All our honey come from Madagascar; products from the beehives of Lari beekeepers team.
The honey is matured and packaged in Mauritius.
Honey is a noble product which cristallises; a “bain-marie” not exceeding 37°C restores it to its liquid state.
GASTRONOMY
Executive Chef Isabelle Alexandre
Isabelle Alexandre attended the ecole Hôteliére de Lausanne in Switzeland as week as the vatel school in Paris.
After the opening of So Mauritius in Mauritius...
Flavour Prefered: Litchi
Sweet Recipe: Bitter chocolate sphere with its passion-fruit sorbet, and iced creamy cheese with honey of baobab.
Flavour Prefered: Litchi
Sweet Recipe: Bitter chocolate sphere with its passion-fruit sorbet, and iced creamy cheese with honey of baobab.
Executive Chef Fabio Zanforlini
At 15, Fabio works as a seasonal worker at an Italian restaurant in his area. Despite an inconclusive experience, he enrolled the following year at the hotel school...
Flavour Prefered: Litchi
Sweet Recipe: Beet carpaccio and caramelized marlin with Eucalyptus honey on sponge with mustard and beet sprouts.
Flavour Prefered: Litchi
Sweet Recipe: Beet carpaccio and caramelized marlin with Eucalyptus honey on sponge with mustard and beet sprouts.
Executive Chef Enrico Rodati
At eleven, Enrico already knows what he wants to do. He will be a cook. For him, cooking rhymes with curiosity and generosity. He studied in Rome at starred restaurants, Rosetta, Lord Byron before flying to Egypt and the Villa d’Este at Conrad. From Rome to Seoul, from Singapore to Japan, he learns the delights of Asia...
Flavour Prefered: Niaouli
Sweet Recipe: Trilogy of brown pig, lacquered with honey from Niaouli
Flavour Prefered: Niaouli
Sweet Recipe: Trilogy of brown pig, lacquered with honey from Niaouli
Executive Chef Igor Bocchia
Igor Bocchia started cooking in Italy where he made his first culinary experiences. Then, he emigrates to enrich his knowledge of gastronomy in other countries.
Flavour Prefered: Letchi and Baobab
Sweet Recipe:Salmon smoked with powder, popcorn with truffles and baobab honey with teriaky sauce
Flavour Prefered: Letchi and Baobab
Sweet Recipe:Salmon smoked with powder, popcorn with truffles and baobab honey with teriaky sauce
Executive Chef Fabio De Poli
Fabio de Poli has been trained in prestigious institutions recognized worldwide. With more than twenty-five years of experience to his credit, the Italian chef spent ten years behind the stove of one of the largest hotel group in Mauritius, Beachcomber.
Flavour Prefered: Laribees
Sweet Recipe: Strawberry cappuccino, honey ice cream from Niaouli and Mascapone cream
Flavour Prefered: Laribees
Sweet Recipe: Strawberry cappuccino, honey ice cream from Niaouli and Mascapone cream
Executive Chef Maxime Luvara
Maxime was born in Italy but was raised in France, which is unquestionably an excellent combination for someone who works in the culinary world.
Flavour Prefered: Rosewood
Sweet Recipe: Candied fois gras with Champagne, poached with pear, with vanilla syrup and crisp ginger bread, apple and grapefruit condiment with honey from Niaouli.
Flavour Prefered: Rosewood
Sweet Recipe: Candied fois gras with Champagne, poached with pear, with vanilla syrup and crisp ginger bread, apple and grapefruit condiment with honey from Niaouli.
Executive Chef Jacques Le Du
Jacques le Du was born in Anjou, the French region of Maine er Loire, famous for its gastronomy and good wines. His roots have passed on to him an endless love of nature and a passion for a job well done.
Flavour Prefered: Laribees
Sweet Recipe: Pineapple half moon with crab, lime honey.
Flavour Prefered: Laribees
Sweet Recipe: Pineapple half moon with crab, lime honey.
Executive Chef Thomas Bastian
As a child, Thomas spent long hours in the family kitchen where his grandmother and mother gave him a sense of taste, the granny with his rustic French recipes and the mum with his international recipes and his penchant for traveling.
Flavour Prefered: baobab
Sweet Recipe: St Jacques just garnished with Letchi honey, accompanied by a light fennel and star anise mousse and a herring caviar...
