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MAURITIUS

Water, sand and sun, but not that...

Ordinarily we leave in November, but this year following some troubles of health, we did not make either circuit in May.

Details of the stay

We therefore opted for a stay of 16 days on the ile Maurice with some excursions to discover a bit vicinity, but it is especially the full repose which will be our credo: transat, beach, swimming pool, sun, fraiches drinks, etc...

So, through our usual tour operator, we used Tourinter which became Passion des iles, a serious tour operator and especially with the product which we wanted: a stay in one nice hotel : Le Meridien (Icone) with of course the possibility of making some excursions in the ile and its vicinity.

Hotel Le Meridien

Left the airport of Marseille-Provence with a passage obliged by Roissy CDG, we arrived ten hours later on the tarmak of Sir Seewoosagur Ramgoolam International Airport where a correspondent provided us with the driver to reach our hotel on the opposite side of the island.

The roads are in good condition, but quite narrow, which limits the speed of vehicles and made us arrive 1h1/4 later, but hey, it's the holidays, so let's be zen!!

Installation at our hotel, Meridien , only took 20 minutes so much we were in a hurry to visit our new environment (room, swimming pool, bar, restaurant and beach).

Back, an agent of the tour operator was already there to offer us some visits to interesting places (?) in Mauritius.

We chose two circuits seeming correct: the south of the country and Port Louis.

Trou aux cerfs, Curepipe, Grand Bassin, Chamarel

We begin our first visit with an emblematic place: Trou au cerfs which is on the road which links up Floréal to Curepipe (Icone)

It is an ancient crater of 300m of diameter, witness of volcanic activity introduces some million years before on the island.

This vestige of the colonies allows us to better realize in what inhuman conditions we treated these people whom we uprooted and 're-established' in other worlds.

His height gives very good points of view on all surrounding areas.

 

In this area, there remain numerous colonial houses as domaine des Aubineaux , which have been restored to help understand life in the past.

 

The furniture is in teak, the rooms quite dark but cool and without corridors: ideal in a hot region like the island.

The continuation is towards the Grand-Bassin (or Ganga Talao) which is a high place of pilgrimage for the Hindu community.

Every year, on the occasion of the feast of Maha Shivaratree, many pilgrims come from all regions of the island to collect sacred water from Grand-Bassin, in honor of the God Shiva.

Because it was in 1972 that sacred water from the Gange River in India was poured into the Black River.

Chamarel (Icone), there is this waterfall which is fed by the St Denis and Viande salée and is about 100 meters high, called the Black River Waterfall .

The period when the flow is the most important is between December and April, because of the heavy summer rains and the hurricane period.

A promontory gives a pendent point of view and it is also possible to go down there and to have a swim there.

The lands of Sept Couleurs : it is a very rare geological curiosity: bare dunes of earth, in different colours (brown, ochre, rose, orange, mallow).

These are volcanic cinder put in bare by erosion.

If they try to blend them, some hours later they are separated taking back their primitive nuance fiercely.

Really amazing...

Port Louis, Pamplemousses, Phoenix and Bois Chéri

Following visit of Port Louis (Icone) and his close surroundings, is not made to stay in memories.

Port Louis the capital is and was raised in the status of city in 1964.

It relies a residential population of more than 150,000 inhabitants today, but accepts so many visitors during day because Port Louis is the city of the business.

They can visit the citadel , the pigsty as well as the ancient railway station transformed into post office or simply to stroll the nose air!!

Aprés-midday, botanical gardens of Pamplemousses one truth success is him!!

This garden is an invitation to trips: palms, lantaniers, camphor laurels, trees elephants,...

Of his creation by Pierre Poivre, botanist of roy in 18th century until our days, when it took the name of Sir Seewoosagur Ramgoolam, the garden became rich to the point of becoming it sublimates paradise having an abundance of kinds, known of the whole and Homey world of numerous personalities.

Port Louis, Pamplemousses, Phoenix and Bois Chéri

We had also envisaged shopping one day and some visited stores seriously cooled down our ardour especially the Cashmere!!

Then we transformed this day, with the help of the driver, visit was organized.

We visited a gallery glassware in Phoenix who works with recovery and where numerous stars of showbiz or other one, left the footprint of the hand.

Then it will be a plant models reduced by boats: these models constitute the fleuron of the trade of the Mauritius.

Since 1970, from workshops specialized in the manufacture and sale of model ships.

Mauritius has even become number 1 in the manufacture and export of scale model boats.

