Poivre Atoll Poivre Atoll Poivre Islands are a group of islands in Seychelles, lying in the Outer Islands of Seychelles, with a distance of 268 km south of Victoria, Seychelles. Poivre was named in 1771 by Chevalier de la Biollière after Pierre Poivre, the famous "Peter Pepper" and governor of Ile de France and Réunion (then Bourbon) from 1769 to 1772. He named Florentin island for the Grey herons (Florentin being the Creole name for this species), which are nesting on the island. In 2008, the small boat channel was enlarged. In 2017, a 30-room hotel will be opened by the IDC
Cocktail sauce Cocktail sauce Cocktail sauce is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafoods. The sauce, and the dish for which it is named, are often credited to British celebrity chef Fanny Cradock, but seafood cocktails predate her 1967 recipe by some years (for example, Constance Spry published a seafood cocktail using Dublin Bay Prawns in 1956). Seafood cocktails originated in the 19th century in the United States, usually made with oyster or shrimp, and seafood with spiced, cold sauces