L’Archipel Hotel’s Gourmet Talents

L’Archipel Hotel’s fine dining restaurant, ‘La Gigolette’ has established itself as Praslin’s most sought after gourmet address.

Tucked away in the sheer privacy of Anse Gouvernment, on the island’s North East coast, the restaurant provides its guests a gastronomic repertoire of the most delectable seafood – all served up in a superb location right by the water’s edge.

L'Archipel Praslin Pool View

L’Archipel Praslin
Pool View

With the gentle waves almost lapping your feet and the cool breeze sweeping the magnificent bay of Cote D’Or (with a stunning vista of nearby islands of St. Pierre, Curieuse & Chauve Souris), this is a heavenly culinary, bliss!‘La Gigolette’ fittingly takes its name from a fishing boat and opened its doors a few years ago. It is already a success story as it serves scrumptious concoctions for the discerning palates seeking the ultimate epicurean treats.

L'Archpel Beach Restaurant

L’Archpel Beach Restaurant

French chef Eric Reithler, who has worked for 22 years as a ‘conseiller culinaire’ with the illustrious French culinary master Paul Bocuse has trained the team of skilled chefs at the controls. Chef Eric now heads his own Culinary Consultancy – sharing his ‘savoire faire’ with a chosen few such as L’Archipel’s signature restaurant and its local Chef Arjoon. There is no doubt that the cuisine technique is one of contrasts – the mixing of various textures, colours and tastes to obtain unusual variances that are complementary to one another.

Well balanced with eye-catching presentations, the dishes are all cooked to perfection.

We can label it as a ‘cuisine fraiche’ with handpicked products and the daily catch which provides a ‘du lagon à la poêle’ experience. Chef Eric is back in August to review and train his team on new cooking skills and set up the new
menu and also prepare for the festive season indulgences! He finds the contrasts within our cultural and culinary heritage as an added inspiration for him to concoct the subtle dishes. He believes that there is a certain magical aura about this unique blend of our Creole cuisine to which he is adding the French ‘étoile Michelin’ touch to take it to another refined level.

The menu which changes occasionally to incorporate seasonal products offers the avid diner a wide choice of mouth-watering entrees such as ‘Carpaccio de Poisson’, ‘Roasted octopus salad with cinnamon’ and ‘Fresh Fish Tartar’.

A lobster menu and a gigantic seafood platter for two are offered twice a week and Japanese cuisine lovers can enjoy sushi & sashimi on request. The main courses include ‘Grilled Red Snapper fillet with pink peppercorn butter’, and ‘Sautéed squid ink pasta with seafood’. A delectable choice of desserts to round off the feast such as the ‘moelleux au chocolat et sa glace vanille poivrée’ or the stuffed pancake with banana flambé will surely crown a yummy evening…….

A typical creole buffet on Tuesday nights and a beach BBQ on Friday evenings are two weekly highlights of ‘La Gigolette’. Local Praslin outfit,‘Melodie’, provides the nightly entertainment on those two memorable evenings.

Delux Bedroom at L'Archipel Praslin

Delux Bedroom at L’Archipel Praslin

A quick glance at the guest book is a true testament of the commendable satisfactory ratings the restaurant has enjoyed since its inception:

“L’Archipel est un endroit idyllique où l’on oublie le temps qui passe. Le restaurant La Gigolette avec sa cuisine très soignée et sa belle carte des vins, est un vrai moment de plaisirs gourmands. Saveurs subtiles et couleurs étonnantes des poissons et fruits de mer de la pêche du jour, légumes, salades et fruits frais des producteurs locaux sont si bien travaillés, que cette table reste un enchantement. Sans oublier bien sûr l’accueil très chaleureux et souriant d’une équipe compétente et aux petits soins”.
Michèle et Christian Betto”

“Nous avons passé 2 semaines ā l’hôtel l’Archipel et tous les jours nous avons été conquises par la magie des saveurs des plats concoctes par le grand chef Arjoon. Mélange des cultures, mélange des couleurs, mélange des odeurs qui reflètent si merveilleusement la beauté et l’esprit des Seychelles. Nous porterons pour toujours avec nous, en France et ailleurs, la mémoire de ces saveurs et de l’art gastronomique d’Arjoon, un chef sans frontières”.
Frédérique et Christina.

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