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Seychelles “La Gigolette” restaurant renowned for its food made in heaven!

Seychelles “La Gigolette” restaurant renowned for its food made in heaven! ( Derek Savy, a local feature writer in Seychelles, this week published the following article in Today’s newspaper. Food and the blend of food coming from one of the most diverse people on Earth is often taken up by arbiters and authors from the world over. Today we reprint the views from a Seychelles Tourism feature writer:

L’Archipel Hotel’s fine dining restaurant, “La Gigolette” has established itself as Praslin’s most sought-after gourmet address. Tucked away in the sheer privacy of Anse government, on the island’s northeast coast, the restaurant provides its guests a gastronomic repertoire of the most delectable seafood - all served up in a superb location right by the water’s edge. With the gentle waves almost lapping your feet and the cool breeze sweeping the magnificent bay of Cote D’Or (with a stunning vista of nearby islands of St. Pierre, Curieuse&Chauve Souris), this is a heavenly culinary bliss!

“La Gigolette” fittingly takes its name from a fishing boat and opened its doors a few years ago. It is already a success story as it serves scrumptious concoctions for the discerning palates seeking the ultimate epicurean treats. French chef Eric Reithler, who has worked for 22 years as a “conseiller culinaire” with the illustrious French culinary master Paul Bocuse has trained the team of skilled chefs at the controls. Chef Eric now heads his own Culinary Consultancy – sharing his “savoire faire” with a chosen few such as L’Archipel’s signature restaurant and its local Chef Arjoon.

There is no doubt that the cuisine technique is one of contrasts - the mixing of various textures, colors and tastes to obtain unusual variances that are complementary to one another. Well balanced with eye-catching presentations, the dishes are all cooked to perfection. We can label it as a “cuisine fraiche” with handpicked products and the daily catch which provides a “du lagon a la poele” [stove at the lagoon] experience.

Chef Eric is back in August to review and train his team on new cooking skills and set up the new menu and also prepare for the festive season indulgences! He finds the contrasts within our cultural and culinary heritage as an added inspiration for him to concoct the subtle dishes. He believes that there is a certain magical aura about this unique blend of our Creole cuisine to which he is adding the French “etoile Michelin” touch to take it to another refined level.

The menu which changes occasionally to incorporate seasonal products, offers the avid diner a wide choice of mouth-watering entrees such as “Carpaccio de Poisson,” “Roasted octopus salad with cinnamon,” and “Fresh Fish Tartar.” A lobster menu and a gigantic seafood platter for two are offered twice a week and Japanese cuisine lovers can enjoy sushi&sashimi on request. The main courses include “Grilled Red Snapper fillet with pink peppercorn butter,” and “Sauteed squid ink pasta with seafood.” A delectable choice of desserts to round off the feast such as the “moelleux au chocolat et sa glace vanille poivree” [chocolate cake with vanilla peppermint ice cream] or the stuffed pancake with banana flambe will surely crown a yummy evening.

A typical creole buffet on Tuesday nights and a beach BBQ on Friday evenings are two weekly highlights of “La Gigolette.” Local Praslin outfit, “Melodie,” provides the nightly entertainment on those two memorable evenings.

A quick glance at the guest book is a true testament of the commendable satisfactory ratings the restaurant has enjoyed since its inception:

“This archipelago is an idyllic place where we forget the passing of time. The restaurant, ‘La Gigolette,’ with its excellent cuisine and fine wine is a true moment of gastronomy. Amazing colors and subtle flavors of the fish and seafood catch of the day, vegetables, salads and fresh fruit from local producers are so well crafted, that this table is a delight, not forgetting the very warm welcome and smiling and competent team and care.” - Michele and Christian Betto

“We will carry with us forever, in France and elsewhere, the memory of those flavors and gourmet Arjoon art, a leader without borders.” - Frederica and Christina.


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