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
Chaudfroid sauce Louis-Alexandre Berthier (20 November 1753 – 1 June 1815) of France, during Berthier's time under Napoleon. Chaudfroid sauce is a culinary sauce or gravy that can be prepared as a meat-based sauce by boiling the carcasses or bones of game meats or other meats such as poultry with herbs and spices. Vegetables such as onion and carrot have also been used. After cooking, the reduced sauce mixture is strained and gelatin is then added to provide viscosity. Chaudfroid sauce is used for several meats and meat-based dishes that are served cold, including meats such as fish, poultry, rabbit, venison, partridge,