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Culinary Master Pieces

Culinary Master Pieces

Thursday 26th March, Day 5 of the Festival Culinaire Bernard Loiseau - 10th Edition

3-course menu presentation of each team with a zest of originality and splendour

TEAM A

WILLIAM FRACHOT - 2 MICHELIN STARS, FRANCE
AMIT CHANDEL, ISLAND COOKS - CONSTANCE EPHELIA SEYCHELLES and BISHAM JUMANGALSING, COMMIS

CANAPE

Organic Oso Gambas, lime bread crusted
[Click to download]

STARTER

Creamy palm heart, pineapple confit with black pepper and pomegranate
[Click to download]

MAIN COURSE


Organic Grilled seabass from Gulf of Corinth with calebasse (gourd), claws and mussel curry broth.
[Click to download]

TEAM B

DENIS FEIX - 2 MICHELIN STARS, GERMANY
HARRISH MUNGUR, ISLAND COOKS - CONSTANCE BELLE MARE PLAGE, MAURITIUS and COMMIS RAATREE DHOOKIT

CANAPE


Oso Gambas tartare with grapefruit cream, crispy manioc
[Click to download]

STARTER


Confit of Palm’s heart with guava puree, fresh salad and watermelon pearls
[Click to download]

MAIN COURSE


Organic Seabass from Gulf of Corinth à la plancha, Belle Mare’s onion cream with tamarind sauce
[Click to download]

TEAM C

ALEXANDRE BOURDAS - 2 MICHELIN STARS, FRANCE
KRITESH HALKORY, CONSTANCE LE PRINCE MAURICE, MAURITIUS and COMMIS EMMANUEL FORTUNO

CANAPE


Oso organic Gambas tempura, peanuts and grapefruit with vanilla.
[Click to download]

STARTER


Palm heart salad, local eggplants, taro and condiments.
[Click to download]

MAIN COURSE


Gulf of Corinth Organic sea balls ravioli, turnip, "Soufflettes"chards, curry butter and passion fruits.
[Click to download]

TEAM D

MICHAEL CAINES - 2 MICHELIN STARS, UNITED KINGDOM
AVIRAJ PAREEAGUE, CONSTANCE LÉMURIA SEYCHELLES and COMMIS RAVI RAMTOHUL

CANAPE


OSO Warm gambas with potato salad, mango & basil, curry mayonnaise, cardamom and lime gastric.
[Click to download]

STARTER


Palm heart with a carpaccio of watermelon, beetroot, pineapple with citrus vinaigrette.
[Click to download]

MAIN COURSE


Pan-fried organic Seabass from the Gulf of Corinth, curried onion puree, tomato & ginger chutney, island vegetables and lemon grass & ginger sauces.
[Click to download]

TEAM E

Second Day TrialMARTIN OBERMARZONER - 2 MICHELIN STARS, ITALY
HEM PULAMI, ISLAND COOKS - CONSTANCE HALAVELI MALDIVES and COMMIS VIKRAM SOOBRUN

CANAPE


Oso Gambas tartare, vanilla and ginger, exotic fruits and jamblon
[Click to download]

STARTER


Palm heart with sweet and sour fruits and vegetable.
[Click to download]

MAIN COURSE


Pan fried seabass marinated with local chards and vegetables
[Click to download]

TEAM F

Second Day TrialSERGE VIEIRA - 2 MICHELIN STARS, FRANCE
DILUP GAMAGE, ISLAND COOKS - CONSTANCE MOOFUSHI MALDIVES and COMMIS KEVIN HOOK

CANAPE

Felix’s Gambas
[Click to download]

STARTER

On the Mauritian ground and soil, young palm tree salad, cauliflower cream, hazelnut and avocado, pineapple pickles.
[Click to download]

MAIN COURSE

Potato curry, Gulf of Corinth organic sea bass softly steamed from the “soufflettes” chards.
[Click to download]

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