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Restaurants

Conviviality and tropical charm

Restaurants at Le Canonnier capture the hotel's unique atmosphere infused with both authentic charm and colonial influences.

In keeping with the environment, the resort's bars and three restaurants combine thatch, wood and stone and are positioned to make the most of the natural setting.

Canonnier Beachcomber is considered one of the best four-star resorts in Mauritius. The hotel's interchange policy with Mauricia Beachcomber enables guests to enjoy dining in a different atmosphere and to sample different menus.

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    Restaurant - Le Canonnier - Dining
  • Restaurant - Le Canonnier - DiningRestaurant - Le Canonnier - Dining
Mooroogun Coopen
Mooroogun Coopen

Mauritian-born chef, Mooroogun Coopen has a passion for food that has taken him to the pinnacle of his career. For the past 12 years he has been leading the team in the kitchens at Le Canonnier with enthusiasm and expertise.

Main restaurant fringed by a pool and spacious terrace shaded by coconut trees. International cuisine.

Cash, Credit card
Seats
500
Reservation
Not required.
    Le frangipanier - Le Canonnier - Restaurant - Dining
  • Le frangipanier - Le Canonnier - Restaurant - DiningLe frangipanier - Le Canonnier - Restaurant - Dining
  • Le frangipanier - Le Canonnier - Restaurant - DiningLe frangipanier - Le Canonnier - Restaurant - Dining
  • Le frangipanier - Le Canonnier - Restaurant - DiningLe frangipanier - Le Canonnier - Restaurant - Dining
  • Le frangipanier - Le Canonnier - Restaurant - DiningLe frangipanier - Le Canonnier - Restaurant - Dining
  • Le frangipanier - Le Canonnier - Restaurant - DiningLe frangipanier - Le Canonnier - Restaurant - Dining
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Practical Information

Opens every day for breakfast, lunch and dinner.
Seperate kids corner with its own buffet and restaurant furniture.
Breakfast: buffet style
Lunch: buffet, pizzas, pasta and grills
Dinner: themed buffets
 

  • Breakfast : 07:30 am to 10:00 am - Buffet
  • Lunch : 12:30 pm to 02:30 pm - Buffet
  • Dinner : 06:30 pm to 09:30 pm -

Attire :

Day : Casual.
Night : Casual Smart (shirt & trousers for gentlemen)

Fringed by a large pool, Le Frangipanier, the hotel's main restaurant, opens daily and specializes in theme buffets and live cooking.

In line with other Beachcomber hotels, the focus is on quality and variety enhanced by spectacular presentation.

According to the theme and time of day, there are carving stations or creative displays of salads, desserts and fruits to whet the appetite. 

According to the theme and time of day, there are carving stations or creative displays of salads, desserts and fruits to whet the appetite.

At breakfast, eggs are cooked to order and pancakes are a favourite choice with the young.

Housed under two welcoming thatched pavilions, the restaurant also features a spacious terrace bordering the main pool for alfresco dining in the cool shade of coconut trees.

Children aged 3 to 12 can enjoy their meal in their own dedicated area within the restaurant. Furnished with specially crafted children's furniture, the kids' corner is made private by a screen of bamboo.

Restaurant offering a magnificent view of the ocean and northern islands

Cash, Credit card
Seats
120
Reservation
Required.
    Le Navigator - Le Canonnier - Restaurant - Dining
  • Le Navigator - Le Canonnier - Restaurant - DiningLe Navigator - Le Canonnier - Restaurant - Dining
  • Le Navigator - Le Canonnier - Restaurant - DiningLe Navigator - Le Canonnier - Restaurant - Dining
  • Le Navigator - Le Canonnier - Restaurant - DiningLe Navigator - Le Canonnier - Restaurant - Dining
  • Le Navigator - Le Canonnier - Restaurant - DiningLe Navigator - Le Canonnier - Restaurant - Dining
  • Le Navigator - Le Canonnier - Restaurant - DiningLe Navigator - Le Canonnier - Restaurant - Dining
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Practical Information

Opens 6 evenings a week

  • Lunch : 12:30 pm to 02:30 pm - A la Carte
  • Dinner : 07:30 pm to 09:30 pm -

Attire :

Day: Casual.
Night: Casual Smart (shirts & trousers for gentlemen)

Open for lunch and dinner, Le Navigator is set apart from the hotel's main areas. Perched on a rocky promontory, this breathtaking venue offers commanding views of the beach and sea and of the northern islets in the background. A palm-fringed pathway leads to the restaurant up a grassy slope planted with trees and colourful flowers.

Combining thatch and stone, the restaurant brings to mind ancient colonial mansions. The spacious interior enclosed in glass houses a bar and opens onto two split-level terraces. Eighteenth-century canons are a reminder of the island's historical past. One terrace is set on an open wooden deck overlooking the sea while the other features tables set on the sand. 

Over the years, many guests at the hotel have speculated that the restaurant's name reflects its spectacular location, as it truly gives them the impression of navigating the Indian Ocean.

At Le Navigator, gourmet cuisine delights guests with fresh fish and seafood. The restaurant is also famous for its festive "lobster nights".

Great service complements the food and location and guests can count on on the friendly staff to help them chose the best wine to accompany their meal.

Later at night, the restaurant turns into a vibrant discotheque where guests can dance to the sound of popular hits.

Cosy restaurant serving Italian cuisine.

