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Long Beach, a unique hotel in Mauritius 
THEY have been to the Long Beach and they’re talking about it…

Mirko Reeh – German Michelin-starred Chef at Long Beach

25 septembre 2012

Mirko Reeh, the famous, not to mention dynamic German Chef known for his television exploits, visited Long Beach this year, from the 21st to the 27th April. Mirko et les Chefs du Long Beach

A gourmet party

Mirko Reeh, dessert To celebrate its first Anniversary, Long Beach hotel invited the Michelin-starred German Chef to come and work in collaboration with the Long Beach restaurant chefs. Chef Mirko Reeh and our kitchen brigades created a gastronomic five course menu which was served to the hotel’s delighted customers on the evening of the 25th April at Tides beach restaurant at Long Beach.

A mouth-watering trip

Mirko Reeh au marché During his stay in Mauritius, Mirko Reeh took the opportunity to visit the markets in Flacq and Port Louis in search of interesting local produce. He was able to glean a few ideas for Mauritian recipes and to share his culinary skills. Mirko met chefs from the Sun Resorts hotels. Chefs Gaël Lardiere and Vijranand Kallooa, Executive Chefs at Long Beach ; Chef Barnaby Jones, executive Chef at Le Touessrok and Chef Dhoovassen Mauree, Executive Chef at Sugar Beach hotel all exchanged cooking skills with Chef Reeh.

Baking history

Mirko Reeh en cuisine For Chef Mirko Reeh, “the world is a pot full of interesting ingredients”. When he was little, he spent his time in the kitchen, fascinated by whatever was bubbling away on the stove. These days, the chef invents new recipes by showing how to cook ostensibly simple ingredients using sophisticated techniques. The result : tasty and innovative cuisine that suits all tastes ! Between starring in TV shows and writing for food magazines, the Chef somehow finds time to consecrate to his ‘Reehstaurant’ in Frankfurt !
Les Chefs, Long Beach
When he left the 5 star Mauritian hotel, Chef Mirko Reeh promised to come back to visit Mauritius and make the most of the occasion by writing his next cookery book.

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