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Six Senses Zil Pasyon unveils the secrets of its Creole cuisine (Seychelles)

Category: Africa Indian Ocean - Seychelles - Communication/Marketing
Press release published on 2019-07-22

A mixture of different cultures and flavors, but always cooked with love

Yellowfin Tuna Ceviche with a Creole twist in Ocean Kitchen at Six Senses Zil Pasyon.
Photo credit © Six Senses Zil Pasyon

Guests at Six Senses Zil Pasyon can take a bite out of local culture by tasting delicious Creole-inspired dishes at the Ocean Kitchen, prepared with fresh local ingredients. Creole cuisine is a balanced mix of diverse influences from the different cultures that made their way through the Seychelles over the years, all adding an extra sparkle. This is why Creole cuisine is unique in its own way.

As in many cultures around the world, the art of cooking has played an important role in Seychellois families through the ages. Spices and fresh herbs are used to bring out the true flavors of fish and meat, which are predominant in the local diet. Salted meat or fish is an old tradition that has made its way onto the modern menu, where either is coated in rock salt, left in the sun to dry during the day and kept dry inside overnight.
After a few days it is washed, boiled and cooked as a meal. Also integrated in today’s Creole cuisine is “gro manze”: sweet potatoes, breadfruit and cassava prepared boiled or as a fricassee, along with other traditional dishes including curries and rich tomato-based rougail.

Ocean Kitchen is the first non-meat restaurant in the Seychelles. As such it features dishes with locally and sustainably caught fish along with the freshly-picked vegetables, herbs and fruit from the resort’s organic garden on Félicité. Chef Yusuf Nourice, the Creole cuisine specialist, is in his element while stirring pots radiating with local aromas and flavors, while inviting guests to try authentic native cuisine.

As a boy, Yusuf would spend many hours watching his mother when she was cooking. He would sneak around the kitchen to smuggle fish balls with tuna and potato, his favorite food as a child. He still remembers the scent of her “bouyon blanc” and “bouyon bred” - soups with fish and cabbage respectively. All the recipes were passed down from generation to generation first-hand; no one in the family had a recipe book. Every cook would add their own ingredient or quantity based on their own personal taste and that’s what made every dish special. Growing up, cooking was not something Yusuf had in mind as a career, but it remained his passionate so he decided to follow his heart. Yusuf says, “When cooking, it is important to do it with love. You may not be able to smell it or see the love but you will definitely be able to taste it.”

Chef Christian, executive chef of Six Senses Zil Pasyon said, “Learning more and more about Creole cuisine is certainly a fascinating journey. There are so many little secrets and unthought-of combinations that wouldn’t simply cross your mind, but once you taste them, you feel it should have been an obvious choice. Yusuf and his team prepare every dish with such passion, captivating even the most demanding palates.”

To this day Yusuf is a firm believer of adding his own personal touch to each traditional dish, whether that is an extra pinch of fresh herbs, a little extra curry or a few drops of oyster sauce, his secret ingredient. Yusuf feels very strongly about his “Yellowfin Tuna Ceviche” and he is proud to share his recipe.


• Fresh yellowfin tuna cut into slices - 7 ounces (200 grams)
• Crushed avocado - 1 piece
• Chopped tomato - 1.8 ounces (50 grams)
• Chopped coriander - 0.5 ounces (15 grams)
• Fresh cream/crème fraiche - 1.2 ounces (35 grams)
• Lemon juice - 1.7 fluid ounces (20 milliliters)
• Salt, pepper to taste
• Crispy pitta bread - four pieces
• Seasonal green salad leaves
• Olive oil


• Mix the crushed avocado, lemon juice, fresh cream and coriander in a bowl and season with salt and pepper
• Season tuna slices with salt, pepper, lemon juice and olive oil
• Put the avocado mix on a plate and layer the tuna slices
• Serve with fresh seasonal green salad and crispy pitta bread

About Six Senses Zil Pasyon

Six Senses Zil Pasyon is located on the private island of Félicité, the fifth largest island in Seychelles, offering
unsurpassed vistas of the ocean and surrounding islands. This 30-villa and two multi-bedroom residence resort occupies
one third of the total land and has been brilliantly designed to embrace the picturesque landscape of untouched beauty.
Six Senses Spa Zil Pasyon is located among beautiful rock formations on the water’s edge. All spa facilities, including
five individual treatments villas, a unique wet area experience with saltwater infinity pool and a yoga and meditation
pavilion, fit seamlessly into the natural surroundings, at one with the nature.

About Six Senses Hotels Resorts Spas

Six Senses Hotels Resorts Spas is one of the world’s leading operators of luxury hotels, resorts and spas, managing 18 hotels and resorts across 14 countries, plus 37 spas under the brand names Six Senses, Evason, Six Senses Spas and Raison d’Etre. There are a further 17 hotels and resorts signed into its development pipeline. In February 2019, Six Senses became part of the IHG (InterContinental Hotels Group) family of hotel brands.
Six Senses properties share a leadership commitment to community, sustainability, wellness and design, infused with a touch of quirkiness. Whether an exquisite island resort, mountain retreat or urban hotel, the enduring purpose is to help people reconnect with themselves, others and the world around them.

Six Senses Spas offers a wide range of holistic wellness, rejuvenation and beauty treatments administered under the guidance of expert therapists in all resorts as well as at 16 additional standalone spas. The high-tech and high-touch approach guides guests on their personal path to well-being, taking them as deep as they want to go.

Six Senses Residences provides the best life has to offer. From beautifully-appointed villas on the beach, rustic chalets in the mountains and spacious urban hideaways, Six Senses features a variety of residential choices in stand-alone buildings or attached to a resort or hotel. No matter the location, the promise remains the same and the commitment to create a community where every day revolves around learning and growing, great food and drink, innovative wellness programming, sustainable living – all mixed in with a lot fun.

Evason follows the Six Senses philosophy of uncompromised responsibility to sustainability and the community. Its two unique resorts provide a strong value focus, while offering a vast array of personal guest experiences that the whole family will love.

Chef Yusuf, Creole cuisine chef, preparing locally inspired dishes at Six Senses Zil Pasyon.
Photo credit © Six Senses

More about...
Six Senses Zil Pasyon
Bois De Rose Avenue Victoria
Groupe : Six Senses Hotels Resorts Spas
Number of rooms and suites: 30

Latest news

- Six Senses Zil Pasyon appoints Mark Leslie as General Manager

- Six Senses Zil Pasyon adds expansive residences to inventory

- Six Senses Zil Payson welcomes General Manager

- Six Senses Spa Zil Pasyon is now open

This press release has been selected by Sylvie Leroy

Sylvie Leroy, enthusiastic publisher since 1999
Her passion for luxury hospitality - a score performed by a fantastic Orchestra as she often says - led Sylvie Leroy to build in 2004 Journal des Palaces the sole online daily news dedicated to luxury hospitality with news, jobs, directories and resources. Get the news, communicate about your company, connect with professionals, and recruit with useful tools and services.

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