Coconut Is Everything in Seychelles’ Creole Cuisine | Eater
"A contemporary Creole restaurant led by chef Nadine Moncherry that reimagines island ingredients with refined technique: fresh coconut milk and cream are used to soften red snapper for a mango-and-coriander ceviche and to finish panna cotta, while other dishes showcase traditional coconut flavors presented with modern touches." - Tyler Zielinski
