This October, the renowned dining concepts at Cheval Blanc’s Maldivian Maison, Cheval Blanc Randheli, have been refreshed and reimagined by Executive Chef, Laurent Chancel and his team. Putting guests at the heart of the brand’s ‘Art de Recevoir’, the Maison marks its one year anniversary by creating a series of new menus and dining settings that echo its guests’ wishes.
Feet in the Sand dining at the White restaurant
The White’s casual island feel has been taken to the next level with the introduction of alfresco, feet in the sand dining. All-time classics, such as the club sandwich and salade nicoise, are now accompanied by seasonally updated Maldivian and Indian Ocean dishes including Grilled Reef Lobster and Mas Riha Maldivian Curry.
New Mediterranean dining at The Deelani
This overwater, open-air restaurant is now the centre of the Maison’s Mediterranean cooking. Simple and highly ingredient focused, The Deelani invites guests to enjoy Mediterranean dinners inspired by culinary highlights from Spain, France, and Italy, with nods to Turkey, Greece and Morocco. Throughout the day, home-made gelati, sorbets and granita – in refreshing flavours such as mango, lychee and Tonka bean – can be enjoyed on the deck, before the restaurant’s atmosphere begins to buzz at cocktail hour. The evenings bring delicious tapas and fresh seafood cooked on a Mediterranean style grill. Menu highlights include Mediterranean Mezze, langoustine Prosecco risotto, strozzapretti with veal ossobucco ragout and crisp pizzas.
The Diptyque – a culinary journey through Japanese and East Asian dining
This is a restaurant of two halves, both with open kitchens that encourage close interaction between the Chef and his diners. Each night, the captivating culinary team demonstrate their skill and passion right before the eyes of the guests, who sit upfront at the counter top. For a more private dining experience, guests can choose to sit outdoors on the beachfront, overlooking the ocean.
Diners can follow the Chefs recommendations or choose à la carte from a menu which includes the freshest Nigiri, Makimono and sashimi as well as delicious East Asian specialties such as gyoza, tempura, dim sum, peking duck, and miso black cod.
Le 1947 | New 9 course island fine dining experience every week
Dining at Cheval Blanc Randheli is an art. This is taken to new heights at the Maison’s signature Le 1947 restaurant, where guests may journey through a 9 course fine dining experience in the refined and elegant setting of the double-height room. Lit by large crystal chandeliers and hung with diaphanous muslin swathes that catch the sea breeze, the pure design creates ethereal, romantic spaces around the diners. The scene is set with select Feelings Sylvie Coquet tableware and Christofle cutlery as a canvas on which Laurent Chancel’s weekly creations take centre stage. Le 1947 is a truly unexpected gastronomic revelation for the Maldives.
Ingredients
Lobster
Two blue lobsters(500geach)
Lobster Coulis
500g lobsters head
75g carrots
75g shallots
175g tomatoes
5cl olive oil
35g unsalted butter
40g tomato concentrate
10g garlic
2.5cl cognac
10cl white wine
50cl water
Salt and pepper
Lobster Bavarois
250g lobster coulis
2.5 elatin sheets
180g whipped cream
Salt and pepper
Method
Lobster
Separate the lobster tails from the claws and head.
Keep the heads for the preparation of the coulis.
In boiling salted water, cook the lobster tails for 4 to 5 minutes.
Cool in ice water. Remove the shell and wrap with plastic film to make it a round shape.
Keep in freezer for 15 minutes to make it a bit hard, thus, easy to cut.
Lobster Coulis
Cut the lobster heads in half. Cut a mirepoix with carrots, shallots and tomatoes. In a sautéed pan with olive oil, pan fry the lobsters’ heads until they turn bright red. Add butter, bouquet garnis, tomato paste and garlic. Cook gently for a few minutes. Deglaze with brandy and add the white wine. Add water, cover and cook over low heat for 20 minutes, without boiling.
Mix with a robot coupe and pass it through a strainer. Cool in blast chiller for 1 hour. Then remove the excess fat on the surface.
Lobster Bavarois
In a saucepan, heat the lobster coulis.
Soak the gelatin leaves in ice water. Add the gelatin to the warm coulis, mix it in a bowl. Gently add the whipped cream with a spatula and check the seasoning.
On a tray with baking paper, put the bavarois to a one centimeter high.
Cheval Blanc Randheli
M. Faamudheyrige, Orchid Magu, Unit B 2nd Floor
Male 20209
Republic of Maldives
+960 656 1515