festival culinaire bernard loiseau

30th March - 6th April 2014 www.constancehotels.com

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU THE CONTEST

Since 2006, Constance Hotels & Resorts has orchestrated a one-week Culinary Festival with the Relais Bernard Loiseau and his Patrick Bertron. The competition associates six Starred chefs - all holders of a star in the - with six cooks of Constance Hotels & Resorts.

This Culinary Festival has become an The main objective of the Festival is to support anticipated event on the international the exchange, experience and knowledge gastronomic calendar, attracting media of the participating professionals, and to from around the world, as well as gather men & women from very diverse prestigious sponsors. horizons around a common passion: the love The Culinary Festival Bernard Loiseau takes of cooking and the art of the table. place at Constance Belle Mare Plage, a The candidates will have to emphasize the natural park of 150 hectares located on principles of the “Culinary Spirit” of Constance one of the most beautiful beaches on the Hotels & Resorts which are defined as: Mauritian East coast. This renowned resort is also known for its two famous 18-hole championship golf courses. “A fusion of spices and essences, aromas and flavours... Constance Hotels & Resorts reinvents a delicate cuisine, where the culinary traditions of the Indian Ocean islands simmer and blend with flavours from Asia, Africa and Europe.” The Festival comprises three principal events: 1. The contest. 2. The “6 stars” dinner. 3. The prize giving and the gala dinner.

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU THE CONCEPT

Six promising and passionate Starred All spices must be prepared with the Chefs, all Michelin star holders, come to traditional “roche-cari”, a stone used for Constance Belle Mare Plage to meet the six crushing spice ingredients. “Island Chefs” of Constance Hotels & Resorts Candidates look for their own products in Mauritius, Seychelles and Maldives. This (vegetables, fruits, etc.) at Port-Louis professional and cultural pairing gives rise to market, capital of Mauritius. The idea is to great and exciting moments in the kitchen. encourage creativity in design using only local Each Starred Chef works with his “Island” seasonal products. team member. All cooks of the Constance The dishes prepared by the finalists are Hotels Group, from commis to Chef de partie, tasted by a panel of judges presided over by can participate in the Bernard Loiseau Mrs. Dominique Loiseau (CEO of the Relais Culinary Festival as an “Island Chef”. Bernard Loiseau SA) and other well known All entrants must go through the three professionals. stages of the rigorous selection process, made up of a theoretical questionnaire; the design of two traditional recipes; and finally, the actual creation of the dishes within the Note: confines of specified local products. Final participants are therefore selected purely on On the day of the competition, only the “Island their skill, knowledge and innate talent. Chef” prepares the dishes. Each team (One Starred Chef and one The primary objectives of knowledge and skill Island Chef) is given specified pre-determined transfer are essential and decisive in this products which they must use. competition. These criteria are communicated to the teams The organizing Chefs supervise the smooth in advance. running of the contest in the kitchen. They have to develop and prepare for seven people: • A starter with vegetables. (Main and imposed product) • A dish with Barbarian duck. (Main and imposed product)

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU ASSESSMENT CRITERIA

THE CRITERIA: • Aspect, aroma, colour, and overall 2nd Phase : DELIBERATIONS IN THE PRIVATE attractiveness of the dish. AREA OF BLUE PENNY CAFE • Creativity, originality, contribution to After all dishes have been tasted, the jury takes culinary culture. a recess for its deliberations, comprising: • Use and knowledge of the produce. Individual reflection of each member of the • The taste, Gentlemen, the taste!” (As said jury on the dishes tasted. by the great Chef Bernard Loiseau). Overall exchange of opinions and points of view.

These criteria summarize the key concepts of 3rd Phase: FINAL COMPUTATION OF MARKS the philosophy shared by Le Relais Bernard After the name of the winning team has Loiseau and the culinary spirit of Constance been agreed upon, the results are handed Hotels & Resorts. over to the President of the jury, Mrs. Dominique Loiseau. THE ASSESSMENT 1st Phase: THE TASTING AT BLUE PENNY CAFE The chef’s creative approach and the reason THE “6 STAR” DINNER for the recipe are explained by the organizing group of chefs - the only ones admitted into This special dinner is prepared together by the kitchen. the six teams, but the roles are reversed. The members of the jury taste each dish and The Starred Chefs honour us with their note down their impressions. cuisine which is presented during one “evening tasting” at the Deer Hunter restaurant of Constance Belle Mare Plage. And in-so-doing, these esteemed artists have the opportunity of sharing their culinary values with the customers of the hotel, while working with the appointed “Island Chefs”. And in so doing, the on-site training and exchanges are realized. The menu is composed of six dishes; each dish being prepared by one of the Starred Chefs who have the opportunity to promote their own restaurant, and the distinctive personality of their cuisine.

