Hilary Biller shares a taste of the Seychelles
Pristine beaches, seaside hotels, inspiring chefs, sumptuous seafood and island rum are some of the discoveries Hilary Biller made on a recent trip to the Seychelles
1 RUM AND FINE DINING
It’s a marriage made in heaven — a rum distillery, Takamaka, and one of the island’s top-rated restaurants, La Grande Maison, together on the historic site of a plantation house built in 1792. It has been meticulously restored by the d’Offay family and is definitely worth a visit. You can tour the distillery, taste their excellent rums and enjoy a superb meal. Chef Christelle Verheyden believes in using the best local ingredients (much of the food on the islands is imported) and local suppliers in creating her interesting menus, which change regularly. Sitting on the large verandah we enjoyed octopus salad and, gingerly, a first for all, fruit bat pastille, made from the sweet meat of the Seychelles fruit bat, deboned and simmered till tender and baked in phyllo pastry. Delicious. Verheyden is famous for her delicasy bouillabaise , a rich broth of fresh seafood, and served with rouille , croutons topped with garlic mayonnaise.
takamakarum.com
2 SEA
The Seychelles is made up of 115 islands, of which Mahé is the largest and where the capital, Victoria, is situated — the starting point of our five-day visit to the Indian Ocean islands. Palm-fringed beaches and the crystal-clear aquamarine sea make a visit to the islands memorable, almost surreal, as I discovered that the images used to promote the Seychelles are for real. Over 60 beaches on Mahé boast the softest sand, warm water and gentle seas with boats and yachts bobbing on the ocean. Swimming is a must. All beaches on the islands are open to all and because there are so many, they’re rarely crowded and mostly free of litter. Bean Vallon Bay, our first stop, is a large circular bay and a popular spot for tourists. The beachfront is lined with hotels. Catch a ferry out to La Dique island as we did, and discover the most recognised and photographed Anse Source d’Argent beach that stretches for miles along the coast framed by tall granite boulders and palm trees. The island is popular for weddings.
seychelles.travel
3 BRUSHING UP ON COOKING SKILLS
“As soon as I got into the kitchen I knew I wanted to be there,” said chef Erryl Morel who teaches at the Seychelles Tourism Academy, La Misere on Mahé. Established in 2007 by the ministry of education, it is perched on a hill, with spectacular views over the west coast of Mahé Bay and is the only institution in the Seychelles where students can train in all aspects of hospitality and tourism, the main source of revenue for Seychelles. Aprons on, we chopped, stirred and fried under the guidance of chef Morel preparing two seafood dishes — bonito (a local fish) balls in a rich tomato sauce and a hot fresh tuna curry, the meal of the day.
seychellestourismacademy.edu.sc