As every chef who works on board a super yacht knows there are no super markets out on the ocean and it pays to have done some menu planning before you set sail.
Life on an island resort is very similar to that of a super yacht and never more so when it comes to comparing Fregate Island Private with the very finest of super yachts.
Except that when Chef Arnaud Davin needs fresh basil he goes into his garden and picks it. In fact when it comes to fresh fruit and vegetables Fregate Island is almost completely self sufficient and even during times of glut finds itself offering quality produce to other luxury resorts elsewhere in the Seychelles.
In special greenhouses fitted with hydroponics drip trays and using locally grown coconut husk as the soil medium the chef is able to call upon his own team of farmers to supply
Outside in the kitchen garden workers tend to crops that include
Every conceivable tropically grown herb and spice can be found in the resorts lush fields and it is simply delicious to eat salad for lunch that was still growing while you were eating breakfast