Flavour Prefered: baobab
Sweet Recipe: St Jacques just garnished with Letchi honey, accompanied by a light fennel and star anise mousse and a herring caviar...
Executive Chef David Sosson
Chef David specializes in contemporary French cuisine with emphasis on freshness and flavors from herbs.
Flavour Prefered: Litchi
Sweet Recipe: Madagascar duck foie gras with letchi honey and port sorbet.
Flavour Prefered: Litchi
Sweet Recipe: Madagascar duck foie gras with letchi honey and port sorbet.
Executive Chef Rozel Philipe
At the age of 16, Philippe returns by the big door to François Clerc, two macaroons to the Michelin. He continues with prestigious addresses in London, Neuchâtel, Hong Kong and Djeddha, through Lyon at Jean-Paul Lacombe. He discovered Asian cuisine during a long journey between China, Thailand, India, Nepal and Vietnam....
Flavour Prefered: baobad
Sweet Recipe: On a flank of giraumon, half-cooked tuna with Togaraschi and rosewood honey...
Flavour Prefered: baobad
Sweet Recipe: On a flank of giraumon, half-cooked tuna with Togaraschi and rosewood honey...
Executive Chef Papillier Thierry Born in 1984
Thierry Papillier has been developing a real passion for cooking since his youngest age. He turns quickly to hotel schools. Creative, he pays particular attention to the smallest detail and the absolute quality of the products he uses...
Flavour Prefered: Litchi
Sweet Recipe: Hot tart with vegetables (tomatoes, onions, arugula) and cheese (Comté).
Flavour Prefered: Litchi
Sweet Recipe: Hot tart with vegetables (tomatoes, onions, arugula) and cheese (Comté).
Executive Chef Sébastien le Gall
Sébastien Le Gall has worked with prestigious establishments all over the world with a great experience in the same group where he directed the kitchen of St Regis of Bora Bora.
Flavour Prefered: Jujube
Sweet Recipe: Camarons and crispy bacon, coconut milk palm kale, passion fruit syrup and honey jujube.
Flavour Prefered: Jujube
Sweet Recipe: Camarons and crispy bacon, coconut milk palm kale, passion fruit syrup and honey jujube.
Executive Chef Dubousquet Nicolas
Originally from Perpignan, very young, he trailed in the family kitchen watching his mother prepare traditional dishes. He also travels regularly to his father’s workplace, who was also a chef at the time.
Flavour Prefered: Baobab, Jujube, Niaouli et Letchi
Sweet Recipe: Low temperature cooking lamb mouse lacquered with Baobab honey and sweet pastilla spice with pine nuts...
Flavour Prefered: Baobab, Jujube, Niaouli et Letchi
Sweet Recipe: Low temperature cooking lamb mouse lacquered with Baobab honey and sweet pastilla spice with pine nuts...
Executive Chef Baube Nicolas
At 42, this native of Aix en Provence has settled in Mauritius for over eight years. Real globe-trotter, He has illustrated himself in the greatest palaces: Restaurant Roger Verger in Mougin, 3 stars in the Michelin guide, the Grand Hayat Martinez hotel in Cannes, Le Filao Beach in St Barthélémy, in Mauritius: the Hilton, The Grand Mauritian & Westin Turtle Bay & Spa of the Starwood Group ….
Flavour Prefered: baobab
Sweet Recipe: Trilogy of roasted peppers and fresh goat cheese with Baobab honey. He was awarded at the International Black Box Competition for the Best Starter Award.
Flavour Prefered: baobab
Sweet Recipe: Trilogy of roasted peppers and fresh goat cheese with Baobab honey. He was awarded at the International Black Box Competition for the Best Starter Award.
Executive Chef Basseau Jean Christophe
Jean-Christophe is from a village in Gers famous for its foie gras. Raised in a modest family with a fine epicurean father and hunting lover, who loved working with local Gascon products...
Flavour Prefered: Litchi
Sweet Recipe: Pan-fried foie gras, roasted pineapple with honey of letchi and duck jus with tamarind....
Flavour Prefered: Litchi
Sweet Recipe: Pan-fried foie gras, roasted pineapple with honey of letchi and duck jus with tamarind....
