ITALIAN

Executive Chef
Fabio Zanforlini

Born in 1975

BIOGRAPHY

At 15 years, Fabio works as a seasonal worker at an Italian restaurant in his region. Despite an inconclusive experience, he enrolled the following year at the hotel school. In 1992, the chef of the Hermitage hotel in Evian-Les-Bains passed on his passion for cooking. The desire to travel is felt which will help him to soak up varied culinary experiences including five stars like Carenage in the Caribbean, Hotel Hermitage in Italy, ect … The chef had also opened his own restaurant Il Melograno in his native country before starting in Mauritius. Since 2006, he nurtures a tasteful and colourful inventive international.

MY FAVORITE HONEY

For me, the Litchi Honey is excellent. It is fruity and uncommon.
It is also powerful and enhances the taste of a dish. I also love Eucalyptus honey for its woody taste, and it lingers on the palate..

RECIPE WITH HONEY FROM EUCALYPTUS

EUCALYPTUS

Beet carpaccio and caramelised marlin with Eucalyptus honey
on a mustard and beet sprouts sponge.