In the breezy Seychelles dry season, a private marine biologist guides you to source rare island vanilla and line-caught yellowfin for a Creole culinary masterclass by the sea.

Vanilla here is still hand-pollinated, flower by flower, in a window of hours. The tuna comes in on a single line rather than a net. The distance between where an ingredient is grown or caught and where it is cooked can be measured in minutes.

A private-island villa is reserved to your party, a Creole beach banquet composed around your preferences and a butler throughout. It is paradise gastronomy with the tide at your feet and no other table in sight.