In a move that underscores its commitment to offering unparalleled culinary experiences, Paradis Beachcomber Resort & Spa has unveiled an ambitious collaboration with internationally acclaimed chefs at its newly inaugurated restaurant Zest and the elegantly renovated Blue Marlin. Since November 2023, Zest has emerged as the premier destination for aficionados of Mediterranean cuisine, featuring a sophisticated yet inviting ambiance characterised by a modern design palette of terracotta and green, accented with wood and ceramic elements. This aesthetic harmony is set against the backdrop of the azure blue sea, with the restaurant’s large tables and cane furniture promoting a culture of shared dining experiences.
Zest occupies the space formerly held by Blue Marlin, which now enjoys a refreshed contemporary aesthetic a short distance from its original location. Paradis Beachcomber’s commitment to culinary excellence is further evidenced by its strategic partnerships with esteemed gastronomy professionals, aimed at curating distinctive dining experiences for its guests.
The resort’s culinary journey commenced with the celebrated mixologist Kurt Schlechter, who from February 6th to 13th, 2024, brought his expertise to the bars of Paradis Beachcomber & Dinarobin Beachcomber. Schlechter, the visionary behind Cause Effect Cocktail Kitchen & Cape brandy bar in South Africa, delighted guests with custom cocktails, shared his knowledge through menu consultations, and hosted masterclasses and special evenings.
Following Schlechter, French Chef Yoni Saada, renowned for his vibrant and sun-kissed culinary creations, will grace Mauritius from February 20th to 29th. Saada will serve as a consultant, designing a menu that showcases his signature dishes.
The gastronomic world tour will continue with Michelin-starred Chef Bernard Bach of Alto Restaurant at Château de la Garrigue, who will take the helm at Blue Marlin from March 19th to 28th. Bach’s tenure will feature a menu centred around exquisite food and wine pairings, complemented by cooking classes held in one of the hotel’s villas for an intimate encounter with the chef.
From April 6th to 15th, another Michelin-starred talent, Chef William Ledeuil, owner of Ze Kitchen Gallery, KGB, and Kitchen Ter(re) in Paris, will share his culinary expertise with guests in Mauritius, offering a peek into his creative process and signature dishes.
Paradis Beachcomber Resort & Spa continues to redefine the Mauritian dining landscape, affirming its status as a bastion of gastronomy and hospitality. Through these collaborations, the resort not only enriches the culinary experiences of its guests but also contributes to the global recognition of Mauritian hospitality.