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September 18, 2009updated Feb 07, 2013

One&Only Le Saint Geran & Alain Ducasse Celebrate Ten Years Of Gastronomic Greatness

By Pardhasaradhi Gonuguntla

When Sol Kerzner and the world’s most acclaimed chef Alain Ducasse joined forces in 1999, it marked the start of the success story of ‘Spoon des Iles’ at One&Only Le Saint Géran in Mauritius. Now ten years after he opened the first Spoon outside of Paris, the celebrated chef is heading back to the island to join guests and staff alike for a series of culinary celebrations from December 6-8, 2009.

Marking this special anniversary will be the ‘10 Years, 10 Dishes, 10 Wines’ concept, highlighting Ducasse’s own personal choice of those food and wine combinations that have truly defined the restaurant over this period. At One&Only Le Saint Géran, the menu will showcase the best of Mauritius’ national larder which continues to inspire and delight both the chef and his team at the resort.

From December 6-8, 2009, epicureans will have the rare opportunity to catch this Michelin-starred master in action. Overseeing all operations, Ducasse and his team will join head chef Romain Meder in the restaurant’s kitchen for private cooking classes and a spectacular gala dinner. Guests will learn to prepare and feast on specially created dishes such as Mauritian palm heart ceviche and Lapsang Souchong Soup, all matched with wines carefully chosen by the resort’s sommelier Jerome Lucas.

“The authentic flavors found in Mauritius have always been precious to me and being able to open my first Spoon abroad at the legendary One&Only Le Saint Géran ten years ago was an opportunity not to miss,” says Ducasse. “The team there has continuously delivered truly cutting-edge dishes that have made ‘Spoon des Iles’ the most sought after dining concept on the island and I am delighted to go back and celebrate this special anniversary with them.”

To further mark this occasion, One&Only Le Saint Géran has created the 10 Years, 10 Dishes, 10 Wines package. The package boasts a private cooking lesson with Spoon’s head chef Romain Meder – inclusive of lunch with a glass of wine, recipes, cooking hat and apron as well dinner at Spoon des Iles, one ‘Spoon des Iles on the Beach’ lunch box and a Spoon cookbook signed by Alain Ducasse.

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