The Grand Mauritian's Executive Chef Stephane Brallet not only believes in an open kitchen, but also actively encourages interaction with all the guests who eat from his kitchen. With cooking lessons and kitchen visits all part of the Luxury Experience on offer, Chef now answers online some of the more frequent questions that he is often asked and also shares one of the recipes from his delicious menus.
Interview with Stephane Brallet, Executive Chef of The Grand Mauritian Resort & Spa
Where were you working last and how is Mauritius different to the previous cultural experiences.
My previous position was in The Bahamas, on Paradise Island. Mauritius has a mix of culture, with a strong influence of India. The Bahamas is part of the Caribbean but so close to the U.S.A, which can make it a very `Americanized` island. Because our main market is Europe, our Guests have a different way of approaching food. They are more sensitive to detail and take more time to discover and enjoy our food creations.
What is your opinion on Mauritian cuisine and what makes it so unique?
Mauritian cuisine has many roots in Indian cuisine. But with the mix of culture and religions here on the island, the way of cooking and use of ingredients in recipes give a fantastic twist of flavor and aromas in all the dishes. A simple dish such as curry in ethnic cooking will taste completely different to how our guests expect from the experiences back home.
How does Mauritian cuisine translate into gourmet restaurants such as Season and Brezza?
In Season we are using a lot of local product. We introduce raw sugar straight from the Sugar factory, and many of our vegetables and spices come from the Spice market in Port Louis. In Brezza restaurant the influence is different, more subtle but our product is still local and we have been creating a Pizza with some smoked Marlin and fresh garam masala.
What is your favorite dish that you have created so far in your time on the island?
Roasted Mauritian Deer loin, parsnip mousseline, grilled pears, and red beet and bitter chocolate sauce. Once you taste it, it's a explosion of spices and flavors.
Do you ever provide an opportunity for the guests to interact with the kitchens, such as cooking lessons?
With our open kitchens, every day our Guests have the chance to see us in action. We also, interact through cooking classes, which for me are a chance to talk to the Guests, discuss dishes, cooking and techniques, as well as to have a laugh and a joke. We conduct kitchen visits, which gives an insight to the Guest of exactly how big and complex the world of a professional kitchen is, and I think also creates a great deal of mutual respect. Of course we provide many opportunities to show case our food, either in our restaurants, or even special dining on the beach, in our private dining room or on a catamaran in the ocean.
Do not miss the unique video recipe created by our chef! Click here to discover the video on how to create Smoked Marlin Calleloni on Taro Chip .
