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The secret of the “Bourgeois Boukané” on the grill By Lydia

Lydia Hoarau belongs to the "clan" of La Flêche, as his family. Wife and mother of fisherman, she cooks the red snapper since her teens. The Bourgeois for the Hoarau is a family affair. Some very fine individuals of the family fishing are jealously selected and set aside to be cooked by Lydia patiently during all day on Wednesday. By late afternoon, the team is getting a stand at “Baazar Labrine”, the friendly night market along the beach at Beauvallon. Here, Lydia meets a real success with tourists but also used Seychellois who enjoy these bourgeois cooked with patience and sensitivity. If the wind will take you to Mahé, please come have a look at this stand where reigns a warm family atmosphere. You will be greeted by the cheerful Ken and his son Aubrey, they will be happy to tell their fishing adventures.


  • One red snapper (5 kilos or more, scored diagonally on both sides)
  • 6 fresh lemons bourgeoissurfeuille
  • 2 heads of garlic
  • 1 big size ginger
  • Parsley and thyme
  • 1 onion
  • 2 big fresh tomatoes
  • 1 little spoon of safran
  • Soya sauce 2 big spoon (heavy or light)
  • Salt
  • Pepper
  • Sunflower Oil 4 to 6 big spoon.
  • And... Some secret spices that you will discover if you come to taste directly the recipes at Bazaar Labrine, every wenesday in Beauvallon beach...

The recipe

  1. Squeeze lemons and cover the fish with juice. Marinate for half an hour..
  2. In a blender, combine all ingredients and spices and chop to obtain a sorte of “sauce”.
  3. Brush the fish with the preparation thus obtained and let marinate for between 1 hour and 1 hour and a half.
  4. Attach the bourgeois with coconut branches to keep it for cooking (see picture). Prepare the barbecue and Braize. Cook over low heat and turn regularly the bourgeois. To avoid "burn" the meat, add water if temperature rises too much. Monitor cooking for more or less an hour and a half. Cut on the grill and serve with rice and salad.