Seychellois Tourism Industry on Praslin island put Seychelles Creole culture back into perspective as the First Edition of the Praslin Culinary & Arts Fiesta approaches

Published on : Monday, August 25, 2014

Seychelles-Tourism-Board (1)The call by the Ministry of Tourism & Culture and Tourism Board for tourism establishments to embrace the Seychelles Creole Culture and to serve more of the island’s mouth-watering dishes and to include more Seychellois artists and musicians in their entertainment program was made by Minister Alain St.Ange,


the Seychelles Minister responsible for Tourism & Culture and Sherin Naiken, the CEO of the island’s Tourism Board during their respective addresses at the 2014 annual mid-year marketing meeting.  The call by the Seychelles Authorities is how one will describe the unique range of Creole meals being served today at the Paradise Sun hotel, the 80-room tourism establishment found on Seychelles’ second largest island Praslin.


Facing the ocean and overlooking the Anse Volbert beach at Cote D’Or, the Paradise Sun Hotel’s St.Pierre restaurant offers one-of-a-kind Creole dishes, specially prepared by executive chef Claude Simeon and executive chef Davinder Wawat.


When he visiting the hotel during his series of door-to-door visits of tourism establishments in the country, Minister for Tourism and Culture Alain St.Ange saluted the efforts being made by the Paradise Sun hotel and other establishments to bring the Seychelles Creole culture forward to be seen, heard and appreciated by visitors to Seychelles.


During a lunch meeting hosted by the hotel, Minister St.Ange, principal secretary for tourism Anne Lafortune and director for marketing at the Seychelles Tourism Board Rosemarie Hoareau had the chance to taste these authentic dishes, which they all described as not only busting with taste, but as a unique culinary experience long expected by visitors to Seychelles.


“This experience where the island’s unique culture is put forward will leave a lasting impression on clients. Today we tasted the breadfruit stuffed with chicken mushroom and topped with a creole sauce signature dish at Paradise Sun Hotel of Praslin, and if one believes in the saying of eating breadfruit and coming back to Seychelles again, one will without a doubt vow to come back to Paradise Sun Hotel again” the Minister said.


Minister St.Ange commended the hotel for such initiative which follows his call made recently during the tourism board’s mid-year marketing meeting for tourism establishments to promote local creole cuisine and other aspect of our culture. Hotels putting forth our culture will also be promoted by the tourism board.


This he said was very apparent at the Paradise Sun Hotel, whereby a local chef was putting his skills and creativity forth by preparing dishes using local products and giving those dishes a traditional touch. During the meeting, Lionel Ferarri the hotel’s general manager, briefed the ministerial delegation on the new approach taken by the Paradise Sun to put the Creole culture back into perspective.


Activities organised by the hotel to promote the local creole culture includes a fish bazaar where a selection of fish and seafood are displayed and guests are given the chance to choose their preferred choice, give to the chef and ask for it to be prepared in the way they want. This activity is now organised every Sunday at the hotel.


On Fridays, the hotel host what they call a Creole Day, having various activities during the day and a moutia to end the evening.
The hotel also promotes live local bands, such as Island’s Vibration which is one of the top bands on the island on Mondays, Wednesdays and Fridays.


Another tourism establishment putting forward the Seychelles Creole culture in creative ways is the Praslin’s ‘Iles des Palmes Eco-Resort’ owned by Christopler Gill.


The La Buse restaurant at the ‘Iles des Palmes Eco-Resort’ is today serving a comprehensive menu that includes freshly baked bread made at the resort, a popular seafood platter and a delicious never-tasted before dessert made only at ‘Iles des Palmes Eco-Resort’. Guests having lunch or dinner at the La Buse restaurant will definitely agree that Seychelles is indeed unique by a thousand miles.


One of the signature desserts served at La Buse restaurant is called dessert d’amour. Served in the shell of the unique coco-de-mer nut, the exotic dish has a recipe from days gone bye with ‘local aphrodisiac qualities’. The dessert d’amour at the La Buse Restaurant an the ‘Iles des Palmes Eco-Resort’ of Praslin is a must-taste and a must-photographed dish.


Minister Alain St.Ange commented about the new drive to include the Seychelles Creole culture in the tourism establishments he himself saw and experienced on Praslin as encouraging. “Tourism is culture and experience and no longer just sun, sea and sand.  We know that good Creole cooking is and art in itself, and an art that has the unique Seychelles DNA. We also know that art and music are inseparable and both should be embraced by our tourism establishments to help consolidate our tourism industry for the long term” said Minister Alain St.Ange, the Seychelles Minister responsible for Tourism and Culture.


Source:- Seychelles Tourism Board

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