Restaurant Rêve d’R Best Fish & Seafood Delicacies

Fine Dining & Leisure Events Management with an Impressive Leisure Park Royal Road,Mont Mascal, Petit Raffray T : 283-6113 / 282-1414 / 282-1515 E : [email protected] Magazine souvenir 2 MCA 20 years W : https://www.restaurantreve.com MCA EXECUTIVE COMMITTEE EXECUTIVE MCA

STANDING SITTING

Roshan Gopaul-Secretary and Chief Steward at Ambre Hotel Vijranand Kallooa-Treasurer - Executive at Ambre Hotel Ajay Kurnauth- Vice Treasurer - Chef Pastry at Canonnier Beachcomber Hotel Mooroogun Coopen-President - Chef Executive at Canonnier Beachcomber Hotel Arvin Bissessur-Chairman Young Chef Club at Canonnier Beachcomber Hotel Angelique Armoogum- Vice President of Mauritan Chef’s Association Jennina Vassoodaven Matadeen- Vice Secretary and Marketing Manager at Panagora

Magazine souvenir 4 MCA 20 years Magazine souvenir 5 MCA 20 years MESSAGE FROM THE PRESIDENT OF THE CHEFS ASSOCIATION

Our association stands out as the largest platform bringing together chefs throughout Africa and the Middle-East. The Mauritian Chef’s Association is also highly esteemed on the international stage as we have been admitted as a member of the prestigious World Association of Chefs’ Societies, a global network of chefs’ associations founded in 1928.

We are humbly pursuing our mission of promoting excellence in culinary art. We contribute to further the skills and enhance the experience of our members through conferences and seminars, exchanges and participations in both national and international competitions.

In addition, we offer vocational training and apprenticeship opportunities to the younger generation wishing to join our profession. Recently, we have awarded scholarships to two deserving school leavers so that they follow culinary courses at the prestigious Escoffier Institute which has been launched in Mauritius.

This professional approach of the Mauritian Chef’s Association has attracted strong support from an increasing number of corporates and chefs, enabling us to extend the range of our activities.

Our association has also evolved over time. During these last years, we have responded to the changes in the lifestyle of our guests and the craze for healthier eating.

In our fast-changing world, our association has strived hard to understand the ‘why’ and ‘how’ of the latest trends and techniques in to be proactive, match the continuously changing expectations and tastes of our customers while caring for their health.

Our ultimate wish is to offer a unique and memorable experience that will be most enjoyable. Our aim as chefs is to have a truly positive impact on the heart and mind of our guests through innovation and creativity in the preparation of platters.

Travellers around the world want to discover the culture of a country through its traditional dishes. In the future, we can expect gastronomic tourism to become a major revenue generator of the travel and hospitality industry of Mauritius. The chefs, particularly those belonging to our association, have acquired the expertise and passion to unite through food, the tourists coming to President Mauritius. To end, I would like to encourage the youth of Mauritius to join our profession, commit themselves to attain perfection in their future endeavours so that in the future, the Mauritian becomes MOOROOGUN a reference all over the world. COOPEN

The Mauritian Chef’s Association is celebrating its 20th anniversary Mooroogun Coopen this year. To commemorate this event, we have launched a souvenir President magazine which will contribute to heighten awareness about our organisation both locally and internationally.

Magazine souvenir 6 MCA 20 years Magazine souvenir 7 MCA 20 years Our awesome Members and Corporate

