Cuisine inspired by nature
For Jofrane Dailly, each dish must have a story to tell – a story of harmony between human beings and their environment. Working in truly exceptional surroundings, he immerses himself in their lush green landscapes and local fauna in order to come up with unique culinary creations. “Diana Dea Lodge is a haven of serenity. Here, you can take the time to discover flavours in their very essence”, he says.
His cuisine stands out in particular for its use of fresh local products from short supply chains. From aromatic herbs gathered onsite to meticulously selected meats, each ingredient is chosen with a view to exalting its natural flavour. For the chef, cooking is a way of paying tribute to the Island’s remarkable biodiversity.
Sa cuisine se distingue par l’utilisation de produits frais et locaux, issus de circuits courts. Des herbes aromatiques cueillies sur place aux viandes méticuleusement sélectionnées, chaque ingrédient est choisi pour sublimer les saveurs naturelles. Pour le chef, cuisiner est une façon de rendre hommage à la biodiversité exceptionnelle de l’île.
An immersive culinary experience
Dining at Diana Dea Lodge is much more than a meal: it is pure sensory immersion. The hotel provides panoramic views of the mountains and ocean, reinforcing the impression of being cut off from the outside world. Jofrane Dailly tries to recreate this magic in his dishes: refined presentationsintoxicating aromas and varied textures that delight the palate.
In short, Jofrane Dailly does more than cook: he tells a story, the story of Reunion Island, its landscapes and its flavours. With a mixed-race team and a passion for sharing, he turns each meal into an ode to creativity and culinary transmission. Under Jofrane Dailly’s leadership, Diana Dea Lodge has become an unmissable destination for lovers of good food and nature.
