Eleanor Wilkinson’s Culinary Journey at the 19th Constance Festival Culinaire
For recipe developer, content creator and author Eleanor Wilkinson, food has always been about more than recipes. Through her acclaimed series One Pot One Portion! and her passion for solo travel, she celebrates cooking as a moment of creativity, connection and self-care.
During the 19th edition of the Constance Festival Culinaire, Eleanor discovered a world where exceptional gastronomy, local flavours and international culinary talent came together in one unforgettable celebration at Constance Prince Maurice and Constance Belle Mare Plage in Mauritius.
“Having so many incredible chefs in such a beautiful part of the world was unbelievably special,” she shares. “To experience such a unique festival was such a privilege.”
Celebrating culinary excellence in Mauritius
Renowned for bringing together some of the world’s finest chefs, the Constance Festival Culinaire offered Eleanor the opportunity to witness extraordinary creativity and craftsmanship. Among the many memorable dishes she discovered, two creations particularly stood out.
“The oyster with rhubarb and wasabi ice cooked by James Southern at the 12 Hands Dinner, and the salmon with roasted bone sauce by Ollie Bridgewater were both outstanding and incredibly memorable for me,” she recalls.
For Eleanor, the festival perfectly illustrates the power of bringing global culinary expertise together while celebrating the richness of local ingredients and traditions.
“I think the festival showcases the beauty of bringing international culinary expertise together, whilst honouring local ingredients and techniques,” she explains. “The resulting experience for guests is unlike anything I have experienced before and highlights how integral food is to a luxury travel experience.”
Discovering Mauritius through its flavours
Beyond the exceptional dining experiences, Eleanor embraced the opportunity to explore the destination and discover the ingredients that inspire Mauritian cuisine.
Two experiences particularly stayed with her: exploring the coral reefs surrounding the resort and visiting a local food market.
“The food market was brilliant for showcasing the local produce that was also used by chefs throughout the festival,” she says.
Among the many flavours she encountered, one ingredient left a lasting impression: Mauritian vanilla.
“Though I use vanilla frequently in sweet bakes, a trip to a Mauritian vanilla plantation has inspired me to use it as a spice in savoury dishes too,” she shares.
The experience sparked new ideas for her own culinary creations, including recreating the salmon and buttery sauce that became one of her favourite dishes of the festival.
Behind the scenes of Constance Festival Culinaire, a shared passion
For Eleanor, one of the most inspiring aspects of the festival was witnessing the sense of camaraderie between chefs and teams behind the scenes.
“Going behind the scenes into the kitchen on the final day of the competition and seeing the support for each other, and of course the final celebration, was a lovely experience and what the week was all about,” she says.
From the Roche Cari experience and bread making to the culinary competitions and signature dinners, every moment offered a new discovery.
“The highlight has been showing the huge array of culinary experiences available during the festival,” Eleanor explains. “Showing how much you can experience in one place in one week was something I was thrilled to share.”
A culinary celebration unlike any other in Mauritius
What makes the Constance Festival Culinaire unique, according to Eleanor, is its ability to bring together an exceptional community of chefs and guests in an intimate luxury setting.
“Bringing that number of international chefs together is something incredibly unique, especially when those chefs are of such a high calibre,” she says. “To have the opportunity to dine on Michelin-quality food every night during a hotel is something special.”
Her advice for future guests attending the festival is simple:
“Savour every moment! Eat as much as you can and say yes to every experience as it’s truly so special.”
Eleanor’s unforgettable #MyConstanceMoment
Every guest leaves Constance with a memory that stays long after their journey ends. For Eleanor, it was an extraordinary dining experience surrounded by the beauty of Constance Prince Maurice.
“Eating a Michelin-quality dinner at a floating restaurant at Constance Prince Maurice is something I never thought I’d experience and will never forget.”
Save the date for the 20th Edition : 19th to 27th February 2027