Le chocolat est bien plus qu’une simple gourmandise : c’est une passion qui éveille les sens. Pour les gourmands, le chocolat évoque le réconfort, le plaisir pur et le péché mignon. Pour les professionnels, c’est un monde de créativité. Les deux ont pu partager de grands moments de bonheur lors de la première édition de La Semaine du Chocolat qui s’est tenu du 24 au 28 mars 2025, à Heritage Le Telfair qui confirme encore une fois son engagement pour des expériences culinaires uniques.
Parmi les grands moments de cette semaine gourmande figuraient des master classes exclusives sous le majestueux banian du Cavendish. Celles-ci étaient animées par trois grands noms de la haute pâtisserie : Maëlig Georgelin, maître pâtissier visionnaire, qui a dévoilé ses techniques les plus raffinées ; Bastien Girard, champion du monde de pâtisserie 2017, qui a séduit le public avec ses créations audacieuses ; et Stéphane Giraud, chef créatif et ambassadeur du goût, qui a sublimé les textures et les arômes, interprétant avec finesse l’art du chocolat.
« À Heritage Le Telfair, nous croyons que la gastronomie est avant tout un vecteur d’émotions, de partage et de transmission », souligne Dominique Grel, directeur général de l’établissement. « À travers cette première édition, nous avons souhaité poser les bases d’un rendez-vous où les savoir-faire culinaires sont mis à l’honneur, et où chaque création raconte une histoire et célèbre la passion de nos invités d’honneur ainsi que de nos chefs. C’est une invitation à découvrir, à ressentir et à vivre une expérience sensorielle unique, fidèle à l’ADN de notre établissement ».
Ce voyage au cœur du chocolat a été ponctué d’expériences inédites et de temps forts alliant créativité et plaisirs sucrés : un dîner “Vice-Versa” au Palmier, inversant les codes du repas en commençant par le dessert ; une expérience “Chocolat & Rhum Local” aux associations étonnantes ; un dîner d’exception “Tout Chocolat” à La Réserve Golf Links, où le chocolat s’est invité à chaque étape du menu ; un concours culinaire valorisant les saveurs locales à travers le défi “Chocolat & Fruits Mauriciens” ; et un dîner de clôture au Gin’ja revisitant les grands classiques de la pâtisserie sous un prisme salé et raffiné.
Pour Luchman Benee, Executive Pastry Chef à Heritage Le Telfair depuis 10 ans : « C’est un véritable privilège d’avoir pris part à cette première Semaine du Chocolat à Heritage Le Telfair. À travers cet événement, mes collègues et moi-même avons voulu faire rayonner non seulement les particularités uniques du chocolat, mais aussi la richesse des saveurs et du savoir-faire mauricien ». Cette Semaine du Chocolat s’est achevée sur une note sucrée et inoubliable, laissant aux invités des souvenirs gourmands et l’envie de retrouver, l’an prochain, cette célébration unique du chocolat et de la haute pâtisserie à Heritage Le Telfair.
Heritage Le Telfair celebrates chocolate for a week
Chocolate is much more than just a sweet treat: it’s a passion that awakens the senses. For gourmands, chocolate evokes comfort, pure pleasure and sinful indulgence. For professionals, it’s a world of creativity. Both were able to share some great moments of happiness during the first edition of La Semaine du Chocolat, held from 24 to 28 March 2025, at Heritage Le Telfair, which once again confirmed its commitment to unique culinary experiences.
Among the highlights of this gourmet week were exclusive master classes under the majestic banyan tree at Cavendish. These were hosted by three great names in haute patisserie: Maëlig Georgelin, visionary master pastry chef, who revealed his most refined techniques; Bastien Girard, 2017 world pastry champion, who seduced the public with his daring creations; and Stéphane Giraud, creative chef and ambassador of taste, who sublimated textures and aromas, interpreting the art of chocolate with finesse.
‘At Heritage Le Telfair, we believe that gastronomy is first and foremost a vehicle for emotions, sharing and transmission,’ stresses Dominique Grel, general manager of the establishment. « With this first edition, we wanted to lay the foundations for an event where culinary expertise is given pride of place, and where each creation tells a story and celebrates the passion of our guests of honour and our chefs. It’s an invitation to discover, to feel and to enjoy a unique sensory experience, true to the DNA of our establishment ».
This journey to the heart of chocolate was punctuated by original experiences and highlights combining creativity and sweet pleasures: a ‘Vice-Versa’ dinner at Le Palmier, reversing the codes of the meal by starting with the dessert; a ‘Chocolate & Local Rum’ experience with surprising associations; an exceptional ‘Tout Chocolat’ dinner at La Réserve Golf Links, where chocolate was invited at every stage of the menu; a culinary competition showcasing local flavours through the ‘Chocolate & Mauritian Fruits’ challenge; and a closing dinner at Gin’ja revisiting the great pastry classics through a savoury and refined prism.
For Luchman Benee, Executive Pastry Chef at Heritage Le Telfair for the past 10 years: « It is a real privilege to have taken part in this first Chocolate Week at Heritage Le Telfair. Through this event, my colleagues and I wanted to showcase not only the unique characteristics of chocolate, but also the richness of Mauritian flavours and know-how ». This Chocolate Week ended on a sweet and unforgettable note, leaving guests with gourmet memories and the desire to return next year for this unique celebration of chocolate and haute patisserie at Heritage Le Telfair.
Heritage Resorts, which hosted the event, pulled out all the stops over the five days to convey as much as possible about the concept of sustainable gastronomy while emphasising their desire to create a culinary movement around local products. Raoul Maurel, Chief Operating Officer of this entity of Rogers Hospitality, spoke about the significance and impact of the week, which he described as a resounding success. « This event demonstrated our strong commitment to sustainable gastronomy and its principles. I would like to thank and congratulate all our operational teams, who showed their unwavering dedication throughout the week. Their efforts have created an exceptional culinary experience, where gastronomy and sustainability have come together in harmony. […] Heritage Resorts has been bubbling with sharing and exchange through the various workshops and gala dinners. We are therefore convinced that our teams will emerge from this 2023 edition with even more culinary expertise and an even greater passion for sustainability. We look forward to repeating this experience in 2024″, he said.
Being aware of all the possibilities offered by Mauritian products and developing a new approach to gastronomy while preserving taste and flavour is undoubtedly the vision shared throughout this culinary encounter. For chef Thomas Collomb, holder of a Michelin Green Star, it is undeniable that promoting such cuisine will have a positive impact on the local hotel industry and ultimately on Mauritius as a whole. « As a committed chef, I make sure I create dishes that showcase products as they are, without distorting or transforming them too much. This approach of wanting to make the most of everything that is produced locally, while keeping the ingredients simple and fresh, reflects the same efforts that Heritage Resorts makes in its culinary practices. I would like to congratulate the entire Heritage Resorts team for the importance they attach to moving towards a more sustainable hotel industry that respects our environment. I hope that this highly commendable initiative will serve as an example for the Mauritian tourism industry to follow », he told a press conference at Heritage le Telfair.
The hotel group has also ensured that the event is taking place in a culture of sustainability while taking care to minimise their ecological footprint through the reduction of plastic and food waste. In the end, with waves of information, discussions, practices, and creations centred on ecological cuisine, this new edition of Sustainable Gastronomy Week has left its mark on the island. A harmony between transmission and celebration that awakened people’s consciences and made them impatient for the next edition.
