(Seychelles News Agency) - A chef-of-the-moment from Paris was in Seychelles to share her experience in healthy cooking with guests and residents of the recently opened Six Senses Zil Pasyon luxury resort.

Angèle Maeght-Ferreux, who specialises in healthy cuisine, hosted daily workshops in collaboration with workers of the recently opened establishment.

Maeght-Ferreux, who stayed on Felicite Island until 18 February, told SNA that she visited to share her delectable green cookery experience with guest and residents of Seychelles, an archipelago in the western Indian Ocean.

As the Parisian chef was in the Seychelles islands on Valentine’s Day, together with the chef of Six Senses Zil Pasyon, they served their special menu to couples staying at the resort based on signature dishes.

Guests then shared two versions of the same dish, one based on healthy cuisine, the other based on an "I don’t care" approach.

Chef Ferreux specialises in healthy cuisine. She hosted daily workshops in collaboration with workers of Zil Pasyon. (Six Senses Zil Pasyon luxury resort) Photo License: CC-BY

The general manager of Zil Pasyon,  Edouard Grosmangin, told SNA that Maeght-Ferreux came to the island a few weeks ago and fell in love, not only with the beauty of the Island, but also with the incredible variety of organic ingredients naturally grown on Felicite. 

“We are now thrilled and excited to have her back for sharing her impressive knowledge with our guests and hosts. Angèle’s unique signature is exactly what was needed in the organic and gluten-free trend: a magical and girly twist bringing flavors and good mood,” Grosmangin said

Maeght-Ferreux has a passion for what she calls healthy cooking and in 2012 she created ‘La Guingette d’Angele’ which allows Parisians to enjoy her delicious organic, locally sourced and gluten free recipes. She has a catering service for professionals including worldwide personalities.

With a diploma in naturopathy and permaculture, Maeght-Ferreux has also written cook books promoting a healthier diet.

On the second day of the workshop in Seychelles, the Parisian chef said, “I made a tartare of avocado with noni, and mangoes of the island, a bigarade spirulina marinade and a floral decoration that I went to spoon in this beautiful garden earlier. I really like to do this plate which reconciles carnivores with vegetables.”

The workshops aimed at providing knowledge on the ten commandments of healthy food habits and raw vegan cooking, and also to help attendees discover the aspect of super food. Participants gained knowledge on how to use the island’s resources in their food preparation and make personalised granola.

“Wellness, modernity, experience, ecology and nature are at the centre of everything,  and for me this place is representing that perfectly," she said of the island and hotel.

When testing the quality of her ingredients, the Parisian chef said she puts a lot of attention to the origin of the ingredients.

“For me, it's a secret when the ingredients are grown with respect, harvested at maturity and immediately delivered in my kitchen, the quality is always excellent.” Chef Maeght-Ferreux explained.