Royal Palm Beachcomber Luxury Announces Chef Partnership with Cyril Lignac

If you love gourmet travel, it’s time to book a flight. Royal Palm Beachcomber Luxury has announced a new six-month partnership with renowned French Chef Cyril Lignic and his famous Parisian restaurant Ischia

Bringing together the flavours of Mauritius and the Mediterranean for the next six months, the new culinary collaboration marks the start of many similar chef partnerships in the future with Royal Palm Beachcomber Luxury.

The owner of multiple restaurants across Europe, including French-Asian Bar des Prés in London which opened last year, Chef Cyril Lignac will offer guests a personal, contemporary interpretation of Italian cuisine on Mauritian shores from November 2022 onwards.

All rights reserved Beachcomber Resorts & Hotels

Ischia pays tribute to the mythical island of the Gulf of Napoli, and the collaboration with Royal Palm Beachcomber Luxury’s restaurant, La Brezza invites the island to discover an Italian cuisine that is universal, distinctive and stimulating.

“We are delighted about this unique collaboration with Chef Cyril Lignac,” says Royal Palm Beachcomber Luxury’s General Manager, Isabelle Bouvier.

“His innovation, audacity and immense talent will undoubtedly allow us to bring new gourmet experiences to our guests while maintaining the Mediterranean inspiration behind our restaurant, La Brezza.” 

All rights reserved Beachcomber Resorts & Hotels

Working closely with La Brezza’s Head Chef William Girard, Chef Lignac will offer a personal, contemporary interpretation of Italian cuisine, showcasing the best of what the country has to offer.

Tempting dishes are set to include the likes of a reinterpretation of the Pizzette with cooked ham, mushrooms, wasabi and pecorino; Vitello Tonnato with capers and sundried tomatoes; Anolini al limone with sage butter and ricotta; and Piedmont hazelnut ice cream and gianduja sauce.

Chef Lignac will also create some exclusive dishes infused with Mauritian flavour, such as: Linguine with lobster; Bourgeois cooked with olive oil and lemon, Victoria pineapple and red peppers; and a Sorbet with local lemon and grapefruit confit

“Through this collaboration, I would like to pay tribute to the multicultural identity of the island by combining the French and Mauritian terroirs with the Italian influences of my restaurant in Paris, Ischia,” commented Chef Lignac. “I hope that this invitation to gourmandise will convey the pleasure it gave me to bring this project to life”. 

Make it happen
When: Launching November 2022
How: To find out more about Royal Palm Beachcomber Luxury and La Brezza, please visit

Like this article?

Share on Facebook
Share on Twitter
Share on Linkedin
Share on Pinterest

Find Something special