Hospitality Mauritius Magazine 2nd Edition December 2018 by Hospitality.mu

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A homegrown hotel with a huge heart

SUMMARY 02

H O S P ITA L IT Y. M U

C O C K TA I L D E BIENVENUE...

H O S P I TA L I T Y M AU R I T I U S Issue N 2 December 2018 - February 2019

SALT AD_RealEstateAgencyMag_Dec18.indd 1

GASTRONOMY QUEEN

BRANDING

Emmanuelle Coquet

Two Brands, or not to Brand,

12/17/18 4:26 PM

EXECUTIVE CHEF Chef Jordi Vila

that is the question

MEILLEUR 04 OUVRIER M AU R I C E

09 HOTEL DECO “The eco-friendly experience is

RESTAURANT REVIEW

HEALTH & WELLNESS

20 Degres Sud & L’Explorateur

Tea Trail with Kuanfu-Tea

PUBLISHER & DESIGNER Editorial Director Art Director

easily achievable”

Assistant Editor

Mike Muraz Anishta Ruggoo

ADVERTISING & MARKETING Smart Media Ltd (+230) 57946437 Mataora Ltd (+230) 57840985

ENTREPRENEURSHIP

DISCOVER OUR WEBSITE

Interview with Anju Hawoldar

69 37

Sebastien Staub

FINE DINING The Art of Sabering a bottle of Champagne

www.hospitality.mu

FACEBOOK COMMUNITY https://www.facebook.com/HospitalityMauritius/

LINKEDIN COMMUNITY https://www.linkedin.com/groups/3807042 ISBN 978-99949-943-1-1

H O S P ITA L IT Y. M U

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E D I TO

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H O S P ITA L IT Y. M U

C O N T R I B U TO R S

D e a r H o t e l i e r s & Fo o d E x p e r t s , “We are what we repeatedly do. Excellence

provided by their respective companies. To

then, is not a single act, but a habit”

kick start the journey the much respected Champagne and Caviar lady, Emmanuelle from

So said Aristotle, and this is how we embarked

The Gourmet Emporium and L’Epicerie talks

on our journey to present to you the second

about the products she carries in house as

edition of HOSPITALITY MAURITIUS. “A Luxu-

well as events which she sponsors every year

ry B2B magazine and blog for the Hospitality

like the Monin Cup and MOM - Meilleur Ouvrier

& Food Service Professionals.” In this edition

de Maurice. A stop at her stores is a must spe-

we are privileged to introduce you to the lat-

cially around this festive season where all the

est Hotel Brands, C-Resorts from Constance

delicacies have been selected with ‘finesse’ to

and SALT from LUX Resorts. Mr Piers Schmidt,

make your end of year parties a hit.

Founder of the advisory firm Luxury Branding

Feel the passion and drive of Mrs Anju Hawol-

shares what it takes to create, launch and build

dar, a serial entrepreneur whose sagacity has

a hotel brand in this competitive industry.

built her a career in the seafood business. She

Chef Jordi Vila describes his journey from

also introduces to us Decayeux Paris, a luxury

helping out in family restaurants in Barcelo-

golf brand for which she is the brand ambas-

na to becoming Executive Chef at Constance

sador.

Lemuria, on the island of Praslin, Seychelles,

After Boutique Hotels established themselves

where he has the freedom to put his expe-

in Mauritius only a decade back, we are proud

rience and creativity at work for the creation

to share with you the very best Boutique Spa

of unique dishes to tantalize the taste buds

in Mauritius. Aesthetician Mrs Shabana Aboo-

of the clientele. Revamping Health & Wellness

bakar Elias describes how Linea Boutique

- Kuanfu-Tea seeks to put Mauritius on the

Spa seeks to bring a 5-star hotel experience,

global map for tea lovers, as the company con-

treatment and comfort in a sophisticated spa

siders Mauritian tea leaves to be the best in

environment to the Mauritians in the centre

the world, given that its Ripe Black Tea draws

of the island, a few minutes away from the

on the best of British and Chinese tea making

main business hubs. On this note enjoy the

processes to bring forth real health benefits.

journey as much as we did in bringing out the

The “Hospitality Stars” Mrs Emmanuelle Co-

best that hospitality on the island has to offer.

quet & Mrs Anju Hawoldar give us an insight on the franchises, the products and services

Merry Christmas & Happy New Year

P I E R S S C H M I DT

BRUNO BOSQUET

EMMANUELLE COQUET

CEO Luxury Branding

MICE and Market Sales Manager at Beachcomber

The Gourmet Emporium

A N J U H AW O L D A R

KEVIN SEW

SHABANA ABOOBAKAR-ELIAS

Director Decayeux Mauritius &

Partner and Director at Hodesco

CEO Linea Boutique Spa

WA R R E N D E D A N S

JORDI VILA

S H A R A N A Z S U B R AT T Y

Les Recettes de Mme Sabot

Executive Chef

CEO Casting World

& L’Epicerie

Oceandash Fresh Seafoods Ltd

Lemuria Seychelles

H O S P ITA L IT Y. M U

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H O S P ITA L IT Y. M U

C O C K TA I L DE BIENVENUE QUEEN OF MAURITIUS

Hosted by The Gourmet Emporium, exclusive distributor of the Monin products. The 2nd edition of the MONIN CUP Mauritius took place on August 31 at R Beach Club, Mont Choisy. The purpose of the competition is to promote, encourage and stretch the creativity of young talents under 27 years old. All of them had to compete at a local scale to win a place for the Final in PARIS, FRANCE. Since the first edition, the competition has grown much in popularity and interest with very strong local relays. The 12 finalists had to create a cocktail based on the theme “Mix your Origins” that is ingredients that brings out the Mauritius exotique taste

Champion

1st Runner up

2nd Runner up Luchoo Akash Kumar Varma

Arekium Stephane Cedrick

L’indolent Xavier

Lux Le Morne

Sugar Beach Resort

Trou aux Biches Beachcomber Golf & Spa

Queen of Mauritius

Plaisir Mauricienne

Spice lolly Pop

10 ml le fruit de MONIN granny smith apple 10 ml le sirop de MONIN spicy mango 40 ml Chamarel Premium rum spices 60 ml fresh orange juice 20 ml fresh lemon juice 20 gms tamarind compote, 20 ml still water 0.4 gms soy lecithin powder , 40 ml ginger ale

15 ml MONIN liquor peach 20 ml MONIN raspberry puree 50 ml gin tanqueray ten 10 ml fresh lemon juice 1 ml white egg 8 curry leaf,cinnamon powder double dutch indian tonic

20 ml MONIN falernum syrup 20 ml MONIN fresh lemon juice 20 ml rhum Chamarel Classic 20 ml Chamarel VSOP 60 ml fresh pineapple juice 4pcs cardamone,1pcs star anis

Method Shake

Garnish Orange chip and chili

Garnish Curry leaf/ cinnamon powder

Ingredients

Method Shake Garnish Cinnamon lolly pop (raw sugar and monin mango puree)

gourmet sauces, frappe powders, fruit cocktails and smoothie mixes. MONIN captures and creative professional.

H O S P ITA L IT Y. M U

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H O S P ITA L IT Y. M U

CULINARY EVENTS

M E I L L E U R O U V R I E R M AU R I C E AJNISHA NEELOO UNGNOO : FOR THE FIRST EDITION OF THE COMPETITION, ONE OF THE BEST WORKERS IN MAURITIUS - CATEGORY KITCHEN, THE BEST CHEF IS A WOMAN.

The enchanting premises of Shandrani

came up with the best starter and dessert

Beachcomber Resort & Spa served as the

and topped the qualification round for the

platform for the contest MOM ( Meilleur

theoretical test. She hereby won a month’s

Ouvrier Mauricien) on Friday whereby Ajni-

training at Bocuse , financed entirely by

sha Neeloo Ugnoo became the first wom-

the MCB and ‘ la maison Paul Bocuse’. The

an to win the title of ‘ Meilleur Ouvrier’ in

other candidates were also awarded fair-

Mauritius in the ‘Gastronomy’ category.

ly for their participation. Upon receiving

Renaud Azema and his team proceeded

her medal from ‘Les Meilleurs Ouvriers de

to the selection following the recommen-

France’, Neeloo who received her training

dations of the jury which for the occasion

at Ecole Hoteliere and was under the in-

comprised of 4 members of the kitchen

ternship of Chef Neezam Peeroo at the be-

brigade of the most celebrated inn of Pont

ginning of her career, was reminded of the

a Collognes by Paul Bocuse. 52 chefs took

new covenant that she needs to abide by

part in the contest which entailed 8 of them

for being the first ‘MOM’ : Excellence, Shar-

to come up with creativity, authenticity and

ing of knowhow and adequate represen-

cooking techniques in the menu that they

tation. The freshly awarded ambassador

proposed and that too under certain giv-

of MAURITIAN Cuisine now sets out on a

en constraints and conditions. The win-

new path of excellence which she will be

ner conquered the heart and the palate of

required to live by throughout her career.

the jury with her mastery over her art. She

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H O S P ITA L IT Y. M U

for which she holds an exclusif distribution

gram for underprivileged children.

for Mauritius.

So all of you, gastronomy professionals, gourmet and wine lovers, remember that

Her company is also the exclusive distri-

The Gourmet Emporium and L’Epicerie is

bution for the Rova Caviar from Madagas-

definitely a one stop shop for the quality

car in Mauritius, a first in the Indian Ocean.

products you are constantly looking for.

In order to provide a wider range of gas-

Your shopping experience will be a journey

tronomic products to the market she un-

of discovery of the finest gourmet foods

dertakes to continuously source out new

and wines selected with passion.

products which indirectly allows for growth in the food and beverage sector in line with latest culinary trends. To showcase and market their products better, the company carries out numerous tasting events where chefs are able to discover discerning quality products. In addition to her various professional ac-

THE GASTRONOMY QUEEN

EMMANUELLE COQUET

tivities Mrs Coquet is also involved in benevolent activities. She helped intensively

THE EMPORIUM GOURMET LTD, Ferney

to launch the ‘Chefs du Cœur’, an asso-

Road, Forest Side - Tél : 670 9997

ciation of chefs and celebrities from the hospitality industry, which organizes gastronomic evenings to raise funds to support good causes. It also runs the “Foot for the future” program in the Riambel region (south of the island) which combines

Emmanuelle Coquet, is the Director of The

the IBL Tecoma Awards, Emmanuelle gives

sports support (purchase of shoes, bal-

Gourmet Emporium and L’Epicerie Delica-

us a glimpse of her busy life, which entails

loons and sponsorships) and literacy pro-

tessens.

meeting at her level best the requirements of her clients but at the same time keeping

The company she incorporated in 2010,

quality for her family which is her priority.

imports and supplies gastronomic products to the best hotels of the island. Along-

Besides being a devoted mother, this se-

side a dedicated professional team and her

rial entrepreneur is not only famous for

daughter, she manages three delicates-

her contribution to the Mauritian gastron-

sens and its catering service.

omy, hospitality and catering events but is always networking and constantly pro-

Hospitality & Private Catering in Mauritius

moting her brands herself. The key to her

is her playground and it is not surprising

success is her innate passion for fine food

that she has been coined as “The Gas-

products, and likewise she nurtures great

tronomy Queen”. Recently nominated at

love for the Champagne Billecart-Salmon

“There is no sincerer love than the love of food” George Bernard Shaw

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H O S P ITA L IT Y. M U

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THE GOURMET EMPORIUM QUALITY PRODUCTS Established on the 9th September 2010, the company specialises in sourcing the highest quality products for the hotel industry and catering establishments across Mauritius. With vast experience and involvement in the food industry, The Gourmet Emporium constantly strives to guarantee quality and innovative products to the industry while offering a tailored service to its customers.

In order to maintain an innovative edge The

salmon from Formanfrom Forman. The

Gourmet Emporium invests in sourcing

company represents Harvey Beef, Wam-

and developing new products and trends

mco Margaret River Wagyu beef which are

through its established network on the

amongst the best trusted brands in the

culinary scenes from Europe to Australia.

meat industry.

