From the vast pastures of Australia to the finest restaurants in Mauritius, Phénicie selects flavorful meats that travel thousands of kilometers before revealing their full character on the plate. This is the result of a long-standing partnership with Margaret River Fresh and Amelia Park, two renowned brands that bring their exceptional expertise to the service of culinary professionals.
Australia’s reputation for high-quality meat is well established. In fact, the exceptional meats distributed by the Phénicie subsidiary come from this country. Grain-fed beef and lamb stand out in the cuts selected by culinary professionals. The beef tenderloin, with its incomparable tenderness, charms with its melt-in-your-mouth, almost silky texture. The entrecôte, generously marbled, reveals juicy, meaty flesh. The flank steak, meanwhile, is a cut with character that, with its hearty texture, offers intense meaty notes.
But excellence lies not only in the selection of ingredients; it is fully expressed through the relationship. Much more than just a distributor, Phénicie has established itself as a tailored partner, focusing on active listening and prioritizing relationships with chefs, restaurateurs, and hoteliers. Drawing on its extensive range of cuts, the team makes it a point of honor to anticipate needs, recommend the ideal cuts, and meet market demand as fully as possible. This hands-on support is a principle championed by Tania Ayacanou Armand, Market Executive at the subsidiary: “We take the time to engage with our customers, particularly when they’re developing their menus and during various events, to fully understand their expectations and work together to select the most suitable products , ” she emphasizes.
This commitment also continues through the sharing of expertise via immersive workshops. A prime example is the training sessions organized in August 2025, led by a meat specialist from Australia, which brought together about 100 professionals to explore the art of cutting fresh meat. Australia Day is part of this initiative, organized at the request of the High Commission, where lamb shoulder and sirloin flank were featured. Furthermore, through its parent company Panagora— a long-standing partner of the Mauritius Chefs Association ( MCA)—Phénicie is forging strong ties with local talent. This year, during the inauguration ceremony for the island’s new chefs, Phénicie had the pleasure of delighting palates by revealing the little-known delicacy of beef chuck. Constantly evolving, the company has also expanded its product line over the past year to include Angus and Wagyu beef from Jack’s Creek.
