FRENCH

Executive Chef
Dubousquet Nicolas

Born in 1981

BIOGRAPHY

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. After winning a BEP cuisine in 1996, he continues the experiments in great restaurants such as St James in Bordeaux, Puech, Le Monde in Montpellier. He made a break to improve at home Le Gros and opened his first restaurant diner-show, unique in Montpellier. Then, he decides to go around the culinary world to develop his senses and discover new spices (Thailand, Turkey, Bolivia, Indonesia and Mauritius). In 2008, he opened the Twin’s garden with his twin brother in Mauritius where he proposes a fusion and elaborate cooking around the discovery and the creation. In addition, he will be a consultant for the Sir Gaëtan Duval Hotel School between 2009 and 2012.

MY FAVORITE HONEY

Baobab, Jujube, Niaouli et Letchi

RECIPE WITH BAOBAB HONEY, JUJUBE, NIAOULI AND LETCHI

BAOBAB

Low temperature cooking lamb mouse lacquered with Baobab honey and sweet pastilla spice with pine nuts.
The meat simmers for over three hours to let the juice clear. The pine nuts bring a woody note. Honey is added at the end of cooking since it does not support high temperatures.