Grise Videos
SEL CONDUITE BAGNEUX_pub
from Dailymotion - Auto-Moto on October 27, 2009
Duration: 29
Duration: 29
SELF CONDUITE vous propose une solution innovante pour vous préparer au permis de conduire en Ile de France sans vous ruiner ! La location de voitures à double commande en région parisienne vous permet d'apprendre la conduite automobile à un prix très raisonnable en n'étant plus dépendant des auto écoles. Ce nouveau concept vous permet d'apprendre à conduire avec la personne de votre choix ( qui doit avoir 21 ans et plus de 3 ans de permis) SEL CONDUITE c'est une heure de conduite à partir de 10 euros!!! Pour tout renseignements complémentaires rendez-vous sur www.selfconduite.fr ou CONTACTEZ le 01 46 16 09 46 Author: vandale78 Tags: self conduite auto ecole permis carte grise voiture camion bagneux cachan bourg reine porte dorléans 92220 92000 94000 apprendre apprentissage pas chères malin location double commande Posted: 27 October 2009 Rating: 0.0 Votes: 0
also in: 92000 92220 94000 Apprendre Apprentissage Auto Bagneux Bourg Cachan Camion Carte Chères Commande Conduite Dorléans Double Ecole Grise Location Malin Pas Permis Porte Reine Self Voiture
Menace Grise 20.10.09
from Dailymotion - most recent videos on October 19, 2009
Duration: 395
Duration: 395
Terreur Ovni au Brésil Part.1Author: Odh_Tv Tags: odhtv ovni ufo pan terreur brésil brazil amazonie prato opération fenetre ciel menace grise Posted: 20 October 2009 Rating: 5.0 Votes: 1
also in: Odhtv Ovni Ufo Pan Terreur Brésil Brazil Amazonie Prato Opération Fenetre Ciel Menace Grise
Planète Grise
from Dailymotion - Funny on August 16, 2009
Duration: 377
Duration: 377
Planète Grise est un mouvement associatif anti-écologiste qui parcourt les rues de Bénodet pour convaincre les passants de soutenir ses projets dont l'objectif se résume par un slogan simple :PLANÈTE GRISE POUR UNE PLANÈTE PLUS... GRISE !Author: Aquajvalin Tags: planète grise ecologie environnement anti-écologie betonner beton béton atlantique dodo Posted: 16 August 2009 Rating: 0.0 Votes: 0
also in: Anti-écologie Atlantique Béton Beton Betonner Dodo Ecologie Environnement Grise Planète
2 fch - 02- Royaume d'hysterie (Ft.16).mp3
from Dailymotion - musique video group on June 24, 2009
Duration: 205
Duration: 205
Author: _006-serie-TS_ Tags: 2fch royaume hysterie mp3 infime vii Saison grise feat sound sons vidéo music musique video zik zic musik cool fun lol Posted: 24 June 2009 Rating: 5.0 Votes: 1
also in: 2fch Cool Feat Fun Grise Hysterie Infime Lol Mp3 Music Musik Musique Royaume Saison Sons Sound Vidéo Video Vii Zic Zik
VII - 02 - Fleur de Feu.mp3
from Dailymotion - musique video group on June 24, 2009
Duration: 231
Duration: 231
Author: _006-serie-TS_ Tags: VII Fleur Feu mp3 infime vii sept Saison grise feat sound son 2007 vidéo music musique video zik zic musik cool fun lol Posted: 24 June 2009 Rating: 5.0 Votes: 1
also in: 2007 Cool Feat Feu Fleur Fun Grise Infime Lol Mp3 Music Musik Musique Saison Sept Son Sound Vidéo Video VII Zic Zik
VII - 01 - Seul avec le Diable.mp3
from Dailymotion - bonne musique group on June 24, 2009
Duration: 209
Duration: 209
Author: _006-serie-TS_ Tags: VII Seul avec Diable mp3 infime vii sept Saison grise feat sound son 2007 vidéo music musique video zik zic musik cool fun lol Posted: 24 June 2009 Rating: 5.0 Votes: 1
also in: 2007 Avec Cool Diable Feat Fun Grise Infime Lol Mp3 Music Musik Musique Saison Sept Seul Son Sound Vidéo Video VII Zic Zik
VII - 13 - infamie.mp3
from Dailymotion - bonne musique group on June 24, 2009
Duration: 214
Duration: 214
Author: _006-serie-TS_ Tags: VII infamie mp3 infime vii sept Saison grise feat sound son 2007 vidéo music musique video zik zic musik cool fun lol Posted: 24 June 2009 Rating: 5.0 Votes: 1
also in: 2007 Cool Feat Fun Grise Infamie Infime Lol Mp3 Music Musik Musique Saison Sept Son Sound Vidéo Video VII Zic Zik
La Langouste Grisée in Mauritius - Wine Cellar
from videog-spring2009-1 on July 10, 2008
Duration: 254
Duration: 254
In the buoyancy of Grand Bay emerges an oasis: La Langouste Gris e , authentic gourmet restaurant of Benoit Ducray. Well situated within the heart of a tropical garden, the restaurant proposes a new style of cuisine, well explored, ambitious and whose 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 Beno t 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 Gris e. "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 Gris e 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 Gris e 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 Gris e, Route Royale, Grand Baie, Mauritius Tel : 263 1035 Fax : 263 1034 Email : lalangoustegrisee@intnet.mu
also in: Ambitious Authentic âla Bay Benoit Buoyancy Cuisine Ducray. Emerges Food Drink Garden Gourmet Grand Griséeâ Heart Langouste New Oasis: Proposes Qualit Restaurant Situated Style Tropical Well Well explored Whose Within
La Langouste Grisée in Mauritius - Atmosphere
from videog-spring2009-1 on July 10, 2008
Duration: 106
Duration: 106
In the buoyancy of Grand Bay emerges an oasis: La Langouste Gris e , authentic gourmet restaurant of Benoit Ducray. Well situated within the heart of a tropical garden, the restaurant proposes a new style of cuisine, well explored, ambitious and whose 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 Beno t 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 Gris e. "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 Gris e 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 Gris e 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 Gris e, Route Royale, Grand Baie, Mauritius Tel : 263 1035 Fax : 263 1034 Email : lalangoustegrisee@intnet.mu
