Executive Chef
Thomas Bastian

Born in 1979


As a child, Thomas spent long hours in the family kitchen where his grandmother and mother gave him a sense of taste, the grandmother with her rustic French recipes and the mother with her international recipes and her penchant for traveling. As school was not really interesting for Thomas, he turns quite naturally to the job of cook. His father challenged him to pass the entrance exam of the Nice Hotel School or to pursue a classical course. Finally, he entered the “Paul Augier” hotel school in Nice. Then, he learns the trade alongside great chefs like Maximim, Christian Willer, Alain Ducasse …
The call of travel is too strong after London, French Polynesia and Marrakech, he moved to Mauritius to practice at Lux * Le Morne where he likes to improve his knowledge of international cuisine and discover new cultures and traditions culinary …


My favourite is Baobab honey as it is ideal for garnishes due to its acidity and it gives added value to the dish.



St Jacques seared with Litchi honey, accompanied by a light fennel and star anise mousse and a herring caviar. The soft and refined litchi honey goes perfectly with the fish and other seafoods. Very feminine dish.