Posted in News on Friday, January 23, 2026 by The Beachcomber Correspondent
Between Mauritius and South Africa, borders fade through a flavourful collaboration. Following a successful first partnership in 2023, Royal Palm Beachcomber Luxury and Saxon Hotel, Villas and Spa – both members of The Leading Hotels of the World – are renewing their culinary exchange for a start to the year marked by excellence. An encounter that promises to delight the most discerning palates through three exclusive tasting dinners.
A culinary encounter between two terroirs
From 5 to 7 February 2026, Scott Dressels, Head Chef of the gastronomic restaurant Qunu at The Saxon Hotel, will bring his unique vision of Afro-European cuisine to Royal Palm's guests through three signature dinners
blending Nordic, Mediterranean and African influences. He will be joined by Catherine Adonis, the hotel's Executive Pastry Chef. On 3 and 4 July 2026, William Girard, Executive Chef of Royal Palm, will travel to South Africa to promote Mauritian cuisine with two four-hands dinners at Qunu restaurant.
Three exceptional evenings at Royal Palm
Guests at Royal Palm Beachcomber Luxury – as well as local diners by reservation – will discover an exceptional menu created and elaborated by Chefs Scott Dressels and Catherine Adonis along with Chef William Girard’s brigade:
TASTING MENU
• Amuse-bouche Confit duck tartlet, cherry purée, smoked ricotta
• Starter Seabass ceviche, passion fruit dressing, jalapeño, coconut labneh
• Middle Pan-seared scallops, masala and citrus cream, candied fennel, carrot tartare, curry leaf oil
• Palate cleanser Mango and rooibos sorbet
• Main Seared wagyu sirloin, coffee parsnip purée, fried polenta, edamame, pepper and port jus
• Chocolate Chocolate and hazelnut mousse, hazelnut praline crumb, Frangelico foam, coffee ice cream
• Friandise Milk tart macaron, milk chocolate and Amarula bonbon
Celebrating excellence and cultural exchange
This culinary exchange is part of a shared pursuit of excellence between two exceptional establishments. Beyond the unique gastronomic experience offered to guests, this collaboration highlights the expertise,
authenticity, terroir and creativity that characterise both Maisons. "We are delighted to renew this collaboration with Saxon Hotel," says Patrice Landrein, Managing Director of Royal Palm Beachcomber Luxury. "These culinary reunions between chefs not only create unique culinary experiences for our guests but also celebrate the richness of our respective cultures and our shared commitment to excellence."
About Scott Dressels
A graduate of the prestigious Prue Leith Culinary Institute and trained in Italy at Alma, where he finished top of his class, Chef Scott Dressels embodies cuisine deeply connected to terroir, sustainability and respect for the
origins of each ingredient. His culinary philosophy is based on rigorous selection of the finest produce: organic vegetables, locally caught fish, meat from sustainable suppliers. His cuisine, rooted in classical French techniques, has been enriched by Afro-European and Mediterranean influences. Passionate about Nordic trends, farm-to-table concepts and terroir-driven flavours, he particularly focuses on integrating African elements to create a unique culinary signature.
About Catherine Adonis
Currently the Head Pastry Chef at the award-winning Saxon Hotel, Villas and Spa, Catherine's career includes tenures at some of South Africa's most highly regarded kitchens including the Mount Nelson Hotel and Jordan
Restaurant where she refined her signature style. An accomplished South African pastry chef celebrated for her creativity, precision and deep-rooted passion for chocolate, she trained at the Valrhona École in New York
and was featured in the acclaimed culinary documentary The Secret Sauce. A finalist for Unilever Chef of the Year 2019, she has also competed in the 2023 Harvesting Heritage competition and the 2025 Chocolate Masters Challenge. Catherine champions a pastry philosophy where every creation must not only delight the palate, but also evoke emotion, tell a story, and embody art in its purest form. A firm believer in mentorship, she is deeply involved in training and developing young chefs, especially women entering the field.
About Saxon Hotel, Villas and Spa
Saxon Hotel, Villas and Spa is one of South Africa’s most distinguished luxury destinations, set on ten acres of indigenous gardens in the heart of Johannesburg. Renowned for its understated elegance, personalised service, and exceptional culinary and wellness experiences, Saxon offers an exclusive retreat that seamlessly blends privacy, comfort, and world-class hospitality.
The hotel features 53 suites, each designed to provide a sanctuary of calm and sophistication. Guests can enjoy the award-winning Qunu Restaurant, the contemporary Olive Bar, the scenic Terrace that overlooks the properties infinity pool and gardens, as well as the hotel’s new Pavilion function space, perfect for private events and gatherings. Saxon’s acclaimed spa offers a haven of relaxation and rejuvenation. A custodian of South African history, the Saxon was home to the late former President, Nelson Mandela, who completed his autobiography, Long Walk to Freedom whilst in residence. As a member of Leading Hotels of the World, Saxon Hotel, Villas and Spa continues to set the benchmark for luxury hospitality in South Africa, offering discerning travellers meaningful, memorable, and immersive experiences.
About William Girard
Recently admitted as a Maître Cuisinier de France, Chef William Girard has been at the helm of the Royal Palm’s kitchens since 1st February 2022. With over 25 years of experience in the restaurant industry, he has enjoyed a rich career path. He has worked in Michelin-starred restaurants alongside renowned figures of French cuisine. Additionally, he has managed the kitchens of prestigious venues such as Le Barthélemy Hotel & Spa in Saint Barthélemy, Sofitel Paris Le Faubourg and Burj Al Arab in Dubai. Furthermore, he has contributed to the culinary excellence of Le Taillevent and L’Elysée, two Michelin-starred restaurants in Paris, collaborating with Chef Alain Solivérès. He has also worked with Michelin-starred Chefs Yannick Alléno and Guy Martin. He now heads Royal Palm’s three restaurants, La Goélette, La Plage Restaurant and Asiya, creating new signature dishes blending tropical and traditional flavours to offer a delicious and inventive cuisine.
About Royal Palm Beachcomber Luxury
The iconic Royal Palm Beachcomber Luxury is set along a strip of fine white sand in Grand Baie, on the North coast of Mauritius. Celebrating its 40th anniversary in 2025, this legendary hotel embodies a sophisticated
lifestyle that leaves an indelible mark on guests’ hearts. This grand hotel with a human touch will cater to your every wish: every small detail is carefully thought out with an ever attentive and discreet personnel to take care
of your every need, whether under the shade of a beach hut, by the pool or on the terrace of a suite. Every experience, every setting, every moment spent in this grand ‘Maison’ is tinged with elegance, making every
stay a powerful sensorial experience. This flagship of the Mauritian hotel industry has been a member of The Leading Hotels of the World from the early days of its opening, time and again redefining with the same passion the word "hospitality" in its truest and most wonderful form. Placing the art of receiving guests at the heart of its philosophy, Royal Palm collaborates with the biggest names in gastronomy to fully embody its values. Combining epicurean pleasure with refinement and creativity, it has welcomed chefs from around the world for unique culinary festivals featuring Indian, Thai, and South African cuisines.
