Beach Rouge Lux Belle Mare – Belle Mare – Mauritius
Presque très bien
- Nicolas Beaubé
The Lux* group is known a lot in Mauritius for a few years, mainly through a fairly active communication policy, highlighting their three hotels located at three sides of the island.
This is the Belle Mare that I visited, with a main stop in its restaurant Beach Rouge.
The entrance is very classic for this kind of upscale hotel, but with an extraordinary wicker chandelier that occupies a few cubic meters of the intermediate room between the lobby and pool access.
A photo is sometimes better than words, I let you admire the object. Awesome and very beautiful!
But I will talk about the hotel a little later since the main subject of this article is the Beach Rouge.
It is under the direction of Nicolas Beaubé, Maître Restaurateur.
The menu is well designed, both in the visual aspect and in the various dishes on offer. It is really well balanced to satisfy the maximum of customers.
We are greeted with a basket of excellent breads. One of ciabatta type with olives, classic bread and dry cake. Accompanied by a very beautiful tapenade. A real pleasure in the mouth. Missing more than the pastis and it’s like being on the shores of the Mediterranean sea!
The salmon being sold, the tartare was tuna and without disappointment. Accompanied by a sauce of lychee honey and American mustard. All well balanced, without excessive spice since this mustard is significantly less strong than our Dijon.
But a small concern that has earned us a reasoned discussion with the chef. Indeed, you will see in the photo a quail egg in its shell. Of course it was cleaned and passed to the ozone before service which had the effect of killing all microbes. But still, it remains a decoration to be banned totally for reasons HACCP.
The Fritto misto deserves a cut of the pieces a little thicker. Indeed, the frying cooked a little too much to get this beautiful golden color. Or the oil was not hot enough when bathing. It was good, do not mind, but not perfect.
We all have our incomprehensible weaknesses and one of mine lies in the Pappardelles N°201, which are very large. Pasta is only pasta but I love the format of these which are perfect for chewing, in my opinion.
In addition to very well cooked, with some black chanterelles and parmesan shavings and grated, it is the “Top” facing the Indian Ocean.
The penne are more rustic, accompanied by their sausages made locally. The chef works with a local butcher to offer a maximum of artisanal production.
We finish on an excellent dessert.
As for the wine, it is better to move towards the Pinot Noir than the Shiraz of the Scrucap collection. It is full-flavored and open.
The wine and cocktails list is impressive.
The setting of the restaurant is really beautiful, with three different table structures to give diversity to the volume that is very large. The best, even if they are not the most comfortable, are those in front of the beach, on benches. Too bad there are two “decorative” blocks that ruin the view.
The kitchen runs all along the restaurant and is open to the dinning room.
As for the hotel, I can not comment on the rooms and facilities since I have not stayed there.
On the other hand, I was not very excited about the general aspect. As can be seen in my photos, all the facades were painted in the same ocher color with a dull color. It would have been wiser, in my opinion, to leave the beams in natural color or varnished in a more woody hue. This would have given more volume and heat to the buildings. To this day, the general exterior impression is bleak, without relief, which is not the case of interiors.
Small detail that I love and to which we recognize the little luxurious attention: the brushes to wipe the sand of the feet.
Good overall rating despite 1 HACCP point less.
Bill of 100 euros for 2.
Date of the visite: 2018 July
Maître-Restaurateur ,Maurice ,Terrasse ,Vue d'exception
Tel: 00 230 402 2000
Addrese: Coastal Road, 742CU001, Maurice