FRENCH

Executive Chef
Basseau Jean Christophe

Born in 1970

BIOGRAHY

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. He escaped the kitchens of the family home, gourmet smells that varied according to the seasons. At 16, Jean-Christophe decided to embark on a culinary career and joined the Auch hotel school. He joined the Renaissance at Magny Cours with the chef Jean-Claude Dray, ranked two Michelin stars. Then, he works under the direction of chef Maurice Brazier at Méridien Paris Etoile. It follows, the beginning of a 22-year journey to the four corners of the world with the Four Seasons Newport Beach in California, the Ritz Carlton Kapalua on the island of Maui in Hawaii, the Ritz Carlton Palm Beach Florida, the ‘opening from the last palace of the Oberoi group in India Udaivilas, Le Méridien Bora Bora and since 5 years at the Paradis hotel & golf in Mauritius.

MY FAVORITE HONEY

The one I prefer is the honey of letchi, its smell is extremely pleasant and it really has a very beautiful color.

LETCHI HONEY RECIPE

NIAOULI

Pan-fried foie gras, roasted pineapple with honey of letchi and duck jus with tamarind. Its sweet taste combines very well with more acidic flavors such as tamarind and passion fruit.