'Gateau Piment' COMPETITION

 

 

For the 15th edition of Constance Festival Culinaire, we will be even more inclined towards our warm Mauritian culture and allow our guests to get a taste of it. 
The 'Gateau Piment' Competition is back for the second consecutive year!


The six best will go to the final on the 22nd of March and present their 'Gateau Piment' to the Michelin Star Chefs during the 15th edition of Constance Festival Culinaire.

Here's how we picked the 6 best recipes and the finalists of the previous edition:

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!

Gateau Piment

Conditions of the Competition:

The preparation of the ‘gateau piment’ must be by 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 on Saturday 29th of February at Constance Belle Mare Plage.
The six best ‘gateau piment’ will be qualified for the final, which will be held on Sunday 22nd March.

The second stage of selection:

9h30 – Participants arrival on the 29th of February 2020 at Deer Hunter Restaurant and the set up begins.
10h30 – Briefing and recap of the competition’s rules and regulations. A random draw of Jury members to ensure the smooth running of this tasting.
10h45 – 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 Charles Duval and Chef Sanjeev Matabadul.

The third stage of selection:

The final competition will be on the 22nd of March during the 15th Edition of Constance Festival Culinaire.

11h00 – Arrival of the six best amateur cooks on the 22nd of March 2020 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 Michelin Starred Chefs

Supervision: Executive Sous-Chef Charles Duval and Chef Sanjeev Matabadul.

Winning Prize: A lunch for two at Constance Belle Mare Plage.

Sponsors