The ultra-luxury Waldorf Astoria resort on the Seychelles island of Platte Island, presents the concept of “from the garden to the table”. Opened in the spring of this year, the hotel has an impressive vegetable garden, where the freshest herbs, vegetables and fruits grow – a dream of organic food adherents.

The garden is impressive with a variety of herbs, including sage, parsley, basil, and lemongrass. From kale and zucchini to okra and pumpkin, the number of vegetables grown here reflects the resort’s commitment to healthy eating. One of Waldorf Astoria Platte Island’s unique initiatives is pickling excess vegetables for future use in culinary masterpieces.

With over 20 years of experience, Chef Jane-Therese Mulry of Moulin Restaurant invites guests to sample “soulful” dishes that embody her passion for conscious eating. The six-course set menu uses only seasonal ingredients from the kitchen garden. The restaurant hosts a cooking school during the day and transforms into a unique dining experience in the evening.

Energetic and possessing a terrific sense of humor, Jane-Therese Mulry describes guests’ dining experience as “a series of incredible discoveries that allow us to feel how what we eat resonates with our souls.” Dishes such as cauliflower in ash, salad from the bed with orange and tea mushroom sauce, smoked portobello mushrooms with pickled shimeji – showcase the abundance and diversity of the harvest.

And back in July, the hotel also received certificates indicating that all of its restaurants use exclusively halal meat. Maison des Epices, a Creole-Latin American restaurant, offers a variety of halal steaks – from ramp to tibon, game kebabs and chicken. La Perle, a restaurant of exquisite Mediterranean cuisine, presents dishes from halal chicken, beef fillet and lamb.

As a reminder, the Waldorf Astoria Seychelles Platte Island Resort is an idyllic haven for anyone who wants to escape from the modern hustle and bustle. It is a pristine island surrounded by coral reefs, teeming with palm groves and favored by seabirds and turtles.

BOOKING:

Ekaterina Deryabina
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Elina Shkolyarenko
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Svetlana Drozdova
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