THE COMPETITION

THE OBJECTIVE

• Exchange of know-how, experience and knowledge among the Island and European Chefs participating in it.

• Creation of bonds between the Chefs with various background and the local cooks, while transmitting values like friendship and quality that are distinctive to the “Culinary spirit of Constance Hotels Experience”.

• Enhancing the value of fresh Mauritian produce through our cooks.

• Transfer of expertise.

“CULINARY SPIRIT” OF CONSTANCE HOTELS EXPERIENCE

“A fusion of spices and extracts, aromas and flavours… Constance Hotels Experience reinvents a delicate cuisine, where the culinary traditions of the Indian Ocean islands and the flavours from Asia, Africa and Europe simmer and blend.”

This philosophy is encapsulated in the “culinary spirit” characterising the Constance Hotels Experience, and it brings back the emotions and the values reminiscent of hospitality.

This culinary spirit distinctive of Constance Hotels Experience is in harmony with the cuisine of Maison Bernard Loiseau which sublimates the original taste of the local produce and ties up simplicity with refined taste.

THE CONTEST

Each cook is supported by a helper and a steward.
The organising group of Chefs supervises the smooth conduct of the contest in the kitchen.

ASSESSMENT CRITERIA

The criteria:

• Aspect, aroma, colour… Attractiveness of the dish.

• Creativity, originality, contribution to culinary culture.

• Use and respect of local produce from Mauritius.

• The taste, Gentlemen, the taste !!! ( Dixit Bernard Loiseau).

“These criteria summarize the key concepts of the philosophy shared by Le Relais Bernard Loiseau and the culinary spirit of Constance Hotels Experience.”

THE ASSESSMENT

1st Phase : THE TASTING AT BLUE PENNY CAFE

The chef’s creative approach and the reason for the recipe are expounded by the organizing group of chefs who are the only ones admitted in the kitchen.
The members of the jury taste each dish and note down their impressions.

2nd Phase : DELIBERATIONS IN THE PRIVATE AREA OF BLUE PENNY CAFE

After the tasting of all the dishes, the jury takes a recess for its deliberations:
Individual reflection of each member of the jury on the dishes tasted.
Overall exchange of opinions and points of view.

3rd Phase : FINAL COMPUTATION OF MARKS.

After the name of the winning team has been agreed upon, the results are handed over to the President of the jury, Mrs Dominique Loiseau.
It is only during the Gala evening, on Saturday 20th March 2010, that the President of the jury will proclaim the name of the winning team.