The exotic menu was created under the direction of team from Lobster House, first for the appetites of invited polish gastro influencers and then for the general public for the next three weeks. Now everyone can taste the Seychelles!
The purpose of this unconventional gastronomic event is to present Seychelles not only as a romantic tropical paradise for honeymooners, but also as a destination of endless possibilities for fulfilling the most demanding ideas of an active holiday, a developed country with an unmistakable colour, delicious food and perfect tourist service.
„Poles are discerning holidaymakers and choose the destination for their precious days off carefully. Almost all of us consider Seychelles a tropical paradise with endless white beaches, lush vegetation and blazing sun. However, the true Seychelles atmosphere, local hospitality, the smell of seafood and fresh fruit cannot be sensed from travel agency catalogues. And since there is still a lack of genuine Creole restaurants in the Poland, we decided to provide a taste experience for all lovers of exotic flavours, but also for those who are thinking about Seychelles as a destination for their next holiday”, explains Lena Hoareau, Marketing manager of the Seychelles Tourism Office.
The best of the world
Creole or Seychellois cuisine combines the best of several gastronomic superpowers. The recipes blend French style with Indian passion for spicy food, Chinese demands for a nutritionally balanced diet and African earthiness. Creole cuisine is considered the best in the entire Indian Ocean.
Back in History
Creole cuisine began to take shape in the 18th century, when the first European settlers arrived on the uninhabited and extremely fertile Seychelles island chain. Thousands of fish swarmed the local waters and the Seychelles’ stable climate (the archipelago is outside the cyclone zone) encouraged the establishment of small plantations. Enslaved Africans did most of the cultivation work in the fields until they were freed in 1835 when the Slavery Abolition Act came into force. Isolated islands in the safety of the ocean were soon discovered by passing ships carrying spices and culinary influences from Europe, Africa, India and China. In this complex interplay of factors, the unique Seychellois tradition of Creole cuisine was born.
Creole cuisine – paradise on a plate
On the menus of many restaurants today you will still find basic old dishes with a tradition dating back over 200 years. These include grilled fish, smoked mackerel and marlin, mango salads, eggplant fritters, chicken or prawn meat or the popular curried octopus.
Upscale restaurants offer dishes such as „very spicy” boudin creole (black pudding) and chatini (a traditional salad of papaya, green mango or pumpkin-like chutney, served cold or lukewarm). Camaron, a small freshwater shrimp found only in a few Seychelles streams, is also often on the menu.
When visiting markets or street eateries, don’t miss the chilli bites (lentils soaked in chilli and then fried), fish cooked in banana leaves or eggplant fritters.
In addition to fish, seafood and chicken, you can also try, for example, the delicious braised pork belly.
Rice or vegetables are typical Seychelles side dishes. Potatoes or pastries are rarely served. The streets are soaked in the aroma of spices, which are an integral part of all recipes. Locals use ginger, chilli, cardamom, vanilla, garlic, star anise, cloves and perhaps all kinds of curry mixtures.
Fragrant vanilla and caramel are often used for desserts. The menus include delicious puddings as well as creamy desserts. A separate chapter is made up of fabulous juicy fruits full of flavour, including mangoes, bananas, avocados, melons, papaya and other exotic produce.
Popular beverages include thick fruit juices, lemon juice tea, palm wine, local light beer Seybrew or even pineapple-flavoured liqueur.
You can sample the Creole menu until at Lobster House restaurant in Warsaw or right in Seychelles, perhaps at the gourmet restaurants at the Constance luxury hotels and resorts.
For more information about the Seychelles, click here.
All Inclusive
Luksusowy kwartalnik turystyczno-podróżniczy. Od 2004 roku opisujemy miejsca, do których warto lecieć dłużej niż na weekend, i ludzi, którzy je prowadzą.
