This month, we caught up with Kiwi chef – Dwayne Cheer – from One&Only Le Saint Géran in Mauritius.
With his signature creativity, Dwayne drives the culinary experience at One&Only Le Saint Géran, leading a talented team of chefs across six restaurants offering an incredible diversity of cuisines.
This portfolio includes Prime, One&Only Le Saint Géran’s celebrated Mauritian grill restaurant; Tapasake, presenting an exciting fusion menu of Japanese, L’Artisan, the artisanal bakery and specialist coffee lounge; La Terrasse restaurant with Mauritian, Indian, Asian and Mediterranean flavours, Le Badamier, serving fresh fish and light Mediterranean cuisine at the ocean’s edge; and La Pointe beach restaurant at Palm Grove with its idyllic beachfront dining and open fire grill.
Currently on the menu in Prime is the Coastal Lamb leg slow cooked in Moroccan spices and served with cutlets from the rack, braised fennel, and dry fruit Teriyaki.
Dwayne and Rich pictured in Prime Restaurant earlier this year
Dwayne gains a real sense of pride using Coastal Lamb in his restaurants in Mauritius – and loves the delicious and tender nature of the product.