Dahl puri, lentil dhal served in a roti, is a popular street food dishes on the island.
For a while she lived with her family under the restaurant, where she served guests on the terraces overlooking the private island Ile aux Cerfs.
Now the entire building houses the business, which has grown to include six speedboats and a catamaran that her sons hire out for trips that include barbecue on the beach. She still works with her children, who either have jobs in the kitchen or taking passengers on boat trips.
On the weekends, neighborhood food markets spring up across the island.
Her specialty is seafood, especially langoustines. She prepares a seafood platter that could feed a family, with shellfish, calamari and whatever fish the boats brought in that day. Her octopus curry is flavorful and tender. She's so well established that fishermen bring her their catch first
"My mom worked, but she always made fish at our house," she says, whether that meant fried, grilled or curried. In a country with little land for grazing, chicken also plays a big role in local food.
For Lacour, the secret to great Mauritian food is preparing well in advance. She combines her spices far ahead of time so that meats can marinate long enough to soak up the flavors.