Through numerous workshops, promo-

The Company has established 3 gourmet-

tions and chefs tables organised yearly.

shops called “L’Epicerie” to allow epicure

The Gourmet Emporium believes that it is

ans’ and food lovers to source an array of

essential to share and assist with the de-

quality products to realise their dishes at

velopment of the up and coming culinary

home. In Addition to the efficient and pro-

generations and keep them enthusiastic

fessional manner the products are sourced

and further enhance their knowledge where

and supplied, the team behind The Gourmet

possible. The Gourmet Emporium offers

Emporium is the foundation upon which

a tailored Service of finding any products

the company prides itself. Behind this

chefs require to realise their creations.

exceptional team there is passion, quali-

Working with international recognised

ty and service ensuring that the high and

brands the company is proud to represent

constant demands of the industry are met

and distribute noble products with the re-

timelessly and effortlessly through coop-

spect and care they deserve. From Europe

eration and dedication.The Gourmet Em-

The Gourmet Emporium imports Rougie

porium believes in providing the industry

Foie Gras, Sturia Caviar, Pebeyre truffles,

and clientele with finest quality products

Monin Syrups, Tsarskaya oysters from

as well as the best service they deserve.

Parc St Kerber, Fresh and smoked Scottish

Quality & Service... remain our passion.

H O S P ITA L IT Y. M U

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H O S P ITA L IT Y. M U

“Seeing our work brings a sense of pride and more passion for the work we do” Te l l u s a b o u t y o u r c o m p a ny and how you first came up with the idea of making unique products from artificial coral? Casting World was created in 2016. The main activity is the manufacture of artificial handmade corals and shells, decorative objects

H OT E L D E C O

“The eco-friendly experience is easily achievable”

based on those, aquarium decors or even cus-

At first, it was a ‘trial and error’ process which

tomized items as per client requirements. Re-

eventually led to the consolidation of a long

cently, the company has started to propose a

term project.

design service, among others.

The first ever project we did was the Blu Bar

The initiative of launching the company was

for Constance Belle-Mare Plage. It was an ar-

triggered by the passion I have for the sea

tificial tree of about 6 meters tall designed by

and marine life. At a young age, I developed

Marc Hertrich of Studio MHNA. It became the

a connection to the sea since I spent most of

main attraction of the bar and it made all the

my free time at the seaside. With the increas-

months of work worth it.

ing environmental concerns (coral bleaching,

Now our client portfolio is composed of VLH

breakage of the reefs or even extinction of

group, Constance Group, Seaview Calodyne

certain marine species), I felt the need to be

Lifestyle Resort, Maritim Resort & Spa Mau-

the change and started trying out the manu-

ritius, Radisson Blu Azuri Resort & Spa and

facture of the artificial corals with resin.

Seasense Boutique Hotel & Spa and Villas.

When did you first realise that there was an opportunity to provide hotels with eco-friendly decorative products and how did you get

haranaz Subratty of Casting World explains how her childhood passion for the sea led her to develop artificial coral products to protect the environment, and how a ‘trial and error’ process led her to build a client portfolio of leading hotels, with her unique decorations now on display around the island

started? Our products are handmade pieces and come from a handmade and creative journey. During the first year of the company, we participated in a lot of fairs, expositions and even the hotel world to market the products as well as spread the message about our purpose. The hotels could see that we were different to others on the market. We decided to broaden our activities by collaborating with interior designers from hotels for renovation projects.

“Our vision is eventually to expand our market and promote the Mauritian know-how at the same time”

sand of shells and fix them on a 13 metre

We will be exporting customized decora-

structure for the sides of the bar.

tions to Maldives as from next year for ho-

Going there now and seeing our work

tel renovation.

brings a sense of pride and more passion

We will soon be launching our first show-

for the work we do.

room to display our customized creations and to welcome more customers. It is in

Do you see opportunities to extend your

our plan to join the “Made in Moris” label

To what extent do you think that hotels in

range of products and distribution across

to promote our country alongside with its

Mauritius and their customers are moving

the Indian Ocean region?

members as per their standards. Through

towards a more eco-friendly experience?

this, we can spread the message and show We are currently the sole manufacturer in

the Mauritian talent as well as its initiative

Nowadays, more people, even in the private

the Indian Ocean region producing repli-

for a better environment.

institutions, are becoming aware of the re-

cas of shells and corals. At most events we

action caused by their actions. I think that

have been to outside of Mauritius, we at-

the social responsibility element can still

tracted a lot of attention from the visitors,

be pushed beyond where it is now.

the participants and the media. We even

The

eco-friendly

experience

easi-

had an article on our products from the

ly achievable and sometimes just a little

SAITEX event of last year.

change can make a great difference. This

The opportunities are present on these

gesture is yet to be fully adopted in Mau-

This is indeed one of our largest projects.

markets but they require more preparation

ritius. The foreigners, being familiar with

At first, we sent different types of propos-

and planning on our part, which is what

the eco-friendly approach, are more likely

als to the interior designer, Marie Ange

we are working on at the moment. We are

to appreciate it.

Taylor, from Constance Group. We spent a

planning to extend our production capacity

Raising awareness helps to bring more

lot of time discussing the different produc-

first and to launch a new variety of prod-

attention to things that people usually

tion approaches and methods, colour com-

ucts which our team is already working on.

overlook. We tend to show that our prod-

bination and dimensions before coming to

We even opened an Instagram account this

uct respects the environment but not at

a conclusion.

year in this regard to test out the feedback

the cost of its aesthetic or its design. This

The bar itself was going to be one of the

and so far it has been positive.

encourages the management to adopt the

hotel’s main attractions. This represented

eco-friendly more easily. In a way, this is

a huge opportunity for us and added a lot

What are your ambitions for future growth

how we got the bar project of C Palmar as

of stress as we had to be finished before

to provide eco-friendly products while

well as the Seasense Boutique Hotel & Spa

the opening of the hotel. Working with a

promoting Mauritius at the same time?

renovation project.

specific deadline can bring a lot of pressure if not planned well.

Our vision is eventually to expand our mar-

Tell us about the C Palmar hotel bar dec-

The whole production time for the project

ket and promote the Mauritian know-how

oration that you made, is this the largest

took months between manufacturing the

at the same time.

hotel project you have undertaken so far?

shells, building the structure and sealing

network to join with eco-friendly institu-

everything. We had to produce over a thou-

tions for more recognition.

We want to grow our

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H O S P ITA L IT Y. M U

with private companies, banks, private schools, dioceses, events coordinators, bars and tour operators, amongst others, which takes him and his team all over the island. In terms of the main trends in demand, Warren explains that a ‘finger buffet’ is the most popular as it allows the guests to feel more comfortable and to relax. “I love it too as it allows us to be more creative,”

A TASTE OF HOME

he says. “This is how it works: every ten minutes we serve a new variety of finger food, less than 1.5 pieces per person, so

Creole Cuisine

Wa r r e n Dedans

that each guest can enjoy a maximum

Local caterer Warren Dedans shares his journey from hotel management in Geneva to the creation of the company Les Recettes de Mme Sabot Ltée, inspired by the traditional Creole cuisine of his grandmother, which caters for special occasions around the island

of varieties. We introduce a live-cooking

While Mauritius is well-known for its high-end

CATERING FOR SPECIAL OCCASIONS

item which is a feast for the eyes, the ears and the nose at first, then for the mouth. We then have a sweet selection of desserts and then, before people hit the road, a spicy selection of local soups for those who spent too much time at the bar.”

hospitality in hotels and restaurants, at times

“Catering for a few people enables us to push the presentation of the food to its best”

Mauritians prefer to invite people home for a

than nine months. “The only thing that I

Over the years, the company has catered

more intimate gathering for a special occa-

learned was that we don’t own time,” War-

for a huge variety of events, and for War-

sion, or to hold events in locations which are

ren confides, and he then got started in

ren one of the most memorable occasions

off the beaten track, specially for weddings or

the catering business with a barbecue at

was preparing a romantic dinner for two

corporate events. Such occasions call for local

the home of a family friend in Coromandel

on a huge catamaran in Grand Bay. “It

catering firms, such as Les Recettes de Mme

while he was still in recovery. Since then,

was for a famous Russian model and the

Sabot Ltée, led by Warren Dedans and based in

he has also worked as a consultant in ho-

choice of the food was very complex to

Beau Bassin, to step in and provide a memora-

tel management, and has provided trained

prepare. We were supposed to spend all

ble culinary tailor made for the occasion.

staff at Trou aux Biches hotel, amongst

the night on the sea and, after half an hour,

others, giving courses in the villas.

the couple felt so in love that they couldn’t wait anymore and we were asked to sail

Warren Dedans began his career path at the age of 19 when he studied Hotel Management

With 13 years of experience under his

back. Of all the dishes we prepared, they

at the Hotel School of Geneva, le Vieux-Bois,

belt, Warren has now built a regular cli-

only enjoyed a spicy infusion of Mahé-

in 1995. While he had planned to move into the

ent base at Les Recettes de Mme Sabot

bourg crab with coriander!” Warren re-

catering industry at the end of his career, in

Ltée, named after his grandmother, and

calls.

2004 he suffered a colostomy before departing

offers catering solutions for a wide range

Large weddings have also featured in the

to Madagascar, which left him in bed for more

of budgets. The company collaborates

company’s catering history, and War-

H O S P ITA L IT Y. M U

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H O S P ITA L IT Y. M U

Warren will then ask if there should be a

where I come. It reminds me of the impor-

starter, or a buffet or plated dish for the

tance of the family and it is usually the first

main course, and then for details of the

dish that I eat when I am back in Mauritius.

all-important budget. “Once I have all those

My aunt’s chutney is something that you

details, I find myself in a better position to

can dream of at night. I often do! I can keep

elaborate a wide range of options for finger

eating fish every day and my grandmother,

food, main dishes and desserts. Once sent

commonly known as Mme. Sabot, used to

by mail, the client has to make his own se-

cook that dish for us. As for the mazza-

lection and once he sends it back, we can

varou, it is a must as I can’t eat anything

provide the client with our best quote. ‘Aid-

without some chili paste alongside.”

er a marquer d’une pierre blanche une date importante et significative’ (making it a day

When it comes to desserts, Warren has no

to remember) is our job!”

difficulty in choosing his favourite: tira-

PREPARING DISHES TO REMEMBER, CREOLE-STYLE

misu! “Food is like music, it reminds each one of us of a very special person, or of a situation at a particular moment of our life! That’s why it does happen that some tears join the food while eating and I am proud

When it comes to his favourite dishes for

to share and create new special moments

the main course, Warren describes himself

with others,” he adds.

ren recounts one experience where they

item that we prepared for them, which they

as “a gourmand then a gourmet”, and so

So with many years of experience and sat-

were preparing for 600 guests, but at the

expressed in noise as I don’t speak Ger-

the list is quite long, and he enjoys having

isfied customers, who are the clients of

last minute they were informed that there

man! Catering for a few people enables

a huge variety of different dishes like the

Warren’s dreams that he will still have the

would instead be 1000 guests, including

us to push the presentation of the food to

Chinese round turning table.

joy of catering for one day? Warren reveals

the guests of the guests! “This was real-

its best, and we offered fresh seafood, fol-

ly messy as we had to process and cook

lowed by ‘Bavarois aux fruits et au Kirsch’

If Warren was to choose just one dish from

than anything to him. “The clients of my

more food on the spot with the same num-

from ‘Chez Lyndsay’ and they loved it! We

Creole traditions what would it be? The an-

dreams would be those who don’t expect

ber of staff. It was supposed to be a Med-

got the best tips ever for the crew!”

swer would be:

me to share a nice culinary experience with

iterranean dinner except that we had to I will always remember how, at the end of

CHOOSING THE MENUS

the event, each of us was warmly thanked for our extra efforts made,” he says.

introduce new dishes, Spanish and French!

that giving something back means more

them. I love sharing my passion and my time with elders and quite often I plan an Bouyon viel laboue ek kotomili

outing with my friends, my clients who turn

Choosing the right menu for the right oc-

Honeycomb grouper bouillabaisse style

out to be new friends, my collaborators, my

casion and clientele must be an art in it-

Riz blan / Plain basmati rice

suppliers and the friends and relatives of

self, so what are the secrets of success?

