Mauritius invites you to a week of sustainable haute cuisine

Heritage Kulinarik Cr Heritage Resort Golf

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When top chefs, producers, sommeliers, and food activists come together in the south of Mauritius, it’s about more than just flavour. It’s about origin, responsibility – and the question of what cuisine could look like in the future without losing its sensuality.

The ‘Week of Sustainable Gastronomy’, which is taking place for the fourth time this year at Heritage Resorts & Golf, seeks not to lecture, but to inspire. And it does so through the medium of cuisine: with regional products, seasonal menus, surprising combinations – and an open dialogue about culinary indulgence in the 21st century.

Ambition for stardom, with down-to-earth values

The focus in 2025 is on French star chef Jean-François Bérard, holder of a Michelin Green Star. His cuisine is plant-based, regionally rooted – and takes the ecological issues of our time seriously, without getting lost in dogma. ‘This week is a fantastic opportunity to exchange ideas, learn, and inspire one another,’ says Bérard. ‘Cuisine can and must play its part in overcoming the great challenges of our time.’ He himself sets a good example – for example, in his choice of ingredients, which are sourced from controlled growing areas in Mauritius or directly from local producers. The preparation: minimalist, featuring clean flavours, and free of gimmicks.

Heritage Kulinarik Cr Heritage Resort Golf 6 — French star chef Jean-François Bérard

Food for Thought

The framework is ambitious: the resort’s kitchen teams compete against one another in three disciplines – with a three-course lunch menu, a themed gala dinner, and a cocktail that must be created using local plants and spices. However, what at first glance appears to be a classic competition quickly turns out to be a platform for conceptual cooking: How can sustainability be expressed in flavour? How can a region’s water scarcity be transformed into an aromatic composition? And what does luxury mean in a world of scarce resources? The entire event is accompanied by workshops, discussion panels, and tastings – always with the aim of broadening the perspective.

Heritage Kulinarik Cr Heritage Resort Golf 2

Heritage Kulinarik Cr Heritage Resort Golf 4

Sustainability as a long-term goal

For the organiser, Heritage Resorts & Golf, the week is an expression of a long-term commitment. ‘Today, outstanding cuisine must be thought out responsibly,’ says Raoul Maurel, Chief Operations Officer. ‘We don’t see ourselves as a stage for spectacular luxury, but as a place where new approaches to gastronomy can be tried out.’ In Mauritius, sustainability isn’t just talked about, it is put into practice: transport routes are short, fish comes from controlled coastal fisheries, ingredients are used to their full potential, and composting and waste avoidance are firmly anchored in the process.