Who, better than a Michelin-starred chef, can transcend Mauritian gastronomy? Who, even better than the ambassador of veganism, can sublimate plants, seaweed and other local vegetables? The vegan magician at the Attitude Group’s Paradise Cove hotel restaurant is Alexis Gauthier! <\/b><\/p>\n
If Gauthier Soho, the French vegan address in London, is always busy, it’s because its chef and owner (vegan since 2016) is the world’s supreme reference in vegan gastronomy. Sharing the same ethical and responsible values as the Attitude group, since January 2023 Alexis Gauthier has been introducing the brigades of the five-star Anse la Raie hotel to inclusive cuisine… for sustainable tourism. <\/p>\n
“I believe that the future of food is based on plants. Mauritius is the perfect place for a vegan chef, and the Port-Louis market is full of exceptional produce,” confides the Michelin-starred chef.<\/p>\n
Representing a five-star sensory voyage in five dishes, Paradise Cove’s first vegan signature menu is astonishing in its creativity, aesthetics and flavors. Steamed, stewed, iodized, candied… each product is an ode to refinement and originality. While the heart of palm is melt-in-the-mouth, the pressed watermelon carpaccio gives the illusion of red tuna, and the ravioli is printed with herbs. Lettuce and seaweed velout\u00e9, coriander chutney, orange gratt\u00e9 and verbena and lime-blossom emulsions follow one another in a veritable quadrille, delighting all the senses! <\/p>\n
For a culinary experience, call 204 4000.<\/p>\n","protected":false},"excerpt":{"rendered":"
Who, better than a Michelin-starred chef, can transcend Mauritian gastronomy? Who, even better than the ambassador of veganism, can sublimate plants, seaweed and other local vegetables? The vegan magician at the Attitude Group’s Paradise Cove hotel restaurant is Alexis Gauthier! If Gauthier Soho, the French vegan address in London, is always busy, it’s because its […]<\/p>\n","protected":false},"author":3,"featured_media":34573,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1772],"tags":[],"class_list":{"0":"post-34572","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-top-chef-en"},"aioseo_notices":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts\/34572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/comments?post=34572"}],"version-history":[{"count":0,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts\/34572\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/media\/34573"}],"wp:attachment":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/media?parent=34572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/categories?post=34572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/tags?post=34572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}