Staying at the Hotel Lemuria Resort on Praslin in the Seychelles can enjoy contemporary Creole cuisine, but executed with traditional accents modernity while using local produce. Sophistication of taste, literally as figuratively. The Lemuria Resort offers three different restaurants that display various maps and renewed, with a graduation style that offers visitors the opportunity to satisfy their taste buds depending on his mood.
But before you again to each of these restaurants (Beach Bar & Grill, Legend, Seahorse), I submit for your indulgence given me the recipe Ruphus Elizabeth, a young leader of the Seychelles 30 years engaged in the hotel Lemuria Resort since 2004 under the leadership of Cyril Carofano: lobster with turmeric paste to the ink of cuttlefish. A spectacular dish in which they are reluctant to stick a fork so as not to disturb the harmony of colors announcing the surprise of flavors:
Preparation lobster
Cut thought the tail of a crayfish 700 g (per person) and cutting into 4 pieces. Marinate for 30 minutes in sections of vetiver oil. Drain a few seconds, then brown over high heat before finishing the cooking in hot oven (180 °).
Pasta in squid ink
500g flour
500 g fine semolina,
15 egg yolks,
5 whole eggs,
80 g of concentrated ink of cuttlefish.
Prepare the dough the traditional way, then let stand 2 hours. Spread the dough strip of 7 cm. Cut rectangles of 4 cm and train farfalle. Cook in boiling salted water for 1 minute. Sauté in butter with tomatoes, onion, fresh herbs. Add to a stew from spinach (spinach Local: bredes lamar).
Fresh turmeric sauce
Chop 200g of fresh onions and sweat them in a pan with 2 cloves of garlic and 20 g of fresh turmeric root. Moisten with 1 liter of coconut milk and cook for 10 minutes. Put a piece of cinnamon to infuse the sauce with salt and pepper. Strain the sauce through a chinois, then reduce its consistency if necessary.
In the plate, the lobster and fresh pasta accompanied by spinach. Garnish with turmeric sauce, and taste, facing the Indian Ocean.
| Address |  Lemuria Resort Anse Kerlan Praslin, Seychelles | |
| Access | Located at the NW tip of the island, 7 minutes from Praslin airport, but no disturbance. | |
| Environment | Located on 101 acres, the hotel member of Relais & Chateaux has three private beach access almost as necessary to cross the field to access. Buildings using stone, wood and vegetation, not exceeding one floor, very well integrated into the lush vegetation and suites have access to the Indian Ocean and a sea view is a harmony in a successful protected. | |
| Rooms | 88 junior suites (52 sq.m.), 8 Senior Suites (115 m² living room included), 8 villas with private swimming pool (725 sq.m. including 2 rooms), a presidential villa with private pool (1250 m², 3 bedrooms). | |
| Gastronomy | Three restaurants and four bars, in a refined but relaxed, with a fancy cuisine of French influence and contemporary Seychellois, fragrant, flavorful, prepared from fresh produce and local spices. One of the big tables of Seychelles. | |
| Activities | 18 holes of championship golf, sauna, steam room, equipped gym, whirlpool, spa treatments and massages, water sports center for scuba diving, excursions and deep sea fishing, cruises to nearby islands ... | |
| I | The excellence of the table at any time of day, well-equipped spa and massage parlor smiling and efficient, golf 18 holes of championship standard with breathtaking views of the area and the sea, diving center, which advocates comfort and security while offering exceptional sites, the smile foolproof staff and management, offered sweets in rooms at 16:00, and most beautiful beach of the world, Anse Georgette , a well-kept secret . | |
| I do not | Some customers who complain about the presence of colorful birds on the railing of the terrace for breakfast ... | |
| Rates | In season you'll be surprised at affordable rates for this class establishment, see the hotel. | |
| Starting with | Air Seychelles | |
| More |    | |
At the time I thought the pasta was in plastic! It's been a little oil to see him like that, but I'm sure it must be good trs. By cons I find turmeric always a little bitter, it would have a way to soften?
Thank you for all your items, they make you want to go see almost anything you tell us. I just always get a little dream before choosing my next vacation place!
Bye.
Hello
One liter of coconut milk that is not excessive for the sauce?
Bravo for your site, telling what you do in these hotels is an original way to take us there. You talk a lot of the Indian Ocean but did you recommend to address the Caribbean for example, or in general on the side of the United States? The Maldives interest me but also for the end of the year instead. Thank you for the information.
You make us saliver.Merci.
Catherine> I was also surprised by the appearance of pasta, but mostly I found they are very aesthetic and very nice to see (and photographing). Admit that you surprise your guests with black pasta! For the bitterness of turmeric, it must use less, and soften with other spices such as masala that will mask the bitterness a bit of turmeric (knowing that there is already in the turmeric masala if I do believe ...).
Olive64> I have not tested this recipe, but I have total confidence in Chief: if he says one liter of coconut milk, I would use a whole quart!
Addresses of the Caribbean charm, not for the moment. I just posted the hotel Silks who had really liked on the island of Dominica, but I fear it is no longer in service. By cons in the U.S. there are many luxurious hotels or charming, and I have not done the trick. I just published an article about the Ritz-Carlton Laguna Niguel, between Los Angeles and San Diego, pleasant stopover for a few days in quiet, with stunning views of the Pacific. And I just came back from Maldives, I will speak again very soon, for a very nice hotel.
Guignard> it's my goal! Thank you.
