Mauritian cuisine is traditionally eclectic thanks to its diverse history and population, but now Mauritian chefs, who have achieved international recognition, have created a “new” cuisine of Mauritius based on a fusion of styles that incorporate more international dimensions. 

They have adopted a fresh and adventurous approach to using exotic spices and local or imported products. International chefs based in Mauritius, many of whom are Michelin-starred, are mainly employed in luxury hotels, where they are pushing the boundaries and using imported fresh or chilled produce to create dishes outside of the norm for Mauritius. 

Now, gastronomes may find kangaroo, crocodile, or ostrich meat from Australia, mussels from New Zealand, smoked salmon from Scotland, lobsters, and crabs from Brittany combined with local delicacies like smoked marlin, fresh fish farmed in the lagoons, or locally produced duck foie gras.

The next generation of Mauritian chefs is set to continue this pioneering trend in Mauritian cuisine through the innovative training received at the Ecole Hôtelière Sir Gaetan Duval (formerly known as the Hotel School of Mauritius), with teachers encouraging potential chefs to experiment with the local produce available, including the vast array of exotic spices, in order to create new tantalising recipes to excite locals and visitors alike.