references
THE CHEF’S MAGAZINE ®
TANZANIA THE ROCK, ZANZIBAR —
Perched on a rocky outcrop, The Rock has its own unique character, surrounded as far as the eye can see by the vivid turquoise waters of the Indian Ocean. Encircled by sand or water, depending on the time of day, this unusual restaurant, accessed by walking, swimming or by boat from the magnificent Michanwi Pingwe beach, offers a local, seafood-based cuisine. Dishes include Carpaccio of fish served with a sauce vierge, spiced with a passion fruit cream ; home-made tagliatelles with lobster, served with a tomato sauce and fried aubergines; squid and crayfish marinated in coconut milk... A menu that is an ode to the sea and its infinite riches!
www.therockrestaurant zanzibar.com
MEXICO PUJOL, MEXICO —
On 28 April 2014, the British magazine “Restaurant”, in partnership with the San Pellegrino® brand, awarded Pujol 20th place on the ranking of the world’s greatest restaurants. The restaurant, which is considered the best restaurant in Mexico, is run by Chef Enrique Olvera, who learned his trade at the Culinary Institute of America. The restaurant seats 50 diners and proposes a creative, avant-garde cuisine that takes
its inspiration from many different sources, as with the “barbacoa” meat taco (cooked over a barbecue), served with avocado, chicharo peas, cocoa and poblano, a mild chilli pepper. A culinary mix that reflects the exquisite riches of Mexican gastronomy, based on the country’s indigenous heritage and the Spanish culinary legacy.
www.pujol.com.mx
ELLE & VIRE ® — 05