Since 2006, Constance Hotels Experience orchestrates with le relais Bernard Loiseau and his Chef Patrick Bertron one week of culinary promotion whose competition associates six European Chefs all holders of a star in the Michelin guide and six cooks of the islands.
Constance Hotels Experience has the privilege to organise this Culinary Festival, which has
vocation to become increasingly more international.
This special event takes place at Constance Belle Mare Plage, located on one of the most beautiful beaches of the east coast, which also has a natural park of 150 hectares where are situated two famous golf courses.
The main objective of this festival is to support the exchange,
know-how, the experiment and knowledge of the participating
Chefs. They will have to use the local products and of season
to carry out their dishes while conveying the values of conviviality
and the specific qualities of the “Culinary
Spirit of Constance Hotels Experience”.
This festival ends beautifully with the prize giving and the gala evening.
The Concept
COLLABORATION BETWEEN 6 EUROPEAN CHEFS ALL HOLDERS OF A STAR
IN THE MICHELIN GUIDE AND 6 COOKS OF CONSTANCE HOTELS EXPERIENCE
(BELLE MARE PLAGE, LE PRINCE MAURICE AND LEMURIA RESORT).
Each European Chef should be present from the 14th to the
21st March 2010 included.
Each European Chef works with his team member, namely one
cook of Constance Hotels Experience.
The “Chefs of the islands” are selected following an assessment
of their professional performances during an in-house competition,
prior to the event. Their participation is, therefore, strictly
on merit.
Each team is given 4 products that they have to use as follows
:
• A starter with fresh pineapple.
• A dish with "Seychelles Bourgeois" fish and local
greens (principal and imposed products), which theme is «
a modern and personal interpretation of the typical Mauritian
dish » - the "Bourgeois" fish from our seas will
be, in this recipe, sublimated by an erudite spice proportioning.
Candidates prepare themselves the spices with the traditional
“roche-cari”, a stone used to crush spices.
Candidates look for their own products (vegetables, fruits,
etc…) at Port-Louis market, capital of Mauritius. The idea
is to encourage the creativity using the local products of
season.
This concept gives birth to a convivial and professional
culinary exchange, the leitmotif of the Festival.
The dishes prepared by the finalists are tasted by a panel
of judges presided by Mrs Dominique Loiseau, CEO of the Relais
Bernard Loiseau SA and vice-president of Relais et Châteaux
and well known professionals.
Note:
• On the day of the competition, only the Mauritian counterpart
in each team prepares the dishes. The notion of transfer of
know-how and human qualities are essential and decisive in
this competition.
THE MENU
The menu must be prepared for 7 diners and it should comprise:
• 1 starter
• 1 dish
The menu must be written up so as to contain the description
of the dishes, their composition
and the cooking method. However, the write-up will not be
taken into account in the score.
No limit with regard to the quantity or variety but it all
depends on the availability of the produce at the market,
according to the season.
Products bought at the market are part of the experience linked
with knowledge of local produce.
Candidates will not be penalised if they do not use all the
produce put at their disposal.
The other products:
One of the goals of the competition is for the Chefs to use
to the best of their ability the resource of Mauritius and
its local produce.
A selection of basic products (butter, milk, oil, flour, rice,
etc…) will be made available in the kitchen. It is not recommended
to use the imported produce excessively.