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU THE PRIZE GIVING AND THE GALA DINNER

It is only during the prize giving that the president of the jury will announce the name of the winning team. This event takes place in the presence of: • Members of the jury • Sponsors of the event • Organisers of the festival • The management of Constance Hotels • The Chefs and their partners & Resorts • International and local journalists • Other prestigious guests

THE PRIZES THE GALA DINNER All candidates will receive prizes. The prize giving is followed by a gala The first prize for the “Island Chef”: dinner orchestrated by the Chefs of • A month of training in a renowned Constance Hotels & Resorts accompanied European establishment for the year by Champagne Deutz. following the Festival. • A one-week stay for two people in one of the resorts of the Constance Hotels & Resorts Group (outside the country of origin of the winning chef). • A trophy and other accolades as endorsements in recognition of their professional achievements.

The first prize for the Starred Chef: • One-week stay for two people at Constance Belle Mare Plage during the year following the Festival. • One return ticket in economy class offered by Air Mauritius. • A trophy and various other gifts.

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU THE PROGRAM OF THE CULINARY WEEK

SUNDAY 30TH MARCH THURSDAY 3RD APRIL Discovery of Mauritian authentic flavours The Contest • Lunch at the Chassé of Constance Hotels • The Starred Chef withdraws from the & Resorts. competition and lets the island’s chef execute the dishes created by the team. MONDAY 31ST MARCH • Special dinner orchestrated by Chef Luc Drawing lots of the teams Mobihan, winner of the 2013 edition at the • Visit of the market of Flacq. It allows the Deer Hunter restaurant. teams to exchange, to get to know each other and discover the local products. FRIDAY 4TH APRIL • Cocktail contest - The participants are Six stars menu, presented by the Starred bartenders from the Constance Belle Mare Chefs Plage and Constance Le Prince Maurice. • Cooking class hosted by Chef Patrick • Wine competition consisting in according Bertron at the Blue Penny Café restaurant the wine to the dinner served by Chef • Six stars dinner at the Deer Hunter Eyvind Hellstrom at Constance Le Prince restaurant - discovery of the invited Chef’s Maurice. Six Mauritian wine stewards will cuisine participate in the contest. • During that evening, our six Chefs demonstrate their culinary talent, they TUESDAY 1ST APRIL orchestrate one of the six courses First day of trials and of work for the teams in favour of our guests and press • Cooking class at Constance Le Prince members. This special evening closes the Maurice hosted by Chef Eyvind Hellstrom. culinary week. • Welcoming cocktail party followed by inaugural dinner. SATURDAY 5TH APRIL The consecration! ND WEDNESDAY 2 APRIL • Announcement of the winning team: Second day of teamwork • Gala Evening with a special menu prepared • Art of Tableware & Service contest: three by the Chefs of Constance Hotels & Resorts Head waiters of Constance Belle Mare and sublimated by Deutz Champagne. Plage and Constance Le Prince Maurice • The results are announced during the will present a table and will do the Final Prize Giving Cocktail held in the complete service in front of the judges. garden of Constance Belle Mare Plage. • Three stars dinner orchestrated by Chef Patrick Bertron at the Deer Hunter restaurant.

