{"id":39965,"date":"2026-07-02T09:00:35","date_gmt":"2026-07-02T05:00:35","guid":{"rendered":"https:\/\/www.lagazette-mag.io\/?p=39965"},"modified":"2026-07-02T09:00:35","modified_gmt":"2026-07-02T05:00:35","slug":"it-has-a-certain-dolce-vita-feel-to-it","status":"publish","type":"post","link":"https:\/\/www.lagazette-mag.io\/en\/it-has-a-certain-dolce-vita-feel-to-it\/","title":{"rendered":"It has a certain “dolce vita” feel to it\u2026"},"content":{"rendered":"

It\u2019s been a few months now since Rivazur, the restaurant managed by The Lux Collective, opened its doors in Azuri, bringing a touch of the Mediterranean to the coastal village. At the helm, Chef Bhavish Choytooa leads his team with mastery and creativity. An interview. <\/b> Eug\u00e9nie Sauzier-de Rosnay<\/em><\/p>\n

Chef Bhavish Choytooa\u2019s passion began at a very early age, in his family\u2019s kitchen, where he never hesitated to add his own touch to his mother\u2019s dishes. \u201cThose simple moments taught me the importance of hard work, patience, and respect for ingredients,\u201d he says. Captivated by the craft, he moved to Sydney at age 19, where he studied cooking, pastry arts, and hospitality management; <\/span>There, he honed his skills for 18 years. \u201cThis experience allowed me to develop strong professional discipline, an international perspective on gastronomy, and a great ability to adapt,\u201d he says. <\/p>\n

Back in Mauritius, he took on the role of head chef at Rivazur. Captivated by the unifying power of cuisine, he brought back with him a multicultural expertise, honed by a jack-of-all-trades spirit\u2014a valuable versatility in Rivazur\u2019s kitchen, which blends Mediterranean elegance with the richness of Mauritian local produce. \u201cThe goal isn\u2019t to forcefully blend influences, but rather to find a natural balance between Mediterranean simplicity and Mauritian flavors,\u201d he explains. All of this, of course, with plenty of creativity! <\/p>\n

While he draws most of his inspiration from his own journey, he believes that local ingredients are an endless source of creativity. Advocating for authentic, balanced, and ingredient-focused cuisine, his menu exudes freshness and modernity. His signature dishes? The Red Snapper Ceviche and the Grilled Octopus, which perfectly blend his international experience with the exceptional local produce of Mauritius. In addition to its attention to detail and the freshness of its ingredients, the restaurant also stands out for its passionate and dedicated team, which the chef intends to continue developing. \u201cA restaurant\u2019s success depends above all on the women and men who bring it to life every day,\u201d he says. <\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

It\u2019s been a few months now since Rivazur, the restaurant managed by The Lux Collective, opened its doors in Azuri, bringing a touch of the Mediterranean to the coastal village. At the helm, Chef Bhavish Choytooa leads his team with mastery and creativity. An interview. Eug\u00e9nie Sauzier-de Rosnay Chef Bhavish Choytooa\u2019s passion began at a […]<\/p>\n","protected":false},"author":32,"featured_media":39966,"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":[1874],"tags":[],"class_list":{"0":"post-39965","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-top-chef"},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t