Mauritius Dinner

Bailliage of Mauritius
Poste de Flacq, February 11, 2022

At Constance Belle Mare Plage
" Each course was beautifully presented highlighting the professionalism and skills of Chef Yu and her kitchen brigade "

It was an exciting start to the year 2022 with Bailliage members old and new, together with their guests, welcomed by Constance Belle Mare Plage Hotel in fine style for the second time.

The dinner was held in the hotel’s La Spiaggia restaurant set along a stunning white sand beach, in a sheltered bay on Mauritius’ east coast. The venue offered a casual beachside atmosphere where we were greeted with glasses of perfectly-chilled champagne and canapés.

The restaurant’s Executive Chef is Ayushi Rivashna Gooroochurn who is also known as “Chef Yu”. This young lady culinary artist created a sumptuous dinner where for the first-time “escargots de Bourgogne” were served at a Chaîne event in Mauritius!


Angus beef glazed in Japanese goma (sesame) dressing
California rolls with shrimp
Vegetarian California rolls
Rheingau Riesling 2020 - Balthasar Ress, Germany

Burgundy escargots
served in a doggy bag, garlic milk, crisps
Rheingau Riesling 2020 - Balthasar Ress, Germany

Duck foie gras
thin-sliced mead jelly, white balsamic
gingerbread fingers
Vouvray Demi-sec ‘Le Mont’ 2017
Domaine Huet, Loire Valley, France

Giant prawns, mango and Atsina cress
[Ed. Atsina® Cress is a registered brand name
for this edible plant with its sweet aniseed taste]
Chablis 2017
Domaine Chardonnay, Burgundy, France

Grouper fish
spinach, pineapple, coconut, thyme, citrus
Thirsty Fox Bière Blanche de Constance

Aged Angus beef in a ‘sarcophagus’
smoked with coconut tree wood
Pinot Noir sauce, rhubarb quenelle
Chorey-les-Beaune 2016
Domaine Rapet, Burgundy, France

Époisses cheese from Burgundy like nougat
chutney, rocket salad, pan-seared fresh figs
Macvin du Jura - Domaine Macle, Jura, France

Lemon caviar
Sainte-Croix-du-Mont, ‘La Caussade’ 2017
Château La Rame, Bordeaux, France

Each course was beautifully presented highlighting the professionalism and skills of Chef Yu and her kitchen brigade. Throughout dinner, a perfect ambiance was created with romantic songs, performed by a guitarist and a solo singer.

Bailli Délégué Kareena Neisius congratulated the remarkable team of Constance Belle Mare and Chef Yu for her masterpiece culinary dishes by giving Certificates of Appreciation.

It was an excellent evening where new friendships were made, with everyone enjoying culinary delights.

Vive la Chaîne!

Dipna Gunnoo
Chargée de Presse

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