Constance Constance Festival Culinaire
Pierre Hermé Trophy
Six international Pastry Chefs paired with 6 Pastry Chefs from Constance Hotels & Resorts to create the most delicious pastry.
Chef Marc Ducobu & Chef Ravindu Uluwaduge
Chef Ophelie Bares & Chef Annaice Moothien
Chef Fabrizio Fiorani & Chef Grace Anita Lucas
Chef Germain Decréton & Chef Arvin Rughoobur
Chef Jean-Michel Perruchon & Chef Deviprasad Kori
Chef Lok Hin Yam & Chef Pradeev Senthil
Lok Hin Yam
Lok Hin Yam
Ophélie Bares
Atelier Baho, France
Marc Ducobu
Marc Ducobu
Jean-Michel Perruchon
MOF, Directeur de l'école Gastronomique Bellouet Conseil, Paris
Fabrizio Fiorani
Pastry Chef, Italy
Germain Decreton
Pastry Chef, Italy
Annaice Moothien
Constance Belle Mare Plage
Ravindu Uluwaduge
Constance Moofushi Maldives
Pradeev Senthil
Constance Halaveli Maldives
Deviprasad Kori
Constance Lemuria Seychelles
Grace Anita Lucas
Constance Ephelia Seychelles
Arvin Rughoobur
Constance Prince Maurice
Pierre Hermé
2016 World Best Pastry Chef
Mercotte
Culinary Critic, blogger & TV presenter
Vincent Guerlais
Relais & Desserts - Maison Vincent Guerlais - Nantes
Fréderic Cassel
Maison Frederic Cassel - Fontainebleau
Jérôme de Oliveira
2023 Pierre Hermé Trophy winner
Thierry Bridron
Executive Pastry Chef at Valrhona
Six international Pastry Chefs renowned for their expertise in crafting exquisite desserts, join forces with six chosen Constance pastry Chefs (a chef working at Constance Hotels & Resorts across Mauritius, Seychelles, and the Maldives) to come up with the most exquiste dessert.
This collaboration aims to create the most delectable and visually stunning pastry, show casing a blend of expertise, creativity, and the finest ingredients.
For the 17th edition, The Pierre Hermé Trophy will revolve around 3 distinct challenges the competition will be
- Creating a layered dessert (entremet)
- Creating a plated dessert
- Creating an artistic piece by international pastry chefs
A shared Layered Dessert for 6 people - created by the chefs of Constance
The required ingredients for the layered dessert: Constance Milk Chocolate Valrhona & Passion Fruit
>A Plated Dessert - created by the chefs of Constance
The imposed products for the plated dessert: Revised Island Rum Baba
>This artistic piece was created by international pastry chefs on the theme "Island Easter Egg"
Pierre Hermé Trophy will be judged by 2016 World Best Pastry Chef, Pierre Hermé along with other Pastry professionals.
Discover other Competitions
17th edition's winners
Get ready for a week long of culinary festivities at both Constance Belle Mare Plage and Constance Prince Maurice.
