Farm to Table
To create its decadent desserts, Four Seasons Resort Seychelles uses fresh fruit from the trees that grow locally around the property. The notion of “slow food” not only delivers the richest flavours, but it also introduces diners to the island’s lush natural surroundings and culinary culture. Seychellois try to eat as close to nature as possible.
“We partner with local suppliers to ensure a consistent and high-quality source of fresh fruit, vegetables and seafood. We always want to include a taste of Seychelles in our menus.”
Thirty different types of trees, loaded with exotic fruits, grow naturally on the unique cliffside landscape. The sweet produce—as well as herbs and spices including fresh vanilla pods and cinnamon bark—are used directly in the pastry kitchen to make local desserts.
Coconut, pineapple, jackfruit, banana, jamalac and starfruit are used to make traditional Seychellois desserts such as beignets, fritters, nougats, macaroons and moutay, which is a pretzel-shaped dessert made from rice flour and soaked in sweet syrup.
Jamalac is the creole name for the oblong shaped Malay or rose apple, and it is usually red, pink or even white in color. It is often used as a condiment when sautéed with brown sugar and ginger.