Charismatic , like its terroir
Mauritius boasts impressive , charismatic and rich venison … Pioneer in this field , Agrïa offers a whole selection of premium products , yielded from three of the island ' s tastiest bushmeat : deer , brown pig and pheasant . No breeding here : all animals can wander freely , in consonance with the seasons . This unique meat , which gracefully echoes the tales of the southern wilderness of the island , is also hunted with the greatest respect for the environment . For Bertrand Sidambarompoullé , butcher at Agrïa , it makes perfect sense to make the most of local venison . He underlines : “ We have a very interesting and easily accessible heritage , and we would like to promote it . Our goal : providing healthy and local food to everyone , at affordable prices .”
© Elan Product Photography
Generous , like its sea
Reputed for the taste of its seafood , the island also enjoys diverse sea-based products . “ Our fish and seafood easily compete with other imported products . They have the particularity of being completely wild , which gives them an incomparable quality ,” says Kavinen Parasuraman , Manager of Amigo restaurant . “ While they perfectly blend with Mauritian flavours , such as combava or masala , their flesh is so subtly scented that it does not require unconventional preparations ,” he continues .
But these are not the only treasures of our coasts . The barachois of Melville shelters oysters and crabs in its ponds . Raised in line with a traditional know-how of 75-years , these local oysters , which are said to be similar to those of Arcachon , have a unique taste which makes your palates set sail at high tide . “ We breed them with love in very specific salinity and temperature conditions , which gives them this signature iodine taste ,” explains Navindra “ Akter ” Bhoyro , who has been employed at the barachois of Melville for more than 50 years .
Fertile , like its land
Not just a mere trend , going organic is now a requisite to respect the environment and one ' s body . For Eric Le Vieux , Director of Esprit Vert , Mauritius embraces a soil which is a real breeding ground for a myriad of flavours and aromas . Since 2017 , the producer has been offering tomatoes without pesticides , with a delectable taste . A simple bite takes you to the fertile plains of Bel Paese ! He explains : “ We aspire to offer quality , with the greatest respect for the natural resources and land of the island . What makes our tomatoes so special ? Undoubtedly , the love we put into their cultivation !”
The desire of restoring responsible agriculture practices seems to be blossoming . For 6 months now , Jacfruit – founded by Christopher Harel and James Dalais – has been making its way into a new market : microgreens . “ Considered as superfoods , they are up to 40 % more nutritious than mature vegetables . We work and control the land ourselves to ensure a 100 % pesticide-free production , ” says Christopher .
Mild , like its seasons
Honey honours , by the diversity of its production , the journey through the seasons . For Étienne de Senneville , Director of the Ruchers de Senneville , his honey has a unique touch because of the respect he shows for the natural heritage , coupled with great know-how and limitless passion . “ Our honey is monofloral and depends on the flowering period of trees naturally present in the surrounding forests . Respecting the work of nature also means honouring a whole local heritage ,” he says . Thus , these are honey whose colour , texture and taste change with the seasons … like an ode to the silent and ever-changing work of Mother Nature .
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