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Hilton Northolme - The Captain’s Dinner titillates the taste buds | 28 June 2019

Hilton Northolme - The Captain’s Dinner titillates the taste buds

An exclusive dinner was organised last week to crown the event ‘A Treasure Trail of Taste’ at the Hilton Northolme Resort & Spa with the celebrity guest Chef Luke Selby. For this occasion he created a six course wine paired menu and some 40 people came to savour the exclusive dishes.

The event was to allow the guests to have an experience in the culinary world as they follow the famous pirate Olivier Levasseur along the treasure trail of tastes.

On the menu as ‘Amuse’ was Chilled summer tomato gazpacho, basil and olive; as starter - ‘Roasted scallops, chicory and blood orange’; as fish course -‘lobster ravioli, lemongrass bisque sauce, sea vegetables’; as main course – roasted rack of lamb, aubergine and onion, cracked citrus bulgur wheat; as pre-dessert – citrus textures and as dessert - fresh coconut, chocolate soil and homemade chocolate ice cream.

Talking to the press, the general manager of Hilton Seychelles Labriz, Silhouette Resort & Spa, Andre Borg, and the general manager of Hilton Seychelles Northolme Resort & Spa and Double Tree by Hilton Seychelles Allamanda Resort & Spa, Daniele Fabbri said that the dinner is the closure of a wonderful journey that started for the Hilton’s hotel in Seychelles.

“We had this initiative together and we did the journey together. Tonight is the last night. The chefs have been here for two weeks and we started on Labriz and today we have it at Northholme. We also had STA students working with the chefs for almost a week and learning new skills. At the end they came up with the beautiful idea of a banquet. It is the start of the great voyage that Olivier Levasseur started. He started under the British flag and we wanted to discover all these countries through their best cuisines,” noted Mr Borg.

“The journey of Levasseur is amazing as every time he stopped in Seychelles he brought a little bit of spice and taste. At the end it became the Creole cuisine which is the treasure. So the last dinner we anticipate and which we will have to develop is the festive Creole dinner and that’s the story. Tonight we are celebrating the end of the first step. A wow dinner is the best experience one can have. A lot of study has also gone in the accompanying wines with the different dishes,” noted Mr Fabbri.

Talking about the night, Mr Fabbri stated that “having forty covers shows that Seychelles and Seychellois want to experience this kind of event. The next steps will be chefs coming from Portugal, Turkey and the Caribbean. Already this Chef (Luke) has put a very high standard, and we will try to keep that standard.”

The accompanying photographs show some highlights of the evening.

 

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