THE CULINARY COMPETITION

 

 

DOMINIQUE LOISEAU
President of Bernard Loiseau SA
Relais Bernard Loiseau
FRANCE

Patrick Bertron

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

David Moore

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

Tereza Nemeck

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

Harald Wohlfahrt

JANCIS ROBINSON
Journalist and famous wine critic
UK

Tommy Myllymaki

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

ANDREA CAMASTRA

JULIEN POISOT
Château de Mercuès
FRANCE

UGO ALCIATI

GLYNN PURNELL
Purnell’s Restaurant
UNITED KINGDOM

MICHAEL REIS

TAKASHI KINOSHITA
Château de Courban
FRANCE

ARNAUD VIEL

MIKAEL SVENSSON
Kontrast Restaurant
NORWAY

OLDA SAHAJDAK

MARYLINE NOZAHIC
La table de Mary
SWITZERLAND

MARK KEMPSON

SASCHA KEMMERER
Kilian Stuba Restaurant
AUSTRIA

VINESH LUTCHIA

EMMANUEL FORTUNO
CONSTANCE BELLE MARE PLAGE

SASHA DINOO

SASHA DINOO
CONSTANCE PRINCE MAURICE

AARON PHARABEAU

MIKELER LESPERANCE
CONSTANCE LEMURIA SEYCHELLES

ARSHIL SOOPUN

SANJAY BAGJAIN
CONSTANCE EPHELIA SEYCHELLES

PRAKALP PRASSANNA

LAHIRU PEETER ARANODARAGE
CONSTANCE HALAVELI MALDIVES

IDUNIL BIYANWILAGE

MEHENDRAN SEENIVASAN
CONSTANCE MOOFUSHI MALDIVES

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 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.

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