Iles Des Palmes eco-resort shines again |16 January 2015
Eco-tourism is considered to be the fastest growing market in the tourism industry according to the world tourism organisation. Despite its small size, Seychelles is not being left behind, partly thanks to Christopher Gill’s arduous efforts to maintain a sustainable establishment over at Anse Takamaka on the beautiful island of Praslin.
The Iles Des Palmes eco resort, built mainly of timber, teak and coco de mer leaves, has not once but thrice won prestigious awards in the year 2014 alone -- the trip advisor certificate of excellence, second place in Praslin’s culinary competition and the Seychelles Chamber of Commerce and Industry (SCCI) best production innovation award last December.
One common link between the SCCI tourism related award winners is their commitment towards offering more than one service under one roof.
The Iles Des Palmes eco-wonder is where man and nature is one and has dug deep to preserve and enhance natural, cultural and historical heritage.
What notably attracted SCCI members’ attention to this establishment for the best production innovation award is its restaurant and treasure trail.
Ile Des Palmes is aptly located over 180 acres of nature, renown to be the place where the great pirate Olivier Le Vasseur (aka La Buse) supposedly deposited a stash of treasures at Anse Bodamier. La Buse is not only the name sake for its newly opened, award-winning restaurant but also an attractive asset in the national heritage treasure trail offered by the resort.
The trail is open not only to guests but also to the public at large. It involves a forty-minute guided tour of the property, which was a former provisional plantation in the years 1800-1971, an era when spices were king. And moreover a pirate’s lair and rest place at a time when La Buse was on the run.
The guide retraces steps back into history and captivates his attentive audience with details relating to treasure hunting and excavations. And just in case they are in doubt, there are artefacts such as the seventeenth century oven in the old distillery, as evidence -- a valuable relic which supports the stories that there were indeed pirates using Seychelles as their hideout.
For the nature enthusiasts, the trail also offers an array of endemic plants, insects and animals along the way.
The La Buse restaurant which made headway when it came out second in Praslin’s culinary competition after only thirty days in operation, uses organic, locally bred and grown products. The restaurant offers exquisite Seychellois culinary and international specialties, a dedicated pizza station on the side with a team of professional and friendly staff at hand. One distinctive item on the menu is the ‘dessert d’amour’ made from the world’s biggest nut, the coco de mer, with one elite ranking chef describing it as a ‘must taste’ on tripadvisor.com.
Resort owner Christopher Gill felt shocked yet very proud to have won the SCCI award stating that “this shows that someone out there is watching the magic at work at the Iles Des Palmes resort. From the way we deliver to our clients down to our personal touch, the innovation tactic is part of our DNA. We deliver an authentic ‘haut de gamme’ Seychellois experience that the French market expects”.