A wedding menu that tastes of Mauritius
I cook weddings in Mauritius at beachfront villas, private lagoon-side estates and gardens facing Le Morne, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.
Mauritian food blends Creole, Indian, Chinese and French cooking, so I work with rougaille, octopus curry, palm heart salad and dholl puri. The lagoons and open sea give me fresh tuna, snapper and octopus, and I use local vanilla, chillies, tamarind and island fruit. Mauritian rhum agricole from sugar cane finds its way into sauces and desserts.
Ceremonies are often on the sand in the late afternoon, and the sun sets early and fast in the tropics, so drinks and canapés follow straight after. Dinner is served under the stars with the sound of the lagoon, and I keep the menu light and bright for the warm night.
A menu idea: tuna crudo with Mauritian chilli and lime, grilled lagoon fish with rougaille and a vanilla and rum dessert.
Season and logistics
The main wedding season in Mauritius runs May to December, in the cooler, drier months. The south-east trade winds blow strongly on the east and south coasts in winter, so I help choose a sheltered side of the island and plan the kitchen around the wind. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services in Mauritius for villa stays and dinners.
Weddings in Mauritius: good to know
When is wedding season in Mauritius?
The main season runs May to December, in the cooler, drier months. Popular dates book early, so secure yours as soon as the venue is confirmed.
The west coast has the best sunsets. Should we plan the wedding there?
The west, around Tamarin and Le Morne, has sunsets over the sea and is often more sheltered from the trade winds, so it is a strong choice. I adapt the menu to wherever you decide.
Can you cater a large wedding in Mauritius?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.