Curieuse Restaurant
Flavours from across Asia beneath candlelit palms When dusk falls cloak-like across the island, the sconces are lit at Curieuse…
At ocean-inspired Losean Restaurant, sweeping views of Curieuse Island take centre stage while fregate birds wheel lazily overhead. Dine al fresco beneath colonial-style cream umbrellas, or inside the glass dining room, where pristine white tablecloths and an open kitchen channel the relaxed elegance of the Mediterranean. In the morning,
Losean serves a resplendent breakfast buffet complete with a live noodle station and eggs made to order. Come dinnertime, it becomes a candlelit enclave for Indian Ocean delicacies: think Creole seafood soup and traditional Seychellois octopus curry – or the chef’s speciality, tiger shrimps poached in Takamaka rum.
About the Chef
A flair for fusion creativity
A highly valued Raffles Seychelles veteran of more than 10 years, Chef Sandiren Kalleeperumal trained in food production in his home country of Mauritius before gaining experience on cruise ships and with other resorts and hotels. He trained under inspirational, Michelin-awarded chefs and honed his developing passion for creating entirely unique fusion recipes that bring together culinary traditions from all over the world. When asked about his favourite ingredients, Sandiren reveals his diverse tastes, citing everything from local tomatoes and coriander to more exotic choices such as lemongrass and bilimbi. Above all, Sandiren is committed to ensuring the satisfaction of his guests through uncompromising food quality.
A highly valued Raffles Seychelles veteran of more than 10 years, Chef Sandiren Kalleeperumal trained in food production in his home country of Mauritius before gaining experience on cruise ships and with other resorts and hotels. He trained under inspirational, Michelin-awarded chefs and honed his developing passion for creating entirely unique fusion recipes that bring together culinary traditions from all over the world. When asked about his favourite ingredients, Sandiren reveals his diverse tastes, citing everything from local tomatoes and coriander to more exotic choices such as lemongrass and bilimbi. Above all, Sandiren is committed to ensuring the satisfaction of his guests through uncompromising food quality.