January at the Four Seasons Seychelles resort
During the 11 years that I have been travelling around the globe for luxurydreamhotels.com, filming the world’s most luxurious hotels, I have become more and more demanding about the quality of service. Even for the most highly reputed establishments, I often find a missing detail, an error in taste or an inexcusable lack of something. Being demanding, as I see it, is essential to offering visitors to this blog an objective opinion of the hotels represented on the site.
As everybody knows, 2015 was a difficult year for Paris residents. My dire need to escape the sadness and the apprehension that enveloped the city I loved so much made me hunger for sun, sea and tranquility. I therefore left Paris at the beginning of January for the Indian Ocean, a part of the world which easily fulfilled these criteria, especially along the African coast. After arriving in the Seychelles archipelago, I opted to settle in the south of the main island of Mahé, at the Four Seasons Seychelles resort.
As soon as my plane landed, a German made sedan, the same color as my pale winter complexion, was there to pick me up, and twenty minutes later I walked through the doors of the resort. What I entered in reality was a lush forest in which I could barely make out the buildings hidden on the hillside overlooking the magnificent Petite Anse beach. It was exactly the setting I was searching for. My vacation looked promising, but there were other pleasant surprises awaiting me.
My villa, number 117, was spacious of course, with an infinity pool, a terrace, a daybed, an outdoor shower, a superb bed covered by a mosquito net and the latest in high tech equipment. The materials were all carefully chosen as were the decorative elements and the furniture. The originality was that the Hilltop Villa was situated at the tree line and surrounded by vegetation. From this vantage point, I could see all of the Petite Anse Bay and its varied shades of turquoise as well as the beach which added a lighter colored touch to the bluish green hues of the ocean. The beauty of this panorama of course can be found in any number of Seychelles hotels, and so the difference would make itself known elsewhere.
It didn’t take me very long to discover the richest aspect of the resort: its staff and their sense of dedication. Staying at the Four Seasons Seychelles resort is a prime example of what in hotel terms is known as excellence of service. Nothing is rushed or obsequious, and everything is flawless. On the contrary, professionalism here is pushed to the extreme giving you the feeling of being at the end of the world and yet being welcomed as if you were at home. In short, all the indispensable ingredients for living the guest experience, an expression cherished by luxury hotels, are totally and successfully present. And it all begins with the gastronomy. Whether it’s breakfast on the terrace, dinner at the gastronomic Zez, sushi in the Lounge Bar or Creole dishes at the Kannel, the menus are varied, creative and served with elegance, tact and precision.
This elegance carries over to the beach, alongside the pool and in all of the resort’s common areas. Every moment is the occasion for delicate attention like for example, a fresh towel imbued with ylang-ylang essential oil, a skewer of fresh fruit, a glass of mango juice or a smiling staff member setting up a deck chair for you.
The staff is as cosmopolitan as the clientele with 20 nationalities represented including Kenyan, German, Pakistani, French, Tanzanian, Nepalese, Swiss, Chinese, Russian, Japanese and of course, Seychelles inhabitants all working according to the same codes and with the same sense of excellence. It’s a global family where a non-artificial warmth and kindness reigns supreme and which I gladly blended into with the satisfying realization that this mixture of people has created a delightful sense of harmony.
By taking advantage of every moment here, my relaxation was total. True to my reputation however, I nevertheless looked for the false note in this perfect orchestration, and I found it! They absolutely have to change the supplier of the butter served at breakfast!