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU THE ORGANIZING COMMITTEE

PATRICK BERTRON JEROME FAURE MICHELIN, CORPORATE SOMMELIER, TALENTED HEIR OF CONSTANCE HOTELS & RESORTS “LOISEAU SPIRIT” Jerome Faure has naturally Bernard Loiseau has marked the developed a keen sense of smell history of . since his young age as he was In the early 80s, he was a passionate of nature, hunting well-known for his “refined” and fishing. He has first studied cooking style which he has enhanced over the years and cooking but has quickly orientated himself towards so forth became a reference. He also liked to reinterpret wine. He has learnt his trade alongside the “greats” classic recipes. Eric Beaumard, Jean-Claude Ruet... In 1991, he experienced the glory when he was awarded Generous and passionate, he always puts forward the his third Michelin star. work of the men who make the wine and travels to With over 20 years of experience with Bernard Loiseau vineyards around the world to meet the winemakers in behind the piano, Chef Patrick Bertron perpetuates this order to taste and to better understand this nectar. authentic and convivial style: a rustic but refined cuisine, He was awarded Knight of the Order of Agricultural which enhances the original taste of local products and Merit in 2012. combines simplicity and lightness. Current President and founding member of the While respecting the precepts of the master, Association of Sommeliers of Mauritius, he has Patrick Bertron carries on upgrading his cuisine a more worked a lot to introduce the competition of the best personal way and perpetuates the three stars at the sommelier of Mauritius, now a must event for all Relais Bernard Loiseau. Mauritian sommeliers. Corporate Sommelier of the group Constance Hotels ALEXANDRE GIRAUD & Resorts since 2005, he leads a team of 45 sommeliers EXECUTIVE CHEF, and makes a point of honour to train its troops. CONSTANCE BELLE MARE PLAGE This young chef of French origin is FREDERIC GOISSET used to radical changes. From Saint-Etienne in the Loire CHEF OF BLUE PENNY CAFE region, Alexandre Giraud was not RESTAURANT predestined for a culinary career. There is no doubt that Frederic Student in “Maths Sup” and “Maths Spé” and Goisset is technically the most preparing the entrance exam for the “Grandes accomplished chef within the Ecoles”, he lands at Marseille where he discovers the Group. Absolutely crazy about Mediterranean cuisine and decides to follow this new cookery and its savours, even passion as career. his strong natural reserve cannot hide his brilliance. Graduate from the Paul Bocuse Institute and after a More than anyone, he knows how to combine all the short stay in the kitchen of Reine Sammut and Jardin techniques and skills required in the preparation of des Sens of the Pourcel brothers, he worked for a year great French dishes with our island produce and herbs with Pascal Molines, World Pastry Champion in 1999 and spices. A great teacher, gifted with a generous and Best Craftsman of for Pastry in 2000. nature and bubbling with creativity, he is meticulous in He flew to Brazil where he worked during four years in preparing his dishes with an almost poetic discipline. some properties including Sofitel and Hilton. Originally from the South of France, Frederic Goisset Alternating with the same enthusiasm the posts of chef has had a distinguished career, working at such and pastry chef, he launched a pastry and chocolate famous restaurants as Oustau de Baumanière and shop in Dubai before settling in Mauritius in 2007. Alain Ducasse’s Louis XV Restaurant in Monte-Carlo. He has recently joined Constance Belle Mare Plage for After periods in Qatar and in St Barthelemy in the a new challenge as Executive Chef. Greatly influenced Caribbean, he has found in the Blue Penny Café a home by the Mediterranean cuisine, he discovered during his worthy of his talent. A linchpin of the Bernard Loiseau many travels around the world various exotic cultures Culinary Festival, Frederic has completely mastered the that have shaped his culinary personality, which is art of making guests’ taste-buds swoon with delight. today filled with simplicity and maturity.

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU THE ORGANIZING COMMITTEE

NICOLAS DUROUSSEAU RAJESH PAYANANDEE EXECUTIVE PASTRY CHEF, EXECUTIVE SOUS-CHEF, CONSTANCE BELLE MARE PLAGE CONSTANCE BELLE MARE PLAGE Gordon Ramsay, Marco Pierre Chef Rajesh no longer needs White, Pierre Gagnaire, Le any introduction. In the famous Negresco, Le Pré Catelan… Deer Hunter restaurant, which Nicolas Durousseau is proud to has become a temple to fine have a rich CV and for to have experienced the most Mauritian cuisine, for many years now Rajesh beautiful houses in the world. Payanandee has been delighting his guests with his Whether catering or hospitality (among other things he innovative and tasty Mauritian dishes. worked for Four Seasons and Mandarin Oriental) this Very much in evidence in the organization and talented Chef has always sought excellence. functioning of the Bernard Loiseau Culinary There is no better place than the Constance Belle Mare Festival, Rajesh has recently been assigned new Plage to exercise his art and to delight the guests with responsibilities, working alongside Chef Giraud in delicious treats. supervising all catering activities within the hotel. Constantly looking for something new, his desserts are An exceptional host, his enthusiasm is contagious – inspired by his many travels around the world and are he is the personification of good humour and with unrivaled flavours. happiness. His infectious optimism makes him a well-respected leader and is an enormous asset in Demanding and passionate, he is really passionate maintaining the sparkling sense of culinary spirit at the when he talks about pastry. Constance Belle Mare Plage.

