Beachcomber gets new Executive Head

William Girard takes over the restaurant management of the Royal Palm Beachcomber Luxury

French chef William Girard has been responsible for the culinary agendas of the Royal Palm Beachcomber Luxury since the beginning of February. The member of the LEading Hotels of the World has thus brought a true artist on board. Girard has over 25 years of experience in the industry. His professional career has taken him to some of the biggest names in Michelin-starred restaurants.

From Biarritz to the world

Chef Girard began his professional career at the hotel management school in Biarritz. From there he went out into the world. Under his management were the La Barthelemy Hotel in St. Bart, the Sofitel Paris Le Faubourg in France, the legendary Burj Al Arab in Dubai and the Sofitel Bangkok Silom in Thailand. He has also worked in the Michelin-starred restaurants Le Taillevent and L'Elysée in Paris. Alongside Michelin-starred chefs such as Yannick Alléno and Guy Martin, he has felt at home in the kitchen all over the world.

Now the winner of the Accor International Chef Competition 2000 has moved to the Royal Palm Beachcomber in Mauritius. "I am looking forward to becoming part of this talented team. The Royal Palm Beachcomber has an excellent reputation and I am honored to follow in the footsteps of great chefs such as Michel de Matteis, who has led the restaurants for many years," says the new chef. Under his leadership, the hotel's three restaurants will offer new culinary highlights in future. What can guests expect? "It will be a blend of contemporary French cuisine with the fresh and subtle flavors and nuances of Mauritius," promises Girard.

The taste of the island

Local products such as lobster, freshwater prawns and fish from the Indian Ocean are used. Girard also aims to surprise his guests anew every day and further improve the already outstanding cuisine at the Royal Palm Beachcomber Luxury. If you take a look at the new menu, you are almost tempted to book a flight immediately.

Delicacies such as lamb fillet with a black garlic crust, green zucchini with ginger and curry leaf sauce will have you raving. Or would you prefer a steamed hake with seaweed butter, seafood, crispy palm heart and a salsa verde sauce? Don't worry, there is also plenty of choice for those who prefer to eat without animal products. It's not just the guests who are delighted with the new addition's creations. General Manager Isabelle Bouvier is also happy to have Girard on board: "His experience and vision will make a decisive contribution to continuing the culinary tradition of the Royal Palm Beachcomber."

Further information & booking: www.beachcomber.com


Text: Claudia Hilmbauer