Embark on an extraordinary gastronomic adventure uniting the flavours of Mauritius and South Africa.
Added : (
Wed Feb 07 2024
)
FEBRUARY 2024 | United by a passion for exquisite cuisine and global recognition, the Royal Palm Beachcomber Luxury and Saxon Hotel, Villas, and Spa in Johannesburg have embarked on an enchanting culinary collaboration. Both hotels, distinguished members of The Leading Hotels of the World, have embarked on an unprecedented culinary exchange showcasing the culinary prowess of their esteemed executive chefs. In a celebration of shared values and a commitment to redefining the art of hospitality.
These two iconic establishments, renowned for their unwavering dedication to expertise, high standards, attention to detail, and a passion for the art of living, are pleased to announce a captivating collaboration between their acclaimed chefs, William Girard of Royal Palm and Matthew Foxon of Saxon Hotel.
Set against the backdrop of Grei at the Saxon Hotel, the Johannesburg leg of the collaboration unfolds through three exclusive tasting dinners taking place with Chef William Girard in March 2024. Chef William has over 25 years of culinary experience and has run the kitchens of some of the world’s most prestigious hotels and restaurants, including Le Barthelemy Hotel in Saint Barthelemy, Sofitel Paris Le Faubourg in France, Burj Al Arab in Dubai, Sofitel Bangkok Silom in Thailand as well as the Michelin-starred restaurants, Le Taillevent and L’Elysée, in Paris with Chef Alain Solivérès. Chef William is excited to showcase his culinary prowess during the experience and will present an menu that epitomizes his creativity and talent. This culinary journey promises to be a feast for the senses, inviting guests at these distinguished gourmet establishments to savour a unique and unforgettable experience.
Guests will be able to enjoy a fine selection of dishes with Mauritian inspiration from the 14th – 16th March in Grei restaurant at Saxon Hotel, Villas and Spa with dishes such as lobster tail cooked with madras curry, coriander, mango and coconut milk; lamb fillet in black garlic crust, zucchini flavoured with ginger, curry leaves sauce; and chocolate bounty and coconut sorbet.
ABOUT ROYAL PALM BEACHCOMBER LUXURY
The iconic Royal Palm Beachcomber Luxury is located in Grand Baie on the north coast of Mauritius. It first opened in 1985 and was the first in the country to become a member hotel of the prestigious Leading Hotels of the World.
In this legendary establishment, sophistication becomes a lifestyle art. No need to wish for anything: every detail has already been thought of, and attentive, discreet staff are available to look after guests whether it’s in the shade of a thatched canopy, next to the pool or on a terrace adjoining a suite. Every experience, every decorative element, every moment spent in this grand house is imbued with elegance, making every stay a powerful experience for the senses.
The perfect setting for a timeless stay
Hosting just a handful of guests, Royal Palm takes its name from the famous tree. The driveway from the entrance gate to the reception atrium is lined with superb royal palm trees. As you step into the lobby, the horizon opens up as far as the eye can see. The beach, a long stretch of fine white sand, runs alongside a lagoon sheltered from the wind.
From the spa with its signature treatments and its wine cellar, a designer masterpiece, to the warmth and comfort of its suites, the fine dining in its three restaurants and the friendly discretion of its Artisans; everything has been designed to invite guests to completely let go and be carried along in the moment and by their desires.
Royal Palm leaves an indelible memory in the hearts of all who visit.
ABOUT THE SAXON HOTEL AND CHEF MATTHEW FOXON
Saxon Hotel, Villas and Spa has been awarded the title World’s Leading Boutique Hotel since 2000 by The World Travel Awards and is a remarkable place set in ten-acre gardens in Johannesburg’s verdant suburb of Sandhurst. The talented Chef Matthew Foxon started his tenure at the Saxon early 2021 as Executive Chef and has made an immense impact on the property’s sustainability model by carefully and selectively choosing local suppliers that share and are in line with the Saxon’s sustainability policies. Using garden to plate practises and local, in season ingredients also contributes to the success of this model by helping to reduce the hotel’s carbon footprint. His passion for teaching and mentoring young and up and coming Chefs, sustainable dining and paying respect to the ingredients make Matthew a visionary in his own right. His bespoke menus are sure to delight the most discerning palates. Each dish is a meticulously crafted masterpiece, showcasing a profound respect for the seasonal bounty sourced from local farmers and producers. From the vibrant colours to the exquisite presentation, Chef Foxon's creations are a visual feast that mirrors the richness of their flavours.
ENDS
Embark on an extraordinary gastronomic adventure uniting the flavours of Mauritius and South Africa.
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