After a real Mauritian meal, taken in a very simple little restaurant, we headed for the land of tea: Bois Cheri (Icone) , it is a complete change of scenery due to its isolation and calm.

Obviously, we took the opportunity to do some tea shopping after having previously tasted the beverage with a superb view of the sea in the distance.

Well-deserved rest.

And after that, it was rest, because that was the primary goal. Like what, you can tan intelligently!!!

Weather forecast

PORT LOUIS Weather PORT LOUIS WEATHER

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Last information

INFORMATION2 August 2022
Conditions of entry into Mauritian territory:
All travellers, whether vaccinated or not, must submit to the Mauritian authorities upon arrival a Passenger and Health Identification Form ('Mauritius All in One Travel Form'). It is recommended to complete it before departure.
Coronavirus Covid-19
Due to the circulation of the COVID-19 virus and its variants which remains active (the pandemic figures can be consulted on the website of the European Center for Disease Prevention and Control), any entry into France and any exit from our territory is framed.
Read more

What it is necessary to know

History

The historians think that the first visitors of the island Maurice were the Phoenician navigators arriving of Lebanon, by 2000 av JC. The Arab sailors visited Maurice regularly from Ve century and gave him the name of Dina Arobi. It is only at the beginning of the XVIth century which Portuguese navigators began circulating in the region. Portugueses became established there for the first time in 1505 (she appears nonetheless on Arab cards dating former discovery by the Portugueses, under the name of Cirné). The island is occupied then colonized by the Dutches from 1598. It is called Maurice in favour of the Dutch Prince Maurice de Nassau. The Dutches are the first to introduce slaves on the island, the most numerous slaves are brought of Africa and Madagascar. Their descendants, more or less crossed, constitute the creole said population. There is also Indian slaves [2], gifts on the island beside the first Europeans, and of Indian free from not negligible social level. They will also bring the harts of Popular dance, which are dispelled today.

In 1715, Mauritius passed under the control of France, when Dufresne d'Arsel claimed it, and was renamed Île de France. The island was taken by the British in December 1810 after a defense by Governor-General Isidore Charles Decaen. In August of the same year, Napoleon's only naval victory took place: the Battle of Grand Port. The island was officially attached to the British Empire in 1814, when it regained its old name.

Independence was obtained on March 12, 1968 by the ballot of August 7, 1967. The country has since remained a member of the Commonwealth of Nations, although it became a republic on March 12, 1992. Thanks to a relatively stable democracy punctuated by free and fair elections and a positive human rights record, the country has been able to attract significant foreign investment and has one of the highest per capita incomes in Africa.

Policy

Mauritius has a mixed law legal system. The law of French origin and in particular the Civil Code and the English Common Law apply thereto. Court procedure corresponds to English procedural rules largely with some variation. The hierarchy of courts is thus from top to bottom: the Judicial Committee of the Queen's Privy Council, then the Supreme Court of Mauritius (comprising a court of first instance and appeal) and the magistrates' courts.

Political and institutional system corresponds to a parliamentary regime.

The leader of the State of Maurice is the Prime minister. The President does not have power to make decisions, but represents the Republic of Maurice abroad. It is elected for a period of five years by the National Assembly. The Parliament is constituted of an only room (unicaméral). 66 members of the assembly, 62 are directly elected by popular polls (among which 2 representative Rodrigues), while 4 are indicated to represent ethnic minorities. Their choice depends on results of elections. The Parliament is aimed by the prime minister, leader of the parliamentary majority and the French cabinet. Regime works according to the British model called ' Westministérien '.

The country relies 225 prisoners for 100 000 inhabitants, that is a well brought up rate with regard to other rates determined in the world.

Geography

The training of this archipelago results from underwater volcanic eruptions which occurred millions of years ago. The island Maurice formed around a central tray itself, the most well brought up point, the Piton of the baby Rivière blackwom of which, culminates in 828 m in the southwest. Around this tray, they differentiate rather easily the crater Kanaka of numerous mountains which encircle it.

The local climate, of tropical type, is tempered by the trade winds of the southeast. There are two seasons: the season dries the humid season from May till November called also rainy season, and from November till May - called cyclonic season.

Located in the northwest, Port-Louis is the capital of the island and the biggest city. Other important cities are Curepipe (in the centre), Vacoas-Phœnix, Four Demarcations, Rose-Hill and Nice - Basin. Mahébourg (in the southeast) is not a big city, however it is nearest of the international airport of Pleasure-Sir Seewoosagur Ramgoolam.

