Sebastien Ducray at La Langouste Grisée in Mauritius discusses his menu

quality has equal to none, except, creativity. At the head, the Maestro: Sebastien Ducray, 25 years old. A rare phenomenon! Having a father as dynamic and passionate of good food as Benoît Ducray, we could naturally expect that his path was all long traced. However the true meeting of Sebastien with food production goes back only to one... year! "It came out naturally!" he said, almost apologizing not to have a better story on which he could dwell on. In fact, he is a day and night dreamer of imaginable new dishes, combinations of ideal flavours, reinventing cooking styles. Sebastien started it all one year ago. He was then in charge for the restaurant service and acted also as ‘sommelier’ of La Langouste Grisée. "I really wanted to experience the dishes I dreamt of by myself. And with the invaluable assistance of the Chef of the time, Wilson, I got it underway, while being convinced that what I had created, tasted and enjoyed in my mind could only be good!” One year after, experiments after experiments, this man who nurtures challenges, signs a second menu card which bursts his passion, his taste for adventure and an innate skill to combine several and different tastes. Because the young Chef dares, works assiduously and creates all the time. He turns around the classics, works with lobster like no one else and declines the rib-steak (two cooking styles; roasted and roast) with ease. Sebastien Ducray Still on the agenda of that real and proud character that he is, he removed squid and smoked marlin from his menu list. “Too insipid, fade and so much non-representative of what Mauritius has to offer" he says. He then introduced the Blue Tuna - a rare delicacy - Turbot fish and meat "Grain Fed" from Tasmania. With regard to poultry, it comes naturally from La Ferme de Mon Choisy and he does himself his shopping! "My kitchen is the extension of my personality’, he says. "I have solid convictions and I think that the customer who enters the doors of La Langouste Grisée has the legitimate right to experience the most exceptional products and which are in line with the mindset that I have for gastronomy in Mauritius, i.e. a journey and a meeting of flavours ". In the same line as the bad boy of the English gastronomy, Marco Pierre White, the first English chef to obtain a three Michelin star, Sebastien Ducray cooks with his instincts, tries to collect the present times and inspires himself from a cuisine coming deep inside him. "I think to have the faculty to imagine the tastes and to translate them in my dishes, my vision and in my desires. My style remains simple and without excess, but with consistency. I let speak the only artist which is the Nature. I am not sure that I found a career which I like in a Chef, but it is quite simply a way of living my dream". An exceptional variety of wines La Langouste Grisée is also the most beautiful wine cellar out of the hotel sector in Mauritius. Among the 250 varieties, patiently selected by Sebastien, which is also one of his passions, we find some very rare wines, like Chateauneuf du Pape Blanc, the South-African Palladius or the Cognac Courvoisier (XO) La Langouste Grisée, Route Royale, Grand Baie, Mauritius Tel : 263 1035 Fax : 263 1034 Email : lalangoustegrisee@intnet.mushow less...