Satini frichitere matante Micheline /

One of the more intimate wedding occa-

Warren reveals that “I don’t decide at all. I

Aunt’s Micheline Plum Cythère Chutney

sions which the company has catered for

first ask for items that are restricted. Then

Mazzavarou rouge maison & maman

I usually choose an old people’s home and,

was the wedding of a German couple at

I ask them to describe what and how they

Home & Mum made Red chili mazzavarou

after contacting the management and fix-

Poste Lafayette on the east coast, for 15

planned and visualised the occasion. I also

ing a date, we agree on the menu. Once we

people in a bungalow by the sea. “The cer-

ask what kind of ‘amuse-bouche’ and food

receive their approval, we do our best to be

emony was held on the beach and my staff

they choose in general as it is important to

ready so, on that meaningful day for all of

and I were invited to join it. Afterwards

get out of their routine. We need to mes-

Explaining his choice, Warren says that

us, we receive more than we shared with

came the apéro and they enjoyed every

merize each guest!”

“this dish reminds me of who I am and from

them. And those moments are priceless.

the elders.

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H O S P ITA L IT Y. M U

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H O S P ITA L IT Y. M U

EVENTS While Mauritius is well known internationally for the high quality of its hospitality, with a number of leading hotel groups on the island, it is primarily seen as a destination for tourism and is not necessarily a big name in the MICE (meetings, incentives, conferencing, exhibitions) market.

The

hosting of large international events, such as the Africa Energy Forum, can provide an opportunity to promote Mauritius as a major destination that can compete with other global players in the MICE market. The Africa Energy Forum (AEF) is the global investment meeting for Africa’s power, energy, infrastructure and industrial sectors, and the Forum’s 20th anniversary meeting was

“ Ev e n t s c a n give us very good visibility on the African continent and in Europe”

hosted by Beachcomber Resorts & Hotels from 19-22 June 2018, bringing together over 1600 delegates for four days of panel discussions and networking functions focused on Africa’s energy sector. The event took place in a specially constructed conference centre erected on a football pitch between the Paradis and Dinarobin Beachcomber hotels in Le Morne, in the south west of the island.

“It is very important that between the headquarters and the operation there is a good relationship”

Beachcomber played host to the 20th Anniversary edition of the Africa Energy Forum in June 2018 in a specially constructed conference centre on a football pitch between the Dinarobin and Paradis hotels, which demonstrated the importance of organisation and imagination in Mauritian hospitality

PLANNING A UNIQUE EVENT

the site and I think they fell in love with the

How did Beachcomber first become in-

The negotiations to secure the event were

volved in this large and prestigious event?

led by Beachcomber headquarters, which

Bruno Bosquet, MICE and Market Sales

was the first main challenge, since the or-

Manager at Beachcomber, explained that

ganisers required the hotels to be booked

they suggested the concept for holding

on an exclusive basis, yet they did not

the event at their hotels in Le Morne to the

have the money to pay for the deposits to

organisers during a visit to Mauritius, who

block the rooms. A solution was eventually

had first intended to hold the event at a ho-

reached whereby the rooms were secured

tel in the north but faced some logistical

by the budget earmarked for Food and Bev-

issues, and then contacted Beachcomber.

erages, and so the two hotels could be tak-

“We are fortunate to have Le Morne pen-

en out of Beachcomber’s sales network.

place as Le Morne is something special”.

insula where we have Dinarobin and Paradis,” said Bruno. “We are used to hosting

The second challenge faced by Beach-

big groups there and there were some very

comber was to provide a digital sales plat-

precise specifications since they wanted

form so that all the participants could go

to erect a 5000m2 marquee and needed

through the special webpage designed for

to have a big venue. We had taken all the

them, which Beachcomber managed to

information, the organisers came to see

complete within the two month deadline.

H O S P ITA L IT Y. M U

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H O S P ITA L IT Y. M U

rather than directly by the hotel.

“This has helped to show the destination to more countries”

ENSURING SEAMLESS OPERATIONS

When it comes to the position of Mauritius in the MICE market, can such events hosted by Beachcomber or other leading hotel groups help to put Mauritius on the map. François Venin commented that while

The biggest challenge for Beachcomber

Mauritius is not primarily a MICE destina-

was to manage the operation, given that

tion, at Beachcomber “we have reorgan-

a marquee was hired from a company in

Award Programme’ coming from different

ised the sales and marketing department in

South Africa, which took one month to

villages in the South, including Le Morne,

the group and it is now representing 10% of

erect. There was one marquee of 3000m2

Baie du Cap, La Gaulette, Coteau Raffin,

the turnover. When people are happy, they

Case Noyale, Chamarel and Petite Riviere.

come back as they had a good experience”.

and four conference rooms, one of 600m2,

very stressful for them. It was not an easy

one of 300m2 and two of 150m2. “It was

job but they did it very well, and they are

impressive,” said Bruno, “as normally when

well trained. The event organiser said it

we do big events in Paradis and Dinarobin

was perfect, and it was a big reward for us,

TAKEAWAYS FOR THE FUTURE

we have the marquee on the ground floor,

explained Bruno Bosquet.”

So what were the main takeaways for

maximise the occupancy of the hotel and

Beachcomber from the experience, and

that “this has helped to show the destina-

any lessons learned for the future? “Now

tion to more countries”.

that we have the experience, on the whole

Summing up, Bruno Bosquet confirmed

but this was built on a platform. Once the

In terms of future growth prospects, he saw that airline capacity was an issue, but that overall such events are a very good way to

necessary arrangement for the supply of

SUPPORTING THE LOCAL COMMUNITY

electricity, so we hired a generator for the

The potential environmental impact of such

there is nothing to say, since the organisers

that events such as the Africa Energy Fo-

whole event. We also had to provide wifi

a large event on the local community was

said everything was perfect. They had a

rum can give the group, and Mauritius more

and we contacted the Central Electrici-

a matter of concern for both Beachcomb-

good quality of service and even said that

broadly, some mileage. “When we launched

ty Board for this, since the organisers re-

er and the organisers, and Beachcomber’s

for the first time the event had a soul, so it

the new Trou aux Biches with 333 rooms

quired a very strong bandwidth.

Fondation Espoir Développement, which

is a good compliment for the hotel,” said

we had to fill all these rooms, and so we

In terms of the overall coordination within

has been active since 1999, working with

Bruno, who also pointed out that they had

started to host big groups, and you can be

Beachcomber, François Venin, Commercial

its HR office, ensured that giveaways were

a dedicated staff member at Paradis, Da-

sure that 20% or 30% of these people will

Director, commented that “it is very import-

donated and shared with associations

vid Bhoyroo, who coordinated everything

come back with their families. Events can

ant that between the headquarters and the

from nearby villages and schools. All of the

on the ground. The only thing that could

give us very good visibility on the African

operation there is a good relationship. Year

stationery was given to ‘Amour et Espoir’

be done differently in future was that the

continent and also in Europe.”

after year we have done something unique

(Love & Hope) a centre for young children

bookings could be done via an agency

because we all know each other and it is

coming from families in need, which caters

one team”.

for 30 kids each day. Fans and bins were

structure was built, we had to make the

given to La Gaulette Secondary School With over 1600 participants attending the

nearby, Ste Clothilde Primary School in

event over four days, how did Beachcomb-

Souillac and Chaperon Rouge (Red Rid-

er manage the catering? One third of the

ing Hood) Pre Primary school in Chemin

participants were in-house and two-thirds

Grenier, amongst other charitable giving.

were coming from outside, so you can

Bags were given to ‘Friends In Hope’, an

imagine the day before we had a meeting

NGO which takes care of people who have

with the F&B department and they were in-

mental deficiencies, while aluminium bot-

formed that they will be required to cater

tles given to around 250 children who are

for 2500 heads the next day and it was

part of the ‘Duke of Edinburgh International

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H O S P ITA L IT Y. M U

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H O S P ITA L IT Y. M U

During September 2018 and within weeks,

about which we are still waiting for fur-

there were two significant announcements

ther detail. And that’s not to mention the

from The Lux Collective and Constance

Group’s successful Café LUX* franchise.

Hospitality Management: the two leading Mauritian hotel groups are to launch second brands – Salt and C Resorts respec-

CONSOLIDATION VS. INNOVATION

tively. Intriguingly, the inaugural properties of both debutant marques will be located

What is going on here? Was it not only a

less than a mile apart at Palmar on the East

few short years ago that local politicians

Coast of Mauritius.

and commentators were deeply pessimistic about the Mauritian tourism industry?

What do these strikingly parallel develop-

In 2012, despite increasing supply, demand

ments tell us about the state of health and

was more or less static, growing only 3.7%

innovation capacity in the island’s hotel

from 930,500 tourist arrivals in 2008 to

groups, a key player in the Travel and Tour-

965,400 by the end of that year. A study

ism sector, which is forecast to contribute

conducted by the MTPA in 2012 in the is-

MUR34.7bn or 7.5% of GDP in 2018?

land’s core market of France critically revealed that Mauritius was “losing its charm

BRANDING

Judging by the recently launched web-

among French tourists.” Furthermore, the

site for the LUX* Collective, the success

2013 Global Travel & Tourism Competitive-

of LUX* Resorts & Hotels has emboldened

ness Index saw Mauritius not only yield its

Paul Jones to fabricate a house of brands,

number one position in the sub-Saharan

emulating the established stables man-

regional ranking to Seychelles but fall from

aged by the global hospitality behemoths,

53rd to 58th in the overall table.

including Hilton, Hyatt and IHG. In remedy, a rapid diversification from the

“Luxury has become an exceptionally difficult territory in which to compete propositionally as well as to make adequate returns”

By adopting an opportunistic, multi-brand

EURO to BRIC tourists was pursued but

TWO BRANDS, OR N OT TO B R A N D , T H AT I S T H E QUESTION

strategy, has Jones been inspired by the

even in combination with a welcome lib-

example of the merged Marriott/Starwood

eralisation of air access occupancies hov-

supergroup, which now boasts some 30

ered stubbornly in the mid-60s. The giddy

more or less discrete brands, addressing

days of 76%, last enjoyed in 2007 before

nine different segments? Or Accor – surely

the Eurozone crisis, seemed like a distant

the most innovative and dynamic of the big

dream. Throughout this period, however,

groups today – which has overtaken Mar-

the four largest hotel groups (NMH, Sun,

riott, the world’s largest hotel group, with

LUX* and Constance) continued to repre-

no fewer than 40 hospitality propositions

sent around 50% of the entire industry, a

Piers Schmidt, Founder of advisory ﬁrm Luxury Branding, based in London and Cape Town, explains why two local hotel groups which he has experience of working with have unveiled second brands within days and metres of each other

of its own?

consolidation that did little to foster inno-

In addition to its eponymous marque, LUX*,

vation.

which is now seven years old, and Salt, The Lux Collective will soon be managing two

During 2011, while we were working to-

new hotel brands: Tamassa and Socio,

gether on the development of the LUX*

H O S P ITA L IT Y. M U

page 23

Resorts & Hotels concept and branding,

This was an approach we pioneered with

I remarked to Paul Jones that Mauritian

Sugar Beach, La Pirogue and Coco Beach

hospitality seemed to have gone dormant

(now Long Beach), the Sun Resorts hotels

since I was a regular visitor a decade ear-

that were ‘Managed by’ One&Only.

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H O S P ITA L IT Y. M U

lier. In 2002, we had been planning the launch of One&Only Resorts from its moth-

During strategy reviews at One&Only and

er ship Le Saint Géran and preparing the

LUX*, I recall vigorous debate about the

re-opening of Le Touessrok, two resorts

most appropriate form of brand architec-

imagined and managed by the legendary

ture to accommodate properties like Sug-

South African hotelier Sol Kerzner. Even

ar Beach and Merville that fell short of the

then, we had to admit, innovation, in the

minimum luxury (hardware) standards that

form of Kerzner International, came from

had been specified for the house brands.

an external catalyst.

The issue became all the more vexatious

REDISCOVERING THE MOJO

given that the service and guest experience in these 3 and 4-star properties was often

ditionally, we faced an inconvenient truth:

ant immersive experiences are largely the

on a par with that enjoyed in their fancier

Coco Beach and Sugar Beach or Tamassa

same.

and more illustrious siblings.

and Merville Beach were as distinct from

Fast forward six years and Mauritius hote-

one another as they were different from

When it comes to demand, however, it is

liers seem to have rediscovered their mojo.

