RED restaurant, à La Croisette, the chef Zaafir Auckburally offers a bistronomic cuisine inspired by local culinary traditions and the many influences to which he has been exposed. While adopting a modern approach to his creations, he remains committed to the fundamental principles and techniques of good cooking. ZAK
Avoiding shortcuts, he relies on solid foundations and works “with respect for tradition” for his sauces and dishes. That’s what makes RED’s Cajun chicken so successful, for example. “We take the time to prepare it. It’s cooked at a low temperature so that the flesh remains both tender and juicy,” he confides.
At the age of 32, the chefalready boasts a rich background, having worked in several renowned establishments in Mauritius and France, where he forged a culinary identity while acquiring solid experience. “After secondary school, instead of studying to become an art teacher, I turned to the hotel school, because I was more passionate about cooking. I studied while working in the restaurant and kitchen at the Hotel Maritim,” he recounts.
On his return from an internship in France, he joined chefNizam Peeroo at the Hôtel Labourdonnais.
” He taught me how to use the products and techniques of local cuisine to turn them into gastronomy.” Continuing to travel, Zaafir has also remained open to other influences, notably Peruvian cuisine. This makes him one of the leading ceviche specialists in Mauritius.
As soon as he arrived at RED, the chefimmediately got down to work in the kitchen and took charge. With the support of Stéphane, he revamped the restaurant’s menu to enrich it, retaining popular classics while adding a few novelties. The concept immediately caught on, and the bistronomic approach works perfectly.