The great classics of Alsatian cuisine warm up Curepipe this season. Gilles Zappa of Flamm’s & Bretz integrates flavors from the confluence of France, Switzerland and Germany into the gastronomic context of Mauritius. ZA
A few months after the restaurant opened in the heart of the City of Light, its crazy gamble was emulated by many. One of the chef’s specialties: flammekueche. This is a thinly rolled-out bread dough, covered with a base of crème fraîche or fromage blanc, then garnished with sliced onions and smoked bacon. Giraumon, broccoli, various cheeses, honey, smoked marlin, tapenade and truffle oil are all available in different variations on the menu.
Spätzle, small rustic pastries, soft and tasty, homemade, let you discover them. Artisanal pretzels, gilded to perfection, enrich this beautiful gastronomic landscape, which holds many surprises in store : cheesecake topped with salted butter caramel and pistachio, or the famous Alsatian doughnuts, schenkeles. The unmissable quiche lorraine has also made its appearance on Gilles’ ever-expanding menu.
“My mother was Mauritian, so I came back to the country regularly.. I have I wanted to bring other flavors to the cuisine on offer. To get off the beaten track, he immersed himself in family memories, taking up the methods and recipes used by his grandmother in her restaurant in Alsace. “I started by looking for quality products and adapting traditional recipes to what was available here. Gilles has also taken into account certain local cultures, replacing pork with chicken.
Twice a day, Gilles Zappa kneads the dough he will use for lunch and dinner. “The freshness of the dishes is essential to me.
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