Le 1947 Maldives Review, Cheval Blanc Randheli

Le 1947 Maldives Review, Cheval Blanc Randheli


This Le 1947 review is from our recent stay at Cheval Blanc Randheli, Maldives. Le 1947 is the signature restaurant at Cheval Blanc Randheli, as it is at Cheval Blanc Courcheval, and is named after the most famous vintage at Chateau Cheval Blanc in St. Emilion.

TravelSort clients enjoy Virtuoso benefits at Cheval Blanc Randheli, including an upgrade if available, daily complimentary breakfast, and a $150 food and beverage credit during their stay, which can be used at Le 1947 or any other restaurant at the resort.

Le 1947 Location and Opening Times

Le 1947 is located near the main building, which includes the reception and White Restaurant and Bar. Le 1947 is open for dinner only on Mondays, Tuesdays and Wednesdays, from 7pm.

We took a rare family photo before entering:

By Le 1947 Entrance, Cheval Blanc Randheli Review

The Scene

There's the option to have an aperitif or glass of champagne in the lounge area before dinner, but since our son was dining with us, we opted to go straight through to the restaurant, where we were one of the first few tables. I was happy that the restaurant allowed kids, although the other tables were couples or, in the case of the table near us, seeming a small group of friends.

Le 1947 Restaurant, Cheval Blanc Randheli Review, Maldives

Wine, Le 1947 Restaurant, Cheval Blanc Randheli Review


Le 1947 Tasting Menu and Food

Le 1947 offers a single 9-course tasting menu for $320 per person. It goes without saying that's quite a splurge, at least for us, but we were also keen to try this signature restaurant at least once. Here's the table setting:

Le 1947 Table Setting, Cheval Blanc Randheli Review


Silverware is by Christofle of Paris, similar to in Air France La Premiere First Class.

Christofle Silverware, Le 1947 Review, Cheval Blanc Randheli, Maldives


Here's the menu when we dined, although note that it will be different for your visit:

Le 1947 Menu, Cheval Blanc Randheli Review

Le 1947 Tasting Menu, Cheval Blanc Randheli


Fortunately the restaurant was kind enough to let us order from the kids' menu for our son. He very much enjoyed his creamy pasta with smoked salmon and steamed spinach, although he also relished tastes from our tasting menu.

Kids' Pasta with Smoked Salmon, Cheval Blanc Randheli Review

Steamed Spinach from Kids' Menu, Cheval Blanc Randheli Review


The opening trio of appetizers were delicious, especially the Chanterelle Royale with foamy egg sabayon. I don't normally care for beef or veal tartare, but the bergamote and ponzu made it far more refreshing than is normally the case.

Chanterelle Royale with Foamy Egg Sabayon, Le 1947 Review

Veal Tartare with Bergamote and Ponzu, Le 1947 Review

Red Tuna and Watermelon, Le 1947 Review, Cheval Blanc Randheli


Luxurious ingredients were well paired, as in the delectable King Crab with Osetra Caviar and yuzu, and the pan seared Foie Gras, with Green Plums providing a nice fruity foil to the rich duck foie gras.

King Crab with Osetra Caviar and Yuzu, Le 1947 Review

Pan Seared Foie Gras with Green Plums, Le 1947 Review


Potatoes and Charred Leeks might not impress on their own, but generous shavings of Alba white truffles from Piedmont, Italy elevated them beyond compare.

Potatoes and Charred Leeks with Alba White Truffles, Le 1947 Review


The next course of Wild Seabass on Celeriac with Chanterelle Mushrooms and Hazelnut Butter emulsion wasn't as showy, but very comforting and again well matched in terms of the flavors; the delicate, perfectly cooked sea bass was complemented by similarly subtle celeriac and chanterelle flavors.

Wild Seabass on Celeriac with Chanterelle Mushrooms


The next course of Parsnip Cream with Lime Foam and Mint Powder was akin to a palate cleanser, and as simple as the ingredients sound, it was so unique that my husband said it was one of his favorite courses.

Parsnip Cream with Lime Foam and Mint Powder, Le 1947 Review


Lamb from Aveyron appears on many menus of Michelin-starred restaurants in Paris, and this one was exceptional, both in presentation and flavor. Porcini sauce added earthy notes, and piquillo peppers punctuated the dish with smoky sweet notes.

Lamb from Aveyron, Le 1947 Review


The Valencay cheese course was good, but perhaps the only course that was a tad underwhelming, although a welcome transition course from the savory to sweet courses.

Valencay Cheese Course, Le 1947 Review


The first sweet course was billed as a “Banana Crunchy Fuseau” which sounds funny until you translate the French “fuseau” into its English equivalent: fuselage, which fit its presentation perfectly. While I'm not a huge fan of banana flavored anything, I loved the “Pabana” sorbet it came with. This was another thing I had to look up–Pabana seems to be a flavor combination of passion fruit, banana, mango and lemon.

Crunchy Fuseau with Banana and Pabana Sorbet, Le 1947 Review, Maldives


The final dessert before the mignardises was the modestly named “Cinnamon Theobromine.” I'd never heard of theobromine, but it's found in the cacao bean and in chocolate, and is a stimulant. While I've had pairings of chocolate and cinnamon before, for example Mexican hot chocolate, this was by far the best pairing I've tasted, and was a fantastic way to (almost) finish the meal. So often, even in restaurants that are Michelin starred, I either feel the desserts are too far removed from traditional dessert flavors and may as well be another savory course, or simply pale in comparison to the savory courses. Not this time–it's clear Cheval Blanc Randheli has an excellent pastry chef / team.

Cinnamon Theobromine, Le 1947 Maldives Review


The mignardises were further proof of the pastry kitchen's prowess, with very fresh offerings that each would have been amazing as stand alone desserts; my favorite was the passion fruit one, second from the left, but they were all delicious.

Mignardises, Le 1947 Review, Cheval Blanc Randheli Maldives


The Verdict

The Maldives is on the face of it an unlikely place to find exquisite French cuisine, since virtually everything must be imported not only to Male, but even further via seaplane. Yet we savored a meal that rivals, in my view, the 3 Michelin star Le Cinq at Four Seasons Paris, and far exceeded our experience at 3 Michelin Star Restaurant Gordon Ramsay in London. We were greeted warmly by the Chef, and service was exceptional for most of the meal, with just a slight slow down in the end which would have been fine if we'd been on our own, but with a sleepy son we did have to hurry the kitchen a bit towards the end. There's a genial sommelier who can assist with wine decisions, although we ended up just picking an inexpensive half bottle of Sauvignon Blanc which worked well and was good given the price. For foodies, I highly recommend planning your visit to Cheval Blanc Randheli to include a Monday, Tuesday or Wednesday so as to be able to reserve Le 1947, and don't forget to reserve in advance so as not to miss out. When we return, we'll absolutely save up to enjoy another dinner at Le 1947.

If you've dined recently at Le 1947 at Cheval Blanc Randheli in the Maldives, what was your experience?

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Disclosure: We paid for our own meal at Le 1947.

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