Given these circumstances, there was al-

the main lines One&Only or LUX*. Would

all about horses for courses. There are at

Rates and occupancies are at record levels,

ways the potential to introduce a second

it be possible to build a credible brand if it

least 400 brands of wristwatch available

debt is back under control and share pric-

tier brand or ‘diffusion line’ under which

was stretched across resorts as diverse as

today. Their products perform the same

es are outperforming the market. Not only

to house these poorer cousins. Indeed,

Tamassa and Merville Beach? To this day,

basic function and most of them keep the

can their success be seen domestically

there were plenty of precedents for this ap-

the evidence suggests not as LUX* Island

time as accurately as the next. And yet

as local operators have co-developed ho-

proach: Courtyard by Marriott was an early

Resorts will not only be managing the four

most of these brands will survive because

tels and acquired management contracts

pioneer of brand extension but from pure-

brands of its Lux Collective but continues

one man’s Panerai is another’s poison.

both within the Indian Ocean (Seychelles,

play luxury operators, Evason (Soneva),

to market and operate Merville Beach and

So, too, with hotels and resorts. There are

Réunion, Madagascar and Maldives) and

Angsana (Banyan Tree) and Vivanta (Taj)

Hotel le Récif in Réunion Island as inde-

Aman ‘junkies’ and Four Seasons devotees

further afield in France (Beachcomber and

are prominent examples.

pendent properties. Although I am sure it

that would never be seen in the lobby of

has little intention of rolling out either of

The Ritz-Carlton. While there is little per-

these as a brand, the same assumption

ceptible difference under the hood between

applied to Tamassa until recently.

many of the 30 Marriott brands (e.g. The

LUX*), Italy, Turkey, China, UAE, Vietnam (LUX*) and Tanzania (Constance).

TIME FOR CHANGE

Until the September announcements from

In Mauritius, this strategy met resistance

Lux Collective and Constance Hospital-

for a variety of reasons. Frequently, Board

ity Management, this growth in proper-

directors deemed the introduction of a

ties, owned or operated by Mauritian hotel

second brand as an unwelcome distrac-

groups, had been derived from one of two

tion from management’s proper focus,

models: either by expansion of the house

which was to grow the luxury house brand.

First, the increasing need for customer

able at LUX* Belle Mare whose own client

brand (i.e. Beachcomber, LUX*, Constance

Whether this fear was grounded or not, with

segmentation. In common with the supply

feels more at home there than at the St.

etc.) or by managing hotels, which failed

access to only two or three properties to

side of most industries, the fundamentals

Regis Le Morne. So long as there are suf-

to meet the ‘luxury’ specifications of those

flag with a second brand, its slight physical

of a hotel or resort offering are very similar.

ficient numbers of customers with distinc-

brands as independent properties (e.g.

presence and modest marketing budget

The basic accommodations, facilities, food

tive tastes and different levels of spending

Merville Beach and Tamassa by LUX*).

would make it difficult to gain traction. Ad-

& beverage outlets and those all-import-

power, producers will be able to slice and

SO, WHAT’S CHANGED? WELL, FOUR THINGS.

Ritz-Carlton vs. St. Regis), theirs is an exercise in badge engineering. Closer to home, a loyal client of Prince Maurice would probably feel less comfort-

page 26

H O S P ITA L IT Y. M U

dice their offerings ever more thinly to

market for hotel owners and however at-

meet the needs and aspirations of precise-

tractive your Brand Concept, however pow-

ly defined and deeply understood market

erful your sales, distribution and marketing

segments.

and however impressive the results you are achieving with your owned properties,

Second, most global hotel companies now

third-party owners are seeking bulletproof

employ an asset-light strategy pitching

track records achieved on behalf of inves-

themselves against one another for the

tors like themselves. They crave the reas-

same lucrative management contracts.

surance of a management company that

The leading Mauritian hotel groups are

is able to demonstrate repeated and sus-

no exception. Rather than developing

tained success in relevant markets with

new assets for their own account, groups

equivalent projects. Of equal importance,

may even prefer to dispose of their bricks.

so do the banks providing the debt portion

LUX Island Resorts Limited, for example,

of their project financing.

off-loaded Tamassa to Grit on a sale and leaseback basis for US$40m in 2016. Go-

In a crowded market for scarce manage-

ing forward, Mauritian operators will also

ment contracts, small local players, such

be seeking to grow the distribution of their

as those starting to emerge from Mauri-

brands via the acquisition of management

tius, may still catch the eye of an owners’

contracts, a model that requires no capi-

representatives and their advisors and

tal outlay and produces attractive annuity

this is one of the reasons why one should

income, which is much cherished by stock

never discount the value of personal rela-

markets but deceptively difficult to exe-

tionships. Nevertheless, as negotiations

cute.

proceed, it quickly becomes difficult for a nascent and unproven management com-

Here’s the rub, though, and our third driver

pany to match the metrics and ratios of

of change. Owned or not, luxury has be-

a Four Seasons (with its mono-brand fo-

come an exceptionally difficult territory in

cus) or a Marriott with its reputable stable

which to compete propositionally as well

of thorough-bred brands, each boasting

as to make adequate returns. The capital

reams of performance data to lend cred-

budgets it takes to develop at this level

ibility to its projections. And that’s before

have escalated significantly and the long-

they even mention the secret sauce, which

term operating costs of luxury hotels are

is their global loyalty programmes.

increasingly prohibitive. As a result, there are fewer promoters developing in the lux-

Fourth, in small destinations, there is mar-

ury segment than previously and yet there

ket saturation to factor. How many Con-

is an increasing number of asset-light

stance or LUX* resorts can an island sus-

management

tain? LUX* has three in Mauritius but would

companies

chasing

the

same deals.

it be able to gain Tour Operator support or find even more direct business and airline

This double whammy produces a buyers’

seats for a fourth in the South? Constance

H O S P ITA L IT Y. M U

page 27

has two resorts in each of Mauritius, Sey-

and flop destinations. Salt’s promise of

chelles and Maldives and I know they

“meaningful” travel experiences designed

wouldn’t want yet more rooms in the Mal-

– in the brand’s own words – for “cultur-

dives, if for no other reason than to hedge

al purists, modern explorers and mindful

their market exposure.

travellers who travel to satisfy their curiosity and challenge their perception of the

On the other hand, when it comes to risk

world” seems better matched to the more

management, where better to develop more

off the beaten track destinations favoured

product than in the destinations where you

by younger and truly free, independent

operate successfully already? On that ba-

travellers.

sis, it makes total sense to develop depth in places where you know how to operate

These recent developments are clearly en-

and where both consumer and trade trust

couraging and we wish both the new ar-

your reputation in those markets.

rivals every success. One word of caution,

It’s to address this quartet of challenges

however, in closing. In recent months, we

that the international groups have archi-

have been approached by two internation-

tected carefully, segmented and regulated

al operators whose brand aspirations have

multi-brand portfolios. And it’s for these

got the better of them. These are inde-

same reasons that the Mauritian operators

pendent hotel groups both of whom have

are following suit.

reached around 20-25 properties open

TOWARDS A NEW MODEL OF SISTER BRANDS?

and under management with another 5-10 in their pipelines. Their issue? Too many propositions and too many brands for the number of properties with not enough clear water between them. The resulting con-

Constance Hospitality Management an-

fusion in the minds of the consumer and

nounced its intention to launch a sister

owner communities alike now needs to be

brand to Constance Hotels & Resorts to

undone and the portfolio both simplified

the European trade in May 2017. The result

and rationalised. Although it makes inter-

of more than a year’s development work

esting work for us to untangle the mess,

since then, C Resorts, has been thought-

maybe Four Seasons have had it right all

fully positioned and conceptualised not to

along – one brand.

cannibalise the Group’s luxury brand. It will offer a distinct proposition designed to ap-

ABOUT PIERS

peal to long-haul leisure travellers to largely package tour destinations like Mauritius and Seychelles. While Salt is also opening its first proof of concept hotel in Mauritius, I believe it won’t be long before we find LUX*’s seasoned sibling sprinkled in less conventional, fly

Piers Schmidt is Founder of Luxury Branding, an advisory firm based in London and Cape Town which assists luxury organisations with elevating service and transforming experiences.

A homegrown hotel with a huge heart

H O S P ITA L IT Y. M U

page 29

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RESTAURANT REVIEW

H O S P ITA L IT Y. M U

Hidden behind a large oak door of Pointe aux Canonniers Coastal Road, L’Explorateur

20 DEGRES SUD

is the main restaurant of the 5 stars hotel

L’Explorateur is a real invitation to travel. The crossing begins with the discovery of different atmospheres. On one side, nestled in the heart of the hotel is the stone terrace close to the pool. On the other side of the sea, you will find the bay of Grand Bay and the horizon where getaway dreams are fed. We are seduced by the singularity of the place, captivated by the menu, the different flavors, the marriage of fine cuisine facing the sea and local products sublimated by the expertise of a passionate and creative chef.

worldwide experience to amaze your taste.

20 Degrés Sud. At its head the Chef Sanjeev Purahoo leverages his creativity and Let him embark you to a culinary journey with an “A La Carte” menu mixing traditional Mauritian meals, exotic gastronomic or European revisited dishes. Discover Theme Menus every Wednesday evenings : 5 courses following a monthly theme, offering the best of the Chef’s talents. Try the famous Black Crust Half Cooked Red Tuna, one of the speciality of the house, or the Morel Mushroom Risotto accompanied with 24 months refined reggiano parmesan cheese… you’ll be stunned. Another amazing experience : having diner on the Lady Lisbeth, the most ancient motorboat L’EXPLORATEUR @ 20 DEGRES SUD | GRAND BAIE

of Mauritius. Get on board and enjoy an aperitif while cruising in Grand Bay’s water, and enjoy a 5 courses menu with your

FOOD SERVICE AMBIENCE OPENING HOURS Lunch from 12.00 to 2.30pm Dinner from 7.15pm to 9.30pm Reservation compulsory at 263 5000

loved one, family or friends…

H O S P ITA L IT Y. M U

page 31

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EXPERIENCE

Ultimate Honeymoon resorts & hotels in Mauritius After the stress of planning a wedding, there is nothing like bathing in that post-wedding fuzz and switching off all connections with the outside world to plunge into an intimate setting oozing romance in the air. Every couple can envision an exotic cocktail in their hands, experiencing those blissful spa treatments, indulging in mouthwatering delicacies, luxuriating in private plunge pools overlooking the ocean, showered with every luxury, from rose petals scattered on four-poster beds, to champagne on the terrace. Picking a destination can prove tricky. Most of the couples expect an idyllic romantic summer vacation with no risk of a tions in the world, which is why it is referred to as the para-

Heritage Awali Gold & Spa Resort

dise island. While world-class beaches and incredible natu-

The resort offers the very pinnacle of luxu-

ral beauty are the perfect romantic backdrop to luxury hotels

ry to its Mauritius honeymooners. Named

and resorts Mauritius also boasts a wonderful melting pot of

after the famous 19th century naturalist,

cultures and cuisines. It has no doubt attracted many of the

Charles Telfair, Heritage Le Telfair has been

lovebirds around the world to tie their knots over the past

built in an elegant and refined style that re-

few years. We have meticulously selected some of the five

flects the grand tradition of former sugar

best honeymoon hotels in Mauritius, ranging from luxurious

plantation properties on the island. Cou-

to budget-based. It is worthwhile to note that discounts and

ples can wake up to the sound of the Indian

benefits on honeymoon packages are applicable as per the

Ocean lapping against the shore, breathe

hotelsâ&#x20AC;&#x2122; conditions.

in the scent of the gentle sea breeze and

monsoon. Mauritius has a high rank in honeymoon destina-

listen to the peaceful melody of tropical birds singing after a blissful nightâ&#x20AC;&#x2122;s sleep in your beautifully appointed room or suite. Every element of Heritage Le Telfair, from the four-poster bed, to the wooden floors or freestanding bath is designed for the utmost in luxury and comfort. A detailed structure of the honeymoon package is available on their website.

