Sustainable Gastronomy Week 2026
Celebrating Sustainable Gastronomy, Rooted in Nature
Join us for the 5th edition of Sustainable Gastronomy Week, an immersive culinary celebration dedicated to conscious dining, local terroir and creative cuisine.
From 5 to 10 October 2026, Heritage Resorts & Golf invites guests, chefs, producers and food enthusiasts to discover a week of inspiring experiences where sustainability meets exceptional gastronomy.
This year's edition places the plant world at the heart of every creation, showcasing the richness of Mauritius' local produce through innovative techniques, seasonal ingredients and meaningful culinary storytelling.
Event Details
Following the 2025 edition dedicated to Water, this year's programme explores the limitless potential of plants as the foundation of modern sustainable cuisine.
Inspired by the 80/20 philosophy, chefs will celebrate vegetables, herbs, fruits and edible plants as the true stars of the plate, while animal proteins will be used thoughtfully—as a seasoning, garnish or finishing touch—to enhance rather than dominate each dish.
From kitchen gardens and foraging to infusions and artistic plating, discover how nature inspires every aspect of the culinary experience.
Throughout the week, Heritage Resorts & Golf and the Domaine de Bel Ombre will host an exciting programme designed for both food lovers and culinary professionals.
Highlights include:
o Interactive culinary workshops
o 100% locally sourced tasting menus
o Signature gala dinners
o Friendly culinary competitions between Heritage Resorts brigade teams
o A Sustainable Gastronomy Conference exploring the future of responsible cuisine
o A creative mixology competition celebrating botanical ingredients and products from the Domaine de Bel Ombre
Every event reflects Heritage Resorts & Golf's commitment to showcasing Mauritius' biodiversity while supporting local producers, artisans and sustainable practices.
Thomas Benady
Auberge Sauvage | France
Awarded a Michelin Star, self-taught chef Thomas Benady is recognised for his deeply nature-inspired cuisine, built around local producers, wild foraging, home-grown vegetables and seasonal ingredients. At Auberge Sauvage, every dish reflects a philosophy where sustainability, biodiversity and craftsmanship go hand in hand. His precise yet instinctive cooking celebrates authenticity, allowing exceptional produce and the rhythm of the seasons to take centre stage.
Georgios Spandos
Epoca | Réunion Island
Originally from Greece and now based in Réunion Island, Georgios Spandos combines Mediterranean influences with the rich flavours of the Indian Ocean. After working in renowned Michelin-starred restaurants across Greece, Cyprus and Belgium, and spending eight years at Palm Hotel & Spa, he opened Epoca, where his cuisine champions fresh local seafood, seasonal vegetables and a genuine respect for terroir.
Since its launch in 2022, Sustainable Gastronomy Week has become a leading event dedicated to responsible gastronomy.
Each edition brings together acclaimed chefs, producers, artisans and passionate food lovers around a shared vision: creating a more sustainable future through food while celebrating the richness of local craftsmanship and regional ingredients.
Previous editions have welcomed internationally recognised chefs including Christian Têtedoie, Thomas Collomb, Florian Descours, Thibaut Spiwack, as well as Meilleur Ouvrier de France photographer Marianne Louge.
Whether you are a passionate foodie, an aspiring chef or simply curious to discover the future of sustainable cuisine, Sustainable Gastronomy Week offers an unforgettable journey through taste, nature and innovation.
Meet The Chef
