Vibrant boats docked at the charming marina in Procida, Italy, with colorful buildings and a warm atmosphere.
Vibrant display of spices and goods in a Marrakesh street market showcasing Moroccan culture.
A vibrant display of fresh carrots, radishes, and greens at a local outdoor market.
1
Origins

Getting started in Italy

I had the privilege of watching my mother, Lia, an outstanding cook who instilled in me a taste for good food. Her cooking, apparently simple in execution, was in fact very difficult to reproduce.

2
Influences

Crossbreeding

Travel has opened the door to an infinite number of ingredients, combinations and recipes. Each destination gave me a new perspective, revealing unique approaches and surprising cooking methods every time.

3
France

Haute gastronomy
Encounters with MOF and Michelin-starred chefs have honed my standards in the choice of products and the art of sublimating them. Meticulous work driven by a quest for excellence has awakened all my senses.

LOCAL CUISINE REVISITED

* Bistronomic inspiration adapted to the tropical climate.
* Instinctive cuisine with Mediterranean and Mauritian influences.
* A sensory culinary experience based on textures and flavours.

gastronomic experience mauritius


Spring-Summer

  • ENTER
  • Lime-roasted langoustine, iced coconut milk soup and avocado
  • Prawns sautéed with sumac, quinoa with white peach, tomato and basil
  • Terrine of sun vegetables, Margose pickles and black olive tapenade
  • PLATES
  • Grilled lamb chops, zaatar crumble, stuffed rigatoni and pecorino fondue
  • Tuna fillet, fondant potato, braised fennel, horseradish mayonnaise and shellfish juice emulsion
  • Ten small vegetables, roasted and raw, parmesan shortbread and creamy celeriac, full-bodied vegetable juice
  • DESSERTS
  • Lemon tart, Namelaka vanilla cream, poppy seed shortbread
  • Pineapple and pistachio delight, white chocolate ganache
  • Fresh melon, soft almonds and cardamom cream


Autumn-Winter

  • ENTER
  • Crispy cannelloni with cream cheese, tomato-pineapple jam and cured ham
  • Marinated snapper, vegetable pickles and glazed green gazpacho with wasabi
  • Organic egg smoked with Lapsang Souchong, potato emulsion with summer truffle

  • PLATES
  • Filet of Vieille Rouge in a pecan nut crust, braised celery with green apple juice, gnocchi stuffed with blue cheese
  • Roast beef loin, Jerusalem artichoke cream, grilled mushroom, sweet and sour mustard seeds
  • Candied carrot tops, sweet potato and hazelnut purée, garlic and parsley financier
  • DESSERTS
  • Light cookie, caramel-chocolate mousse, amaretto syrup, candied ginger
  • Apple millefeuille, diplomat cream, pecan nuts
  • Dark chocolate entremet, hazelnut and mango praline, bird pepper

Chef de cuisine ile maurice

My culinary identity is based on quality ingredients, careful technique and constant creativity to sublimate each dish. I’m committed to creating unique gastronomic experiences, in harmony with your desires and needs.

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