Hains Dave Gunnoo“Gâteau Piment” Competition, selection of the best “Gâteau Piment” of the island, made by 6 local amateur cooks.
For the 14th edition of Festival Culinaire Bernard Loiseau, we will be even more inclined towards our warm Mauritian culture and allow our guests to get a taste of it. As such we are introducing the 'Gateau Piment' Competition!
We have now our six finalists for the 'Gateau Piment' Competition!
Diouman Bibi ShenazHains Dave GunnooNazilah FahedallySarita Betchoo GhurbhurrunSarita BoodramVarsha Jumangalsing
Photos of the Selection stage can be found here.The six best will go to the final on the 17th of March and present their 'Gateau Piment' to the Michelin Star Chefs during the 14th edition of Festival Culinaire Bernard Loiseau.Here's how we picked the 6 best recipes and the finalists:
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 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 2nd of March at Constance Belle Mare Plage’s Deer Hunter Restaurant.The six best ‘gateau piment’ will be qualified for the final which will be held at Le Chasée de Constance.
The second stage of selection:
9h30 – Participants arrival on the 2nd of March 2019 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 results will be communicated on Tuesday the 5th of March.
The third stage of selection:
The final competition will be on the 17th of March during the 14th Edition of Festival Culinaire Bernard Loiseau.
11h00 – Arrival of the six best amateur cooks on the 17th of March 2019 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.Results will be announced on the same day.
Winning Prize: A lunch for two at Constance Belle Mare Plage.