FRENCH

Executive Chef
David Sosson

Born in 1972

BIOGRAPHY

Falling into his mother’s apple pies and the rustic stew of his grandmother since he was still a small boy in short panties, David gets; years later; his bachelor’s degree in restoration thanks to some personalities of Brittany Gastronomy with Patrick Jeffroy (2 Michelin stars) amongst others. Before leaving for more distant horizons he worked tirelessly at the “Grand Hôtel des Thermes Marin” in Saint Malo and at “La Mère Pourcel” in Dinan. With great desire and passion he went to Scotland with no knowledge of English but the Larousse of the great kitchen and a French / English dictionary as a companion. “Pierre Victoire” in Glasgow and Edinburgh were great in the great tradition of the French bistro, everything has slate !. Then, he left for the Caribbean and Bermuda on a boat cruise in the company of 3-star chef Michelin chef Michel Roux. The passion for travel and discovery takes him through the Intercontinental Abu Dhabi, the Carcosa Seri Negara boutique hotel in Kuala Lumpur with the wonderful memory of the “Best Chef 2004” awards by Hospitality Asia. He organises and opened the kitchen of “viceroy Bali” voted best restaurant 2005 in Bali. In 2006 Chef David returns to “Movenpick” first in Morocco to make his arms in the company and then to “Movenpick Resort and Spa Maurice”. The adventure directs him to Qatar to concoct the future dishes of the 2022 World Cup as he is in charge of catering for the zne Sport Aspire ADoho. Chef David specializes in contemporary French cuisine with emphasis on freshness and flavours from herbs.

MY FAVORITE HONEY

The Litchi is the first that I tasted and used on a pan-fried foie and a port sorbet. It is very interesting to work especially in Mauritius because the litchi is one of the fruit star of the Indian Ocean, the perfume and the delicacy is felt in the honey and decuple when it is combined with a hot and salty element like the foie gras.

SALTY RECIPE WITH HONEY
FROM NIAOULI

LETCHI

Madagascar duck foie gras pan-fried with litchi honey and port sorbet.

jujube

Marinated shrimp in olive oil and jujube honey served with caviar.