LUX* Grand Baie reveals the Crudo Menu, a collaborative creation with renowned French Michelin-starred Chef Justin Schmitt

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LUX<bdi>*</bdi> Grand Baie reveals the Crudo Menu, a collaborative creation with renowned French Michelin-starred Chef Justin Schmitt

LUX* Grand Baie, in collaboration with Michelin-starred chef Justin Schmitt, introduces the Crudo Menu at Bisou, the resort’s rooftop restaurant. This initiative caters to discerning epicures in search of an imaginative gastronomic experience, highlighting local ingredients and the seafood freshness.

The Crudo concept, deriving its name from "raw" in Italian and Spanish, is a showcase of dishes crafted from raw and seasoned ingredients, encompassing a variety of elements such as seafood, fish, meat, and occasional vegetables. Chef Justin Schmitt, honoured with a Michelin star in March 2023, lends a nuanced touch to this culinary exploration. Focusing on sustainability, the chef brings attention to the diverse offerings of the Mauritian lagoon by presenting responsibly sourced high-quality fish and crustaceans.

The Crudo Menu is an additional choice for guests with specific dietary preferences, such as raw or pescetarian diets. Executive Chef Sebastiaan Seegers expresses enthusiasm about the collaboration, stating, "The launch of this raw menu, rich in flavors, is a testament to our commitment to culinary innovation. Chef Justin Schmitt's involvement adds a new dimension to the dining experience, showcasing craftsmanship in each dish."

Menu highlights include Captain's Ceviche with mango, coconut milk and lemongrass; Crab Crumbs with avocado guacamole, apple and Madagascar caviar; Red tuna tartare with sesame oil, herbs and raspberries; and Sea Chestnut with creamy cauliflower, passion fruit, and sea urchin mousse.

About Chef Justin Schmitt:

Chef Justin Schmitt, awarded a Michelin star in March 2023, brings extensive culinary experience from notable collaborations in the French culinary industry, including Alain Senderens, Guy Martin, Michel Guerard and Eric Fréchon. A Ferrandi school graduate from Alsace, Chef Schmitt's cuisine is known for authenticity, precise execution, and a timeless vibrant approach.

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