DEUTZ TROPHY | SOMMELIER CONTEST | NESPRESSO CONTEST | ART OF THE TABLE | PASTRY COMPETITION | COCKTAILS COMPETITIONS
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Here's the winning dishes:
Canapé:Taro vegetarian canape: In brown butter confit of taro with Safran, pear, raw palm heart and macadamia nuts.
Main Course-Seafood Shrimps:OSO organic shrimps from MadagascarCrispy cream cheese gnocchi, pineapple, papaya chutney and raw marinated gourd.Spices: mustard seeds 6g, cumin seeds 10g, coriander seeds, fennel seeds, vanilla.
Main Course- Meat PorkIberico pork BBQGrilled back of Iberico pork with bell pepper jus, sweet potato cake,red onions and fruit mix guacamole, traditional products for Mauritian bbqin a modern way.
What a wonderful week it has been for all the participants of this magnificent 13th edition of Festival Culinaire Bernard Loiseau.Nerve-wreaking but satisfying, this competition boosted the inspiration and motivation of all our participants.
On one side, our Michelin Star Chefs wanting to recreate their recipes given the local experience they had over a week and on the other hand, our Constance Chefs is aspiring to reach the peak of the culinary world.
TEAM AMeat Dish
TEAM ASeafood Dish
TEAM BMeat Dish
TEAM BSeafood Dish
TEAM CMeat Dish
TEAM CSeafood Dish
TEAM DMeat Dish
TEAM DSeafood Dish
TEAM EMeat Dish
TEAM ESeafood Dish
TEAM FMeat Dish
TEAM FSeafood Dish
DOMINIQUE LOISEAUPresident of Bernard Loiseau SA - Relais Bernard Loiseau, France
PATRICK BERTRONTalented heir of “Loiseau spirit” Relais Bernard Loiseau, France
DAVID MOOREFounding Director of famous 2 Stars Restaurant Pied a Terre, UK
TEREZA NEMECEKWine Events organisor, Prague
HARALD WOHLFAHRT3 Stars Michelin Chef, Germany
TOMMY MYLLYMAKIStar Chef, Bocuse D’or Europe 2014, Bocuse D’or 2015 Bronze, Sweden
ANDREA CAMASTRAChef of Senses Restaurant, Warsaw, Poland
UGO ALCIATIChef of Guido Restaurant, Serralunga D’Alba, Italy
MICHAEL REISChef of Johanns Restaurant, Waldkirchen, Germany
ARNAUD VIELChef of Hostellerie La Renaissance, Argentan, France
OLDA SAHAJDAKChef of La Degustation Restaurant, Prague, Czech Republik
MARK KEMPSONChef of Kitchen W8 Restaurant, London, United Kingdom
VINESH LUTCHIACONSTANCE BELLE MARE PLAGE
SASHA DINOOCONSTANCE PRINCE MAURICE
AARON PHARABEAUCONSTANCE LEMURIA SEYCHELLES
ARSHIL SOOPUNCONSTANCE EPHELIA SEYCHELLES
PRAKALP PRASSANNACONSTANCE HALAVELI MALDIVES
IDUNIL BIYANWILAGECONSTANCE MOOFUSHI MALDIVES
THE CONCEPTSix 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 Festival Culinaire Bernard Loiseau 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.They have to develop and prepare for seven people:• A dish with organic OSO shrimp from Madagascar and spices mix (Main and imposed products)• A second dish with Iberico pork (Main and imposed product)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. Dominique Loiseau (CEO of Bernard Loiseau SA) andother 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 Dominique Loiseau.