AMBRE 25. Vissaven Veerasawmy CANNONIER 27. Bhavish Jugdawoo 12. Bundhoo Manave (New) SOFITEL 13. Fine 10. Akilesh Catooa 26. Sanone Munisamy (New) 28. Laurant Demarais 13. Byravadoo Pallavi (New) 14. IBL 11. Bastien Ludovic 1. Vijranand Kallooa 1. Coopen 1. Kishore Andhin 27. Indrasen Arekion (New) 29. Vikash Judha 14. Gungadoss Reshaw (New) 15. Veerapen 12. Veerapen 2. Prem Chowdhoory 2. Kurnath Ravindranat 2. Darren Armoogum 28. Indrasen Arekion (New 30. Appadoo Lovishwanada 15. Gungadoss Keshave (New) 16. Emporium 3. Pillay Coussiga 3. Boodan Vinit 3. Vicky Gangoosirdar 29. Kamalhassen Curpen (New) 31. Bryan Charles 16. Damien Munso (New) 17. La Dorade 4. Avinash Cheenatur 4. Dhunput Komalraj 4. Ezekiel Rene 30. Rajeev Gopal (New) 32. Karouven (New) 17. Koolwant Sawan (New) 18. Esprit D’hotel 5. Bruno L’eveille 5. Bertrand Jean Pascal 5. Veemul Bhiwoo 31. Kannaya Ravindra (New) 33. Meenakshi (New) 18. Seblin Donovan (New) 19. Moroil Nestle 6. Palaram Muneth 6. Nausheen Bauhadoor 6. Vir Abhimanyu 32. Rajiv Rambeesoon 34. Dorothee (New) 19. Josephe Jean Marie 20. Escofier 7. Marooday Shivam 7. Bertrand Rose 7. Vikash Deelah 33. Nooriah Ghurbir 35. Koushal Donookdhare (New) 21. PAI 8. Jeebun Kailash 8. Sharonne Joson 8. Roshan Gopaul 34. Khadun Krishnanad 36. Khousheeta Chuttoo (New) EHSGD 22. Proxifresh 9. Arvin Kumar Bisessur 9. Billy Dowlet 9. Charlie 35. Preety Mohun 37. Sebastien Brauneau (New) 23. Cugs ltd 1. Sheena Bhikoo 10. Jushvin Kutwaroo 10. Catherine Genevieve 24. Inter Union 10. Parwez 38. Dhooky Balmick (New) 2. Angelique 11. Sarvanandsing Rajcoomar 11. Vickram Taukoor 11. Satyajit Jeebun PCL BEACHCOMBER 39. Mestry Piragarsen (New) 25. Dale Hospitality 3. A . Acharaz 12. David Skulason 12. Bholah Mamade 26. Sik Yuen 12. Kaman 1. Yannick Cecile 40. David Douce (New) 4. Amerally Reyaz 13. Gokhoola Kumar 27. QualiBre 13. Raj Bookul 2. Michael How 5. Seegobin Vanshraj SUPPLIER 14. Vidiaprakash Kawol 14. Beegun Swaraz MAURICIA 6. Jenny Monty (New) 15. Pokhun Kavirajsing 1. Panagora Marketing OTHERS 15. Meghna Bhudaye 7. Kavita Bussooa (New) ST REGIS 16. Ramjin 1. Adeegen Chinapiel 2. Oxenham 16. Reetoo Gavrau 1. Kalupnath ( Victoria) 17. Rutnah Roshan 2. Westley Chowrimootoo 3. Butter & Dairy 17. Maywah Rekhangkun 1. Maneeram SHANDRANI 3. Pachee Roubini 4. Fortress 2. Shaheel Luckmun 2. Raj Gungaram 18. Mungur Dischan 18. Kenny Churrun 1. Veeren Pillay 3. Ravi Gokoola 19. Lin Chin (New) 4. Meeniandee Dinessen 5. Adapro 3. Sooklall Sandeep 2. Vim Rayapen 19. Fugain L’introuvable 5. Lememe Fabrice 6. Surat 4. Jerry Bastiaan 4. Balloo Mahadeo 20. Alexandre (New) 3. Darmendra Bachu 20. Sandrine Lafleur 6. Dhoopnarain Pooshan 7. Reve Holdings 5. Vikash Ramtohul 5. Yannick Tuyou 21. Emilie (New) 4. Gerard Pyneeandee 21. Pascale Lebrasse 7. Gohee Kishore 8. Amigo (victoria) 6. Gyani Segobin 22. Bhavna (New) 5. Govind Ramon 22. Satyam Rughoonundun 8. Moosun Kunal 9. Archemics 6. Rucha Doomun 7. Burzoo Christelle 23. Dilesh Seenondon 6. Sandiren Curthan 23. Hare Bole-Buljeon 9. Pachee Ganesha 10. Margarine Industries 7. Arjun Bawcharaw 8. Nitishay Raujee 24. Nunkoo Vicky 7. Carlo Matambee Tejasveer 10. Masilamanee Kaviren (New) 11. Scott 8. Zulfikar 9. Adarsh Rawjee 25. Fabrice theodore 24. Darshini cunniapen (New) 12. Hassen Taher 9. Molaye B 26. Agnesh puresh 11. Ramachundren Yoven

Magazine souvenir 8 MCA 20 years Magazine souvenir 9 MCA 20 years atalkwith runacross Vijranand Kallooa, Angelique Armoogum the Executive Chef with golden fingers. (Vice President of the Mauritian Chef’s Association) He is not only Executive Chef at Ambre Resort & Spa but also, the treasurer of the Mauritian Chef’s Association since its foundation in 1998. considers training as crucial to prepare the ground for the He is a perfectionist with a sharp eye for details. next generation chefs who will take over in the future.