H O S P ITA L IT Y. M U

page 33

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H O S P ITA L IT Y. M U

choose from numerous potential venues, from a wedding pavilion at the end of the jetty jutting out into the Indian Ocean, to the ancient Badamier tree beside the resort, with a backdrop of lush mountains. Whether celebrating a wedding, renewing your vows or enjoying a romantic getaway, the staff at Shanti Maurice are on hand to ensure a seamless experience; from organizing post-ceremony champagne cocktails on the beach, to an ocean-side wedding dinner, or butler-drawn aromatherapy bubble bath to greet them on their wedding night. Detailed information is available on their website, with brochures.

of music and dancing on the sand while

The Oberoi Mauritius

71 luxurious villas and pavilions, a sense of

Takamaka Bar offers fresh fruit smoothies,

The Oberoi Mauritius is a resort that com-

exclusivity and style prevails. Each villa is

quality world wines and unique cocktails.

bines abundant natural beauty with refined

located in a private garden, providing un-

Sofitel So Mauritius Bel Ombre is a peace-

Honeymooners can also experience the

luxury. Winding paths and Balinese style

disturbed privacy, some of which contain

ful oasis amid lush vegetation bordering

So Spa, which provides natural treatments

statues guide you to beautifully appointed

their own pool. Honeymooners can engage

the turquoise lagoon on the wild South

using local and organic products, ancient

villas and terrace pavilions offering pan-

in other facilities in the resort which in-

coast of Mauritius. The elegance and so-

massage traditions, hammams and open-

oramic views of the ocean. The Oberoi is

clude the beautifully appointed spa which

phistication of this 5-star resort designed

air plunge pools to restore body and soul.

a fantastic resort hotel located in 20 acres

provides a serene and truly unforgettable

by Thai architect Lek Bunnag and fashion

Details of the various packages are cur-

of beautiful subtropical gardens on the

experience of pure pampering and relax-

designer Kenzo Takada exudes refined lux-

rently available on their website.

Baie aux Tortues or Turtle Bay. It spans

ation in exquisite surroundings, using ho-

three sections of sandy beach between the

listic therapies and massages which com-

mountains and the turquoise water of the

bine the very best of Eastern and Western

Sofitel So Mauritius Bel Ombre

ury. The luxuriously decorated suites and beach villas of Sofitel So Mauritius Bel

Shanti Maurice

Ombre are gracefully integrated in luxuri-

Shanti Maurice is the perfect setting with

Indian Ocean on the protected west coast

practices. For the more active honeymoon

ant gardens with private patios and ocean

coral sand cove and turquoise waters. Re-

of the island. The hotel is 15km away from

guests, various packages are currently

views. Honeymooners can celebrate their

lax in a beautiful, luxurious environment

the capital city of Port Louis and near the

available on their website.

love in the seclusion and intimacy of Sofitel

with your loved one, and let them take care

buzzing small town of Grand Baie. With only

So Mauritius. Couples can indulge in The

of every aspect of your unforgettable stay

Flamboyant restaurant which displays the

at Shanti Maurice. Located around a pris-

French Masterchefâ&#x20AC;&#x2122;s creative gourmet cui-

tine horseshoe coral sand cove and sur-

sine enhanced by local flavours and served

rounded by turquoise waters and sugar

on Kenzo Takada tableware. La Plage has

cane fields, Shanti Maurice provides the

an open kitchen with tantalizing smells of

perfect setting for an exotic wedding or ro-

fresh day catch and spices. Bar de la plage

mantic honeymoon. Couples getting mar-

is ideal for thirst-quenchers, sunset cock-

ried or those who want to have the honey-

tails or after-dinner drinks to the sound

moon package at Shanti Maurice are able

H O S P ITA L IT Y. M U

page 35

Maradiva Villas Resort & Spa

wedding cake. Whilst arrangements are

The intimacy of the private pool villas and

being finalized, couples can unwind at the

personalized service at Maradiva Villas

award-winning Maradiva Spa – inspired by

Resort & Spa create the ideal love nest for

the rich wellness heritage of India – that

newlyweds. Looking for an exotic island

provides blissful Ayurvedic treatments and

wedding for your special day? The Ma-

healing therapies. With its 27 lush hect-

radiva team will make it happen. Couples

ares of breath-taking gardens, this roman-

can fully enjoy the romantic potential of

tic five-star luxury retreat features several

Maradiva : trust the team to organize the

stunning settings, ideal for wedding cele-

honeymoon of your dreams in the most

brations and receptions. Enjoy a romantic

magnificent, exclusive and idyllic setting.

champagne breakfast, or a candlelit dinner,

Honeymooners will appreciate the ro-

in privacy, with a menu specially designed

mance of an intimate private pool in their

for the occasion, including fine wines, when

villa, couple massages or baths with rose

the sun goes down, on the golden sand

petals, for total relaxation. Brides-to-be

under an oriental-inspired tent. Or enjoy a

can relax knowing that every little detail

seafood barbecue in a private villa. For the

has been taken care of, from the hand-

more active honeymoon guests, various

picked bouquet and wedding dress alter-

packages are currently available on their

ations to the wedding reception and the

website.

FLORÉAL Route Royale, Floréal Mob: 59 19 17 03 Tel: 696 20 20

GRAND BAIE Route Royale, Grand Baie Mob: 59 19 17 08 Tel: 269 14 59

TAMARIN Cap Tamarin, Route du Barachois Mob: 59 19 18 98 Tel: 483 87 35

page 38

H O S P ITA L IT Y. M U

ENTREPRENEURSHIP

A N J U H AW O L D A R

“Mauritius is becoming not only a destination for sand and the beach but it has also become a destination for golf”

“Skills can be taught but attitude is what you are born with and what you nurture by breeding the right habits”

Driven , determined and dynamic, she

our market. Anju’s drive to tap in new

began her career by the set up and

market opportunities paved her way as

launch of an Indian restaurant in Moka

Brand Ambassador for Decayeux Golf, a

and subsequently selling it to meet up

French company having set up a subsidi-

new challenges and move in different

ary company in Mauritius since two years.

more promising segments namely : Golf,

Decayeux Golf , based in France has

as the Brand Ambassador for Decayeux

been a pioneer in the processing of metal

Golf; Seafood , as the Director of Oce-

parts /accessories for luxury goods and

andash Fresh Seafood Ltd and more re-

jewellery to well reputed houses such as

cently in property development and real

Louis Vuitton. It has over a century sus-

estate sector as a consultant.

tained development in this sector and

According to her, the secret which fos-

enhanced its expertise to come up with

ters the success of an entrepreneur lies

a prestigious line ‘Decayeux Golf’ offer-

in engendering the right attitude “ Skills

ing a range of opulent-statement mak-

can be taught but attitude is what you

ers to refined timeless pieces and jewel-

are born with and what you nurture by

lery such as Gold plated cufflinks, Belts,

breeding the right habits. The drive factor

Necklaces , Bracelets, Clubhouse lamps,

for the success of any entrepreneur relies

Keyrings and tees ( to name a few)

heavily on how result-oriented and how

Golf tourism has undoubtedly emerged

dedicated he is. The pace at which our

as a promising sector in the past decade.

society is moving and evolving ,embrac-

Our country not only boasts of some of

ing culture change and innovation , reas-

the best 18-holes courses but can at the

serts my core beliefs about work ethics,

same time provide the right climatic con-

discipline and consistency’

ditions and hospitality that could propel it from ‘ the new kid on the block as a golf

Having embraced different work respon-

destination’ to being a golf destination

sibilities and in spite of having herself a

par excellence’

very busy schedule, she is adamant that

The market always dictates the rules for

‘there is a huge difference between busi-

entrepreneurs like us and we can only

ness and busyness! It is only by adopting

take the cue to go ahead with the launch

It is on these terms that Anju Hawoldar , Brand Ambassador for

the right mindset and working towards

of a new product when we see old play-

Decayeux Golf and Director of Oceandash Fresh Seafood Ltd,

optimal customer service within set

ers holding a monopoly of the market but

embarked on her entrepreneurial journey and has built up a

deadlines in a challenging and compet-

not offering the competitive advantage

reputation which won her an award in 2017 for ‘Femme Entre-

itive environment that one can turn an

that we have to offer. Already present on

preneur’. The right attitude, according to her has shaped up her

unproductive busyness in a successful

our market are Lacoste and Boss Green

journey where passion , precision, dedication and quality are the

business.

for which there is a huge demand from

key ingredients to meet up clients’ expectations.

PASSION FOR GOLF

Golfers. However our products at Decayeux Golf have an unparalleled compet-

The past decade has seen a major par-

itive advantage in that these have been

adigm shift in the economic players of

designed specifically for golfers.

H O S P ITA L IT Y. M U

SEAFOOD AS A GROWING OPPORTUNITY

page 39

page 40

H O S P ITA L IT Y. M U

restaurants and hotels around the island.

in mind the size of the market.

sultant in the real estate sector although

Though according to her the market is

In spite of the continuous growth of her

she believes that ‘it is quite slow moving

“ small, tough and challenging’, she is

company , she believes that it is ‘only a

at the moment, there is still a potential

Being herself a foodie and having held

confident that as long as her products re-

baby swimming with the sharks’. So for

for growth’ She perceives that land will

a restaurant for a decade, Anju strug-

ﬂect competitive strength and her team

the next quarters her objective for the

never be devaluated but will at some

gled to find on the local market products

is geared towards customer service ,

company is to conduct a market research

point become scarce due to numerous

which were fresh and readily available

she will only be moving a step ahead.

to identify new opportunities for the dis-

ongoing projects. The key would then lie

upon demand. She saw the huge un-

As explained , the price-quality equa-

tribution of ready-to-eat and ready-to-

in tapping revenue in the face of these

tapped potential of Oceandash Seafood

tion always comes into play in a market

cook items given that we are evolving

constraints and opt for smarter develop-

Ltd and took it over two and half years

as competitive as seafood. ‘ It is hard

in a fast moving society where people

ment.

ago to propel it to another level of distri-

to explain at a tasting with a new client

hardly have time to prepare a meal.

bution targeting Hotels , resorts and key

why our salmon ( for instance) is different

supermarkets.

from that coming from Norway. At the

As at date the company supplies fresh

end of the day to some clients , Salm-

‘ No challenge is worth the ride , if when

out and re-emphasize the difference be-

BUILDING ON EXISTENT WORK ETHICS AND TARGETING NEW MARKETS

tween my products and that available

What next ? Anju takes a wide interest in

adds that she holds quality family time

on the market. Loch Fyne , the Scottish

the economic development of Mauritius

as her priority as this is what keeps her

supplier I am working with , is the proud

more precisely in property development.

grounded to her core beliefs : humility ,

holder of ‘The Queen’s award for the pre-

Recently she been appointed as a con-

dedication and honesty!

on is Salmon. This is when I always point

taking it up, there are no struggles involved’ It is on this positive note that she concluded this enlightening interview and

mium quality of their products. This is in itself a statement” Being a regular in London , she has always been amazed by the wide range of fresh , high quality products which was available on the market and for which there could be a huge demand on our market. She rightly believes that there has been a change in consumer trends, where people are now looking for a healthier and fresher alternative on their plates. It undeniable that in recent years there has been an evolution in the quality of products available on supermarket shelves seafood from Scotland namely Salmon ,

: Food items from Waitrose and Jacobs

Oysters, Lobsters, scallops and Mussels.

are now available on the market. With

She has through a short span of time,

Oceandash Fresh Seafood Ltd Anju aims

through her premium quality products

at bringing home, products which are in

secured the trust of well established

line with the new market trends keeping

“Over the past few years there has been a big improvement from Food Lovers, to the supermarket, with Jacobs and Waitrose now in Mauritius”

page 41

H O S P ITA L IT Y. M U

Oceandash

Fresh Seafood Ltd

SALMON

OYSTERS

The BEST tasting farm-raised Loch Fyne Salmon available in CLASSIC SMOKED & MARINATED (Citrus Infused, Ginger, Gravadlax... & more)

To eat “au naturel”- add lemon juice, vinegar seasoning or Tabasco sauce.

LANGOUSTINES

O R ES

AWARDS SCOTLAND 2015

•

DIN

KOS

HE R

VE D S A N PRO LOCH CT AP

D NE IO OYSTERS LT

050 F E

IN ICH O

EGA 3 • R M

WINNER

INTERNATIONAL TRADE 2014

EGA 3 • M

CH IN O RI

SCALLOPS

The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

THE

FOOD

Y AT URALL

•

SE A S A N D

CHESTER

FR O M O U

Two out of three of the world’s langoustine are sourced in Scotland.

MUSSELS

Mussel juice is delicious and can be drunk hot; it’s particularly tasty when mixed with a little melted butter, and can also be consumed chilled with tomato juice.

