FRENCH

Executive Chef
Isabelle Alexandre

Born in 1963

BIOGRAPHY

Isabelle Alexandre attended the Lausanne Hotel School in Switzerland and the Vatel School in Paris. After the opening of So Mauritius in Mauritius, the Sofitel Carthagéne Santa Clara in Colombia invites a woman “chef” to join the team. Chosen for her great gastronomic experience and international culinary knowledge, she has worked for various restaurants known as the Grand Ecuyer at Coroles-sur-ciel in Pyrénnées, France, run by Michelin-starred chef Yves Thuriés and Pastis restaurant in San Fransisco. .
In the United States, she works with renowned chef Michel Richard at the opening of the Lemongrass Restaurant in Washington DC, Bistro M in San Francisco and finally running the Citronella restaurant in Santa Barbara, California.

MY FAVORITE HONEY

Laribees honeys are of quality, they are subtle and unique. I have tasted them all. They are pleasant on the palate with a distinct note that makes the difference, the letchi (foral), the baobab (final touch with a certain acidity, which gives just a balance to honey.
My favorite is the letchi honey.

RECIPE WITH HONEY BAOBAB

BAOBAB

Bitter chocolate sphere with baobab honey.

BAOBAB

Passion fruit sorbet with baobab honey.

BAOBAB

Ice cream cheese with baobab honey.

3