MAURITIAN

Executive Chef
Didier jacob

Born in 1975

BIOGRAPHY

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. He will be his teacher and his mentor. The young chef accumulates experiences in five stars and great restaurants around the world. His name has even crossed the oceans with his creations that have seduced celebrities such as Roberto Cavalli, Carolina Herrera, Tigers Woods and others. Didier Jacob was trained and worked in several Michelin-rated restaurants, bringing him the knowledge and techniques that contributed to the delicious personal touches he brought to Dinarobin. Some names of talented restaurants run by Michelin-starred chefs include: The Gold Coast, France, 3 Michelin stars, Patrick Guilbaut, Ireland, 2 Michelin stars, One and only Mirage, 5 stars in Dubai, Market Paris, Matignon Avenue, Sandy Lane, Barbados and many others.

MY FAVORITE HONEY

Honey of Eucalyptus and Letchi

RECIPE WITH HONEY FROM NIAOULI AND EUCALYPTUS

NIAOULI

Roast duck farmer with his fruits and vegetables
terroir with a reduction of Niaouli honey.

EUCALYPTUS

Candied pineapple tartar
with Eucalyptus honey.

LETCHI

Fresh mangoes garnished with letchi honey
and espuma with Eucalyptus honey.

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