Seychelles’ ‘edgy’ Eden Bleu Hotel provides much more than meets the eye |13 October 2014

A few minutes from the international airport, Seychelles’ newest hotel is distinctly different.
Situated equidistant between Seychelles International Airport and the capital, Victoria, the 87-room Eden Bleu Hotel is modelled on a city centre hotel rather than the resorts typically associated with the islands.

It is built on Eden Island, an integrated resort development 100 metres off the coast of Mahé, to which it is linked by bridge. As well as being easy to access by road, the Eden Bleu’s proximity to the island’s international marina makes it the ideal point of departure for many other islands or yacht charters. For visitors to Seychelles it’s a good place to start or end a holiday, picking up a few essentials or last-minute gifts in the adjacent Eden Plaza or exploring Victoria, a 10-minute drive away.

What differentiates it in a destination renowned for tropical holidays is that with its conference and meeting facilities and exceptional digital technology, the Eden Bleu Hotel is perfectly able to combine business and pleasure.

“The Eden Bleu is probably best described as edgy. It’s somewhat different and slightly provocative for Seychelles,” explains chief executive Richard Lander.
The palm-lined entrance, leads into an airy reception area beyond which a sun deck and rimflow pool offer captivating views over the marina and Mahé’s granitic mountains. The setting and ambiance suggest an upmarket holiday hotel, but it’s a deceiving impression because the Eden Bleu offers much more.

The guest floors are accessed by lift or an exquisite, handcrafted staircase zigzagging up from opposite reception. There are three room types, including 74 luxury rooms, 12 luxury suites and a presidential suite.

The well-appointed rooms, offering views of the marina and Eden Island, come with all the usual comforts associated with a contemporary hotel room including a workstation with international plug sockets, a tea and coffee station with a Nespresso machine, a mini-bar fridge, large bathroom and separate shower, lounge area and 24-hour room service.

The furnishings are modern, yet elegant and understated, but what’s not immediately apparent is a WiFi system offering the fastest connections on the island and in-room Apple TV. This special hospitality version enables guests to play music, videos and other material from their devices on the 42-inch LED television, as well as access online content, the internet and hotel services. The televisions are mounted on extendable, hinged brackets so they can be viewed from anywhere in the room. iPad minis are available for guests who require these.

Another hi-tech innovation integrated to the Apple TV system is a digital concierge. This interactive interface can be downloaded to a smartphone or other mobile device before arrival and provides a full-spectrum of hotel services, island activities and everything else a guest could conceivably need to know. It isn’t just a repository for information, but a dynamic tool that can be used for everything from booking boat charters or beach trips to ordering room service or even more towels.

“Of course, if you choose, you can also access all our services from the in-room intercom. Flexibility and being able to adapt to our guest’s needs is a hallmark,” explains Lander.

The digital innovation isn’t confined to the rooms. Leading off the entrance foyer is the most technologically advanced conferencing space in the Indian Ocean islands. It has no conventional drop-down screens or data projectors. Instead the conference centre is equipped with three high-definition LED screens, to which presentations, HD video and other content can be broadcast wirelessly.

Besides the visual quality the other advantage of this technology is that unlike normal projectors, the screens aren’t light sensitive, so delegates don’t need to sit in the dark. It also means plenty of natural light can be used, enhancing the capaciousness of the high-ceilinged space, making it a versatile venue for anything from a product launch to a wedding reception.

The conference centre can accommodate 340 guests, theatre style and is sufficiently large to seat 250 banquet style, with space for a dance floor. It can also be divided into two separate, soundproof rooms, allowing different events to take place simultaneously.

Across a large public area, suitable for registration, displays or serving cocktails and canapés, is a business centre with workstations as well as four meeting rooms. There is a small boardroom that seats eight, two others which can accommodate 14 and a large boardroom that can comfortably take 18 people.
Again the technology is state-of-the-art with a touchpanel, smartboard which can be interfaced with a laptop or other devices. Any notes taken on the smartboard can be e-mailed directly from the screen.

The ground floor area is also home to the Marlin Bleu Restaurant and Bourgeois Bar which lead out to the Empereur Terrace; all of which take their monikers from Seychellois favourite fish. The restaurant is open for breakfast, lunch and dinner.

Breakfast is served from 07:30 until 10:30 and comprises a buffet selection, which includes a cold display of fruits and other healthy options, cereals and pastries as well a hot menu served à la minute from the show kitchen, designed by celebrated South African chef, Luke Dale Roberts.

The à la carte all-day menu is available from 11:00 until 18:00 and includes favourites such as club sandwiches and burgers. The all-day dining menu is served on the terrace, which runs the length of the front of the hotel and accommodates a sun deck, two gazebos, a jacuzzi, infinity pool and children’s splash pool.

The dinner menu is unashamedly Seychellois, using as many local ingredients as possible. Described as bistronomique the menu seeks to deliver the relaxed, flavoursome dining and generous portions of a bistro with gourmet refinement. Dishes include creole-inspired vegetarian, meat, poultry and seafood.

Diners are also able to select from a fresh seafood display, choosing the type, quantity, cut and sauces they prefer. The fresh seafood is prepared in front of them and priced by weight. Most of the fish are sourced from Mahé’s fresh fish markets, including Eden Island’s own market, built so local fishermen have somewhere to sell their catch.
 
The seafood theme extends to the restaurant’s feature dish, a celebration of seafood, with the generous French-style seafood platter sufficient to feed four diners.

There are also extensive conference and banqueting menus with buffet lunch and dinner options including choices of up to six starters and salads, six main courses, four vegetables and nine desserts. The selection ranges from traditional favourites such as cold cuts to locally sourced ingredients such as banana and mango. Banqueting options can include a ceviche bar or action buffets, where chefs cook to order.

The Eden Bleu is different in that it complements rather than competes with the existing hospitality offerings in the Seychelles, says Lander.

“Our location together with the facilities and technology we offer make us an ideal venue for conferences and events. The association with Eden Island means we’re able to provide additional accommodation for delegates if we need to. Being on an international marina, with the Seychelles’ only shopping plaza next door, means we’re just as comfortable hosting a yacht crew as we are welcoming a family starting a holiday on the islands or wishing them au revoir before they head to the airport.”
For more information visit: info@edendbleu.com or call +248 439 9100.
 
Contributed