Food & Home Entertaining – September 2019

with Mauritian local wild leaves and
cassava as an African element, and
showcases our extensive Chinese
heritage because I sautéed the brèdes
in oyster sauce,” Thierry explains.
He adds that he also adores palm
heart, which he says is a big thing in
Mauritius. “We use it regularly in our
cuisine at La Potinière, where the
summer menu has a mille-feuille of
Indian Ocean fillet of dorado, saffron

and palm heart. This saffron and palm-
heart mélange is a Mauritian classic,
but we are bringing new elements so
that our dish is definitely modern.”
Thierry feels it is important to strike
the right balance of typical dishes
and new innovations on the menu.
“Sometimes all a recipe needs to take
it from home cooking to restaurant
food is a tiny tweak. For instance, on
our menu we have an octopus vindaye
bursting with all the traditional turmeric

and mustard-seed flavour. All I do

is add a little cream to the sauce

to give it a slightly smoother, more

elegant finish. After all, what I am

trying to achieve is a meal that

allows diners to understand all

that Mauritius can be: past, present

and future,” Thierry states.

CHARLES LEES STREET, CUREPIPE,

MAURITIUS; +23-(0)670-2648;

FACEBOOK.COM/

LAPOTINIERERESTAURANT

ABOVE:PASSION

FRUITBAVAROIS;

LEFT:OCTOPUS

VINDAYE

FOODANDHOME.CO.ZA SEPTEMBER 2019 35

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