GATEAU PIMENT & GATEAU PATATE COMPETITIONS

What is a 'Gateau Piment'?

'Gateau piment': a Mauritian snack which is also known as ‘gato dhal’ or ‘bonbon piment’ and is very present in the Mauritian culture. Available almost everywhere in Mauritius and a well-known ‘gajack’ (appetiser) which can also be easily prepared at home.

It is very common to offer ‘gateau piment as ‘gajack’ when hosting at home or during celebrations.

Some prefer it for breakfast in their fresh round bread with a generous spread of butter and slices of cheese! Yummy!

‘Gateau piment’ is actually very versatile; it can be part of the main course with white rice, bread, farata or naan (Indian bread) or as a salad, with thinly sliced onions, tomatoes and green chillies!

Conditions of the Competition:

The preparation of the ‘gateau piment’ must be by an amateur cook residing in Mauritius.

The participant will have to prepare 1 kg of the base ingredient in advance which will then be cooked at Constance Belle Mare Plage.

The first stage of selection:

The first 30 applicants will participate at a pre-selection exercise at Constance Belle Mare Plage.

The six best ‘gateau piment’ will be qualified for the final which will be held on Sunday the 10th of March 2024.

The second stage of selection:

– Participants arrival at Deer Hunter Restaurant and the set up begins.

– Briefing and recap of the competition’s rules and regulations. A random draw of Jury members to ensure the smooth running of this tasting.

– The first participant will present his/her ‘gateau piment’ to the jury members followed by the rest (at an interval of 5 minutes).

Plates will be provided to present your ‘gateau piment’. As well as cooking oil and necessary utensils.

Supervision: Executive Sous-Chef Ravi Kanhye and Chef Sanjeev Matabadul.

The third stage of selection:

The final competition will be on Sunday the 10th of March 2024 during the 17th Edition of Constance Festival Culinaire.

11h00 – Arrival of the six best amateur cooks on the 10th of March 2024 at Le Chasée de Belle Mare.

11h30 – Briefing and recap of the competition’s rules and regulations. A random draw of Jury members to ensure the smooth running of this tasting.

12h30 – Presentation of the ‘gateau piments’ to the members of jury.

Supervision: Executive Sous-Chef Ravi Kanhye and Chef Sanjeev Matabadul.