When Mauritius meets South Africa: exceptional chefs, a unique gastronomic experience
Building on the success of their first partnership in 2023, Royal Palm Beachcomber Luxury and Saxon Hotel, Villas and Spa, both members of The Leading Hotels of the World, are renewing their culinary exchange, kicking off the year with exceptional dining experiences.
From 5 to 7 February 2026, Chef Scott Dressels, Head Chef of Qunu restaurant, and Chef Catherine Adonis, Executive Pastry Chef, will take over the kitchens of Asiya for three exclusive dinners at 7:30 p.m. Together with our Executive Chef William Girard and his team, they will present a menu inspired by Afro-European cuisine, blending Nordic, Mediterranean, and African influences for an exceptional gastronomic experience.
This event is open to both resident and local guests who are eager to indulge in this exceptional culinary voyage.
Discover the tasting menu
 | About Scott DresselsA graduate of the prestigious Prue Leith Culinary Institute and trained in Italy at Alma, where he finished top of his class, Chef Scott Dressels embodies cuisine deeply connected to terroir, sustainability and respect for the origins of each ingredient. His culinary philosophy is based on rigorous selection of the finest produce: organic vegetables, locally caught fish, meat from sustainable suppliers. His cuisine, rooted in classical French techniques, has been enriched by Afro-European and Mediterranean influences. Passionate about Nordic trends, farm-to-table concepts and terroir-driven flavours, he particularly focuses on integrating African elements to create a unique culinary signature. |
About Catherine AdonisCurrently the Head Pastry Chef at the award-winning Saxon Hotel, Villas and Spa, Catherine's career includes tenures at some of South Africa's most highly regarded kitchens including the Mount Nelson Hotel and Jordan Restaurant where she refined her signature style. An accomplished South African pastry chef celebrated for her creativity, precision and deep-rooted passion for chocolate, she trained at the Valrhona École in New York and was featured in the acclaimed culinary documentary The Secret Sauce. A finalist for Unilever Chef of the Year 2019, she has also competed in the 2023 Harvesting Heritage competition and the 2025 Chocolate Masters Challenge. Catherine champions a pastry philosophy where every creation must not only delight the palate, but also evoke emotion, tell a story, and embody art in its purest form. A firm believer in mentorship, she is deeply involved in training and developing young chefs, especially women entering the field. |  |
 | About William GirardRecently admitted as a Maître Cuisinier de France, Chef William Girard has been at the helm of the Royal Palm’s kitchens since 1st February 2022. With over 25 years of experience in the restaurant industry, he has enjoyed a rich career path. He has worked in Michelin-starred restaurants alongside renowned figures of French cuisine. Additionally, he has managed the kitchens of prestigious venues such as Le Barthélemy Hotel & Spa in Saint Barthélemy, Sofitel Paris Le Faubourg and Burj Al Arab in Dubai. Furthermore, he has contributed to the culinary excellence of Le Taillevent and L’Elysée, two Michelin-starred restaurants in Paris, collaborating with Chef Alain Solivérès. He has also worked with Michelin-starred Chefs Yannick Alléno and Guy Martin. He now heads Royal Palm’s three restaurants, La Goélette, La Plage Restaurant and Asiya, creating new signature dishes blending tropical and traditional flavours to offer a delicious and inventive cuisine. |