Contact: 16, Avenue Faucon, Sodnac, Quatre Bornes 1 52566909 . 57741808 • 0 oceandash@outlook.com f Oceandash Fresh Seafood

page 44

H O S P ITA L IT Y. M U

“The Chef’s journey never ends” EXECUTIVE CHEF

CHEF JORDI Jordi Vila describes his journey from helping out in family restaurants in Barcelona to becoming Executive Chef at Constance Lemuria, on the island of Praslin, Seychelles, where he has the freedom to bring forth his experience and creativity to create unique dishes to tantalise the taste buds of the clientele

The position of Executive Chef at Con-

explains that “at Constance Lemuria the

stance Lemuria, on the north-western side

concept of “cooking” is about perfection

of Praslin island, Seychelles, is one which

and precise timing – everything has to be

Jordi Vila truly relishes. Constance Lemu-

on time! Operating the timing of the restau-

ria is one of two Constance Group luxury

rants, the time service of our restaurant and

hotels in the Seychelles, which opened in

kitchen team, the timing of the dishes, how

December 1999. The five-star eco-friend-

long does it take to prepare a dish and the

ly hotel is one of the Leading Hotels in the

pace of the guests according to their needs,

World, and it has five restaurants offering a

therefore during the day I am busy with

range of different cuisines.

many timings! It is difficult to balance home

So what is it like working at the heart of

and work as a Chef, considering as well that

the culinary operations of the hotel? Jordi

it is not easy in a small island like Praslin

“At Constance Lemuria we really focus on local products”

H O S P ITA L IT Y. M U

page 45

page 46

H O S P ITA L IT Y. M U

and I can say that my “normal” working day

ative skills with high quality products. For

reflects many timings, many meetings and

a Chef it is priceless to work with the best

ROAD FROM BARCELONA

of course the passion for food.

products in the world! I can surely say that

So how did Jordi end up as Executive Chef

Constance Lemuria is an essential port of

at Constance Lemuria? “Well, throughout

call for lovers of rejuvenated traditional

my childhood and my teenage years, my

gastronomy,” he adds.

family ran a few restaurants in Barcelo-

PLANNING THE DAY The life of an Executive Chef is certainly a busy one with many meetings and activi-

na. I have always been very enthusias-

ties over the course of the day. “Every day

He also highlights that Constance Lemu-

tic about the culinary arts, hence when I

I wake up at 7am! At 8am I have my first

ria has a focus on local products. “At ‘The

turned 15, I started helping out my family

meeting over a coffee with my Executive

Legend’ and ‘The Nest’ restaurants we of-

at the restaurants,” he explains.

Sous Chef, and at 8.30am I have my second

fer a big variety of local cuisine using lo-

From his early days, doing odd jobs around

meeting with all the heads of the depart-

cal products such as rice, fish, pork, pine-

the kitchen, Jordi’s interest in the culinary

ments where we all discuss the daily op-

apple, mango, okra, breadfruit, pumpkin,

field and Chefs continued to grow, which

erations. At 11am, I have my third meeting

eggplant, cabbage, exotic fruits, water-

led him to undertake a traineeship as a

with all the chefs de cuisine in my office and

melon, chili, curry leaves and, of course, a

pastry Chef. “However, with more maturi-

my last meeting is at 1pm, with the team

lot of coconut,” he says.

ty, I chose to develop my knowledge and

from the ‘Diva’ restaurant where we always brainstorm new menus, new concepts and trends,” Jordi explains. In terms of his evening routine, “at 6 pm I start to supervise all the restaurants: our main buffet restaurant ‘Legend’, our Creole restaurant ‘The Nest’, private and exclusive dinners and our fine dining ‘Diva’ restaurant, where I work until 10pm, and at 11.30pm I have my first glass of wine…”

DEVELOPING CREATIVE SKILLS Jordi has been working for Constance Group for the last four years and at Lemuria since January 2018. Describing his move to the company, Jordi comments that “what attracted me mostly was the freedom that was given to me to run the culinary team. It has been a good opportunity for me as well because Constance Group is well known and popular for its passion for wine and culinary experience. I just knew, from the beginning, that the Constance Group was giving me the chance to develop my cre-

“The sea is a real source of inspiration which provides me power and creativity”

H O S P ITA L IT Y. M U

page 47

get closer to the business area. Hence, I

products and the concept will be simply

have diverted my skills from pastry to the

based on applying less heat to the ingre-

hot kitchen side,” he comments.

dients. By using this method, it will allow

At the age of 20, Jordi started travelling

the product to be served in its purest form

around the world as his ultimate goal was

and to be the centre of the nutritious nat-

to attempt to learn more and broaden his

ural flavor,” he enthuses, with the seating

horizons in this field, and finally he has

capacity to be around 10 seats for this

worked all over the world.

special experience.

PROJECTS IN THE PIPELINE

SOURCES OF INSPIRATION

While Jordi has already come a long way

To sum up, what are the key sources of in-

from his starting point, he has a number

spiration for Jordi as he seeks to improve

of new projects in the pipeline. “I have in

the experience for his customers? First of

mind a first project at Constance Lemuria

all, Jordi highlights that “the sea is a real

with our Sushi Bar. I am planning to elab-

source of inspiration which provides me

orate a very personal tasting menu called

power and creativity”.

“By the Sea”. The idea is to combine Jap-

Secondly, and more directly, Jordi ex-

anese and Spanish products and maxi-

plains that his customers give him the

mize the umami’s flavours by using only

drive towards constant improvement of

seasonal products. The concept is to cre-

his creativity, day by day. “I must admit

ate a different menu each morning which

that my way to cook is a real personal in-

will be served at dinner time. Therefore,

terpretation,” he admits. “Hence, with any

we will offer new dishes on the menu on a

comment or criticism a customer might

daily basis which means a lot of creativity,

mention to me, I usually take it to heart

and there will be only 15 seats available,”

but always in a positive way. My only goal

he elaborates.

is their satisfaction and to make them

He has a second project in the offing

happy with the dishes I create. When

which is to implement a special menu

I receive any comment or encourage-

called “The Raw” which will be served at

ment from them, it provides me with the

the counter of ‘Diva’ restaurant, which is

strength to do even better and try to go

the hotel’s fine dining restaurant. “This

always higher.”

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H O S P ITA L IT Y. M U

menu will be tailor-made with the best

“For a Chef it is priceless to work with the best products in the world!”

H O S P ITA L IT Y. M U

page 49

page 50

H O S P ITA L IT Y. M U

TOMATO GAZPACHO

by Chef Jordi Serves 4-6 | Prep 5 mins |

YO U N E E D ? • 300ml Tomato juice • 750 Malaysian Tomatoes • 50gm Red Bell Pepper • 25gm Onion • 4cloves Garlic • 15ml Red Wine Vinegar • 20ml Extra Virgin Olive Oil • 20gm Tomato Paste • 50gm Cucumber • 5gm Basil

TOMATO GAZPACHO JELLY: • 40gm Gelatine leaf. • Tomato Gazpacho

METHOD Blend altogether. Strain and serve chilled. Soak the gelatine leaves in water, add them in warm water. Add the gelatine when blending the juice.

page 51

H O S P ITA L IT Y. M U

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H O S P ITA L IT Y. M U

H OT E L A R C H I T E C T U R E & D E S I G N

Hodesco diaries Cost, planning and quality are key when it comes to designing a new hotel or resort, according to Kevin Sew, Partner and Director at Hodesco, which has been creating some of the island’s most striking hotel developments

It is very common to walk into a hotel and

like the striking So Sofitel Bel Ombre, Club

energy consumption and the integration of

customer relationship to centralize project

find ourselves in awe at the intricate ar-

Med Albion, and constance Bel Mare. They

new sources of eco-conscious productions,

information, cross-management of stake-

chitecture and elaborate features, while at

also have projects spread across the globe;

health regulations, security of property and

holders through the implementation of proj-

times, the design elements are so smooth

in the Indian Ocean region, East & North Af-

persons. Their multidisciplinary team is

ect procedures, and the concept of value en-

and seamless they almost go unnoticed.

rica, West Coast of India, and Europe, where

composed of a range of profiles with com-

gineering; a systematic optimization of the

Both experiences are intentional. Hotel ar-

you would find hotels and resorts like Le

plementary skills such as Project Direc-

means and the costs to guarantee the right

chitects have a very deliberate idea of how

Meridien Marrakech, Le Meridien Budapest,

tors, architects and urbanists, construction

between

they want guests to interact with their de-

Hilton Evian, and Shangri-La Paris which are

economists, mechanical engineers and flu-

stand how this hotel specialist firm stands

signs, and we wanted to know more about

widely considered to be outstanding.

ids, and interior decorators.

out in Mauritius, we met up with Kevin Sew,

their creative process.

Hodesco is a Mauritian company, special-

Each project developed by Hodesco ben-

Partner and Director at Hodesco. He shares

Hodesco in Mauritius has been creating

ized in hotel group development, hotel build-

efits from a “tailor-made” service. Hodes-

his expertise on the business, and knowl-

some of the island’s most recognizable and

ing operation conduct (new or renovation),

co’s approach can be described by three

edge in this sector, prospects in Mauritius

arguably most elegant hotels and resorts -

technical audit, optimization research on

fundamental values which are: a privileged

and more.

Quality-Delay-Price. To under-

page 53

H O S P ITA L IT Y. M U

1.Being an architect yourself, hotel archi-

and development is pure coordination be-

tects have a very deliberate idea of how

tween all the design consultants and con-

they want guests to interact with their

tractors.

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H O S P ITA L IT Y. M U

designs, so what was the main influence behind developing Hodesco in Mauritius?

4.What considerations go into building,

When was it launched in Mauritius? Hodes-

and designing a luxury hotel, especially

co was founded in 2009 by Marc Mellinger,

when it comes to a client’s tailor-made re-

a French native with over 30 years of expe-

quirement?

rience in luxury hospitality. We were both

Standards of luxury hotels vary from one

employed by the Accor Group for the Sof-

group to another, but the key consideration

itel So Mauritius in Bel Ombre. At the end

is always about the “wow” effect. What

of the project, we felt there was a potential

each project has is a specific concept, in-

need for our expertise as Client Represen-

deed tailor-made for a unique experience

tatives for other hospitality groups. Our

dedicated to the end user.

“Each of our projects is considered as a flagship realization”

combined competences as Engineer and Architect were the perfect match for ac-

the guest experience? How does the local

can and of course Mauritian. Our practice

companying our clients in the construction

culture contribute to the hotel’s design el-

is, therefore, ultimately diversified with a

ements?

melting pot of competences and back-

Being a small country can also be a

grounds, which in fact makes our approach

strength as the size and capacity of our

deeply multi-disciplinary with different

hotels are at times appropriate for unique

views. The recent craze in contemporary

2.What is your main priority when starting

concepts and give way to some exception-

hotels is to emphasise leisure, fun and en-

projects? Is there something that is funda-

al guest experiences. A few hotel groups in

tertainment. We can for example now find

“Being a small country can also be a strength as the size and capacity of our hotels are at times appropriate for unique concepts”

of new hotels or the renovation of existing ones. Since 2013, I have been a partner and Director of the company.

mental to your practice – your philosophy

5.What kind of barriers and challenges do

Mauritius have understood that authentici-

within the hotel compound a water park or

and your process?

you face in Mauritius, comparing it to other

ty is also part of luxury hospitality and they

a roller coaster.

When we start a new project, it is essential

markets such as Europe, and Asia? In that

include and combine the local architecture,

to perfectly understand the client’s brief in

sense, what are some of your methods to

trends and tradition as well as local prac-

8.What project or design elements in your

detail. We take it to heart to learn thorough-

staying motivated, focused and expres-

tices in their hotel experience.

career are you most proud of?

ly about our clients and their standards. We

sive?

then define with them a clear strategy and

The challenge in Mauritius is obviously

7.With a mix of Project Directors, archi-

flagship realisation and we feel very proud

a feasibility study. We have the capacity to

the fact that we are far from manufactur-

tects and urbanists, construction econo-

of all of our achievements; the Sofitel So

accompany our clients from inception to

ing companies and suppliers, and that our

mists, mechanical engineers and interior

Mauritius, the Club Med Villas in Albion or

completion.

population is of only 1.2 million. It makes

decorators at Hodesco, how do you keep

the Constance Belle Mare Plage to cite a

innovation and research in general very

up with contemporary Mauritian culture?

few. Yet, one of our most difficult challeng-

3.What are the key aspects you consider

complicated to sustain. I find it essential to

Are there any new, innovative designs that

es has been the Royal Palm Marrakech be-

when designing a hotel or resort? And what

keep up with new trends and latest tech-

you are working on now? What trends are

cause it was in Morocco and we were not

goes into hotel design planning and devel-

nologies by travelling intensively and visit-

growing in this industry?

familiar with the environment.

opment?

ing hotels worldwide.

