Spoon des Îles is the Mauritius outpost of Alain Ducasse's Spoon concept — a collection of globally referenced, seasonally driven restaurant concepts that the three-Michelin-starred chef has developed across several properties worldwide. Here, installed at the One&Only Le Saint Géran on the east coast, it occupies a beautifully designed pavilion of hand-carved Mauritian stone and teak, open to the trade winds from three sides. The menu is rooted in Ducasse's guiding principle of letting outstanding ingredients speak with minimal interference, but the application in Mauritius means the island's produce — vanilla from Chamarel, line-caught tuna from Rodrigues, baby vegetables from the estate garden — takes centre stage and French technique provides the architecture. The dish most cited by returning guests is the langoustine ceviche with fresh mango and a turmeric-lemon oil: technically French in precision, completely of this island in its flavours. The chocolate dessert programme, drawing on Mauritius's own premium cocoa cultivation, is worth ordering for two and sharing over a final glass of Sauternes. The sommelier manages one of the best wine cellars in the Indian Ocean region. Spoon des Îles is for guests who want the assurance of world-class kitchen culture in a setting that feels genuinely tropical rather than transplanted from Paris.