THE CULINARY COMPETITION

Winners of The Culinary Competition

Vickram SOOBRUN

SOOBRUN Vickram
Constance Belle Mare Plage

Sascha Kemmerer

KEMMERER Sascha, 1* Michelin
Killian Stuba Restaurant Hirschegg, Austria
2019 Winner

Kritesh HALKORY

HALKORY Kritesh
Constance Prince Maurice

 

TEAM A

Mobihan Luc, 1* Michelin, France
Silva Alankarage, Constance Halaveli Maldives
Ruwan Tharindu, Constance Moofushi Maldives

Deutz Trophy - Team A

Deutz Trophy - Team A
Supreme of poularde, confit turnip, vegetables of the island of Mauritius, peanut, new onion

OSO - Team A

OSO - Team A
Simmered OSO Shrimp Roll with Guava Sauce Curry Emulsion, Cream of Parsley, Breadfruit Purée, Malibu Jelly

SALMON - Team A

SALMON - Team A
Reynaud's Polar Circle Salmon Steak with Cardamom Cream Coriander oil / Peanut butter and sour sauce

TEAM B

Ijichi Masaji, 1* Michelin, France
Falicon Tom, Constance Ephelia Seychelles
Kumar Mukesh, Constance Lemuria Seychelles

Deutz Trophy - Team B

Deutz Trophy - Team B
Stuffing of bresse and shrimps, salad of heart of palm, supreme of bresse avocado and tomato, coriander, teriyaki sauce / sweet spice from Mauritius

OSO - Team B

OSO - Team B
OSO Spicy Poached Shrimp / Local Garden Vegetables Roche Curry Paste / Rice Cracker / Shrimp Head Crunch

SALMON - Team B

SALMON - Team B
Reynaud Polar Circle Salmon with Coriander and Wakame / Local Peanut Flavour Semolina chips / Exotic white butter

TEAM C

Kemmerer Sascha, 1* Michelin, Austria
Soobrun Vickram, Constance Belle Mare Plage
Halkory Kritesh, Constance Prince Maurice

Deutz Trophy - Team C
Duo of Bresse chicken, crispy cannelloni & breast stuffed with mushrooms Yellow fruit & almond jelly, velvety sauce and foie gras with braised apple

OSO - Team C
OSO & Christophine shrimp roll (chayote, cabbage) Bisque flavored with Mauritius coconut flavor, lemon jelly

SALMON - Team C
Reynaud Polar Circle Salmon poached at 45 C Pineapple vinaigrette / Sautéed arugula / Coriander oil and peanut sauce

View Photos

 

TEAM A

Alankarage SILVA

SILVA Alankarage
Constance Halaveli Maldives

Luc Mobihan

MOBIHAN Luc, 1* Michelin
Le Saint Placide, France
2013 Winner


RUWAN Tharindu
Constance Moofushi Maldives

TEAM B


FALICON Tom
Constance Ephelia Seychelles


IJICHI Masaji, 1* Michelin
La Cachette, France
2014 Winner


KUMAR Mukesh
Constance Lemuria Seychelles

TEAM C

Vickram SOOBRUN

SOOBRUN Vickram
Constance Belle Mare Plage

Sascha Kemmerer

KEMMERER Sascha, 1* Michelin
Killian Stuba Restaurant Hirschegg, Austria
2019 Winner

Kritesh HALKORY

HALKORY Kritesh
Constance Prince Maurice

View Photos

Sascha Kemmerer

KEMMERER Sascha, 1* Michelin
Killian Stuba Restaurant Hirschegg, Austria
2019 Winner

Luc Mobihan

MOBIHAN Luc, 1* Michelin
Le Saint Placide, France
2013 Winner


IJICHI Masaji, 1* Michelin
La Cachette, France
2014 Winner

Vickram SOOBRUN

SOOBRUN Vickram
Constance Belle Mare Plage

Kritesh HALKORY

HALKORY Kritesh
Constance Prince Maurice

Alankarage SILVA

SILVA Alankarage
Constance Halaveli Maldives

Ruwan THARINDU

THARINDU Ruwan
Constance Moofushi Maldives


FALICON Tom
Constance Ephelia Seychelles


KUMAR Mukesh
Constance Lemuria Seychelles


BERANGÈRE LOISEAU
Vice-President of Bernard Loiseau,
Relais Bernard Loiseau
FRANCE

Patrick Bertron

PATRICK BERTRON, 2* Michelin
Talented heir of “Loiseau spirit”,
Relais Bernard Loiseau
FRANCE


DAVY TISSOT
Bocuse D’or winner 2021
FRANCE


ENRICO BERNARDO
Best Sommelier of the World in 2004
ITALY

JOE WARWICK

JOE WARWICK
Food writer, restaurant critic
UK


ORJAN JOHANNESSEN
Bocuse D’or winner of 2015
NORWAY

Serge Vieira

VIEIRA Serge, 2* Michelin
Serge Vieira restaurant, France
2011 Winner

THE CONCEPT
Six promising and passionate Starred Chefs, all Michelin star holders, come to Constance Belle Mare Plage to meet the six “Constance Chefs” of Constance Hotels and Resorts in Mauritius,  Seychelles and Maldives.
This professional and cultural pairing gives rise to great and exciting moments in the kitchen. Each Starred Chef works with his “Constance” team member. All cooks of the Constance Hotels Group, from Sous Chef to Chef de partie, can participate in the Constance Festival Culinaire as a “Constance Chef ”.
All entrants must go through the three stages of the rigorous selection process, made up of a theoretical questionnaire; the realisation of two classical recipes; and finally, the actual creation of two dishes within the confines of specified local products. Final participants are therefore selected purely on their skill, knowledge and innate talent. Each team (One Starred Chef and one Constance Chef ) is given specified pre-determined products which they must use. These criteria are communicated to the teams in advance.

All spices must be prepared with the traditional “roche-cari” a stone used for crushing spice ingredients.
Candidates look for their own products (vegetables, fruits, etc.) at the local Flacq market. The idea is to encourage creativity in design using only local seasonal products. The dishes prepared by the finalists are tasted by a panel of judges presided over by Mrs. Bérangère Loiseau (Vice President of Bernard Loiseau) and other well-known professionals.

THE ASSESSMENT:
1st phase, THE TASTING AT THE BLUE PENNY CELLAR: The Chef ’s creative approach and the reason for the recipe are explained by the organising group of Chefs - the only ones admitted into the kitchen. The members of the jury taste each dish and note down their impressions.
2nd phase, DELIBERATIONS IN THE PRIVATE AREA OF THE BLUE PENNY CELLAR:
After all dishes have been tasted, the jury takes a recess for its deliberations, comprising:
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 Bérangère Loiseau.