To kick start the new food concept, the casino has scored a coup in the chef department. As the food on offer in the casino was just not up to the standard, it was decided that the best thing would be to source a new and upmarket chef and build a whole new restaurant concept around him. Now you may think that chefs are easy to find, and so they are if you just want someone who can cook. But to find a superstar chef who can cater to the notoriously fickle and difficult demands of international casino players and who can also cater to the needs of the regular public, now that is something different.
The Club Liberté put out a search through contacts and one name came up several times – Nurettin Aydoğan. Nurettin is Turkish and has been working at the top end of his profession in casino resorts in Central Asia for a number of years. It was difficult to prise him away from there, but the persuasion of an exotic tropical island did the trick. He has been running some big operations in the last few years but felt that he was getting away from his roots, that of actually cooking! Now he wants to get involved in the Club Liberté Casino and get “hands-on” again.
Nurettin, says that his approach to food is to showcase fresh local produce, and often simple preparations to bring out the quality of the ingredients he uses. The new menu he is devising bears that out. Nurettin knows exactly what he is doing. The snapper can be slowly cooked in olive oil, then marinated and grilled until it is full of deep-sea flavour with accents of lemon, oregano, and shallots. The grouper filet is wrapped in delicate slices of zucchini with a creamy and elegant sauce and is superb on a bed of herby basmati rice. As for the seafood pasta, this is just killer good — chunks of the best seafood served with artisanal pasta, simple but bursting in the mouth flavour. And of course you can expect specialities from his native Turkey. For those of you whose sole exposure to Turkish cooking is a takeaway kebab, then be prepared for an amazing surprise when you encounter five star Turkish cuisine for the first time, all prepared with his own special spices.
And that of course brings up the name of the new food concept and restaurant in the Club Liberté Casino. It is “5 Spices”, evoking the Orient, the Middle East and all of the tropical charms of the Seychelles. The new restaurant itself as a specific area in the casino will be ready in a couple of months, but in the meantime, before the crowds get there, this is the time to try out Nurettin and his delights. He could just very well be the best chef in the Seychelles right now.
The new Club Liberté Casino food concept can now serve cocktails to match the best of the food on offer. Burak, the new cocktail barman, has an updated cocktail list that makes use of some of the same flavours as the menu and that will astonish you with their variety.
So, if you think you know the Club Liberté Casino, think again. You have a treat in store.
Extract taken from: https://mailchi.mp/saintange/saint-ange-tourism-report-edition-4-of-2018