THE CULINARY COMPETITION

1st Place

SASCHA KEMMERER
AUSTRIA

Festival Culinaire Bernard Loiseau Winners 2019

SASHA DINOO
CONSTANCE PRINCE MAURICE

CANAPÉ

STARTER

STARTER

MAIN COURSE

MAIN COURSE


2nd Place

JULIEN POISOT
FRANCE

Festival Culinaire Bernard Loiseau Winners 2019

EMMANUEL FORTUNO
CONSTANCE BELLE MARE PLAGE

 

3rd Place

MARYLINE NOZAHIC
SWITZERLAND

Festival Culinaire Bernard Loiseau Winners 2019

SANJAY BAJGAIN
CONSTANCE EPHELIA SEYCHELLES

 

D-DAY

Prize Giving |

Canape | Starter | Main Couse
More Photos

Second Day of trial

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First Day of trial.

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Presentation of the “Roche Cari” and the imposed products for the competition.

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Presentation of imposed products | Roche Carri presentation

Drawing lots of the teams,
followed by an escapade to the Flacq market to explore local products and
then special Mauritian lunch at the Chassé of Constance Belle Mare Plage.


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Drawing Lot | Flacq Market  | Discovery of the Mauritian culinary | ''Gateau-Piment'' Competition

 

 

 

 

 

TEAM 1

JULIEN POISOT

JULIEN POISOT
Château de Mercuès
FRANCE

EMMANUEL FORTUNO

EMMANUEL FORTUNO
CONSTANCE BELLE MARE PLAGE

 

 

 

 

TEAM 2

SASCHA KEMMERER

SASCHA KEMMERER
Kilian Stuba Restaurant
AUSTRIA

SASHA DINOO

SASHA DINOO
CONSTANCE PRINCE MAURICE

 

 

 

 

TEAM 3

TAKASHI KINOSHITA

TAKASHI KINOSHITA
Château de Courban
FRANCE

MIKELER LESPERANCE

MIKELER LESPERANCE
CONSTANCE LEMURIA SEYCHELLES

 

 

 

 

TEAM 4

MARYLINE NOZAHIC

MARYLINE NOZAHIC
La table de Mary
SWITZERLAND

SANJAY BAGJAIN

SANJAY BAGJAIN
CONSTANCE EPHELIA SEYCHELLES

 

 

 

 

TEAM 5

MIKAEL SVENSSON

MIKAEL SVENSSON
Kontrast Restaurant
NORWAY

LAHIRU PEETER ARANODARAGE

LAHIRU PEETER ARANODARAGE
CONSTANCE HALAVELI MALDIVES

 

 

 

 

TEAM 6

GLYNN PURNELL

GLYNN PURNELL
Purnell’s Restaurant
UNITED KINGDOM

MEHENDRAN SEENIVASAN

MEHENDRAN SEENIVASAN
CONSTANCE MOOFUSHI MALDIVES

DOMINIQUE LOISEAU
President of Bernard Loiseau SA
Relais Bernard Loiseau
FRANCE

Patrick Bertron

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

NICK LANDER

NICK LANDER
Renowned restaurateur and restaurants critic for the Financial Times
UK

KJARTAN SKJELDE

KJARTAN SKJELDE
Award winning Chef, TV host and Judge for Masterchef
NORWAY

JANCIS ROBINSON

JANCIS ROBINSON
Journalist and famous wine critic
UK

HEINZ WINKLER

HEINZ WINKLER
2 Michelin star Chef and has been the youngest Chef ever to have 3 stars
GERMANY

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 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 starter with organic salmon (Main and imposed product)

• A dish with organic sea bream (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 (President of Bernard Loiseau SA) 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 Dominique Loiseau.

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