He has been working for He made his mark by Sun Resorts since September taking part in the food The youngsters 1975. Despite all the time competitions organised for will be replacing that has elapsed, his passion the hotel cooks, winning those who will for fine cuisine has remained the greatest number job retire during the next years and intact. A passion transmitted rotation and moved up the this succession by his father who was a hierarchical ladder. planning will ‘bandari’. He used to prepare He became the Chef’s enable our traditional foods in Hindu assistant after 21 years of association to weddings. Vijranand was dedicated service at the St continue to move forward. only 17 years old when he Geran Hotel. He was then took employment at the St promoted as Chef at the Geran Hotel, preparing Coco Beach Hotel where he and coffee in the stay room stayed during 13 years before She also drives the for guests. A year later, he heading to the restaurants organisation of the culinary started working in the of Sugar Beach Hotel for 2 competitions staged by the as a helper, peeling carrots, years and the Long Beach association. The chefs of the potatoes, cucumbers…before Hotel for 1 year. He is now hotel restaurants are invited his manager, Paul Jones gave the Executive Chef of Ambre to participate so that they him the opportunity to follow Resort & Spa. “I discovered can always aim higher in a certificate at the the world thanks to my job”, their never ending quest for Hotel School of Mauritius. he cheers up. “I have worked excellence. The African Young “During six months, I attended and shared insights with Chefs Chef Challenge is opened to the classes from 8 to 16h, then, in Hong Kong, Singapore, emerging chefs aged 18 to I went back to work at the hotel , , the United 25 years old and the other up to 23h”, he recalls. States, Maldives…to name a competitions are all held in In 1982, Paul Jones few countries.” the premises of the Hotel sensing his potential and To the members of his School since its kitchen can his desire to achieve further team, he repeatedly says accommodate up to 12 teams. progress, sent him to work to them that “it is up to Last but not least, in a restaurant in Milan for you to make the difference. since 2014, the Mauritian three months. “He told me that You must ensure the quality of Mrs Angelique Armoogum, groups of 15 students so as to perspectives and enhance Chef’s Association makes this trip would change my life”. the ingredients you use, that Vice President of the make them discover different their interest in the subject it a point of honour to Vijranand Kallooa remembers your platter tastes great and Mauritian Chef’s Association, aspects of the matter. Instead of staying participate in the Young that two buses full of friends is well presented. I always try handles the training files such as the preparation of cloistered within the four Chef Africa competition, and relatives accompanied my level best to satisfy the of the association. foodstuffs, the health, hygiene walls of a classroom, it is far rivaling with six countries him to the airport on the day customers. After all these years Among her main and safety dimensions”, said much interesting for them to of the African continent. It of his departure to Italy. “I of experience, my fingers have achievements during the last Mrs Angelique Armoogum. discover practical things. Since is worth nothing that this didn’t know a single word of developed a refined touch and two years, the strengthening “We have visited Margarine that the students are already event took place in Mauritius Italian. Paul Jones told me to feel that contribute to make the of the links between the Industries Limited, Phoenix working, these visits make last year at the invitation buy a Linguaphone kit which dishes I prepare to stand out. students of the Sir Gaetan Beverages, Panagora as the courses livelier. When I of the Mauritian Chef’s consisted of 4 audio cassettes Cooking is an art!” Duval Hotel School following well as small enterprises teach them pastry, a visit at Association, highlighting and three books to learn how “It is a job that requires cooking courses and the manufacturing and the Moulins de la Concorde the major role played by the to speak the Italian language. a great deal of patience but companies specialized bio food stuffs. The objective is far more instructive.” association in the promotion Today, after my stay in Italy, I above all, passion”, unveils in food production. “We behind these educational tours The Vice President of the of culinary excellence in can speak Italian fluently.” Vijranand Kallooa. regularly organise visits of is to broaden the students’ Mauritian Chef’s Association our island and beyond.

