Outrigger in Mauritius redefines local Mauritian cuisine
RELEASE NUMBER 105/15
BEL OMBRE, MAURITIUS – A new menu dedicated to modern Mauritian cuisine and the opening of a charcuterie for delicious meats, wines, rums and plantation produce, has made the Outrigger Mauritius Beach Resort the new go-to place for visitors to the island who appreciate high quality local dining.
Chef Gerald Richard this month introduced a remarkable new menu of Mauritius-inspired dishes at the Plantation Club restaurant at the Outrigger. His aim is to redefine modern Mauritian cuisine by introducing an exquisite, eyebrow raising mix of Indian, Chinese and French dishes.
“I believe our new menu is the perfect meeting of European and Mauritian know-how working its magic on the choicest of local products,” says Pieter van der Hoeven, the general manager of the Outrigger, where the Plantation Club can be found overlooking sugar cane plantations, a quail’s egg throw from the beach.
On the new menus, chef Gerald says: “In the old days, plantation houses interpreted Creole cuisine according to the wildlife, vegetables and herbs found in the different parts of the island. In that spirit we have brought the best of local cuisine from around the country to serve guests evocative, traditional Mauritian flavours with a twist and with modern presentation.”
To complement the new Plantation Club menu, the just-opened Outrigger Trading Company, under the guidance of head butcher Pascal Cousinery, offers a mouth watering selection of pâtés, sausages, terrines, mousses and cold cuts with local spices. The outlet presents high quality meats and fresh seafood packs, perfect for barbecues and dinner parties.
Pascal wishes to make local customers change the way they look at charcuterie. “Our choice of fresh products coming directly from small producers will help Mauritians rediscover the quality of what we have on our doorstep,” he says.
The Plantation Club
Innovation with local products is key to the new menu in the Plantation Club too. For example, for the dhal puri with local foiegras, instead of the pickled vegetables and chutneys, chef Gerald has introduced orange zest, confit duck leg, foiegras and jackfruit compote.
Diners can savour dishes such as beef tartar and oysters from south Mauritius, braised lamb shoulder in Phoenix beer with spicy tomato, goat cheese and Lapsang Souchong tea juice. Or they may be tempted by offerings such as pan-seared red drum fish, deer from Chamarel, tender beef strip loin and bokchoy from nearby Cluny, and chicken ballotines with red wine and freshly crushed spices.
On Saturdays butcher Pascal’s masterful slow-cooked pork neck will be served accompanied with local vanilla puree, glazed raisin, and star anise sauce.
Working closely with chef Gerald, butcher Pascal, uses secret techniques to prepare the pork neck. (All he tells us is that it is marinated for 24 hours before being slow cooked with Creole flavours.)
The Plantation Club setting complements the culinary fare for a total experience. The architecture is French colonial. There’s a wine room that can host exclusive tastings and a tea library telling the story of the island’s tea history. The Plantation Club features a pool and an outdoor bar nestled away in a tropical garden overlooking Mauritius’s sugar cane fields and mountains.
The Plantation Club is open for dinner every night except on Mondays.
The Outrigger Trading Company is open 8 am to 8 pm daily.