Embark on a culinary voyage of discovery with Chef Patrice Dumont
Chef Patrice Dumont is back on home territory in Mauritius, bringing with him a wealth of experience and knowledge gained on his voyage of discovery in some of the most respected restaurants in the world. Now the chef is about to be featured in a TV show called ’Culinary Travels’ that highlights the wonderful array of foods that can be sampled on the island.
Patrice Dumont began his career in Luxembourg and at the Metropolis in Paris, before becoming chef at the 2 Michelin Star restaurant The Wine Press. After a successful residency Dumont switched time zones to Kuala Lumpur, followed by Singapore and later to the Pan Pacific Hotel in Bangkok. Now Patrice Dumont has returned to his native Mauritius and graces the kitchens at La Pirogue, one of the best-known hotels in Mauritius.
Since 2010 Dumont has continued to develop his career by creating cookery workshops in Ebene City in Mauritius. His modern take on simple, rustic food is widely respected, as is the serene welcome at the beautiful restaurant at La Pirogue, with its courtyards and fountains creating a lush backdrop to the fresh, tropical cuisine on offer.
Fine-dining Mauritian Cuisine at La Pirogue
Dumont’s style has become synonymous with fusion dishes such as mille-feuille of tomato, feta and watermelon with basil and mint, lemon-potato confit with fresh herbs and yoghurt, or panacotta with orange marmalade and orange flower.
The TV Show ’Culinary Travel’ has been organised in collaboration with the Mauritian Tourism Promotion Authority (MTPA) and Uhuru Communications, consisting of 40 bite-sized cookery programs. The programmes are presented by Jean-Mee and will be broadcast on Antenne Reunion to promote Mauritian cuisine in international tourism sectors. Mauritius has a diverse culinary identity, as anyone who has spent time in the local markets of Cascavelle or the shopping district of Flic-en-Flac will know.
Patrick Dumont is a resident panel judge on the jury of the show ’Super Chef’, which took place in the Long Beach Hotel, another stunning resort by the Sun group. Some of the dishes that are lovingly recreated during the new TV show ’Culinary Travels’ are Asian classics such his Teriyaki Chicken, or fusion favourites such as Mille-feuille de Capitaine with love apple and palm heart. Dumont’s Creole Tagliatelle with prawns and pesto oil is too delicious not to share with you.
Try this delicious recipe by Chef Dumont :
Creole Tagliatelle with prawns and pesto oil, accompanied by asparagus, sun-dried tomatoes, pine nuts and shiitake mushrooms
- Peel and de-vein the prawns.
- Crush the leftover prawn shells and fry lightly in oil, add some tomato chunks, moisten with water and cover while simmering.
- Then pass through a fine sieve and place the sauce in a blender.
- Next cook the asparagus in boiling salted water for a couple of minutes and refresh in very cold water.
- Slice the shiitake mushrooms and then soak in boiling water.
- Cut the sun-dried tomatoes into strips.
- Cook the pasta in boiling salted water.
- Place the pine nuts in the oven to colour slightly, for approximately a minute.
- Cook the prawns with oil, season with salt and pepper, but do not over-cook.
- Make a pesto with fresh basil oil, parmesan, pine nuts, garlic.
- Then toss the pasta with the prawn sauce and 1 tablespoon of pesto oil and sprinkle over the wonderful toppings of chopped asparagus, shiitake mushrooms, pine-nuts and prawns. Garnish with basil leaves.