Discover Seychelles' cuisine with Executive Chef Ulric Denis

Echoing the grand assortment of people who populate Seychelles, Creole cuisine features the subtleties and nuances of French cooking,
the exoticism of Indian dishes and the piquant flavors of the Orient.

The renowned executive chef of Le Meridien Fisherman's Cove, Ulric Denis, answers some questions to help you better understand the exceptional culinary culture of the Seychelles.

What is your opinion on Seychelles cuisine and what makes it so unique?

The most unique characteristic of the Seychelles cuisine is the spices, and the way they were used in the old days.  Mixed with the Seychelles products and especially the variety of fresh fish preparations, it results in an exceptional culinary experience.

How does Seychelles cuisine translate into fine dining restaurants?

It should be done through the knowledge of the traditions and the respect of the local culinary culture. Creativity, imagination, fine skill and of course exceptional local products helps me and my team creates a fine dining experience for our guests.

What is your favorite dish that you have created so far in your time on the island?

Out of many dishes the Red Snapper fillet stuffed with cottage cheese is one of my favorite signature dishes. The combination of cottage cheese and Fish seems a rather unusual, but it is one of the favorite dishes in our signature restaurant, le Bourgeois, and lots of guest ask for it, even several times during their stay!

Do you ever provide an opportunity for the guests to interact with the kitchens, such as cooking lessons?

Quite often, cooking demonstrations are conducted for the pleasure of our guests. They find it very interesting, especially on local cuisine and it is a great opportunity to promote the Creole cuisine which is not really well known compared to other major international gastronomy. Guests usually go back home with lots of ideas to try on their own kitchen and a different perspective on the cuisine offered in the Indian Ocean.