Our team consists of architects, M&E en-

The three aspects to keep in mind are the

Each of our projects is considered as a

gineers, structural engineers, quantity sur-

9.Are there any other architects whose

cost, the planning and the quality of the

6.When we speak of your hotel sector proj-

veyors and interior designers. We are also

work inspires you?

works. The rest of hotel design, planning

ects, how do specific designs contribute to

from diverse origins; French, South Afri-

One of my mentor architects is P.Meier Ar-

“The recent craze in contemporary hotels is to page 55 H O S P ITA L IT Y. M U emphasise leisure, fun and entertainment”

chitects Associates from Switzerland. I am

10.What differentiates Hodesco from its

in fact quite fond of Swiss and Japanese

competitors?

architecture. Both Herzog & de Meuron

Hodesco is a small company with a “hu-

and SANAA are inspiring architects for me.

man scale” team and resources. It means

They represent simplicity and have the ca-

that I am personally involved on the proj-

pacity to keep architecture to its minimal

ects and I have at heart that the Client

essence. Locally, I have a profound admi-

works with us in total confidence and trust.

ration and respect for Maurice Giraud who

Besides, very often, our involvement goes

was for me one of the most influential ar-

well beyond our scope of works and we feel

chitects in Mauritius.

deeply implicated by all the matters that concern our Client.

page 56

H O S P ITA L IT Y. M U

page 57

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H O S P ITA L IT Y. M U

H E A LT H & W E L L N E S S

TEA TRAIL

“We are here to make Mauritian tea famous in the entire world”

a combination of British broken black tea with Chinese drinking characteristics, assured natural quality at every step of the tea making process from planting, growing, producing, to drinking. We catch up with Menka Soobrah-Jhummun at Kuanfu-Tea,

For many, there’s nothing as refreshing and

who shares her insights on this tea that is

relaxing as a cup of tea. It’s a favourite hot

in much demand among locals and expats

drink appreciated by many Mauritians and

in Mauritius.

expats on the island. You can find tourists gathering at tea estates just to have a sip of

Mauristea Investment Co. Ltd launched the

locally produced tea. At supermarkets, you

Kuanfu Ripe Black Tea in 2012. What is the

can also find people grabbing tea infusions

specialty of Kuanfu-Tea?

like green tea, earl grey tea, chamomile tea,

Kuanfu-Tea is seeking to put Mauritius on the global map for tea lovers, as the company considers Mauritian tea leaves to be the best in the world, and its Ripe Black Tea draws on the best of British and Chinese tea making processes to bring real health benefits

Ceylon tea, peppermint tea, and the list goes

Mauristea investment has improved the tra-

on. But, each tea has a story linked with it

ditional British CTC tea process combined

and is produced for a reason to bring cer-

with the Chinese classical tea process and

tain health benefits to consumers. A one-

has created its own unique Kuanfu-Tea

of-a-kind tea that has caught our attention

technology which he calls the K26 tea ripen-

recently is the Kuanfu-Tea (Ripe Black Tea).

ing technology. The Kuanfu Ripe Black Tea passes through 26 baking procedures and

Ripe Black Tea is black tea which is based

is highly fermented.

on the traditional British CTC (crush, tear,

The high fermentation process also im-

curl) method. Combining the CTC method

proves the taste of the tea. The Ripe Black

with the traditional Chinese tea making pro-

Tea does not contain a bitter taste. It is

cess, Mauristea Investment has developed

sweet and does not leave any odd taste. To

its unique technology to meticulously pro-

produce the Kuanfu Ripe Black Tea we use

duce Kuanfu-Tea. Kuanfu Ripe Black tea is

selective tea leaves. The Kuanfu Ripe Black

page 59

H O S P ITA L IT Y. M U

Tea contains a high percentage of baby

the caffeine in the tea leaves has a strong

leaves. Therefore, the Kuanfu Ripe Black Tea

mind-refreshing effect on the human body

is said to be the most expensive tea in Mau-

which is also why we don’t advise you to

ritius.

drink tea at night before going to sleep.

page 60

H O S P ITA L IT Y. M U

(ii) Kuanfu Ripe Black Tea has a high polyHow is the tea prepared?

phenol content: it improves physical fitness and the digestive system. It helps with easy

The Kuanfu Ripe Black Tea uses an instant

digestion of all consumables.

infusion method to prepare. It is consumed

(iii) The tea contains high theanine which

without milk and sugar. Tea is like wine,

benefits people by calming down their mind.

the more you keep it the tastier it gets. The

Drinking Ripe Black Tea helps people to have

Kuanfu Ripe Black Tea is here to make people

a better quality of sleep. The high polyphenol

aware of the best way to consume tea and

level helps to clean and detoxify the blood.

enjoy the natural taste of pure tea. We do not use any chemicals in our tea. It is 100% bio.

What other types of tea have been intro-

Even fertilizers are not used during the plan-

duced and how many types of tea do you

of tea to meet different requirements. Fur-

Black Tea Factory. The Dubreuil tea factory

tation. We do not produce tea bags. Our tea

currently produce?

thermore, we do not have enough tea plan-

will be an eye-catching attraction in Mauri-

tations in Mauritius that would allow us to

tius. When people go to Paris they need to

Our main product is the Kuanfu Ripe Black

think of exportation. Fifty years back we had

visit the Eiffel tower and when they go to Chi-

Tea as we are the sole inventor, but apart

lots of tea plantations but with the decrease

na they have to visit the Great Wall of China,

Tell us about the fermentation process.

from this we also produce white tea, yellow

in the market value many people have re-

but in Mauritius we do not have any specific

Fermentation results show that during the

tea, raw black tea, green cake tea, black cake

moved them to plant sugarcane. That is why

place as such. But when the Dubreuil Ripe

processing of the tea leaf into black tea, the

tea, brick tea and oolong tea.

we do not have enough tea leaves for large

Black Tea factory will be ready, we will have

production. Now, Mauristea Investment has

our own attraction.

is natural and that is why you can consume it any time you want and in any quantity.

specialty of Kuanfu-Tea is that it is the only plant in the world to produce it. Further-

What is the price range of the products you

made it our primary responsibility to level up

more, Kuanfu Tea is known as a black tea

have currently?

the value of tea, not only on the local mar-

with a thousand properties, so what are the benefits of drinking this tea?

ket but also international market, but for that The Ripe Black Tea is the most expensive tea

we need more tea leaves. So, we are encour-

and the price is Rs 5000/pound, but our Raw

aging tea planters to plant more tea and we

For Raw Black Tea, the fermentation process

Black Tea is the cheapest on the market. We

are more than ready to take tea leaves from

takes only 2-3 days, but the Ripe Black Tea

are the first in the market to have produced

them. We are here to make Mauritian tea fa-

takes 365 days to ferment. The Ripe Black

the yellow tea, white tea and oolong tea in

mous in the entire world.

Tea is highly fermented. We have two type of

Mauritius. The price is very low as compared

fermentation. One is the cold fermentation

to imported tea that we get on the local mar-

How many people are involved in the pro-

and the other is the hot fermentation. The

ket.

cess of making the tea?

“Tea is like wine, the more you keep it the tastier it gets”

Kuanfu-Tea has developed a new blend of black tea with the local Mauritian tea, which

high fermentation process creates the following effects:

Can you describe the annual production?

We have around 45 workers in our produc-

has introduced new ways to consume and

(i) The level of caffeine is decreased to

Are you also exporting the tea?

tion department who are very dedicated and

sell tea on the island. The business has

experienced in their field. We are looking for-

been running for 6 years but Mauritians

0.017% thus it doesn’t stop people from sleeping. The main reason why we are not

Our tea is 100% Mauritian and our priority is

ward to recruiting more in the future when

being more of tea lovers, the island does

able to sleep after drinking tea is because

our local market. We produce different types

we will start operating the Dubreuil Ripe

present other local tea brands in the mar-

H O S P ITA L IT Y. M U

page 61

ket who are competitors. With Kuanfu-Tea

are trying to build the awareness about the

being from a different niche segment all

assets of our country so that they are keen

together, what kind of challenges has the

to experience and visit Mauritius. Our Ripe

brand faced so far?

Black Tea is very much appreciated by tourists who visit our outlets. And we are proud

We do not find ourselves in competition with

to say that we have many foreign cli - ents

other tea producers. We respect the produc-

who would order from us again after go -

tion of others. Our production technology is

ing back to their country or even those who

completely different from that of other com-

come back for another vacation and visit our

panies. We have many varieties of tea, and

outlets for some more tea

our tea completely stands out in the market. It depends on the choice of people to accept it or not. We are trying to make people aware of the proper way to consume tea so that they can experience the benefits of natural tea.

“Our tea is 100% Mauritian and our priority is our local market”

Kuanfu-Tea’s approach reflects growing links between China and Mauritius, the island being a “paradise” for the cultivation of tea. What kind of actions do you think need

What’s your vision for the future of Kuan-

to be taken further to improve the tea sector?

fu-Tea in Mauritius? Our vision is to “lead the world to say good-

Mauritian tea leaves are the best in the whole

bye to the era of bitterness”. We want every-

world. In Mauritius we have volcanic soil

one to consume the Ripe Black Tea and be-

which provides very high nutritional value to

come aware of its health benefits. We want

tea plants. The air as well as the water that

everyone to consume tea in the proper way.

we have is very pure. We have the best at-

We wish to produce such tea that will make

mosphere for tea plantation. We are here to

Mauritius famous in the world. We want ev-

make the world aware about a good quality

eryone to know Mauritius stands out globally

of tea that Mauritius produces. But for that

for its tea.

we would require the help of tea planters to provide us with enough tea leaves so that we can produce and export to other countries. How does Kuanfu-Tea help in the sustainable development of the local tea sector, and how can it contribute to the development of Chinese tourism in Mauritius? We are promoting the Kuanfu Ripe Black Tea in China and other European countries. We

KUAN FU RIPE BLACK TEA ®

THE NATIONAL GIFT OF MAURITIUS Facebook.com/kuanfutea

http://www.kuanfu-tea.mu

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H O S P ITA L IT Y. M U

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H O S P ITA L IT Y. M U

TODAY, SPAS ARE AT THE FOREFRONT OF A

course in Aesthetics (CIDESCO) â&#x20AC;&#x201C; Switzer-

HOLISTIC HEALTH AND WELLNESS MOVE-

land, went on to pursue a Diploma in Singa-

MENT THAT IS TAKING OVER THE WORLD,

pore, and moved to South Africa to obtain an

AS INDIVIDUALS LEARN THAT THE MOST

Advance Diploma in Aromatherapy. She has

EFFECTIVE APPROACH TO HEALTH IS MAIN-

also had the opportunity to perfect her skills

TAINING A BALANCED BODY AND LIFE-

in the aesthetical field by getting exposed to

STYLE.

them in Germany and Spain. Shabana shares her insights on what the modern-day spa (Linea) gives its customers when it comes to long-standing health practices, treatments you can experience, and how spas and spa treatments have changed over time. Can you share your career path leading up to starting your own company? I took over an existing business from my mother in 1994 when I returned to Mauritius, after completing my studies. After a few years, I incorporated the business into Linea Estetica Ltd and branched out by opening an express beauty salon in the heart of Port Louis, opposite Citadelle Mall. The initial aesthetic business at Beau Bassin became

BEAUTY & WELLNESS

a full-fledged spa over time after constantly paying attention to the demands of our cli-

LINEA BOUTIQUE S PA : A N I N C LU S I V E I N D U LG E N C E

entele. We offer beauty care with passion. We constructed bit by bit what has today become the end product you can see as Linea In Mauritius, spas are now regarded as be-

Boutique Spa.

ing home to some of the most modern and pioneering treatments and research into nu-

Did you ever think you would pursue a ca-

trition, mindfulness and wellbeing, from the

reer in beauty? Were you interested in beau-

nourishing treats experienced during luxury

ty growing up? When did you start develop-

spa breaks to the bespoke plans provided on

ing an interest in skin care and wellness?

health retreats. We came across one such

Aesthetician Shabana Aboobakar Elias describes how Linea Boutique Spa seeks to bring a Boutique experience, treatment and comfort in a sophisticated spa environment to the Mauritians in the centre of the island, a few minutes away from the main business hubs

spa, Linea Boutique Spa which is nestled in

My mum was my mentor, she guided me

the residential area not far from the Sacred

into this field which I eventually realized was

Heart Church in Beau Bassin.

meant for me too. There is so much innova-

The spa was launched in 2004, by aesthe-

tion and development in the beauty and well-

tician Shabana Aboobakar Elias who has

ness field that I am truly fascinated. Today, I

been working and shown keen interest in the

am still living my passion and continue to do

beauty, skin care and wellness industry for

research work and regular trainings abroad

nearly 25 years. After completing her studies

to stay in touch with the innovative trends in

in India, she took up an advanced Diploma

this industry.

