After sharpening his knives as a chef in various hotels in France, Singapore and Mauritius, Stéphane Jean took on a crazy challenge: that of entrepreneur! In 2015, he opened his first restaurant, RED, in the La Croisette shopping center – a success! 10 years later, his establishment has established itself as one of the mall’s must-visit spots.
At the outset, a very specific dream: “I wanted to open a steakhouse, featuring quality meats,” confides Stéphane. As the years went by and the shopping center evolved, the restaurant was boldly transformed into a brasserie. “Our culinary base is inspired by French gastronomic art through techniques and seasonings from other horizons,” he continues. Examples include seafood linguine drizzled with light saffron cream, fresh fish fillet with a fragrant Creole sauce, or even Waldorf salad with hints of mango.
And therein lies RED’s strength: constant renewal, in line with the seasons and changing tastes. Even the dreaded Covid period didn’t frighten Stéphane, who took the kitchen out onto the terrace and treated many confined guests to take-away meals. This agility and flexibility, enhanced by quality products, has remained intact even after ten years on the market – which explains the popularity of RED, where more than half the customers are now regulars!
Never short of innovation, the restaurant celebrated its 10th anniversary by unveiling a new cocktail bar – with a dozen signature drinks created by Stéphane and chef Zaafir Ackburally – and a brand-new tapas menu. While a number of events have already been scheduled, such as mussels and French fries Fridays and monthly evenings, this latest addition promises to be a great time of conviviality and sharing – the restaurant’s trademark!
RED
A Decade Already!
Having honoured his skills as a chef in various hotels across France, Singapore and Mauritius, Stéphane Jean took on an audacious challenge: becoming an entrepreneur! In 2015, he opened his first restaurant, RED, at La Croisette shopping centre-and it was a triumph! Ten years on, his establishment has become one of the mall’s essential meeting spots.
Initially, he had a clear vision: ‘I wanted to open a steakhouse that would showcase quality meat,’ Stéphane reveals. Over the years, as the shopping center evolved, the restaurant boldly transformed itself into a brasserie. ‘Our culinary foundation draws on French gastronomic tradition, enhanced by techniques and seasonings from around the world,’ he continues. His linguine with seafood in a delicate saffron cream sauce, fresh fish fillet with fragrant Creole sauce, and even his Waldorf salad with hints of mango all bear witness to this approach.
This is precisely where RED’s strength lies: constant renewal, following the seasons and evolving tastes. Even the challenging Covid period didn’t daunt Stéphane, who set up an outdoor kitchen on the terrace and delighted numerous locked-down customers with takeaway meals. This agility and flexibility, enhanced by quality ingredients, have remained intact even after ten years in business-whichexplains RED’s popularity, with over half its customers now being regulars!
Never short of innovation, the establishment has unveiled its new cocktail bar for its tenth anniversary-featuringaround ten signature drinks created by Stéphane and Chef Zaafir Ackburally-alongwith a brand-new tapas menu. Whilst some fixtures remain, such as Friday moules-frites and monthly evening events, this latest addition promises wonderful moments of conviviality and sharing-therestaurant’s hallmark!