THE CONSTANCE “ART OF THE TABLE” COMPETITION

 

 

CONSTANCE “ART OF THE TABLE” COMPETITION

 

1st Place

RODOLPH MOONEAPILLAY
CONSTANCE PRINCE MAURICE

RODOLPH MOONEAPILLAY

Constance “Art of the Table” Competition at Archipel, Constance Prince Maurice.

Photos

DOMINIQUE LOISEAU

DOMINIQUE LOISEAU
President of Bernard Loiseau SA
- Relais Bernard Loiseau, France

CATHERINE MOUNIER

CATHERINE MOUNIER
JARS FRANCE - Deputy Director

MERCOTTE

MERCOTTE
French culinary critic, blogger and tv presenter - France

Eric Rousseau

ERIC ROUSSEAU
Former restaurant manager of
Bernard Loiseau restaurant - France

Hansley Sarah

HANSLEY SARAH
Constance Belle Mare Plage

Anaelle Augustine

ANAELLE AUGUSTINE
Constance Prince Maurice

Yogesh Bheekharry

YOGESH BHEEKHARRY
Constance Belle Mare Plage

Sen Sapanee

SEN SAPANEE
Constance Prince Maurice

Rodolph Mooneapillay

RODOLPH MOONEAPILLAY
Constance Prince Maurice

Vishal Abba

VISHAL ABBA
Constance Prince Maurice

THE CONCEPT
Like the art of service, the “art of the table” is a practice spanning centuries. This art took shape during the Middle Ages, becoming a true mark of respect for distinguished guest among certain cultures.
To this day, the practice remains an essential part of the culinary world, completely inseparable from the pleasures of gastronomy and oenology. We may not realise it as much today given the customary status of the art,
but it requires an in-depth understanding of dishes, beverages, hotel provisions, and glass and tableware.
The quality of a meal also depends on good service, however delicious it may be.
Thus the art of the table becomes an integral element, a must for the success of a gourmet meal worthy of its name.
This year, Constance Prince Maurice will host the “Service and Art of the table” competition, promising an event rich in tradition and emotion.
Presentation, service, speech, dress and reception will all be carefully judged throughout the competition.
European service criteria will be at the fore, applied by the best Mauritian waiters and Chefs de rang. The atmosphere is guaranteed to be tense and demanding, but passion and sharing will also be the order of the day