THE CULINARY COMPETITION

 

 

Victory for duo Michelin Starred Chef Michael Reis & Arshil Soopun from Constance Ephelia Seychelles!

 

Festival Culinaire Bernard Loiseau - Winners 2018

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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 Madagascar
Crispy 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 Pork
Iberico pork BBQ
Grilled back of Iberico pork with bell pepper jus, sweet potato cake,
red onions and fruit mix guacamole, traditional products for Mauritian bbq
in 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. 

Festival Culinaire Bernard Loiseau 2018

Rendez-Vous for the 14th edition, next year from the 23rd till the 31st of March 2018!

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The Dishes | The competition  | More

 

The Dishes 2018 - PDF

 

TEAM A - Canapé

TEAM A
Canapé

TEAM A - Meat Dish

TEAM A
Meat Dish

TEAM A - Seafood Dish

TEAM A
Seafood Dish

TEAM B - Canapé

TEAM B
Canapé

TEAM B - Meat Dish

TEAM B
Meat Dish

TEAM B - Seafood Dish

TEAM B
Seafood Dish

TEAM C - Canapé

TEAM C
Canapé

TEAM C - Meat Dish

TEAM C
Meat Dish

TEAM C - Seafood Dish

TEAM C
Seafood Dish

TEAM D - Canapé

TEAM D
Canapé

TEAM D - Meat Dish

TEAM D
Meat Dish

TEAM D - Seafood Dish

TEAM D
Seafood Dish

TEAM E - Canapé

TEAM E
Canapé

TEAM E - Meat Dish

TEAM E
Meat Dish

TEAM E - Seafood Dish

TEAM E
Seafood Dish

TEAM F - Canapé

TEAM F
Canapé

TEAM F - Meat Dish

TEAM F
Meat Dish

TEAM E - Seafood Dish

TEAM F
Seafood Dish

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

DAVID MOORE
Founding Director of famous 2 Stars Restaurant Pied a Terre, UK

Tereza Nemeck

TEREZA NEMECEK
Wine Events organisor, Prague

Harald Wohlfahrt

HARALD WOHLFAHRT
3 Stars Michelin Chef, Germany

Tommy Myllymaki

TOMMY MYLLYMAKI
Star Chef, Bocuse D’or Europe 2014, Bocuse D’or 2015 Bronze, Sweden

ANDREA CAMASTRA

ANDREA CAMASTRA
Chef of Senses Restaurant, Warsaw, Poland

UGO ALCIATI

UGO ALCIATI
Chef of Guido Restaurant, Serralunga D’Alba, Italy

MICHAEL REIS

MICHAEL REIS
Chef of Johanns Restaurant, Waldkirchen, Germany

ARNAUD VIEL

ARNAUD VIEL
Chef of Hostellerie La Renaissance, Argentan, France

OLDA SAHAJDAK

OLDA SAHAJDAK
Chef of La Degustation Restaurant, Prague, Czech Republik

MARK KEMPSON

MARK KEMPSON
Chef of Kitchen W8 Restaurant, London, United Kingdom

VINESH LUTCHIA

VINESH LUTCHIA
CONSTANCE BELLE MARE PLAGE

SASHA DINOO

SASHA DINOO
CONSTANCE PRINCE MAURICE

AARON PHARABEAU

AARON PHARABEAU
CONSTANCE LEMURIA SEYCHELLES

ARSHIL SOOPUN

ARSHIL SOOPUN
CONSTANCE EPHELIA SEYCHELLES

PRAKALP PRASSANNA

PRAKALP PRASSANNA
CONSTANCE HALAVELI MALDIVES

IDUNIL BIYANWILAGE

IDUNIL BIYANWILAGE
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.