On October 21, Tourism Seychelles organized an immersive culinary workshop, designed to highlight the distinctive flavors and techniques of Seychellois Creole cuisine. Led by celebrated local chef Bradley Larue, the workshop provided an in-depth look at the unique blend of spices and cooking traditions that define this island nation’s culinary heritage.
Chef Larue guided attendees through the preparation of classic Creole dishes, sharing insights into the meticulous process and passion that go into creating each one. The experience culminated in a vibrant feast featuring signature Seychellois delicacies: Giraffe Crab curry, fried fish roe, and spice-infused Kingfish. Other highlights included smoky grilled octopus, a creamy butternut and sweet potato mash, crispy breadfruit chips, and a refreshing mango salad drizzled with a vanilla bean and lemon dressing.
Tourism Seychelles continues to promote the islands’ rich cultural identity, showing the world that the Seychelles offers more than scenic beauty. Events like this culinary workshop provide a deeper look into the nation’s food culture, inviting guests to savor the flavors that are integral to Seychellois life.