Spices Sands Resort – Flic en Flac – Mauritius
- Guillaume Brégeat
Contrary to my habits, I do not rate this restaurant because sometimes it is necessary to adapt to particular situations. Indeed, Guillaume Brégeat, the new chef arrived only five months ago at the management of the restaurants of Sands Resort and he has not yet had the time to remodel the menu.
You will tell me that five months is enough. But the situation of hotel in the tropical islands is slower to transform than in our climate. You can not barging in and transform everything “as if you knock on few pipes and fix the plumbing” as my grandmother used to say.
This does not prevent me from doing an article that will help to see what are the points that hurt. They will be happy at Sands Resort, I give them a free technical analysis!
And it is true that it starts badly since if the appetizer spinach is nice, it is presented on a saucer coffee! It makes my blood run cold! It was The Clash! Should I stay or should I go?
Then a knife that was used to cut the stone or open oysters, to choose!
The scallops are well cooked, accompanied by a Sicilian caponata, a vestige of the previous Italian chef. The mussels are unfortunately not enough impregnated with butter. They are therefore quite uncooked and the herbs are dry.
We are in a Peninsulo-Mauritian mix with the excellent risotto venere with always the scallops and what clams. Finally rather a piece of each! Nice plate in opposition with the following even if served a little faintly.
There we are in the anthology! The famous biryani chicken that pays tribute to traditional Mauritian cuisine. The whole is quite good to eat. But the presentation is purely impossible. I will not insist …
Fortunately the saltimbocca shrimps combine good taste with visual and taste. We are saved!
Babas with rum to revisit because too much soaked. We do not have the texture of savarin paste under the palate anymore. We are closer to the sponge.
I had the opportunity to discuss with the chef Guillaume Brégeat and we were pretty much in agreement about the need for improvements that he is presenting to his management. This would cover both dishes and staff training.
There is no fundamental revolution to be made but an adaptation, a renovation that has not been done by its predecessor as well as a refreshing of work habits. Routine is the royal way for falling asleep.
In my opinion, we must put more emphasis on the terrace with only seafood and shellfish catering, redo staff training on the basics of the service and especially move towards a more modern and international map. It is today very (too?) Italian.
Bill of 100 euros with half-board discount. Without discount, bill of 140 euros.
You will find on the blog a specific article about the Sands Resort hotel and the breakfast.
Tel: 00 230 403 1200
Addrese: Wolmar Coastal Rd, Flic en Flac 90516