Recently, Hugo Riboulet was at Heritage Le Telfair to host a dinner at Le Château de Bel Ombre. During his visit to Mauritius, he shared how he has evolved since his early days as a cook, his success in this prestigious culinary competition, and what he appreciates most about Mauritian cuisine.
Tell us more about your journey.
I’ve always wanted to cook since I was young, inspired by my mother and grandmother. At the age of 15, I chose the professional path by pursuing a Bac Pro in culinary arts followed by internships in several Michelin-starred restaurants. I then continued with a BTS (advanced vocational diploma) and an apprenticeship at La Cachette in Valence, a Michelin-starred restaurant led by Chef Masashi Ijichi. He taught me techniques of both French and Japanese cuisine. Masashi is my first mentor, and I have immense respect for him; he’s almost like family to me now. I worked as a chef de partie in the same restaurant for a year.
Always eager to improve, I decided to further my career with Laurent Petit, a three Michelin-starred chef, where I spent three and a half years, finishing as a sous chef. This experience allowed me to learn from some of the great names in gastronomy, enhancing my technical skills and mastery of flavors. Laurent Petit is my second mentor, introducing me to a true vision of plant-based cuisine which I now practice.
What motivated you to take part in Top Chef?
This evolution motivated me to participate in Top Chef, allowing me to assert my plant-based culinary vision. I was privileged to win Top Chef, and the competition allowed me to make my dreams come true, providing me with a real boost in terms of visibility and encouraging me to launch a street food concept based around pies in collaboration with Albane Auvray, which opened in Paris at the beginning of December.
During your visit to Heritage Resorts & Golf, how did you balance local culinary traditions with modern cooking techniques?
I achieved this balance by employing modern, minimalist presentations, utilizing contemporary culinary techniques, and showcasing Mauritius’s characteristic ingredients.
What do you appreciate most about Mauritian cuisine?
I particularly value the diversity of dishes on the island, which skillfully blend flavors from around the globe.
What local Mauritian products do you always have in your kitchen?
Ginger and citrus fruits.
Embark on a Gastronomic Adventure
Every month, Heritage Resorts transforms into a culinary paradise, showcasing an exciting new culinary theme. From the expertise of Michelin-starred chefs to the fusion of global and local cuisines, we promise a varied and delicious experience that will delight both gourmets and casual diners alike.