Magazine souvenir 10 MCA 20 years Magazine souvenir 11 MCA 20 years snapshot topquality Elias Rached (Regional Director of sales for the Middle East & Africa of MKN)

Modernity in cuisine honour to emphasise that “even after 12 years, there is Elias Rached has more than 20 years of experience as a chef. no need to replace an MKN After completing his studies in hotel management in 1999 in kitchenware because we Lebanon, his home country, he worked in restaurants in the can arrange for spare parts capital city, Beirut. He learned the techniques of bulk-cooking. availability up to 13 years. That Then, he moved to the United Arab Emirates where he joined is something that nobody else the in-flight catering services of Emirates Airline group which can do. They will keep them provide packs to over 130 aviation companies landing and in stock for about 5 years.” taking off at Dubai International Airport. Last but not least, Since 2008, he is bratt pan for catering Elias Rached has set as working for MKN, a German and bulk-cooking as key objectives this year company specialised in the well as the Flexicombi to support the Mauritian manufacture of professional multifunction oven. Chef’s Association by thermal cooking equipment. “The Flexi Chef works on sharing with them as much He travels regularly to a pressure of only 0.8 bar, knowledge as he can and Mauritius, on average, more enabling the cooking to be make them aware of the than 3 times a year, not only completed three times faster latest international trends. to present kitchenware to compared to any traditional potential buyers but also to oven and two times quicker deliver equipment-training than when using a pressure courses to the Mauritian chefs bratt pan. In addition, it is MY SECOND MISSION IS equipped with an automatic TO SHOWCASE TO MORE and their teams so that they HOTELS OF THE ISLAND can make an optimum use. cleaning system. After only OUR PRODUCTS AND Elias Rached stresses two minutes and without MAKE THEM AVAILABLE on the fact that “everybody the use of chemicals, it is TO ANY CHEF. can produce equipment but ready for use again.” our products are of a higher Describing briefly the standard. We ensure availability Flexicombi oven, Elias About MKN of our spare parts for a longer explained to us that it MKN was founded in time to build the loyalty of our has two separate cooking Germany in 1946 by an customers and enable them chambers. “This allows engineer, Kurt Neubauer. to maximise their investment chefs to prepare two complete Initially, it manufactured over a prolonged period. We menus in parallel. The food agricultural machinery. Over also offer support in terms is cooked under pressure in the years, due to evolving of training, regular visits a closed chamber and all the market conditions, the for face-to-face interactions vitamins and minerals inside company channelled all and an efficient after-sales are reserved. There is no loss its resources in producing service. If you buy the best of flavour. Shape wise, it will professional kitchenware equipment in the world but you remain the same, without and built a strong reputation don’t get the accompanying any shrinking”, stated Elias. as a provider of high service with it, it is useless.” He asserts that savings quality equipment. He also gives advice on are achieved in the long run, Today, its manufacturing how to save energy and making MKN kitchenware plant in the town of water, how to comply with financially worthwhile. If any Wolfenbüttel covers a surface international environmental piece of equipment needs to area of 80 000 square norms and other issues. be replaced, the spare part is metres. MKN kitchen cooking Among his best-sellers, readily available to minimise equipment is used around the the horizontal hotline for any kitchen downtime world in hotels, restaurants, commercial restaurants, the and loss of revenue. corporate canteens as well Flexi Chef industrial pressure He makes it a point of as on luxury cruise ships.

Magazine souvenir 12 MCA 20 years Magazine souvenir 13 MCA 20 years YOUNG CHEFS CLUB

Choosing your career path as a chef can feel quite daunting, especially when you’re looking at food industries that requires years of investment to progress successfully. Being a chef is not just about cooking food and placing it on a dish, you will learn that it is a mixture of science, passion and art. Young chefs are definitely more intelligent, yet they must be properly guided so that they are able to take over the previous generation. Nowadays, being a chef is all about the pressure of work, challenges, crazy working hours, evolution of technology without forgetting the constant need for food safety. Life as a professional cook isn’t easy, in fact, it’s damn hard. Patience and experience is needed in this profession. My advice to all young chefs is to learn cooking, to try new recipes, to learn from your mistakes, to be fearless and above all to have fun while cooking. Arvin Bissessur, Chef at Canonnier Beachcomber | Mentor of Young Chefs Club

Magazine souvenir 14 MCA 20 years Magazine souvenir 15 MCA 20 years an advocate of lifelong learning Narain Dutt Puttee, success his passionfor hisjob. He intention of slowing down at 59 years old. Hehasno Management 3 years ago Degree inInternational Hotel He obtainedhisBachelor as well asInternationally. pursuing hisstudies, locally this didnotstop himfrom and openaboutit. However career asawaiter. Heisproud constraints. Hebegan his his studiesdueto financial impossible for himto further family of 11siblingsitwas years ago. Coming froma Le SaintGeranHotel 43 Narain DuttPuttee joined very proud.” Business Hospitality the as have madeMauritiansas well thefutureandalloffor you Association allthe very best wish theMauritian Chef’s I take thisopportunity to represented Mauritiusglobally. be proudbecause they have its members. of passion and dedication the has grown strongly dueto he saysthat“theorganization Chef’sMauritian Association, the 20 day. Ontheoccasion of learns moreandeach Magazine souvenir MCA hasevery reasonto th anniversary of the 16 MCA20 years