MICHAEL SCIOLI EXECUTIVE CHEF, SANJEEV KUMAR CONSTANCE LE PRINCE MAURICE MATABUDUL In charge of the kitchens at SOUS-CHEF, Constance Le Prince Maurice, the Group’s flagship hotel, CONSTANCE BELLE MARE PLAGE Michael Scioli has had a varied Winner of the first Bernard and prestigious career. Loiseau Culinary Festival in 2006, Chef Matabadul is a force to be It is through him that the Bernard reckoned with at the Constance Loiseau Culinary Festival was started, when he moved Belle Mare Plage. from being the legendary Burgundy chef’s number two and joined the Blue Penny Café for the opening of the Sanjeev took up cookery in 1993 and a year later joined Constance Belle Mare Plage in 2002. the hotel where he has been ever since. Known by everyone as Monsieur Badul, he has worked His closeness to Patrick Bertron and Dominique in all the hotel’s restaurants so that he has a complete Loiseau soon led to a long and rich collaboration and overview of all the catering activities. friendship between the fabled family business and Constance Hotels & Resorts. After his award in 2006, he had an attachment to the Château de Codignat, a superb Relais et Château A demanding and talented chef, Michael Scioli has hotel in the Auvergne, which enabled him to experience brought with him from his time at Saulieu those the special atmosphere of a Michelin-starred characteristics of technical precision and ethical restaurant in France. rigour shared by all great chefs. Pleasant and friendly, Sanjeev is a symbol of legendary Mauritian hospitality. Chef Giraud’s right- hand during the Festival, Chef Sanjeev has, amongst other functions, the delicate task of time-keeping during the competition.

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU THE STARRED CHEFS THEIR ROLE AND OBJECTIVES • Transmission of knowledge and experience to Mauritian cooks in a culinary exchange. • The discovery of unique Mauritian products. • The development of original recipes with a focus on Mauritian products.

TIM ALLEN JACOB HOLMSTROM Michelin Michelin LAUNCESTON PLACE, GASTROLOGIK RESTAURANT, LONDON, ENGLAND STOCKHOLM, SWEDEN Tim Allen joined Launceston Raised in a family of restaurant Place in February 2012, owners. Jacob is one of two after spending seven successful owners of Gastrologik, which years at two Michelin-starred Whatley Manor in the opened in Stockhholm in late Cotswolds. Before this, he also worked in the kitchens at October 2011. The restaurant was named restaurant of The Landmark and L’Ortolan. the year in 2012 and in march 2013 he obtained his first In less than two years, Tim has already been awarded Michelin star. a Michelin star and 4 AA Rosettes – a remarkable Jacob Started his career in his hometown, Halmstad achievement in such a short period of time. on the west coast of Sweden moving on to work in Tim’s background in home grown ingredients and Gothenburg followed by a couple of years in Oslo lesser known techniques has helped set him apart from working for Eyvind Hellstrom at Bagatelle. After Norway the crowd. Growing up in Yorkshire, Tim was a keen Jacob moved on to Paris working for Pascal Barbot at gardener from a young age and uses his knowledge of his three-star restaurant Astrance, after two years and home-grown produce in many of his dishes. He is also working his way up to second in the kitchen Jacob moved keen to promote lesser known cooking techniques such back home to Sweden and was one of the chefs opening as using a pressure cooker, which gives cleaner flavours up the restaurant Mathias Dahlgren in Stockholm. by using a less aggressive method. For four years Jacob worked with Mathias and the His unquestionable skill, passion and emphasis on restaurant achieved two michelin stars before Jacob sourcing simple produce has carried Launceston Place decided to move on and open up his own place together from strength to strength. with his old colleague Anton Bjuhr Gastrologiks philosophy is working closely with producers and suppliers. Jacob put as much effort into finding the produce as to process it. They search for the best quality in-season produce and it is availability rather than demand that guides our choices. The potato is worth exactly as much as the truffle for him, it is not nature that decides what´s good or bad, it is us. Therefore, they created a restaurant with no menus, being able to serve whatever nature supplies us with. The fact that eating is done with all the senses, not least the eyes, is one that chef Holmstrom takes very seriously.

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU THE STARRED CHEFS

MIRTO MARCHESI MASACHI IJICHI Michelin Michelin LES CHALETS D’ADRIEN LA CACHETTE RESTAURANT, RESTAURANT, VERBIER, VALENCE, FRANCE SWITZERLAND Masashi Ijichi, a native of Chef of the Chalet d’Adrien (Relais southern Japan, trained with & Châteaux *****) at Vervier, in Chef Pic and at Key Passion in Switzerland, Mirto Marchesi carries out his career in Italy Nice, created his restaurant, with (Excelsior Venice, Cortina d’Ampezzo) and mainly in its shady courtyard on the edge of the old city of Valencia. Switzerland, particularly in Johri’s Talvo in St. Moritz An honour to French gastronomy that has touched (2 Michelin stars). Since 2009, he is head chef of the heart of this man fond of the traditional culinary La Table d’Adrien restaurant. classics and who masters them with natural grace that Very committed to the relationship with the producers we welcome. of Valais, he believes that “pleasure must be found in It is Anne-Sophie Pic who was the first to find the the simplicity and authenticity.” potential of this young chef passionate of hexagonal cuisine and the result may be found at the Cachette.

