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Shangri-La Maldives Announces New French Chef for Culinary Festival

altFrom 3 to 5 December 2010, Emil Minev, executive chef at Shangri-La's Villingili Resort and Spa, Maldives, opened the doors of the resort's kitchen to Chef Laurent Pourcel, ambassador of fine French cuisine, for the resort's first culinary festival.  Set in the midst of the jungle, in the atmospheric Javvu Restaurant and aboard the luxury yacht of the resort, each event offered guests a unique dining experience blending the flavours of the Mediterranean with an exotic touch in an idyllic setting.

With the chirping sounds of the tropical forest and bonfire crackling as background music, the festival kicked off with a six-course tasting menu from Chef Pourcel in the midst of the candlelit jungle.  A privileged number of guests from all parts of the world enjoyed delicacies such as Chef Pourcel's signature Baked Sea Bass Fillet and Green Asparagus dressed with a sweet lemon and confit tomato vinaigrette.

The festival continued under the theme of "The Mediterranean Sea meets the Indian Ocean," and the two chefs fused creativity, cultural heritage and savoir faire to create a six-course tasting menu alternating the delicate aromas of the South of France and the freshest produce from the region.  The dinner, served under the decorative pendant lights and festive atmosphere of Javvu Restaurant, featured Pressed Lobster and Duck Terrine, a speciality of Chef Laurent, and a creative Seared Tuna with local spices by Chef Emil, among others.

The resort's first culinary event ended with a sunset dining cocktail reception aboard the resort's luxury yacht.  As the sky slowly turned from sparkling blue to different hues of orange and pink, the invitees chatted with the two chefs, who had designed for the occasion an array of creative tapas.

To keep the spirit of the festival alive and continue to offer a touch of French gastronomy, Shangri-La's Villingili Resort and Spa, Maldives will include on the menu of Javvu Restaurant a selection of Chef Pourcel's creations served during the festival.



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