The Outrigger Mauritius Beach Resort has announced that two-star Michelin chef Sidney Schutte will prepare a special menu at the Plantation Club in the resort for four nights, 8-11 January.
Netherlands-based super-chef Schutte will prepare a six-course set gourmet menu at the Outrigger.
Schutte rose to culinary fame via three different Michelin star restaurants in the Netherlands and Hong Kong. Last year as executive chef he led the Librije’s Zusje restaurant in Amsterdam to earn 2 Michelin stars after only seven months of operations.
Schutte will be assisted 8-11 January by the current executive chef at the Outrigger, Geert-Jan Vaartjes. The two chefs worked together at the 3 Michelin star restaurant De Librije in Zwolle in the Netherlands where Schutte was formerly executive chef.
“Sidney is one of the most talented and creative chefs I ever worked with,” says Vaartjes of his former boss.
After opening the Librije’s Zusje in Amsterdam in 2014, Sidney and his kitchen quickly earned 2 Michelin stars.
“As far as I know this has never happened before in Europe, within seven months of opening,” says Vaartjes with admiration.
Schutte first built his reputation at De Librije in Zwolle in the Netherlands as sous chef when it had a 2 Michelin star rating. He helped raise it to 3 stars and became executive chef.
“It was the restaurant that put the Netherlands on the map as a culinary destination,” says Vaartjes.
Schutte was then awarded SVH Meesterkok, the highest recognition that a chef can achieve in the Netherlands. Testing new frontiers, Schutte then became sous chef rising to executive chef at the 2 Michelin star Amber restaurant in Hong Kong. In 2014 Schutte returned to the Netherlands as executive chef at Librije’s Zusje.
In Mauritius, Schutte will work closely with Vaartjes to create a seafood gourmet six-course set dinner at the colonial-style Plantation Club at the Outrigger.
The seafood extravaganza will feature amuses-bouches such as Smoked King Crab, Herring, and Salmon Skin Crackers. The main courses include Perle Imperial Caviar, Charred Langoustine, Carabinero, Sepia (fermented crabs sauce with octopus, bergamot and black olives), Lamb Filet and Tongue, and Black Winter Truffles.
The price is MUR 7000 (US$187/€173) net per person and includes a welcome glass of Moet et Chandon Rose. Wines are a la carte.
Reservations are essential.