MAURITIAN

Executive Chef
Peeroo Nizam

Born in 1971

BIOGRAPHY

Nizam started as a diver at the Ashoka Hotel in Mauritius before being promoted to a kitchen clerk in the same establishment. In 1985, he earned a CAP at the hotel school then joined the Gourmet restaurant and became, at 24, the youngest executive chef. He undertakes a tour de France course in various regions of France. This experience allows him to meet renowned chefs and discover French cuisine and techniques. Back on his island, he joined the Clos St Louis at Domaine des Pailles and opened the Indra (Indian gastronomy) and Fu Xio (Chinese gastronomy). A trip to India allows him to deepen his knowledge of oriental spices. Then, he manages and develops during two years the kitchen team of Mourouk Ebony. Back on his island, he was entrusted with the opening of the Clé des Champs. He launches in parallel in the training for the students of the hotel school. In 199§, he joined Labourdonnais Waterfront hotel as sous chef and was promoted to chef in 1999. He received many international chefs like Guy Martin, Hemant Oberoi, Patrick Morin, Christophe Bezzanier, David Dudlow, Yves Thuriés, Michel Dussaud …

MY FAVORITE HONEY

Niaouli and Jujube

RECIPE WITH HONEY FROM NIAOULI
AND JUJUBE

NIAOULI

Caramelized duck breast with honey from Niaouli
and foie gras, frozen vegetables
morels Shimji and Brussels sprouts.

JUJUBE

Tomassino Cheese Logs with Caramelized Pear
and melted with jujube honey,
pistachio and pine nuts.