also in: Ambitious Authentic âla Bay Benoit Buoyancy Cuisine Ducray. Emerges Food Drink Garden Gourmet Grand Griséeâ Heart Langouste New Oasis: Proposes Qualit Restaurant Situated Style Tropical Well Well explored Whose Within
La Langouste Grisée in Mauritius - au jardin
from videog-spring2009-1 on July 10, 2008
Duration: 150
Duration: 150
In the buoyancy of Grand Bay emerges an oasis: La Langouste Gris e , authentic gourmet restaurant of Benoit Ducray. Well situated within the heart of a tropical garden, the restaurant proposes a new style of cuisine, well explored, ambitious and whose 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 Beno t 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 Gris e. "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 Gris e 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 Gris e 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 Gris e, Route Royale, Grand Baie, Mauritius Tel : 263 1035 Fax : 263 1034 Email : lalangoustegrisee@intnet.mu
also in: Ambitious Authentic âla Bay Benoit Buoyancy Cuisine Ducray. Emerges Food Drink Garden Gourmet Grand Griséeâ Heart Langouste New Oasis: Proposes Qualit Restaurant Situated Style Tropical Well Well explored Whose Within
Sebastien Ducray at La Langouste Grisée in Mauritius cooks Chareaubriand with Foie Gras
from videog-spring2009-1 on July 09, 2008
Duration: 1422
Duration: 1422
In the buoyancy of Grand Bay emerges an oasis: La Langouste Gris e , authentic gourmet restaurant of Benoit Ducray. Well situated within the heart of a tropical garden, the restaurant proposes a new style of cuisine, well explored, ambitious and whose 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 Beno t 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 Gris e. "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 Gris e 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 Gris e 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 Gris e, Route Royale, Grand Baie, Mauritius Tel : 263 1035 Fax : 263 1034 Email : lalangoustegrisee@intnet.mu
also in: Ambitious Authentic âla Bay Benoit Buoyancy Cuisine Ducray. Emerges Food Drink Garden Gourmet Grand Griséeâ Heart Langouste New Oasis: Proposes Qualit Restaurant Situated Style Tropical Well Well explored Whose Within
Sebastien Ducray at La Langouste Grisée in Mauritius discusses his menu
from videog-spring2009-1 on July 09, 2008
Duration: 239
Duration: 239
In the buoyancy of Grand Bay emerges an oasis: La Langouste Gris e , authentic gourmet restaurant of Benoit Ducray. Well situated within the heart of a tropical garden, the restaurant proposes a new style of cuisine, well explored, ambitious and whose 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 Beno t 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 Gris e. "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 Gris e 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 Gris e 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 Gris e, Route Royale, Grand Baie, Mauritius Tel : 263 1035 Fax : 263 1034 Email : lalangoustegrisee@intnet.mu
La Langouste Grisée in Mauritius - Private Dining
from videog-spring2009-1 on July 09, 2008
Duration: 93
Duration: 93
In the buoyancy of Grand Bay emerges an oasis: La Langouste Gris e , authentic gourmet restaurant of Benoit Ducray. Well situated within the heart of a tropical garden, the restaurant proposes a new style of cuisine, well explored, ambitious and whose 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 Beno t 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 Gris e. "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 Gris e 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 Gris e 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 Gris e, Route Royale, Grand Baie, Mauritius Tel : 263 1035 Fax : 263 1034 Email : lalangoustegrisee@intnet.mu
also in: Ambitious Authentic âla Bay Benoit Buoyancy Cuisine Ducray. Emerges Food Drink Garden Gourmet Grand Griséeâ Heart Langouste New Oasis: Proposes Qualit Restaurant Situated Style Tropical Well Well explored Whose Within
Sebastien Ducray at La Langouste Grisée in Mauritius discusses his dishes
from videog-spring2009-1 on July 09, 2008
Duration: 281
Duration: 281
In the buoyancy of Grand Bay emerges an oasis: La Langouste Gris e , authentic gourmet restaurant of Benoit Ducray. Well situated within the heart of a tropical garden, the restaurant proposes a new style of cuisine, well explored, ambitious and whose 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 Beno t 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 Gris e. "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 Gris e 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 Gris e 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 Gris e, Route Royale, Grand Baie, Mauritius Tel : 263 1035 Fax : 263 1034 Email : lalangoustegrisee@intnet.mu
also in: Ambitious Authentic âla Bay Benoit Buoyancy Cuisine Ducray. Emerges Food Drink Garden Gourmet Grand Griséeâ Heart Langouste New Oasis: Proposes Qualit Restaurant Situated Style Tropical Well Well explored Whose Within













