Wednesday, 3 February 2016

Hotel Udates: Hilton Seychelles Labriz Resort & Spa

Creole Cooking Experience at Hilton Labriz


Blessed with rich fertile Silhouette Island soil and doused with tropical rain showers, Hilton Labriz’s organic garden offer the resort kitchen a host of fresh vegetables and fruits to use daily in every meal and provide nothing but the freshest fare. The organic garden’s abundant harvest offers fruits such as coconuts, papaya, watermelon, banana, guava, passion fruit, and mango. 




With the hard work of our local gardeners, the garden supplies delicious organic vegetables such as eggplant, lettuce, rocket salad, zucchini, pumpkin, snake gourd and okra.

To complement our vegetable dishes, the organic garden grows an array of herbs like mint, basil, lemon grass, and oregano. All these fruits and vegetables are used for the Creole cooking class. Grann Kaz, the setting for the Island Kitchen is set against the dramatic slopes of Mount Dauban, overlooking the Indian Ocean.

The house was lovingly renovated using fallen Takamaka wood, which grows naturally on the island, before being converted into a restaurant steeped in history. The cooking classes focus on local and regional produce in addition to seasonal native flora such as Breadfruit and Vanilla to conjure a sublime fusion of flavors. Our Creole Chef, Essaida passionate about Creole culture, teaches guests a few words in Creole along with Creole cooking. 



A favorite experience with visitors to the Seychelles, this cuisine traditionally melds the subtleties of French cuisine with Indian spices and piquant Oriental flavors. The 2 hour long cooking class consists of a range of classic Creole dishes including Smoked Blue Marlin Salad, Crab Soup, Seychellois Octopus or Chicken Curry and Caramelized Bananas. Guests can then enjoy their creations for lunch.



Contact your Masons Travel Representative  for rates and packages. 

www.masonstravel.com   |   webenquiry@masonstravel.com


     
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