Stepping out from both a different place and time, the Coco des îles dishes invite one in the heart of a culinary trip to the Seychelles where spices are pervasive without ever being aggressive and where the ultimate condiment is time.    

Modest, the Coco des îles is one of these restaurants which one comes to know through words of mouth.  Yet, it's been already seven years that the restaurant has opened its doors along the Avenue de l'Indépendance in the peaceful area of Roches Brunes - Rose Hill.  A famous address for the lovers of Seychelles' cuisine.     

"It's a traditional cuisine," explained Mrs Delord, the owner.  "A slow cooking," added her husband.  "The dishes are cooked in a Seychellois' way: slowly whilst taking the required time.  But the natives of Seychelles have time."    

Thus, beyond the menu, the service is the image of a lifestyle.  "In Seychelles, one takes time to carefully choose the ingredients.  If needed be, one'll go picking to find the right ones.  One does not hurry in the preparation.  Our cooks, who are natives of Seychelles, work at this pace," continued the Delord.      

It's not only the personnel who come from Seychelles, but many of our products used, come from the archipelago, located 1750 km to the north of Mauritius. 

"We use ingredients from the Seychelles to preserve the authenticity of flavours." 
The proximity and the culture determined the differences between the Seychelles' Creole and Mauritian cuisine.  The coconut milk is quasi present in the first one.  When it is used, saffron is being diluted with it.  The dish is of a light yellow colour as opposed to the bright one of the Mauritian dishes.   

Fish ("Poisson bourgeois")

Other spices such as the pepper, the cinnamon, the clove and the nutmeg are equally being featured.  They are always being grounded and cooked in a traditional way.  They discreetly vent their flavours whilst endowing their aroma to the dishes.      

The main course consists of fish or seafood, served with rice.  The fish (poisson bourgeois) is considered as a choice cut.  It is served, amongst others, grilled, seasoned with herbs and topped up with "bilimbi," an acidic fruit similar to the gherkin.  A traditional dish.     

Chicken and beef also feature in the menu.  Stewed beef with vegetables, served in a miniature cauldron is fascinating.  The exoticism reaches its paroxysm with coconuts and emblematic Seychelles' fruits, turned into calabash to serve the rice.        

The dishes are always served with an array of chutneys; aubergine, green pawpaw, mango or pumpkin, and a bowl of lentils.  

For dessert, the idea of sweet potato is puzzling.  But, the thin slice, which is still hot served with ice cream, is a delight that has surprised many.  One of the few contemporary touches.    
The koko d'amour, a liqueur made from coconut milk, or the baka, a punch made from macerated sugar cane typifies the cocktail.    

The Coco des îles is open every day for lunch and dinner from 06 30pm to 10 00pm.  Please note that the restaurant can accommodate up to 75 people.  On Friday and Saturday, the restaurant enriches its evenings through musical shows that look like a mini nightclub.  

Text and photos: William Rasoanaivo
January 2008