Dining at the highest international level is no small achievement, yet La Table D’Eva has secured its place among the TOP 100 Restaurants of the World 2025, positioning Seychelles firmly on the global fine dining map. Part of the exclusive La Belle Tortue Lodge on Silhouette Island, the restaurant has earned international recognition for its constant search for excellence, respect for strong values such as environmental commitment, and the promotion of local products.

Alexander Chetchikov, President of the World Luxury Chamber of Commerce and founder of the Luxury Lifestyle Awards, leads the discussion with Benjamin Casse, Chef de Cuisine. In this exclusive interview, they explore the philosophy behind La Table D’Eva; the evolving trends in luxury dining, and Chef Casse’s trajectory.

Alexander Chetchikov (AC): First, congratulations on the success of La Table D’Eva, Chef Casse. Beyond great food, guests today seek experiences that leave an emotional mark. What do you believe are the most relevant criteria for creating memorable dining moments for guests?

Benjamin Casse (BC): It’s true that today, guests expect more than simply “eating well.” They seek an experience—a journey. At La Table d’Eva, we tell a story: first of the island, then of our cuisine, and of my travels. Through our dishes, we aim to share a message, to create a deeper connection. Above all, I believe that proximity and conviviality matter. Too often, the world’s great restaurants have become distant and inaccessible on a human level, and we strive to be the opposite.

AC: Seychelles is a fascinating destination, attracting travelers from every corner of the globe. How do you balance meeting the expectations of international visitors while staying authentic and maintaining local traditions?

BC: Indeed, we welcome customers from all over the world, with expectations as varied as they are from different cultures. It’s up to us to stay the course, be proud of what we offer, always be attentive to details and respond as best as possible to diverse expectations. We also need to communicate with our customers to get to know them better during their stay and anticipate their requests. We highlight local products and culture; it’s important for us to talk about the Seychelles.

AC: Many chefs draw inspiration from beyond the kitchen, whether it’s travel, art, or culture. Outside of food itself, what inspires you creatively and influences the way you approach your menus?

BC: An excellent question! And the result of a lifetime’s journey. Cooking has always fascinated me; the creative part and this form of magic, which allows you to transform an ingredient into a delicious dish, pleasing others, is also an important aspect. However, I didn’t start with cooking, but with sommelier and service, which allowed me to develop a commercial sense and customer contact. Cooking entered my life in 2005, after I passed the competition for one of the best workers in France. So, it’s been more than 20 years now. Leadership came little by little during the creation of my own restaurants. Subsequently, I had the opportunity to take over the management of La Belle Tortue, and in 2019, the adventure in the Seychelles began.

AC: Managing a restaurant at this level requires both creativity on the plate and precision in operations. How do you find the right balance between expressing your culinary vision and daily management?

BC: This is perhaps the most challenging aspect, as I must consider several factors. I cannot simply impose my culinary vision. Limited supplies, geographical location, hotel occupancy, the type of clientele, and the training level of my team—these are all elements that must be managed carefully every day. Fortunately, we now have a stable and loyal team. My sous-chef Kasun, pastry chef Valoris, and our maître d’hôtel Nithin all contribute with dedication, rigor, and professionalism. In truth, creativity is the easiest part.

AC: The success of any restaurant depends on the people behind it. Staff motivation and teamwork are especially critical in luxury dining. How do you inspire and guide your team so that every guest experience reflects the high standards of La Table D’Eva?

BC: “Alone we go faster, but as a team we go further.” As I mentioned earlier, I am fortunate today to have a skilled, united team that takes pride in its work. Building this has been the longest and most challenging part, as such high standards demand true competence. Retaining employees on a small piece of rock at the end of the world was not easy—but we succeeded. Many have been with me for several years, and some since the very beginning.

Creating a comfortable and stimulating work environment, both professionally and personally, has been essential. Together, we strive every day to offer something new. I believe this also plays a key role: with us, there is no routine. The kitchen evolves and transforms daily, always moving forward.

AC: Increasingly, diners expect restaurants to respect the environment while still offering a refined experience. How does the restaurant integrate environmental responsibility into its daily operations?

BC: For this approach has always been simple, firstly because it is part of the culture in Seychelles and environmental protection is enshrined in the constitution, then our very high standards, oblige us to the best possible products, finally our geographical position determines our suppliers, our choices also, like that of promoting as much as possible local products. We have also opted for a zero-waste approach. We reuse all our waste in the kitchen, no plastics in the restaurant as in the hotel, we have our own gardener and a permaculture vegetable garden. Plants take a more important place in the kitchen today. Finally, this year, we are equipping ourselves with solar panels, in order to become energy independent.

AC: Finally, looking toward the future, the restaurant industry never stands still. What is your long-term vision for La Table D’Eva, and how do you see it continuing to shape the dining experience in Seychelles over the next five years?

BC: La Table d’Eva will remain, I hope, a must-visit restaurant in the Seychelles. I won’t always be there, but the next generation is already assured. For the next few years, we want to open a new address for La Table d’Eva on the main island of Mahe. This project has been on my mind for a while now. I have a pretty clear vision, and the place would be unique in the Seychelles: a haute cuisine restaurant, we’re working on it. But for now, it’s the opening of our pastry shop, “Kafe de Paris,” which will open its doors next November in Mahe.

Thank you, Chef Casse, for sharing your insights with us. We look forward to following the continued success of La Table D’Eva and its contribution to the global dining stage.

Discover more about the restaurant by visiting: https://labelletortue.smart-card.fr/