Economy

Since its independence acquired in 1968, Maurice knew a searing economic evolution. The island is crossed of a status of country down with incomes, economy of which rested on agriculture, in a status of emergent said country, in the intermediate incomes manifold economy of which rests on fast-growing industrial and financial areas and on tourism. During this period, the annual growth was in the order of 5 % in 6 %. This remarkable result is translated by an improvement of life expectancy, a fall of infant mortality and a big development of facilities.

The sugar cane is planted on about 90 % of the cultivated surface, and constitutes 25 % of the incomes of the foreign trade. A historical sècheresse however harmed the sugar crop of 1999 harshly. The strategy of development of the government is centered on the foreign investments. Maurice attracted more than 9000 offshore societies, among which many people dedicate themselves to trade in India and in South Africa. Maurice is also a flag of convenience. Banking sector accomplished more than a billion dollars of investments. The economic performances for the period 1991-99 remained strong, with a restricted unemployment rate.

However, Mauritian economy risks using a strong restructuring in years to come. In effect, the reforms of the European Union concerning the sugar market are heavily going to affect the exportation of the country. So, other areas remain to develop to constitute new pillars of economy (computer services, notably).

The island counts moreover tremendously on tourist industry to generate more treasures and create jobs. In 2006, the island Maurice received 788 000 tourists, among whom the majority come from France. There are 99 hotels in operation nowadays in the country, among which 42 with more than 80 rooms. To attract more tourists, the country began liberalizing air access and lines as Corsairfly can now serve destination. Shortly, it will be in the turn of Virgin Atlantic.

Source : Wikipedia

Additional information

When to leave?

Mauritius enjoys a tropical climate, that is to say beautiful and warm all year round. The ideal bathing period is in April and May, then October, November and December.

Transports

Taxis are very affordable. In case of frequent trips, it is more advantageous to negotiate daily prices with a taxi driver. For an in-depth foray into the country, you can always experiment with local buses... A car rental can be an interesting solution if you want to travel often. Be careful, the roads are of good quality but the lighting leaves something to be desired. We advise you to return to your hotel before nightfall (around 6 p.m.). Drive to the left.

Sleep / Eat

The hotel is good quality, the service very helpful and the choice of food: Creole, French, Indian, Chinese!

Purchase

As in all countries: trinkets, ship models, glass, clothing, basketry and Cashmere (very or too expensive!!!)

Useful websites
Tourist Office

The Art of Food

Red bean soup
Red bean soup Ingredients
200g red beans, 1 onion, 1 tsp garlic/ginger mixture, 1 tomato, 1 tsp fresh thyme, 1 tbsp coriander, salt
Preparation
Soak the beans for 12 hours. Then cook them in salted water for an hour. Chop the onion and peel the tomato. Sweat the onions, add the garlic/ginger mixture, the tomato and the thyme. Let cook over low heat for a few minutes. Add the kidney beans, and simmer for 40 minutes over low heat. Sprinkle with cilantro before serving.

Crab broth with watercress
Crab broth with watercress Ingredients
1kg of small crabs cut into pieces, 1 onion, 1 tsp of garlic/ginger mixture, 2 tomatoes, 1 tsp of fresh thyme, 1 bunch of watercress cleaned and roughly chopped, 1 chilli, salt, pepper
Preparation
Chop the onion, whiten the tomatoes, cut into cubes. Cut the pepper in half lengthwise. (You can also put these 3 ingredients in a blender for 3 seconds instead of cutting them.) Heat a tablespoon of oil and quickly color the crab pieces until they turn red. Reserve them. In the same pan, sweat the onions. Add the garlic/ginger mixture, tomatoes, chilli and thyme. Let cook over low heat for a few minutes. Then add the pieces of crab, cover with 4 glasses of water. Add salt and pepper. Let simmer for 10 minutes. Add the watercress. Let simmer a few more minutes. Serve hot.

Lentil soup
Lentil soup Ingredients
150g blond lentils, 1 onion, 1 tsp of garlic/ginger mixture, 1 tomato, 1 tsp of fresh thyme, 2 carrots, 1 tbsp of parsley, 1 tbsp of coriander, salt
Preparation
Cook the lentils with three times their volume of water and salt for 20 minutes. Chop the onion, peel the tomato, peel and cut the carrots into rings. Sweat the onions, add the garlic/ginger mixture, the tomato and the thyme. Let cook over low heat for a few minutes. Add the lentils and carrots, cover with water and simmer for 20 minutes. Sprinkle with cilantro and parsley before serving.

