Introduced for 2024, many of the world’s best wine lists are now in exotic luxury resorts or cruise ships that offer an impressive range of wines included in the price of the stay or the voyage.
This new category recognizes those lists that rise above the competition to offer an outstanding range of diverse, interesting wines representing genuine value, fully satisfying customers over several days with wines for which they have already paid.
Introduced for 2024, many of the world’s best wine lists are now in exotic luxury resorts or cruise ships that offer an impressive range of wines included in the price of the stay or the voyage.
This new category recognizes those lists that rise above the competition to offer an outstanding range of diverse, interesting wines representing genuine value, fully satisfying customers over several days with wines for which they have already paid.
Poste de Flacq, Mauritius
One of the most highly acclaimed restaurants in Mauritius, L’Archipel, is set spectacularly alongside the infinity pool at Constance Le Prince Maurice. The elegant space exudes a sophistication and style that is perfectly matched by the menu.
Led by Executive Chef Michael Scioli, L’Archipel has earned itself a stellar reputation amongst food connoisseurs and regular guests, and hosted the sold-out 12* dinner at the 10th edition of the Festival Culinaire Bernard Loiseau.
Chef Michael and his team take the finest quality ingredients, with a focus on Asia, and transforms them using French techniques to create exquisite dishes infused with spices and warmth, combining flavours you might not expect.
The attention to detail here is exceptional. From the very first taste of mise bouche – where else could you try delights such as Parmesan Pannacotta – to the sweet grand finale, this is a place that delights.
Each day, Chef Michael suggests and alternates two menus, changing what’s on offer according to the very best ingredients available that day.
Indian infused flavours include Farm chicken “quenelle” with coconut emulsion and massala curry sauce, and Fish Hydrabadi, bhindi do payasa, tamarind chutney, sabzé butter masala and lemon rice.
Mauritian specialities such as seafood rougaille and Pork salmis with glazed small onions, garnishes and accompaniment are popular, as are more staple dishes served with the Archipel touch – Chicken supreme stuffed with dried mango and almonds, butter brioches and spinach brèdes.
The desserts are a real highlight here, and last week’s sweet treats included pineapple carpaccio with mint, mango sherbet and Soufflé with chocolate and ginger, almonds shortbread and its ice cream.
Find out more about Constance’s gastronomic experiences here
