Exclusive Interview with Benjamin Cassé, General manager/Chef de Cuisine at La Table D’Eva. La Table D’Eva, located within La Belle Tortue in Seychelles, has earned a prestigious spot among Luxury Lifestyle Awards’ Top 100 Restaurants of the World in 2023.

Nestled on Silhouette Island, this exclusive lodge offers a unique experience, hosting only 20 guests. La Table D’Eva provides a gourmet experience in a rotunda overlooking the flower garden and beach, featuring a daily four-course menu crafted with a fusion of local and French culinary expertise.

We spent some time with Benjamin Casse, General Manager and Chef de Cuisine at La Table D’Eva, to learn more about the award-winning restaurant in this beautiful part of the world.

LLA: The fusion of French culinary expertise with the vibrant flavors of Seychelles is a standout feature of La Table D’Eva. How do you curate the daily four-course menu to showcase techniques from around the world while incorporating local products based on the season and catch of the day?

BC: Yes, precisely, aligning with the essence Silhouette aimed to convey, whether inspired by the island or the sea. Sometimes, ideas manifest through an aroma or a glance. For instance, a few months ago during a hike, we stumbled upon a pepper plantation by the Dauban Family. It was a scorching and humid day, prompting everyone to crave ice cream. This encounter sparked the idea to craft an ice cream using the wild pepper from Silhouette. Together with my pastry chef, Valoris, we reimagined the ‘Profiteroles’ recipe. However, our menu evolves daily! We continuously introduce new flavors. Since the close of 2022, we’ve also curated an ‘A la carte menu’ featuring original creations.

LLA: We would love to know more about the history of the restaurant, and what inspired its inception.

BC: Inspired by our island’s environment, cuisine, and a commitment to sustainability, our restaurant embodies the rich tapestry of Silhouette. From cinnamon to pepper, cloves, herbs, fruits, and fish, we celebrate the diverse species found here.

The theme and name pay homage to the Dauban family, stewards of Silhouette for over a century (1860-1964). Moved by their courageous story as peasant adventurers, we were honored to host Alix Dauban, who shared family memories. As a father myself, Eva Dauban’s tale deeply touched me. Naming our restaurant after her was a heartfelt decision, ensuring her presence forever graces our home.

LLA: Each dish at La Table D’Eva is described as a celebration of Seychellois and French culinary heritage. Can you delve into specific examples that highlight this unique blending of two rich culinary traditions?

it involves a mix of traditional and French techniques, incorporating local ingredients, with a focus on sourcing as much as possible from Silhouette or Seychelles. Take, for instance, the ‘red fish bouillon,’ a fusion of the French ‘Bouillabaisse’ and Seychellois ‘fish bouillon.’ In this creation, we replace the traditional ‘Rouille’ with a Seychellois twist—Mayonnaise curry coco. Another example is with breadfruit; traditionally boiled or roasted in charcoal during barbecues, we transform it into a unique soup with cocomilk, local honey, and homemade smoked pork belly.

LLA: As the culinary jewel of La Belle Tortue, how does La Table D’Eva create an exclusive and memorable dining experience for its guests, aligning with the overall sanctuary concept of the lodge?

I believe this unique experience is crafted from a blend of various elements, including the service ‘à la Française,’ precision in techniques, the enchanting ambiance, and the warm spirit of this magical place. When guests step into our restaurant, they become part of our extended family. Welcoming everyone with equal joy, be it children, vegans, vegetarians, or epicureans, is not just a duty but a genuine pleasure.

LLA: The catering packages offered by La Belle Tortue include options to experience La Table D’Eva. Can you elaborate on how these packages cater to different preferences, and what makes the dining experience at La Table D’Eva a focal point of the overall guest journey?

We offer diverse packages to ensure our guests have the flexibility to choose. We understand not everyone wants a full menu or mandatory formulas. For those who love the freedom of Bed and Breakfast stays, our various packages cater to a wide range of preferences, creating opportunities to explore our culinary offerings. It would truly be a shame to miss out on experiencing our cuisine!

LLA: Sustainability is a key aspect at La Belle Tortue, and La Table D’Eva plays a role in this with its commitment to local sourcing. How does the restaurant prioritize sustainability in its culinary practices, and can you share specific initiatives in this regard?

BC: Ensuring environmental sustainability is a paramount concern for me. In our interconnected world, we’re all sailing on the same boat, and setting a positive example is crucial, particularly for economically stable nations. Seychelles, where environmental protection is enshrined in the constitution, serves as an inspiring model.

At La Belle Tortue and La Table D’Eva, we strive to push boundaries, especially in the kitchen where ingrained habits persist. Our commitment is reflected in using solely glass bottles and opting for compostable bags, trash bags, and packaging – even on our boats. Embracing the ethos of sustainability, we prioritize sourcing locally from the Victoria Market, forming an exclusive partnership with Laurencia for over 5 years.

Beyond that, we’ve cultivated our organic and permaculture garden, reinforcing our dedication to responsible practices. In the kitchen, we employ energy-saving techniques, embodying our holistic approach to environmental consciousness.

LLA: Achieving distinction in the culinary world often involves constant innovation. How does La Table D’Eva stay at the forefront of culinary trends and maintain its reputation as a top-tier restaurant on the global stage?

Indeed, continuous innovation is key, and we actively stay informed through various channels—social media, culinary platforms, and notable publications like Luxury Lifestyle Magazine. My travels play a crucial role, whether exploring markets, discovering renowned addresses, or finding inspiration around unexpected corners, like the scent or taste of a unique dish. This creative journey is a collaborative effort, and I want to extend my gratitude to my patient wife, dedicated pastry chef Valoris, talented Junior chef Kasun, and the entire team including Sharmin, Ishara, Devisha, Arul, Kamal, Ryan, Anessa, and our crews. It’s their collective commitment that contributes to our pursuit of excellence.

LLA: La Belle Tortue invites guests to indulge in the essence of Seychelles through the flavors of La Table D’Eva. Can you share signature dishes that encapsulate this invitation and leave a lasting impression on guests?

BC: Perhaps the ‘Grilled local lobster with Hollandaise passion ginger sauce and saffron risotto,’ ‘Red fish bouillon reminiscent of a Bouillabaisse,’ ‘Passion fruit fish ceviche,’ ‘Hot smoked barracuda fish with Kreol salad,’ ‘Pumpkin soup with coconut milk, ginger, and smoked garlic,’ and ‘Profiteroles with Silhouette wild pepper ice cream and a drizzle of hot Madagascar chocolate sauce’…

LLA: As one of the Top 100 Restaurants of the World, how does La Table D’Eva contribute to Seychelles’ culinary scene and elevate the destination as a gourmet paradise within paradise?

For us, receiving this award is not just an acknowledgment but a responsibility we take seriously. Excellence is a deliberate effort, and contributing to Seychelles’ culinary and skills development is inherent in our mission, a part of our job that we wholeheartedly embrace. We extend our passion beyond the kitchen, offering our guests not only exquisite dining experiences but also the opportunity to learn through our Kitchen lessons and Masterclass.

Additionally, we actively engage with the Seychellois community by participating in the Academy of Excellence on Silhouette Island, providing valuable opportunities for local students. Our commitment goes beyond the plate – we are dedicated to promoting Seychelles’ products, stories, and culture. This includes comprehensive documentations, books, and guided hikes around the island with our expert, Ryan, revealing the richness of plantations, fruits, and trees.

All these elements are thoughtfully curated into our ‘Gastronomique Package,’ an immersive journey encompassing culinary delights and cultural exploration. Of course, for those seeking a personalized experience, we offer all activities ‘a la carte.’