Wontan soup with prawns
Wontan soup with prawns Ingredients
The broth : 300g of chicken carcass, 1 clove of minced garlic, a 2cm piece of minced ginger, 2 branches of chiseled Chinese chives (zognon tail), 1 tbsp of light soy sauce, salt, 1/2 liter of water
The wantan paste : 300g of flour, A glass of water, an egg
The stuffing : 500g of deveined and shelled shrimp, 1 tsp of chopped ginger, 4 Shitake mushrooms, 1 carrot, 1 tbsp of cornstarch (the cange powder), 1 tbsp of soy sauce, 1 tsp of sugar, 1 tsp of sesame oil, 2 branches of chopped Chinese chives, salt and pepper
Preparation
Prepare a light broth : Brown the carcasses quickly with the garlic and ginger. Cover with water, add the chives and salt. Let simmer for an hour. Skim the broth as you go and strain it before serving
Prepare the dough : In a bowl, beat the egg with the glass of water. Knead the flour with this mixture of egg and water and form a ball. Leave to rest for an hour. Then, using a rolling pin, form a very thin dough and cut out squares. Use cornstarch so the pasta doesn't stick together.
Prepare the stuffing : Mix together the prawns, mushrooms and carrot. Add the rest of the ingredients and mix. Stuff the pasta with wantan and cook it in boiling water for a few minutes. Serve in the previously prepared broth
Pickles
Pickles Ingredients
200 g of carrots. 200g of cauliflower. 200g of cabbage. 200g of green beans. 1 large onion. 4 cloves of garlic. 50g of ginger. 5 green peppers. 1 tsp mustard seeds. 1 tsp saffron. oil, vinegar, salt
Preparation
Separate the cauliflower into small florets. Empty the peppers of their seeds and cut them in 4 lengthways Peel the carrots and green beans and slice them into thin sticks Cut the cabbage leaves into thin strips Scald the vegetables for 1 minute, then drain and dry them in a cloth In a frying pan, heat 6 Tbsp of oil and sauté the onion for 30 seconds Add the garlic, ginger and mustard seeds crushed together, then the saffron. Salt Mix well and add the vegetables. Brown them for 2 minutes, stirring without crushing them Leave to cool and add 1 teaspoon of vinegar Serve as an appetizer or side dish

Chouchou salad
Chouchou salad Ingredients
4 chouchous, 2 large onions, 3 hard-boiled eggs, 6 tbsp olive oil, 3 tbsp white vinegar, salt, pepper
Preparation
Peel the chouchous, cut them in half and boil them in the salt water . Check if the darlings are cooked by pricking them with a knife. Remove and leave to cool for 10 minutes. Meanwhile, prepare the sauce. Whisk the oil and vinegar, salt and pepper. In a salad bowl, cut the chouchous into small cubes and the eggs into slices, pour in the sauce and mix gently. It's ready.
Chilli cakes
Chilli cakes Ingredients
300g of dholls (yellow split peas). 3 shallots. 1 clove of garlic. 10 green peppers. 1 tbsp coriander. 1 tsp ground cumin. Frying oil, salt, pepper
Preparation
Wash the dholls and soak them for 5 hours in cold water Drain them and blend them Crush the garlic. Chop the shallots and the coriander Cut the peppers into thin rings Mix everything with the dholl paste Add the cumin and salt Form balls 2 cm in diameter or flatten them by digging a hole in the center Heat the oil in a frying pan and Brown the cakes Drain and serve hot

Biryani
Biryani Ingredients
1 chicken. 300g of basmati rice. 250g of potatoes. 1 yogurt. 2 onions. 4 cloves of garlic. 2 cinnamon sticks. 30g of ginger. 7 cloves. 10 cardamoms. 1 tsp 1/2 coffee anise. 1 bunch of mint and coriander. 1 tsp saffron strands. Oil, salt.
Preparation
Cut the chicken into pieces. Heat oil and brown the sliced ​​onions Degrease the pan and quickly brown 1 cinnamon stick, 5 cardamoms, 5 cloves and crush them In a large container, mix the pieces of poultry with the yoghurt, the spices crushed, the garlic, the ginger and the small anise crushed together, the finely chopped mint and coriander Salt and leave to macerate for 2 hours Then, sauté everything for 10 minutes, adding a little water Dip the saffron strands in 3 tbsp tablespoons boiling water Wash the rice, cook it with the other cinnamon stick and the rest of the cardamom, cloves and small anise When it is half-cooked, remove it from the heat and drain it In a large pot, place half the rice, the chicken

