Culinary Artists of 2026 Constance Festival Culinaire
This March, the 19th Constance Festival Culinaire brings together exceptional chefs to explore creativity, technique and the rich diversity of global flavours. At the heart of the festival is the Regis Marcon Competition, where culinary artistry meets friendly rivalry, uniting celebrated chefs from Norway, Germany, Italy, France and the UK with Constance Chefs from Mauritius, Maldives and Seychelles.
Each pairing will bring a unique dialogue of culinary philosophy, local inspiration and global expertise. From the Nordic precision and sensory innovation of Kristian Vangen at Gaptrast, Bergen, to the Bavarian-Asian adventurousness of Anton Schmaus at Storstad, Regensburg, guests will witness a spectacular exchange of ideas and flavours.
Chef Simone Cantafio of La Stüa de Michil, Corvara in Badia will enchant with vegetable-forward Alpine creations that balance Eastern and Western influences, while Sébastien Grospellier from La Table de Chaintré, France showcases refined French cuisine, celebrating Burgundy terroir through seasonal, market-inspired dishes.
From the UK, Ollie Bridgwater of SOURCE, Gilpin Hotel presents ingredient-led, narrative-driven plates reflecting the Lake District’s finest produce, alongside James Southern of Dinner by Heston Blumenthal, whose reinterpretation of historic British recipes brings a heritage-inspired twist to modern fine dining.
19th edition Constance Chefs:
Sanveer Mohun from Constance Belle Mare Plage, Sebastiano Clement from Constance Prince Maurice, Yanti Yosepin from Constance Moofushi Maldives, Chamara Udumulla from Constance Halaveli Maldives, Soniya from Constance Lemuria Seychelles and Rita Meme from Constance Ephelia, Seychelles.
About Regis Marcon Competition:
Each team in the Regis Marcon Competition will be challenged to craft two hot dishes that showcase both skill and creativity.
First Hot Dish:
The Constance Chef will prepare eight plates independently, without the Michelin-starred chef’s assistance, using the imposed ingredients: OSO sea bass from the Gulf of Corinth (1 kg+), palm heart and bilimbi, a tangy tropical fruit.
Second Hot Dish:
The Constance Chef will again prepare eight main courses independently, using Java deer from Constance, green banana, beetroot and the traditional “Roche Cari” spice.
Each dish highlights the chef’s ability to balance flavours, technique and imagination, while remaining inspired by the seasonal and regional bounty of the Indian Ocean.
Discover the teams here.
About Pierre Hermé Trophy:
In parallel, the Pierre Hermé Trophy celebrates pastry mastery, pairing six internationally acclaimed pastry masters with our Constance Pastry Chefs. Each team will create a series of desserts:
• An entremet in the shape of a Yule log, featuring the imposed products Valrhona chocolate and coffee.
• A plated dessert, with banana as the key ingredient.
• An ice cream cup, demonstrating technical precision and flavour balance.
• An artistic piece inspired by the theme “The Fisherman Refuge”, designed by the internationally renowned pastry chefs, combining creativity, storytelling and craftsmanship.
Pastry Masters:
Yann Brys – Meilleur Ouvrier de France Pâtisserie 2011, Alban Guilmet – Boutique Alban Guilmet, François-Xavier Cathala – La Martinière, Île de Ré, Pascal Hainigue – Chef Pâtissier à l’Auberge de L’Ill & Pâtissier de l’année 2025, Le Chef Magazine, Cesare Murzilli – Corporate Executive Pastry Chef, Lungarno Collection, Milan, Christophe Morel – Grand Prix Canadien de la Chocolaterie (2003) & Prix Chocolat, Coupe du Monde de la Pâtisserie (2005)
19th edition Constance pastry Candidates:
Alexsandra Lacharmante from Constance Belle Mare Plage, Dasun Wanasingha from Constance Moofushi Maldives, Tapas Kumar Palai from Constance Halaveli Maldives, Neelu Sharma from Constance Lemuria Seychelles, Debbie Aglae from Constance Ephelia Seychelles and Yogesh Halkory from Constance Prince Maurice.
Discover the teams here.
Over the course of the festival, both savoury and pastry teams will present exclusive multi-course tasting menus, combining international mastery with fresh, local ingredients from the Indian Ocean. Guests can anticipate bold textures, striking presentations and surprising flavour combinations that celebrate tradition, creativity and innovation.
The 19th Constance Festival Culinaire is more than a competition; it is a dialogue between chefs, cultures and cuisines, offering an exclusive opportunity to savour the imagination, passion and skill of some of the world’s finest culinary talents, all set against the breathtaking backdrops of Mauritius.