JENS RITTMEYER NICOLAS MASSE Michelin Michelin BUDERSAND HOTEL - GOLF & LES SOURCES DE CAUDALIE, SPA - SYLT, RESTAURANT KAI 3, LA GRAND’ VIGNE RESTAURANT, HÖRNUM, GERMANY BORDEAUX-MARTILLAC, Chef at the one Michelin star FRANCE restaurant KAI 3 located in the Nicolas Masse showcases his Hotel - Golf & Spa BUDERSAND in Sylt with a talent at the restaurant La Scandinavian atmosphere and Nordic cuisine. Grand’Vigne of the Sources de Caudalie in Martillac. The starred chef has been working in the kitchen of this This young Chef set himself a new challenge in the superior five-star hotel since April 2010. middle of the vines where the change of scenery is Rittmeyer has worked at several establishments guaranteed and where he feels himself close to the including two Michelin star Vila Joya in Albufeira ground, its main source of inspiration. (Portugal), three Michelin star Schlosshotel Lerbach Nicolas Masse, a Cherbourg native, has known his with Dieter Müller in Bergisch Gladbach (Germany) professional experiences in Normandy just after as well as other restaurants in Xanten Landhaus Köpp his studies. His career path including prestigious and the legendary Victorian in Düsseldorf (Germany) establishments enabled him to develop his own style. Jens Rittmeyer´s tireless passion connects quality, local His sense of audacity rewarded him in March 2010 by a produce and ingredients with a Scandinavian touch and Michelin star at the Source de Caudalie. true flavour, without losing sight in seasonal products. Inspired by the culinary wealth of the area, this In the fall of 2012 the Michelin Guide honored his passionate of the product prepares dishes mixing Nordic inspired cuisine with a Michelin star. The regional goods and seafood with brilliance. The history chef and his staff have received numerous awards in of the products is retranscribed in the plate by a subtle Germany as well as other international awards from variety of cookings and the use of ingredients which restaurant guides and magazines. offer to the hosts an alchemy of flavours.

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU THE ISLAND COOKS

THEIR ROLE AND OBJECTIVES • Serving as worthy ambassadors of the Indian Ocean Islands in the international gastronomic arena.

SASHA DINNOO EMMANUEL FORTUNO CONSTANCE CONSTANCE LE PRINCE MAURICE BELLE MARE PLAGE MAURITIUS MAURITIUS Sasha has started as trainee at Emmanuel is fond of gastronomy. Constance Le Prince Maurice Every day at the Blue Penny Café, and has grown up step by step finest dining temple of Constance within the kitchen. Belle Mare Plage, he improves Sasha has participated in the competition last year. She his skills to become the best possible cook. Slowly but is known for her humility and passionate commitment surely he repeats his moves in quest of perfection. to service excellence. She is truly motivated to win the His journey towards the Festival Culinaire Bernard competition this time. Loiseau was alike. It is for her a great opportunity to learn more and Focused and determined, he works very hard to be the acquire the experience of working with the legitimate heir of his great predecessors and when International Chefs. asked how he feels about participating in FCBL, his It is a testament to her dedication and hard work face shows a wide and generous smile… that she was deemed worthy of participating in the 2014 Culinary Festival.

SANDY SOKALINGUM CONSTANCE LEMURIA SEYCHELLES Sandy Sokalingum of Mauritian nationality joined the Constance Lemuria Seychelles in June 2013, after three years being employed with the Constance Ephelia Seychelles, he decided to move to Praslin as the second largest island but with a quiet atmosphere. Married to a Seychellois lady, father of 11 months old boy, He described himself of being in love with cooking and his passion to create an exceptional presentation. He is currently “Chef de Partie” at the Sea Horse kitchen, fine dining restaurant of the hotel. Alongside a Portuguese Chef, he has proved himself to be an asset for leading and creating.