Cash, Credit card
Seats
40
Reservation
Required.
    Le Serenata - Le Canonnier - Restaurant - Dining
  • Le Serenata - Le Canonnier - Restaurant - DiningLe Serenata - Le Canonnier - Restaurant - Dining
  • Le Serenata - Le Canonnier - Restaurant - DiningLe Serenata - Le Canonnier - Restaurant - Dining
  • Le Serenata - Le Canonnier - Restaurant - DiningLe Serenata - Le Canonnier - Restaurant - Dining
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Practical Information

Opens six evenings a week.

  • Dinner : 07:30 pm to 09:30 pm -

Attire :

Casual Smart (shirt & trousers for gentlemen)

Open six nights a week for dinner, La Serenata brings a taste of Italy to Le Canonnier.

This small-scale restaurant may share a strategic position with the main restaurant at the heart of the hotel but its private setting is perfect for a romantic occasion.

Elegant bamboo screens protect guests from view yet allow them to enjoy the hotel's live entertainment in the evening.

Guests may select from a variety of dishes inspired from the Mediterranean region.

Bars

Cash, Credit card
Hours :
From
09:00AM
to
11:00 PM
    Le Planteur Bar - Le Canonnier - Restaurant - Dining
  • Le Planteur Bar - Le Canonnier - Restaurant - DiningLe Planteur Bar - Le Canonnier - Restaurant - Dining
  • Le Planteur Bar - Le Canonnier - Restaurant - DiningLe Planteur Bar - Le Canonnier - Restaurant - Dining
  • Le Planteur Bar - Le Canonnier - Restaurant - DiningLe Planteur Bar - Le Canonnier - Restaurant - Dining
  • Le Planteur Bar - Le Canonnier - Restaurant - DiningLe Planteur Bar - Le Canonnier - Restaurant - Dining
  • Le Planteur Bar - Le Canonnier - Restaurant - DiningLe Planteur Bar - Le Canonnier - Restaurant - Dining
  • Le Planteur Bar - Le Canonnier - Restaurant - DiningLe Planteur Bar - Le Canonnier - Restaurant - Dining
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Practical Information

Opens from 9 a.m to 11 p.m.
Sandwiches from 10 a.m to 4 p.m.
Bar  and terrace overlooking a landscaped water feature in the gardens.

Attire :

Casual.

Surrounded by palm trees, Le Planteur Bar is bordered on one side by soothing cascading pools and on the other by the main swimming pool. The bar’s terrace is dotted with a series of parasols to shade diners during the heat of the day. 

The restaurant opens onto a small amphitheatre that features live performances by Mauritian artists each evening.

Le Planteur Bar is open to guests at any time of the day for a refreshing drink. There is also an extensive selection of tasty snacks to nibble on. 

Executive Chef

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Mauritian-born chef, Mooroogun Coopen has a passion for food that has taken him to the pinnacle of his career. For the past 12 years he has been leading the team in the kitchens at Le Canonnier with enthusiasm and expertise.

Throughout his career, Mooroogun Coopen has participated in several international culinary competitions and been awarded medals in the Black Box competition and European and Asian Culinary Cup.
Mooroogun Coopen is constantly looking to improve and enrich his skills. Italy, Singapore, Russia and Australia are only some of the countries he has travelled to, gathering experience and inspiration.  As a member of the "Disciples d'Escoffier" (an international association for the evolution of fine cuisine) and "Les Toques Blanches" (a professional international organisation for Executive Chefs), he endeavours to present consistent quality and innovative ideas in his cuisine.
As Chef Coopen puts it, his love for food and "culinary art" has inspired his cooking. As Executive Chef, he now looks forward to "passing on his culinary knowledge to the next generation of chefs".

Chef's Recipe

    Pan fried lobster enhanced with thyme  
  • Pan fried lobster enhanced with thyme  Pan fried lobster enhanced with thyme  

Ingredients

  • 2.5 kg lobster

  • 10 g thyme

  • 50 ml olive oil

  • 500 g coconut heart 

  • 100 g garlic

  • 50 g parsley

  • 30 g onion

  • 10 g thyme

  • 40 cl fresh cream 

  • 20 ml milk

  • 80 g eggs

  • 5 g muscovado

  • 250 g asparagus

  • 5 g rice paper

  • 200 g christophine

  • 20 g corn flour

  • 400 g carrots

  • 50 ml jujube honey

  • 250 g butter

  • 300 g bread fruit

  • 20 g garlic

  • 50 g onion

  • 60 g tomato

  • A few curry leaves

  • 5 g cumin

  • 5 g coriander seeds

  • 5 g cardamom

  • 200 g shellfish sauce (tomato based)

  • 300 g pumpkin

  • 50 g butter

  • Salt & pepper

Preparation

Cut the lobster and marinate with the thyme. Cook in a pan for 5 to 7 minutes.

For the coconut heart: 

Cut coconut into cubes and sauté in olive oil, add the rest of the trimmings. Prepare the crème brulée mixture using garlic, fresh cream, milk and eggs and add the coconut. Cook in the oven at 180° for 10 to 12 minutes. 

Grate the christophine, add salt and drain excess water. Wrap the asparagus in rice paper and steam for about 5min.

Glaze the carrots in jujube honey.

Cut the bread fruit into small cubes and sauté in olive oil with the garlic, ginger, spices and curry leaves.

Sauté the pumpkin in olive oil, add the tomato purée and cook for 3minutes. Using a mixer, blend with the butter and fresh cream to create the emulsion. 

PRESENTATION

In a plate display the panfried lobster side by side. Put alongside the lobster the wrapped asparagus and glazed carrot on the diced sautéed breadfruit. 

Sauce with the shellfish-pumpkin emulsion.

Garnish with fresh fennel strips.

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