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Culinaire Bernard Loiseau 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 Chef Patrick Bertron. The competition associates six Starred chefs - all holders of a star in the Michelin guide - 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 French cuisine. 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.
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