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU THE ISLAND COOKS

YOGESSEN RAMEN DAMMIKA SARATH CONSTANCE EPHELIA CONSTANCE HALAVELI SEYCHELLES MALDIVES After studying at Sir Gaetan Dammika is insatiable when it Duval Hotel School in Mauritius, comes to food. He is a calm and Yogessen started his career as serene worker with excellent commis in the hotel sector senses of organisation. for more than two years with He likes reading books, playing constant devotion and determination. cricket, swimming, fashion dress and all about food. In 2012, he got the chance to join Constance Ephelia He is also used to work under pressure. Seychelles. he started in the Hot Kitchen, and in 2013, He is very proud to participate in such renowned he was transferred to Cyann Kitchen (Gastronomic competition and to represent Constance Halaveli. cuisine). His willingness and his determination for his career encouraged him to join the Festival Culinary Bernard Loiseau competition. he did very well during the internal competition. Throughout the three rounds of the competition, he was ranked minimum second. He was very happy when he was informed that he will be going to Mauritius for the Final Competition. As a “Commis Chef”, he feels proud to be representing Constance Ephelia Seychelles for the 9th Edition.

DINUSHAN PATABADAGE CONSTANCE MOOFUSHI MALDIVES Dinushan, of Sri Lankan nationality joined Constance Moofushi Maldives in April 2013 as Demi Chef de Partie. Dinushan is a passionate, dedicated and creative professional, always willing to learn new dishes and to try new techniques. He is very ambitious with a strong will to succeed and strives hard to produce the highest possible standard for our guests at all times. He is proud to represent Constance Moofushi at the 2014 Bernard Loiseau Culinary Festival and sees this as a major learning experience in his career development.

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU THE JURY & MEMBERS

Mrs DOMINIQUE LOISEAU PATRICK BERTRON has graciously accepted to preside over this very MICHELIN, prestigious event for the 9th consecutive year. RELAIS BERNARD LOISEAU, FRANCE CEO OF BERNARD LOISEAU SA Since his appointment as chef RELAIS BERNARD LOISEAU, of the Relais Bernard Loiseau FRANCE in 2003, Patrick Bertron has made significant changes by Since 2003, Dominique adding new recipes, without Loiseau chairs the group compromising on the core Bernard Loiseau which is a values of Bernard Loiseau. reference of the art of French One finds there perfection, living and which owns now five houses. requirement, authenticity and imagination, many - LE RELAIS BERNARD LOISEAU, famous qualities inherited from his 20 years experience along- side his unique master. Relais & Chateaux in Burgundy, one of the most beautiful in Europe, with its Michelin 3-star With a smiling and cordial disposition, Patrick Bertron manages to deliver traditional French cuisine restaurant, 5-star hotel, the Spa and shop. with everything that it includes as heritage, culture, - LOISEAU DES VIGNES in Beaune, capital of talent and expertise. His cuisine is both classic and Burgundy wines, Michelin 1-star restaurant which refined, flavourful, yet respectful of the product. proposes each wine of the wine list by glass. Patrick Bertron has more than met the significant challenge of continuing the unfinished work of the - LOISEAU DES DUCS, which opened in July 2013, legendary Bernard Loiseau. situated in the historical center of Dijon, capital He has just published a book of 60 recipes of the Burgundy Dukes, city of the gastronomy; “Au Relais Bernard Loiseau avec Patrick Bertron” this restaurant which is also equipped with an editions de la Martinière. enoteca has already been distinguished by a Michelin star in the 2014 guide, few months only after its opening… EYVIND HELLSTRØM The Loiseau group raises now 5 Michelin stars in NORWAY Burgundy as well as in the only department of the Chef and several times Côte d’Or. judge at the Bocuse d’Or And in Paris, the two restaurants TANTE LOUISE world finals. (8e) and TANTE MARGUERITE (7e) allow you to Born in 1948 in Moss, Norway. enjoy the spirit of Bernard Loiseau in the capital. Started his career in the The previous President of the Republic Nicolas culinary world at the age of 16 training in several top Sarkozy has decorated Dominique Loiseau in the class restaurants in France and Switzerland before he returned to his native country in 1981. Took over National Order of the ; restaurant Bagatelle in Oslo the following year and got handed over at the Elysée in June 2008, she is his first Michelin star in 1984. also devoted to her three children: Bérangère The second star arrived eight years later. In 2009 (25 years old), Bastien (23 years old) and Blanche Eyvind left Bagatelle in order to have time to write (18 years old). cook books and make a number of popular television programs. He has been a member of the Bocuse d’Or jury since 1993, and in 2008 Eyvind was elected president of Bocus d’Or Europe.

