One of the great ambitions of Ludovic Diarrassouba, the chef at Station A in Baie du Cap, is to bring Mauritian culinary specialties to a gastronomic level, working with fresh quality produce and new cooking and preparation techniques. Dominique Bellier
The Anbalaba Group restaurant takes its name from the former Baie du Cap police station behind which it is located. The varangue on the second floor lets you savor the dishes while gazing out over the lagoon in this beautiful, untamed region of southern Mauritius.
Although he started out in the hotel business at the age of 16, chef Ludovic Diarrassouba discovered his vocation in the kitchen only three years ago, in an Italian restaurant in Tamarin, where he underwent intense training and learned many techniques and practices. Since then, he has been constantly inventing and experimenting, working with fresh, local produce, including the estate’s own chemical-free fruits and herbs.
While he has a clear preference for seafood, he won’t hesitate to serve lamb chops with a chocolate sauce, for example, or pork chops with the scent of thyme and rosemary and a pepper sauce. The chef aims to modernize old-fashioned recipes such as salmis, while remaining open to gastronomic influences from all over the world.
The menu places great emphasis on seafood products, with semi-cooked tuna, Mauritian-style sea urchin stir-fry or whole baked captain’s fish. His fish curry comes from a family recipe typical of south-west Mauritius, dear to this man who grew up in Le Morne…
