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From Travel + Leisure , JUN 2006
After running restaurants in SoHo and Cape Town, Geoffrey Murray left the urban grind to create a fresh-from-the-earth concept at North Island, Seychelles. New chef David Godin continues the tradition with breadfruit-and-citronella soup, Creole octopus curry, and bananas St. Jacques....MORE>>
Last updated June 2006




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