Gastronomy – at the heart of every Club Med resort

  1. the practice or art of choosing, cooking, and eating good food.
    • the cooking of a particular area.
      “traditional American gastronomy”

One thing that isn’t mentioned about gastronomy above, is how important an element it is within every one of our resorts around the world. From the French Alps to Cancun, to Asia and everywhere in between, you’ll come across authentic cuisine. And in the spirit of Signature #56, with Club Med’s local development initiative, eating fresh, locally sourced foods and supporting local producers go hand-in-hand. Eat fresh, eat local, eat sustainable – and gourmet – at every resort!

To give you a little taste (pun intended), here’s what you can expect of the gastronomy of some Club Med destinations.


French Alps

The French Alps have plenty of local specialities to indulge in after a long day of skiing in the mountains, whilst you warm you up beside the log fire. Alpine cuisine is known to be quite rich and calorific as it originates from when mountain villages were isolated from the roads and other regions for months at a time during long, snowy winters. They survived on what they could produce themselves and what would preserve well throughout the season.

Through the generations, the French Alps have kept all the local recipes and love sharing it with their visitors. Cheese is the main ingredient in most of their recipes, often made locally, but there are also a large selection of meat dishes and pastries that are not to be missed.*

One staple you’ll find in all Club Med resorts in the French Alps is Raclette. Raclette cheese is a semi-firm, salted cheese made with cow’s milk. It has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses. It is usually accompanied with small potatoes, gherkins, pickled onions, dried meats, and some Italian hams. Heavenly to say the least!

*Originally featured here.


Italian Alps

Italy’s northern regions are known for their hearty, rustic cuisine that is designed to warm you down to your toes after an exhilarating day in the cold mountain air. These traditional dishes developed out of need: stranded among the treacherous peaks, villagers had to be creative with the readily-available ingredients over the long winters. Perfected over centuries, the resulting products are rich with flavour, such as smoky speck (cured pork leg from Trentino-Alto Adige), creamy Montasio (DOP cheese invented by an alpine chapter of Benedictine monks) or savoury polenta (milled maize lauded for its versatility), are coveted across the world today. In Italy, with delicious food always comes excellent wine. Northern Italy boasts a wide selection of sparkling, white, and red wines that bring out their culinary counterpart’s best attributes (and vice versa), reminding us of the old adage, “What goes together grows together.” In the case of the Italian Alps, this means that there is always room for vin brulè: spiced mulled wine.*

*Originally featured here.





The cuisine of Mauritius is a blend of Chinese, European and Indian influences in the history of Mauritius. Dishes from French cuisine have grown very popular in Mauritius. Mauritius has strong ties with French culture and exudes a French “savoir vivre”. The popularity of French dishes like the bouillon, tuna salad the daube, civet de lièvre or coq au vin served with good wine show the prevalence of French culture in Mauritius even today. As years passed by, some have been adapted to the more exotic ingredients of the island to confer some unique flavor and does not consist of Caribbean cuisine.*

*Information sourced from here.


Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali, and uses a variety of spices, blended with the fresh vegetables, meat and fish. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian. The island’s inhabitants are predominantly Hindu and culinary traditions are somewhat distinct with the rest of Indonesia, with festivals and religious celebrations including many special foods prepared as the offerings for the deities, as well as other dishes consumed communally during the celebrations. Rice, the primary grain is almost always consumed as a staple accompanied with vegetables, meat and seafood. Pork, chicken, fruit, vegetables and seafood are widely utilised, however just like most of Hindus, beef is never or rarely consumed.*

*Information sourced from here.