“Cooking is a love story, you have to fall in love with the products and the people who make them.” – Alain Ducasse
Every week, our guests are introduced to a new dish. Recipes vary as the seasons change, reflecting our current mood đ Every last Sunday of the month, we organise a live concert during our BBQ brunch.
Mauritius welcomes a selection of small-scale farms harvesting a variety of products, including tea, fruits & vegetables, meat, fish, salt… The island benefits from a pleasant climate, ensuring an abundance of fresh and tasty products all year long!
At L’Atelier Restaurant, this encourages us to favour short production cycles when preparing our dishes. In the same vein, we have just built our own 100% responsible Ecogarden, offering freshly picked aromatic herbs.
Favouring short and direct supply chains, L’Atelier strives to support local suppliers. To this end, we have built privileged relationships with producers operating in Grand Gaube and the surrounding area.
Fishes, seasonal vegetables and fresh herbs only travel a few kilometres to get to your plate! A guarantee of quality to give our guests the best of what our beautiful island has to offer, while contributing to the local economic activity.
We carefully select the products displayed on our menu, everything starts from there! We take pleasure in working with producers who share our vision and in elaborating our recipes from beautiful products full of flavor.
All our desserts are homemade. The sorbets use fresh fruits from the Domaine de Labourdonnais. Fresh, sweet and flavourful, our desserts are a must!
Born in the East of Mauritius, Chef Vijendra Kundun fell in love with refined cuisine at an early age. He started his career as a Trainee Chef when he was 18, before travelling the world a few years later in search of the best experiences.
From Dubai to Tanzania, working in restaurants and on cruise ships, Vijendra has acquired excellent culinary skills! He has worked in Chef Yannick Allenoâs 3-star Michelin kitchens.
His dedication, passion and discoveries, have greatly contributed to his successful journey. His new challenge is to revisit authentic culinary creations that taste buds will never forget!
Born in the East of Mauritius, Chef Vijendra Kundun fell in love with refined cuisine at an early age. He started his career as a Trainee Chef when he was 18, before travelling the world a few years later in search of the best experiences.
From Dubai to Tanzania, working in restaurants and on cruise ships, Vijendra has acquired excellent culinary skills! He has worked in Chef Yannick Allenoâs 3-star Michelin kitchens.
His dedication, passion and discoveries, have greatly contributed to his successful journey. His new challenge is to revisit authentic culinary creations that taste buds will never forget!
“The fusion of Mauritian and international cuisines means using 100% local flavours
to enhance international dishes.”
Diwali to the sound of Indian music is always a good idea for Kavi. And what better way to celebrate the festival of light than with a delicious Mauritian chicken curry?
“Great Chefs cannot work in a kitchen that isnât up to standards.
My mission is to keep it impeccable!”
Blakkayo fan and octopus vindaloo enthusiast, Adarsh also loves Maha Shivaratri, a festival bringing together Mauritians of the Hindu faith for a pilgrimage to the sacred lake of Ganga Talao.
“The culinary satisfaction of our guests greatly contributes to my personal satisfaction as a chef. ”
On his wedding anniversary, highlight of the year for Thimmadu, he enjoys cooking a delicious dish of fish in tomato sauce, complete with an Indian pasta and dhal concoction.
“With over 25 yearsâ experience, my goal is to make my customers feel special.”
As a good patriot, Sanjay is particularly fond of the Mauritian Independence Day, which he celebrates eating a dish made of brĂšdes Mouroum, coconut chutney, dhal and parathas.
“My smile is always on! It helps me take better care of our customers.”
Stony music in the background and a delicious bowl of Mauritian fried rice never fail to cheer our LĂ©a up – almost as much as a well-organised New Yearâs Eve party!
“The fusion of Mauritian and international cuisines means using 100% local flavours
to enhance international dishes.”
Diwali to the sound of Indian music is always a good idea for Kavi. And what better way to celebrate the festival of light than with a delicious Mauritian chicken curry?
“Great Chefs cannot work in a kitchen that isnât up to standards.
My mission is to keep it impeccable!”
Blakkayo fan and octopus vindaloo enthusiast, Adarsh also loves Maha Shivaratri, a festival bringing together Mauritians of the Hindu faith for a pilgrimage to the sacred lake of Ganga Talao.
“The culinary satisfaction of our guests greatly contributes to my personal satisfaction as a chef. “
On his wedding anniversary, highlight of the year for Thimmadu, he enjoys cooking a delicious dish of fish in tomato sauce, complete with an Indian pasta and dhal concoction.
“With over 25 yearsâ experience, my goal is to make my customers feel special.”
As a good patriot, Sanjay is particularly fond of the Mauritian Independence Day, which he celebrates eating a dish made of brĂšdes Mouroum, coconut chutney, dhal and parathas.
“My smile is always on! It helps me take better care of our customers.”
Stony music in the background and a delicious bowl of Mauritian fried rice never fail to cheer our LĂ©a up – almost as much as a well-organised New Yearâs Eve party!
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