mougin and Ritz Carlton. He worked in Nice, Saint-Pétersbourg and Seychelles, before coming to LUX* Belle Mare five years ago.
Sunday 3rd February (Dinner)
Duck Laundry Chef Tang Xibing from Sichuan invites LUX* Belle Mare guests to say goodbye to the dog’s year with a festive menu featuring a Seafood soup with truffle oil, chicken and lotus roots, Barbecue roasted duck and the famous dish from Sichuan, the Spicy Dandan noodles.
Monday 4 February (Dinner)
A special seafood dinner, Lobster Grill by the Beach, under the pergola, on Chinese New Year’s Eve.
Tuesday 5 February
Chef Tang continues with the New Year’s celebrations with a gala lunch at MIXE. There will be a buffet with a Dim Sum, a variety of dishes prepared in the wok, a noodle station, and a Roasted sucking pig, with unlimited beer and soft drinks included. And for good luck for this coming year of the Pig, there will be a traditional Lion dance during the lunch.
Chef Vineet Bhatia will propose an exclusive evening revisiting Indian cuisine. Chef Bhatia is the spearhead of contemporary Indian cuisine in the world, with two Michelin stars for his restaurants. During the Chefs’ Week, he will be presenting a special menu full of surprises and delights.
Information and bookings: 230 402 2200 – Elvis Follet