Executive Chef Didier jacob
After studying at the hotel school in Mauritius, Didier Jacob began a career at the Royal Palm, one of the most prestigious hotels on the island, alongside the great chef Richard Ekkebus.
Flavour Prefered: Eucalyptus and Letchi
Sweet Recipe: Roast duck farmer with his fruits and vegetables terroir with a reduction of Niaouli honey.
Flavour Prefered: Eucalyptus and Letchi
Sweet Recipe: Roast duck farmer with his fruits and vegetables terroir with a reduction of Niaouli honey.
Executive Chef Peeroo Nizam
Nizam started as a diver at the Ashoka Hotel in Mauritius before being promoted to a kitchen clerk in the same establishment. In 1985, he earned a CAP at the hotel school then joined the Gourmet restaurant and became, at 24, the youngest executive chef. He undertakes a tour de France course in various regions of France.....
Flavour Prefered: Niaouli and Jujube
Sweet Recipe: Caramelized duck breast with honey from Niaouli and foie gras, frozen vegetables morels Shimji and Brussels sprouts.
Flavour Prefered: Niaouli and Jujube
Sweet Recipe: Caramelized duck breast with honey from Niaouli and foie gras, frozen vegetables morels Shimji and Brussels sprouts.
Chef Baudoo Sanawaaz
Sanawaaz started as a waiter at the Hilton hotel in Mauritius. Then, he takes a passion for cooking and works hard to go out after nine years spent behind the furnaces of several prestigious establishments....
Flavour Prefered: Baobab Honey
Sweet Recipe: Letchi in jelly and roasted fig with honey Baobab, salted meringue with herbs and goat cheese sorbet
Flavour Prefered: Baobab Honey
Sweet Recipe: Letchi in jelly and roasted fig with honey Baobab, salted meringue with herbs and goat cheese sorbet
Executive Pastry Chef Dhaval Dedhia
A creative and passionate Pastry chef with an upbeat and positive attitude. Experience and education in broad range of specialty baking and patisserie techniques. Detail oriented professional with a flair for creating custom dessert sand orders.
Executive Chef Stéphane Brallet
Stéphane Brallet was four years old the first time he tried to make a cake! At the age of six, he announces to his mother that he will be a cook in the army. At fifteen, he leaves school to work in a restaurant.
Flavour Prefered: Baobab Honey
Sweet Recipe: Lamb of Australia with 5 spices and Baobab honey sauce on mashed potatoes.
Flavour Prefered: Baobab Honey
Sweet Recipe: Lamb of Australia with 5 spices and Baobab honey sauce on mashed potatoes.
Chef Hervé Courtot
Hervé Courtot has pursued a dynamic career since his beginnings in France and worldwide in various cuisines between restaurants, five stars and catering companies. He had the opportunity to work in Morocco, China, St Martin, Venezuela, Belgium, Russia, South Africa and the UAE.
Flavour Prefered: Eucalyptus Honey
Sweet Recipe: Miso black cod with Eucalyptus honey with bamboo leaves.
Flavour Prefered: Eucalyptus Honey
Sweet Recipe: Miso black cod with Eucalyptus honey with bamboo leaves.
Chef Nicolas Devisch
At the start, in 1991, chef Nicolas was voted best apprentice in Belgium. His passion for cooking has never stopped growing and his career has evolved in the most beautiful hotels on the planet in Scotland, Dubai, the Philippines, Au Fiji, Taiwan, Qatar, South Korea and France.
Flavour Prefered: Eucalyptus Honey
Sweet Recipe: Honey Eucalyptus brings a touch of fresh mint while maintaining a strong woody touch that combines...
Flavour Prefered: Eucalyptus Honey
Sweet Recipe: Honey Eucalyptus brings a touch of fresh mint while maintaining a strong woody touch that combines...
Chef Ravi Aukhaj
With more than 25 years of experience, Chef Ravi has managed restaurants of the most prestigious hotels in Mauritius and has prepared the gourmet dishes of the chef’s table. Ravi has also worked in Seychelles and England.
Flavour Prefered: Niaouli Honey
Sweet Recipe: Duck breast slowly cooked with Niaouli honey and vanilla sweet potato puree mixed with butternut.
Flavour Prefered: Niaouli Honey
Sweet Recipe: Duck breast slowly cooked with Niaouli honey and vanilla sweet potato puree mixed with butternut.
