Chef Pascal Barbot To Bring The Flavours of Astrance to Flying Sauces At Soneva Fushi

Saturday 22nd of October 2022

The eco-friendly luxury resort brand, Soneva has partnered with Chef Pascal Barbot to bring to the tables the flavours of the highly acclaimed two Michelin-starred French restaurant, Astrance. During the 12-week exclusive residency at Soneva Fushi, Chef Pascal will fuse Maldivian-inspired twists into classic French cuisine at the resort’s zipline fine-dining restaurant, Flying Sauces.

In the early days, as a culinary student and globetrotter, Chef Pascal began his first-hand education in some of the refined restaurants in Europe and Australia. This included training experiences in Maxim’s in Paris, Clave’ in Clermont-Ferrand and Les Saveurs in London as well as an internship at Troisgros, Roanne.

Afterward, Chef Pascal worked alongside famed Chef Alain Passard at L’Arpège, who taught him to appreciate the most basic of products during their 5-year working period. It was also around that time he met Christophe Rohat, with whom he opened the doors to Astrance in Paris in July 2000. Taking the Parisian restaurant scene by storm, Astrance was a gastronomical marvel, evident from the swift Michelin star it received after just one year of opening.

Back in 2005, the restaurant was awarded its second star and boasted a score of 19/20 in the Gault et Millau, which featured Chef Pascal as the Best Chef. His culinary excellence later brought him a third Michelin star-a title he held consecutively for 12 years, earmarking the 18th spot for Astrance among the prestigious World’s 50 Best Restaurants in 2011.

At Soneva Fushi from October 23rd 2022 to January 23rd 2023, Chef Pascal will be incorporating Maldivian inspirations into some of the signature dishes of Astrance, originally from the French cuisine. The exclusive menu will integrate fresh local ingredients harvested form the resort’s organic gardens, while adhering to Soneva’s zero waste philosophy of sustainable luxury.

Speaking on the exciting collaboration, Pascal Barbot commented “I am very pleased to be cooking for guests at Soneva Fushi. It is a wonderful creative challenge for me, in line with my own culinary identity that was forged during my travels across England, Asia, Australia and New Caledonia. Maldivian cuisine features many fruits, spices and raw fish, and reminds me of my previous travels. After visiting the gardens at Soneva Fushi, the ideas were flying! Every ingredient inspired me”.

Taking the reins for the 12-week residency is Astrance’s Chef Florence Stevenson, brining extensive work experience in every area of a French restaurant. Fluent in both English and French, her talents extend beyond the kitchen, ready to elevate guests’ culinary experiences in the scenic setting of Flying Sauces.