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU THE JURY & MEMBERS

PAOLO MARCHI ITALY BOB MIAO Culinary critic and creator CHINA of Identità Golose, Food critic and wine famous worldwide signature connoisseur, former head of restaurants guide Michelin Guide in China Paolo Marchi was born in Milan A food critic, wine connoisseur on March 20th 1955. Son of and collector, and Chevalier de Champagne, Mr Miao Rolly, creator of the skiing trophy Trofeo Topolino, is a contributing writer for the Shanghai Morning Post and of painter Graziella, he has worked for Il Giornale in China. from December 1979 to February 2011, dividing himself between sport – skiing, football and sailing especially - Mr. Miao has worked on the following food and/or wine and food and wine critiques. events: In January 2004 the idea that changed his life came - Judge for the “Perfect Pairings Award” in 2011 and up: creating Identità Golose, the first Italian guide 2012 (Singapore and Shanghai) dedicated to signature cuisine and pastry making. A - Jury member for the “French Chef China” culinary mission accomplished among the skepticism of many. competition between French and Chinese chefs in 2012 In June 2009 the debut in London followed, then in 2010 and 2013 (Beijing and Shanghai) came the congresses in New York and San Marino, the - Jury member for the “Best Sommelier of China for debut in Chicago in October 2014. On top of this, there’s French Wines” in 2013 (Shanghai) the guide to signature restaurants, Identità Golose Guida ai Ristoranti d’autore di Italia, Europa e Mondo, - Jury member for the first “Blind Tasting Competition which in 2014 reached its seventh edition. of China” in 2013 (Shanghai) Married to Luisa Acciarri, from the Marche region, - Panelist for the Master Class of Margaret River he is father to Brando and Viola and, ideally, to his Wineries Tour 2013 (Shanghai) dogs Stella and Tina. He never graduated (in modern During 2010-2013, Mr. Miao was the head of Michelin literature) from university and at the same time he Guide in Greater China, responsible for the publication loves writing, nesting with his family, cooking onion and promotion of the “Michelin Guide Hong Kong risotto for his friends. Macau”, and the Michelin Travel Guides. Born in Shandong Province of China, Mr. Miao was JUAN AMADOR PEREZ awarded a Master of Art degree from the Shanghai GERMANY Institute of Foreign Trade, and an Executive MBA *** MICHELIN, Amador degree from the Washington University in Saint Louis. restaurant, Mannheim, He speaks and writes Chinese and English, though his Germany fluency with the French language is only limited to food After finishing his education in and wine topics. Germany, Juan Amador worked in different restaurants such as Waldhorn in Ravensburg with chef Albert Bouley where he became vice chef within three years only. He won his first Michelin star for his restaurant Petersilie in Lüdenscheid, he then kept his star in restaurant Fährhaus Munkmarsch in Sylt. Another star followed for the restaurant Die Weyberhöfe close to Aschaffenburg in 2000. In 2002 followed the second Michelin star and in February 2004, he opened his restaurant Amador in Langen which has three Michelin stars since 2008. In 2007 he received one Michelin star for his second restaurant Tasca in Wiesbaden (this restaurant closed two years later). The Michelin guide awarded the restaurant Amador in 2012 again with three Michelin stars. th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU THE SPONSORS

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU HISTORICAL RECORD

2013 2011 PARTICIPANTS PARTICIPANTS William Drabble - Restaurant St James Xabi Ibarboure - La Table des Frères Ibarboure, Hotel & Club, United Kingdom Bidart, France Anita Klemensen - Restaurant Den Rode Cottage, Mike North - Restaurant The Nut Tree Inn, Denmark Murcott, United Kingdom Robert Speth - Restaurant Chesery, Thomas Herman - Restaurant Herman, Switzerland Copenhagen, Denmark Luc Mobihan - Restaurant Le Saint Placide, Hans Horberth - Restaurant La Vision, Koln, France Germany Roman Paulus - Radisson Alcron Hotel, Jérôme Manifacier - Restaurant Vertig’o, Czech Republic Geneva, Switzerland Ezio Gritti - Restaurant l’Osteria di Via Solata, Serge Vieira - Restaurant Serge Vieira, Italy Chaudes-Aigues, France WINNERS WINNERS Luc Mobihan - Restaurant Le Saint Placide, Serge Vieira - Restaurant Serge Vieira, France Chaudes-Aigues, France Hem Pulami - Constance Halaveli, Harrish Mungur - Blue Penny Café, Maldives Constance Belle Mare Plage, Mauritius

