At the entrance to avenue des Glaïeuls in Quatre-Bornes, a world of flavors, colors and finesse awaits those who step through the door of Desirata – Le Boudoir Gourmand. Ice creams, sorbets and pastries reach a new level, brought to life by the ingenuity of Patrick Astier, master ice-cream maker. ZA
Originally from Corsica, trained in Italy’s finest schools, after moving to La Réunion and then Mauritius, this former engineer is always on the lookout for innovation. In his refrigerated display case, the variety is impressive and the creations often unexpected. Alongside the classics, there are daring combinations: sweet potato and ginger, manioc with vanilla and Madagascar red pepper, or arouille and coconut bean.
Each creation is carefully thought out and tested in his laboratory in Quatre-Bornes, before being offered to the public. The word “clientele” seems too impersonal for him: “I prefer to have fans rather than customers,” he confides.
At present, the star of the showcase is its Dubai cake: a light pastry in sugar and fatthatshowcases first-rate ingredients, rigorously selected and sometimes imported. All driven by a desire to stand out from the crowd, without compromising on quality.
His pastry creations also include Tamarin, Baie du Cap, Le Morne, Le Sud – all names inspired by the regions of Mauritius he has been exploring since settling here.
Patrick Astier is a disciple of Auguste Escoffier and a renowned instructor who works with leading schools and hotels. He talks about ice cream and pastry with passion and precision. In the refined atmosphere of Desirata, you can also enjoy refined dishes at lunchtime, including Wagyu, Angus and other exceptional products. You can also enjoy breakfast in a warm and friendly atmosphere.
5258 3813
desirata.boudoir@gmail.com