Gourmet Week Under The Maldivian Sky
January Celebrated Haute Cuisine at the Cocoon Collection Resorts
The Cocoon Collection opened 2026 with a month‑long celebration of Italian culinary excellence across its Maldivian resorts, presenting a series of Gourmet Weeks curated by leading contemporary chefs.
The programme began with Chef Andrea Berton at You&Me Maldives, where guests enjoyed two signature dining experiences: roasted scallops with carrot, passion fruit, hazelnuts and pak choi at the Green Carpet, followed by a refined interpretation of saffron risotto with veal jus and aromatic gremolada at The Sand.
These events seamlessly complement the resort’s Premium All Inclusive Experience, a concept designed as a fluid, sensorial journey that blends taste, discovery and wellbeing throughout the guest’s stay.
From 15 to 27 January, the spotlight shifted to Chef Daniele Provezza of Dispensa Franciacorta, who presented four exclusive culinary moments across Joy Island Maldives and You&Me Maldives.
Highlights included a steamed bao bun with Bresciano corn and yellowfin tuna tartare, slow‑cooked jackfish with spiced mango chutney and Franciacorta sauce, marinated mahi mahi with Sebino olive mayonnaise, and a luxurious raviolo with egg yolk, potato, Franciacorta and Calvisius caviar.
“The Gourmet Weeks are a natural extension of our culinary vision,” says Giovanni De Ambrosis, Culinary Director of The Cocoon Collection. “They create meaningful encounters between chefs, territories and inspirations, offering guests authentic and memorable experiences.”
With its January programme, The Cocoon Collection reinforced its position as a leading destination for exceptional gastronomic journeys in the Maldives.