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Six Senses Zil Pasyon — Creole cooking for inner-island incentive groups

Seychelles · Half day

Creole cooking masterclass

Hands-on Creole cooking — grilled fish, coconut, spices — then the group eats. A content morning for inner-island incentives that should not be only beach.

How we run it

Research among island incentive programmes puts Creole cuisine next to sailing and conservation. We keep it a kitchen, not a costume show. Dietary collected. Two sittings above 24.

Pairs with a Mahé or Praslin hotel day. Not stacked with a full La Digue sand-walk in the same heat.

What is included

  • Chef, kitchen, the meal cooked
  • Market lead-in only if mobility and heat allow — otherwise the hotel garden
  • Dietary collection in advance

What we will not do

  • Not a 80-person arena cook-off.
  • Not a substitute for Vallée de Mai.

Planner questions

Who is Creole cooking masterclass for?

8–24 in a hotel kitchen; larger lists split sittings

When should we run Creole cooking masterclass?

Year-round. Fish and fruit follow the market, not a frozen menu from Europe. Lead time: 8–12 months for a closed kitchen at Four Seasons, Constance or Six Senses. Duration on the ground: Half day.

How do we add Creole cooking masterclass to a Seychelles MICE programme?

Hands-on Creole cooking — grilled fish, coconut, spices — then the group eats. A content morning for inner-island incentives that should not be only beach. Send company, group size and dates to sales@serengetiexperience.com or use https://www.serengetiexperience.com/rfp — we confirm permits, vehicles and the operations annex on the proposal.

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