Travel: Chou chou a memorable ingredient at this chi chi Mauritian resort

A fusion of exciting flavours is on offer in a gastronomic idyll in the Indian Ocean with a focus on sustainability

Le Telfair was originally a sugar plantation and was purchased by Belfast botanist Charles Telfair

The venison macaron curry – a fusion of classic French-Mauritian ingredients – is literally and figuratively on everyone’s lips for its flavour and cleverness.

Paired with an Ashbourne chardonnay sauvignon blanc semillon blend from Hemel-en- Aarde valley in South Africa, le macaron features in a ‘ten-hand’ gala dinner menu headed by French Green Michelin star chef Thomas Collomb at le Chateau de Bel Ombre, on the unspoilt southern coast of Mauritius.

Collomb and Florian Descours ...