From 5 to 10 October 2026, Heritage Resorts & Golf in Mauritius will host the fifth edition of Sustainable Gastronomy Week. Now a key event in its culinary calendar, this new edition will celebrate a committed, creative gastronomy deeply rooted in Mauritius’ local terroir, with a focus on plant-based cuisine as its central theme.
Plant-Based Cuisine: The Guiding Theme of the Fifth Edition
Following the 2025 edition, which focused on the theme of water, Heritage Resorts & Golf is continuing its exploration of the major challenges facing sustainable gastronomy by placing plants at the heart of this year’s programme.
“Sustainable gastronomy is first and foremost about respecting ingredients, promoting local expertise and fostering collaboration between all those who bring it to life. Through Sustainable Gastronomy Week, we aim to create a true platform for exchange and knowledge-sharing, bringing together chefs, producers and food enthusiasts around a shared vision: imagining a more responsible cuisine without ever compromising on creativity and emotion. This fifth edition, centred around plants, fully reflects our desire to showcase the richness of Mauritius’ terroir and the talents who contribute to its influence,” says Dominique Grel, General Manager of Heritage Le Telfair
Seen as a true source of culinary inspiration, plants will be explored through vegetable gardens, foraging, infusion techniques and gastronomic presentation. Inspired by the 80/20 principle, animal proteins will be used sparingly — as condiments or finishing touches — to enhance the expression of plant-based ingredients.
A Week of Immersive Culinary Experiences for Guests
Throughout the week, the restaurants across Heritage Resorts will offer an immersive programme for guests.
Highlights include:
- Interactive culinary workshops
- Tasting menus with 100% locally sourced produce
- Signature gala dinners
- Friendly culinary competitions between Heritage Resorts’ culinary team
- A creative mixology competition celebrating botanical ingredients and products from the Domaine de Bel Ombre
Every event reflects Heritage Resorts & Golf’s commitment to showcasing Mauritius’ biodiversity while supporting local producers, artisans and sustainable practices.
Committed Chefs at the Heart of the Sustainable Approach
This edition will bring together two internationally recognised chefs as members of the jury, whose careers and culinary philosophies embody the values of sustainability and a deep connection to the land.
Thomas Benady (Auberge Sauvage, France) A self-taught chef, Thomas Benady creates cuisine that is deeply connected to nature and local producers. At Auberge Sauvage, an exceptional restaurant honored by the Michelin Guide, he develops a responsible gastronomy where the living world guides every creation: market gardening, wild foraging, direct relationships with producers and in-house processing are central to his approach. His cuisine, both precise and instinctive, highlights ingredients without altering their essence, through a philosophy firmly rooted in respect for the land and the seasons.
Georgios Spandos (Epoca, Réunion Island) Originally from Greece and now based in Réunion Island, Georgios Spandos creates cuisine inspired by the Mediterranean and deeply rooted in the island’s local produce. Following experience in Michelin-starred establishments in Greece, Cyprus and Belgium, followed by eight years at Palm Hotel & Spa, he opened his own restaurant, Epoca. His cuisine, free-spirited and approachable, places emphasis on fresh, local ingredients — including fish from Réunion’s coastline and seasonal vegetables — in a constant pursuit of balance and respect for the product.
An Unmissable Event
Launched in 2022, Sustainable Gastronomy Week has established itself as a leading event for responsible cuisine in the Indian Ocean region. Each year, it brings together chefs, producers, artisans and food enthusiasts around a shared ambition: to create a more sustainable gastronomy while celebrating local expertise. Previous editions have welcomed renowned chefs including Christian Têtedoie (Michelin Green Star), Thomas Collomb (Michelin Green Star), Florian Descours (Michelin Green Star), Thibaut Spiwack (Michelin Green Star), as well as Marianne Louge, photographer and Meilleur Ouvrier de France.
About Heritage Resorts
Nestled in the heart of the majestic Domaine de Bel Ombre, Heritage Resorts is a distinguished collection of luxury hotels, two championship golf courses, and a diverse range of leisure experiences. The resort is dedicated to celebrating the harmony of nature, elegance, and meaningful living, ensuring guests enjoy an unparalleled experience in an authentic and sustainable setting.
There is a choice of accommodation over the Sustainable Culinary Week at Heritage Le Telfair , Heritage Awali or Heritage The Villas.
Rooms at Heritage Le Telfair over the week start from approximately £376 per night on a Bed & Breakfast basis, while rooms at Heritage Awali start from £460 per room per night on an all-inclusive basis and a 3-bedroom villa at Heritage The Villas starts from £691/night.
For more information on the Sustainable Culinary Week visit https://heritageresorts.mu/events/sustainable-gastronomy-week
For more information or to book, visit https://heritageresorts.mu/
