By using classical ingredients and preparing typical dishes, the restaurant, La Badiane, is an example of modern Mauritian cuisine that has a touch of originality to it.  It's like a return to a future culinary style. 

The flickering lights of the wrought iron lanterns light up the tables of La Badiane, a recently opened restaurant, situated on the estate of La Pirogue, in Flic en Flac (west).  There is a rustic feeling in the atmosphere here.  A bar in the form of a sailing boat evokes the idea of a journey or an escape. 

This restaurant stands out from others around it thanks to its "Mauritian cuisine" and its décor.  One gets the impression that La Badiane emerges from an aromatic garden.  Parsley, thyme, vegetables, and even a vanilla tree decorate the area.   

The aim of this orchard is not only to enhance the décor but also to make use of these ingredients for the preparation of the house specialties.  And it's with pride and joy that the restaurant states in its menu that the dishes are concocted "with the aromatic herbs found in our garden."    

This is the case of the "katkat," lamb and breadfruit sprinkled with herbs from the garden accompanied by condiments.  The dishes have an exotic touch either due to the manner in which they have been cooked or thanks to the typical ingredients used.  We feel this exotic touch when we discover a manioc mille feuilles with crystallised olives or the pastry cakes made with "bilimbi" jam.     

"It's the result of a constant search for flavours," explains a manager.  However, the restaurant tries not to retreat from the authenticity of the dishes and local specialties, in spite of the various experiments and contributions.    

Thus, one finds minced chicken on the menu (also known as "catlesse" in Mauritius).  It is certainly different from the one sold at the cheap restaurants in Port Louis, but the taste remains more or less the same.  This can also be said for the squid tossed in a spicy sauce ("vindaye") with its huge pieces of seafood.