FREGATE ISLAND PRIVATE
Seychelles
In keeping with its committed approach to ecological issues, Frégate Island Private continues to strengthen the connection between restaurant menus and island-grown produce.
Influenced by the abundance and diversity of ingredients cultivated on Frégate Island, the executive chef takes guests to new gastronomic heights with innovative demonstrations of the extraordinary flavours that nature can deliver. His inspired recipes are the expression of a distinctive culinary style applied to the freshest seasonal produce, ensuring every dish is unique in character and flavour and a true reflection of the bountiful tropical setting in which it is enjoyed; the island’s own plantation and hydroponics house ensure guests can enjoy fresh fruit and vegetables every day.
Man’s arrival in the 17th century jeopardised a delicate equilibrium that Mother Nature had established and nurtured since the earliest days of existence and many invasive species threatened to overrun what was once an unspoilt Garden of Eden. This downward spiral was halted 10 years ago and ever since then the Frégate Island Ecological programme has sought to repair the damage. The programme initially focussed on the rehabilitation of the surface terrain, soil and flora after 200 years of extensive coconut and cinnamon monoculture had displaced indigenous species and reduced the natural habitats of the native wildlife. The Seychelles’ largest nursery was then created to propagate the tens of thousands of indigenous trees needed to rehabilitate the landscape, and a comprehensive and detailed conservation programme put in place to restore the populations of native species. The ongoing preservation and protection of the island’s unique flora and fauna is one of the proudest achievements of Frégate’s team of resident zoologists.