Deer curry
Deer curry Ingredients
3 pounds of deer. 4 toffee apples. 2 onions. 2 cloves garlic. 10g of ginger. 1 sprig of thyme. 5 leaves of carri poulé. Curry powder. Parsley, coriander. Salt pepper.
Preparation
Cut the meat into 2 cm cubes Heat the oil and brown the pieces of meat for 4 minutes Remove them and keep them warm Brown the finely chopped onions in the same oil Add the curry, the garlic and the crushed ginger Stir constantly for 3 minutes Then add the curry leaves, thyme, parsley and chopped tomatoes Moisten with a glass of water and cook for 3 minutes Add the meat, mix, cover and cook for 10 minutes Sprinkle with chopped coriander leaves Serve hot with rice and candy apple chutney

Chicken pilaw and sausages<
Chicken pilaw and sausages Ingredients
1 chicken of 1 kg. 250g of sausages. 300g of basmati rice. 4 toffee apples. 15g of ginger. 1 onion. 3 cloves of garlic. 2 sprigs of thyme. 4 leaves of carri poulé. Coriander, cloves, saffron, cinnamon. Oil, salt, pepper.
Preparation
Cut the chicken, season it with salt and pepper Brown the sausages and the chicken separately In the hot oil, brown the sliced ​​onions Add the crushed garlic and ginger, the curry leaves. Turn Add the diced toffee apples and the thyme Brown for 3 minutes Put the pieces of poultry, mix and turn off the heat Add the rice, 1 tbsp of saffron, a pinch of cinnamon and 3 cloves. Turn Cover with water. Sprinkle with chopped coriander Cook for around 20 minutes, until the liquid has completely evaporated Add the sausages at the end of cooking. (You can add eggs, peas, potatoes cut in half)

Grated Crab
Grated Crab Ingredients
700g of crab meat. 1 glass of white wine. 2 onions. 200g of gruyere. Béchamel sauce. 1 tsp tomato puree. Thyme, parsley, butter. Salt pepper.
Preparation
Fry the chopped onions in butter without letting them brown Add 3 tbsp chopped thyme and parsley Turn. Leave to cook for a few minutes Add the crab meat, brown and remove from the heat Prepare the béchamel sauce with 60g of butter, 60g of flour and 250cl of milk Add the tomato puree to give it a salmon color Then put the crab in the béchamel, finish cooking by pouring a glass of white wine Salt and pepper and mix well Arrange the preparation in a gratin dish then sprinkle with grated cheese and knobs of butter Put in a preheated oven and brown for 15 minutes
Coconut tart
Coconut tart Ingredients
200g grated coconut. 3 eggs. 1 bowl of milk. 150g of sugar. 250g of flour. 120g of butter. 1 tsp vanilla powder. 1 pinch of salt.
Preparation
Put the flour on a board Dig a well in the center put the softened butter and the salt Mix and add little by little 3/4 of a glass of water Knead the dough until it no longer sticks and put it into a ball Cover and leave to rest for 1 hour Soak the coconut in the milk Beat the whole eggs and the sugar Mix everything, add the vanilla Butter and flour a mold, spread the dough and pour the preparation Put in the oven hot 45 minutes

Carrot Halwa
Carrot Halwa Ingredients
500g of carrots. 1 liter of milk. 50g of butter. 170g of sugar. 2 tbsp raisins. 2 tbsp slivered almonds. 1 tbsp powdered almonds. 1 tsp cardamon powder.
Preparation
Peel and grate the carrots Mix them with the milk in a saucepan Bring to the boil Lower the heat and let the mixture reduce by half Add the sugar and stir well Let the liquid evaporate then incorporate the hazelnut butter, the powdered almonds and raisins Turn constantly and cook for 20 minutes sprinkle with cardamon and mix Pour into a buttered dish Sprinkle with slivered almonds Serve hot or cold
Alouda
Alouda Ingredients
1/2 liter of cold semi-skimmed milk, 2 tbsp of Thai basil seeds (tukmaria), 1 sachet of 5 grams of agar agar, 2 tbsp of sugar, 1 glass of water, 2 tbsp of strawberry syrup , 1 drop of almond extract
Preparation
Prepare the agar agar jelly: To do this, pour the sachet into a glass of water, add the sugar and the almond extract then bring everything to the boil. Then let this mixture cool. The agar-agar will solidify and form a block. Grate this block finely, then reserve it. Clean the basil seeds, then let them swell in a glass of water for half an hour. Pour the milk into a pitcher. Sweeten the milk with the strawberry syrup. Then add the swollen basil seeds and the grated mousse. Serve very cold with crushed ice. Variation: Add a scoop of vanilla ice cream on top.