2012 2010 PARTICIPANTS PARTICIPANTS Angela Hartnett - Murano Restaurant Murano, Nicolas Magie - Restaurant La Cape, Cenon, United Kingdom France David Johansen - Kokkeriet Restaurant, Bernard Leray - Restaurant La Nouvelle Auberge, Denmark Whir-au-Val, France Dominique Gauthier - Le Chat Botté Restaurant, Kristian Moller - Restaurant Formel B, Beau Rivage, Switzerland Frederiksberg, Denmark Jacques Decoret - Restaurant Maison Decoret, Bruce Poole - Restaurant Chez Bruce, France Wandworth Common, United Kingdom Patrick Bittner - Restaurant Français, Eiko Scharfenberger - Restaurant Sonne, Steigenberger Frankfurter Hof, Germany Overath, Germany Fabrice Biasiolo - Restaurant Une Auberge Jochen Kempf - Restaurant Prinz Frederik, en Gascogne, France Hotel Abtei, Germany WINNERS WINNERS David Johansen - Restaurant Kokkeriet, Bruce Poole - Restaurant Chez Bruce, Denmark Wandworth Common, United Kingdom Ankur Daru - Constance Ephélia Resort, Patrick Travady - Blue Penny Café, Seychelles Constance Belle Mare Plage, Mauritius

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU HISTORICAL RECORD

2009 2007 PARTICIPANTS PARTICIPANTS Olivier Nasti - Restaurant Le Chambard, Olivier Bellin - l’Auberge des Glazicks, Kaysersberg, France Plomodiern, France Bruno Monnoir - Restaurant Le Benaton, Lionel Levy - Une Table au Sud, Marseille, Beaune, France France Dirk Schroer - Restaurant Caroussel, Wahabi Naouri - Restaurant Le Piment, Bulow Residenz Hotel, Dresde, Germany Hamburg, Germany Rolf Fliegauf - Restaurant Ecco, Il Giardino, Paul Cunningham - The Paul à Copenhague, Ascona, Switzerland Denmark Angel Pascual - Restaurant Llucanes, Ivano Mestriner - Restaurant Dal Vero, Barcelone, Spain Italy Alfred Prasad - Restaurant The Tamarind, Marcelo Tejedor - Casa Marcelo, St Jacques London, United Kingdom de Compostelle, Spain WINNERS WINNERS Dirk Schroer - Restaurant Caroussel, Wahabi Naouri - Restaurant Le Piment, Bulow Residenz Hotel, Dresden, Germany Hamburg, Germany Daniel Agathine - Constance Lémuria Resort Arlando René - La Spiaggia, of Praslin, Seychelles Constance Belle Mare Plage, Mauritius

2008 2006 PARTICIPANTS PARTICIPANTS Thomas Rhode Andersen - Restaurant Kong Thierry Thiercelin - Relais et Châteaux La Villa, Hans Kaelder, Copenhagen, Denmark. Belrose à St Tropez, France Since two years, Thomas is now a famous Stéphane Dupuy - Relais et Châteaux, Château Chef who presents a popular tv show in Denmark. de Codignat at Bort L’Etang in Auvergne, France William Frachot - Chapeau Rouge, Dijon, Tim Raue - Restaurant 44/Swissôtel of Berlin, France Germany Bjorn Van der Horst - Previous Chef of Robert Lalleman - Relais et Châteaux L’Auberge La Noisette, Gordon Ramsay, London, de Noves, Avignon, France United Kingdom Paolo Benigni - Restaurant Osteria Della David Etcheverry - Le Saison, Rennes, Brughiera in Italy France Michel Portos - Relais et Châteaux Hotel Haute- Jose Carlos Garcia - Restaurant Café de Paris, rive in Bouliac, Bordeaux, France Malaga, Spain WINNERS Roberto Petza - Restaurant S’Apposentu Al Stéphane Dupuy - “Meilleur ouvrier de France” Teatro Lirico, Cagliari, Italy (Best Crafstman of France), Relais et Châteaux, WINNERS Château de Codignat at Bort L’Etang in Auvergne, Bjorn Van der Horst - Previous Chef of France La Noisette, Gordon Ramsay, London, Sanjeev Matabadul - La Citronnelle, United Kingdom, and has now his own restaurant Constance Belle Mare Plage, Mauritius. in London: East Side Inn Jocelyn Larose – Blue Penny Café, Constance Belle Mare Plage, Mauritius

th 9 edition THE FESTIVAL CULINAIRE BERNARD LOISEAU CONTACT

CONSTANCE HOTELS & RESORTS Mrs Jannick Oudin Communication Department T: (230) 402 29 19 F: (230) 415 10 82 E: [email protected]

For further information on the Festival Culinaire Bernard Loiseau, kindly visit the culinary page of our website: www.constancehotels.com and http://culinary.constancehotels.com

th 9 edition