H O S P ITA L IT Y. M U

page 65

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H O S P ITA L IT Y. M U

“Linea Boutique Spa is a real day spa in all the senses” ence, treatment and comfort in a sophisticated spa environment to Mauritians in the centre of the Island, a few minutes away from the main business hubs. What was it like to bring a skin-range like Germaine de Cappucini after opening the spa? How do clients react to the brand, and how has it affected Linea Boutique Spa in a positive sense? Germaine de Cappucini (GDC) is a very

understand and address their needs. This

well-established brand and is present in

step is crucial to establishing a treatment

more than 84 countries. The brand was

plan that will give them their desired result.

founded in 1954 by Carmen Vidal and is con-

How do you keep up with the trends that

sidered as a pioneer in the cosmetic world.

are being set not only internationally, but in

They have obtained several awards and rec-

Mauritius as well?

ognitions and is today the leading no 1 brand in Spain, in Latin America and several other

We are very much up to date with the inter-

countries in Europe and Asia. We have been

national market as GDC products are also up

working with GDC’s products for the past

to date with the latest trends and massage

12 years now, and we have obtained a lot of

techniques. Regular trade fairs and trainings

satisfaction and positive feedback from our

are part of my yearly updating programs. Our

Tell us how you developed your spa treat-

treatment with Chromotherapy (relaxation

regular clients. Introducing a brand which is

therapists receive regular training either pro-

ments. Tell us about the skin treatments

through colors) to packages which include

well renowned was the best for us, our cli-

vided by myself after my own training abroad

and massages available at Linea Boutique

hammam, jacuzzi and pools.

ents look for the best! They are concerned

and we have visiting trainers from the moth-

with what goes on their skin, and GDC stands

er company who come and deliver new tech-

How is the price range of the treatments at

out in every sense when it comes to skincare

niques set in place for new line of products

Linea Boutique Spa different to its compet-

innovation and technology. The brand is in-

being introduced. We adapt our treatments

We stand out in the market because we are

itors? How do you ensure your customer

novative and treatments are upgraded on a

in function with the climate after, of course,

solely focused on well-being and person-

gets value for money?

regular basis. Moreover, we have partnered

skin diagnosis and recommendation of

with some of the most prestigious chains

treatment adapted to the needs of the skin.

Spa, and how is it different to other Spas in the market?

alization of the treatments. For skin treatments, we follow strict protocols and our

Linea Boutique Spa is a real day spa in all

of hotels in Mauritius and selected spas

facial massages are unique. We have a va-

the senses. It is luxury treatment at an af-

and Aesthetic centres where we supply GDC

During my visit at Linea Boutique Spa, I

riety of treatments such as an anti-ageing

fordable price. You can spend a whole day at

products.

was truly fascinated with the fact that you

massage with cold spoon, anti-pollution

Linea Boutique Spa enjoying the facilities of

facial massage or specific lifting massage.

our hammam, hydro-pool with Jacuzzi and

Your experience in the field has sparked

through embracing technology. That said,

For the body, we practice breathing exercis-

Jetty to relax in between your detox skin care

a new depth of knowledge and sharpened

has it been challenging to have your clien-

es in all our massages which helps the cli-

and massage. The environment is very Zen,

your approach to skin care and wellness.

tele try out new spa treatments?

ents feel more relaxed from the beginning of

cosy and relaxing, surrounded by plants. The

You have also invested time and effort to

the treatment and we offer a combination of

whole idea was to bring a Boutique experi-

establish your connection with clients to

have built you skin-care and spa business

Our local clients have a sense of relaxation

H O S P ITA L IT Y. M U

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H O S P ITA L IT Y. M U

“We have partnered with some of the most prestigious chains of hotels in Mauritius” “We are developing a special product for the corporate world”

The skin-care market is so competitive right

the spa environment.

now. What would you say sets your products and well-being more and more. They do

She is dynamic, a professional, receptive to

travel around the world and they experience

trying out new treatments and caring about

hotels and spas while abroad. When back

her wellbeing.

home, they are more prone to try to experi-

and treatments apart from other brands?

have ventured into a combination of a spa My team and I understand the importance of

and events, which is not something we see

going an extra mile to please our clients. We

often in Mauritius. Tell us about this side of you, what made you plan for this?

ence innovative spa treatments. We do our

Have you or do you have any celebrities as

give the best of ourselves and our products

level best to surprise them each time while

clients?

gives us the necessary results to keep up

keeping in mind the best hygienic conditions

Apart from just being a boutique spa, you

with this competitive market.

The idea just came, as we have all the facil-

and in care and wellness, we never ‘cut cor-

All our clients are celebrities, in their own

We are not in competition with others, we

ities and space to organize for such events.

ners’ when it comes to norms of protocols to

way. For me, 100 % of our customers are

just strive to lift the level of our service and to

We wanted to combine treatments and re-

be respected. This is our strength.

VIPs. Amongst them are business leaders,

make sure our guests are happier each time

laxing time after a conference or a nice get

top professionals, well established house-

they visit. The real challenge is to surprise

together with family, friends and colleagues.

What kind of barriers do you see in Mauri-

wives. But we are not limited to them only.

them each time a bit more be it on the ser-

We can accommodate up to 15 people where

tius, that you think holds back aestheticians

We have young entrepreneurs, young cou-

vice or the environment in which they receive

we organize catering for finger lunches pro-

from trying out new things in this industry?

ples who try our couple massages and some

the treatment.

vide various services like bridal showers,

overseas residents who have time to lie back There is no such barriers if protocols are well

and enjoy during their holiday break.

baby showers, gatherings or high teas deWhat is your favorite aspect about what you

pending on the requirement of the groups.

get to do?

respected and we know our fields of operation as professionals in the industry. Mau-

When we met, I loved the fact that your phi-

ritians must be careful with their choice of

losophy is all about being healthy, skin care

I love it when my clients leave the spa with a

Linea Boutique Spa, and where do you see it

spas and products used at the spa. We do

wellness, client personalization, and giving

huge smile and saying, “I’ll come back soon”.

in five years from now?

not venture outside our zone of competen-

that sense of belonging and effort put into

What I receive as feedback is that they felt

cies like stepping in the medical area of der-

getting that amazing skin. Why do you think

so relaxed and they have been treated with

I believe that mastering the right technology

matologist concern. This is vital for a good

that resonates with so many people?

great care and attention.

and being in touch with innovative techniques

What do you foresee your future holds with

care of our skin and body wellness and we

is mandatory for facial and body treatments.

must be attentive to what kind of product is

People are so stressed and have no time

What can you share about what you have

This is the foundation that will build up the

being used on our body.

these days. We adapt our treatments to our

planned next for your product range or new

reputation of Linea Boutique Spa. Having

clients’ requirements as they need to be

treatments?

said that, I also place my customer’s interest

What is the profile of a woman who walks

pampered. When leaving, our guests feel

into Linea Boutique Spa?

fresh, energized and rejuvenated.

at the centre of all our developments

and

We are developing a special product for the

this will ultimately propel the company to

corporate world. We have groups running

be a reference in the aesthetic and spa world

team building sessions and seminars within

H O S P ITA L IT Y. M U

page 69

FINE DINING

THE ART OF SABERING A B OT T L E O F C H A M PA G N E Have you ever given thought of opening a bottle with a sword that adds drama to an occasion? Well, in Mauritius, that has become a trend, or rather has a serious purpose in promoting the enjoyment of Champagne, the lifestyle of ﬁne dining and as they call it ‘The art of Sabering’. The Confrérie du Sabre d’Or in Mauritius has made it more memorable recently, during an annual initiation night that was hosted on October 9 at the Château Labourdonnais, by Mr Ravin Untiah, Ambassador of the Confrérie du Sabre d’Or in Mauritius where the association shared insights on ‘Sabrage’, which is a technique for opening a champagne bottle with a sword, mainly used in ceremonial occasions.

To begin with, The Confrérie du Sabre

brage dates back to Napoleonic days

d’Or is devoted to promoting the act of

(the Regency period here in Great Brit-

Sabrage and the enjoyment of Cham-

ain). Although the custom continued

pagne. It can seem challenging when

for some time in British Cavalry Reg-

one is initially handed a sword and a

iments, it is now encouraged across

chilled bottle of Champagne with the

the world by a society of like-minded

expectation that you will open the

Sabreurs - the Confrérie du Sabre d’Or.

bottle with the blade of a sword. The

In the United Kingdom, it was first set

Confrérie du Sabre d’Or was created in

up in 1999 by UK Ambassadeur Emer-

Senlis in France in 1986 by Jean Claude

itus, Julian White. Jean Claude has

Jalloux the Grand Master, with the aim

helped in setting up this prestigious

of sharing the expertise of opening a

Confrerie in Mauritius since 1996. It’s

champagne bottle with a sword, a no-

been 22 years since its launch, and

ble product that is celebrated around

they are among the oldest and one of

gourmet dinners. However, it should be

the first outside Europe.

noted that the actual tradition of Sa-

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H O S P ITA L IT Y. M U

page 71

Well, it can seem frightening when you are

are different titles you can associate your-

initially handed a ‘sabre’ (a Champagne

self to depending on the years of experi-

tool: sword) and a chilled bottle of Cham-

ence, such as, “Chevalier Sabreur”, “Officier

pagne with the expectation that you will

Sabreur” and “Commandeur” which can

open the bottle with the sword’s blade. Do

become official after five years of being an

not be discouraged! The technique goes

Officier and by opening a Jeroboam (4 bot-

like this: Take a chilled bottle of cham-

tles/ 3 Liters).

pagne, not ice cold but suitable for drinking. The ideal temperature is around 37°F

Since its creation, the Confrérie du Sabre

or 3°C. Carefully remove the wire around

d’Or has acquired worldwide fame bringing

the cork. Find one of the two seams along

together lovers and enthusiasts of Cham-

the side of the bottle. At the same time,

pagne. In Mauritius, Mr Untiah together

you can remove the foil which will impede

with the support of the Confrérie du Sabre

the sliding movement of the sabre. With

d’or, have so far launched 12 champagne

your arm extended, hold the bottle firm-

vaults which means that 10 percent of the

ly by placing the thumb inside the punt at

resort and hotels here are already practic-

the base. Make sure the neck is pointing

ing the art of Sabrage. It should be high-

up – around 30 degrees from horizontal.

lighted that this percentage is much more

Calmly lay the sword flat along the seam

than the number of hotels recognized by La

of the bottle with the sharp edge ready to

Confrerie in France. With the success and

slide firmly against the glass annulus, or

interest for this art, the association has re-

ring, at the top of the bottle. With a firm

cently opened a cellar in Madagascar and

sweep, slide the sword along the seam to

at the beginning of this year, at LUX Resort,

meet the ring at the top. Your firm sliding of

Ile de La Reunion.

the sword against this ring is aided by the

Having said that, as some might consid-

internal pressure of the bottle, so that the

er the art of Sabrage a theatrical alterna-

cork flies dramatically away. This leaves a

tive for the unknowingly clumsy twist-

neat cut on the neck of the bottle and the

ing and explosion of the cork, or as some

champagne is ready to be enjoyed. Not as

say, weapons and alcohol don’t mix; This

easy as we think, but all it needs is a firm

French tradition is being given a new lease

wrist and you’ll be telling tales of how easy

of life in Mauritius and is definitely being

it really was! Furthermore, as one gets well

appreciated as a very spectacular way of

versed and experienced with this art, there

celebrating Champagne!

Collection balle de golf, pour elle et lui, aux finitions précieuses en or ou palladium Fabriquée en France

ecayeux P A R I S

Bijoux & Accessoires Luxe www.decayeuxparis.com

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H O S P ITA L IT Y. M U