With an impressive background at top Seychelles resorts like the Four Seasons and Kempinski, and as an advisor to the Seychelles Ministry of Tourism, Larue has crafted menus for Air Seychelles and taught Creole cooking classes internationally, from Dubai to Bloomingdale. His expertise in combining traditional ingredients, spices, and techniques from his homeland was evident in every recipe he presented during his visit to South Africa. True to Creole cooking traditions, he showcased essential ingredients like fresh coconuts, lime, and vanilla pods, emphasising that in Seychelles, ingredients are sourced directly from nature, with coconuts cracked, grated, and pressed for fresh milk.