Non contractual photo turned itinto reality. wish butfortunately, hissons not ableto accomplish his restaurant. However, hewas always dreamedof owning a beginning of the1970s, distributing seafood inthe and business of importing Leisure Park. of theBella part Amigo Green the restaurantwhichforms Parasuraman, thedirector of father, Rajoo”, explains Galen in 2010honourof ourlate bearing theFrenchnameof Le Rêve d’R(inEnglish: The dreamof R’). In the village of Petit Raffray of Mauritius, intheNorth nestledinagreen settingwithcoconut andmangotrees, liesarestaurant Taste thefinestseafood attherestaurant Le Rêve d’R “When we firstopenedour “When Rajoo, whowasinthe “My brotherandIopenedit serve upto 400covers in and a vast green park, can opening onaswimmingpool previously took fromit”. nature whatwe to returned location Raffray, inPetit we when we moved toourcurrent plant tentimesmore. Later, restaurant,renowned a we will day if we succeed inbecoming forgive usandpledgedthatone trees. We asked natureto down 10coconut and3mango Malheureux, we hadtocut area of the village of Cap restaurant inaresidential Magazine souvenir Le Rêve d’Rwithitsterrace 17 living crabsto lobsters and seafood, rangingfrom a selection of thefinest a reputationfor serving business orfamily events. to hostweddings andother guests. Itistheidealsetting a seatingcapacity of 400 banqueting marquee with has anair-conditioned Furthermore, the restaurant guests for asetmenu option. easily accommodate 120 menu ‘à lacarte’ anditcan buffet style, 100 incaseof a The restauranthasbuilt MCA20 years interview on quality. Dubai, Tanzania… withafocus fromtheSeychelles,imported deep sea-fishermenbutalso from traditionalcoastal and seafood sourced directly which processes andstores HACCP factory certified d’R, anISO22000and Galen Parasuraman. garden”, pointsout our dishes, aresourced fromour herbs andspices thatseason giant tigerprawns. “All the In the vicinity of Le Rêve chatwith: interview

ishore Andhin, Astro Food, a new concept of healthy eating who is not only the chef of the Have you heard about Pareatumbee has embarked in You can measure the number highly reputed Astro Food? It is a technique a new adventure. “What I have of calories you are putting Sofitel Hotel but specific to each individual, learned during all those years in a plate but when you also a member of the for achieving good health by about nutrition and classical eat, how many calories are Kinterview panel selecting eating the most appropriate cuisine, now I am throwing you digesting? What is the students at the Sir food based on the five everything in the bin”, he absorption capability of your Gaetan Duval Hotel elements (earth, water, fire, stated. His vision has changed stomach?”, are some of the School of Mauritius. wind and space), the nine after coming across Dr issues he raised during the He also acts as a member astrological planets and Madhu Kartheesh, a qualified interview, leading him to of the jury during the the six tastes. Astro Food doctor in siddha medicine, be attracted by Astro Food. practical examinations. “For has recently introduced in the traditional and ancient “What is food for if it is not to the NC3 course, the student Mauritius by the well-known branch of medicine in India. contribute for a good health? If is evaluated on his or her Chef Mougam Pareatumbee, “Cooking has evolved and in the long run, the food is not chemical medicine. “In ability to handle the knife, one of the founder members now, most people are looking benefitting the health of the addition, you will continue to to cut or dice and of the Mauritian Chef’s for health food. Mauritians person, what is it for?” enjoy the traditional features to prepare delicious ”, Association. are suffering from diabetes, According to Chef Mougam we look for in a dish: the food he told us. “While for the After an impressive career cholesterol, hyper tension… I Pareatumbee, Astro Food texture, taste and presentation.” NC4 level, the student is of more than 40 years in don’t believe in the benefits of takes care of the health and He is working in close assessed on his or her mastery cooking, Chef Mougam decreasing caloric intake. eliminates the need for collaboration with Dr Madhu of cooking techniques.” Kartheesh who travels Kishore is proud to be regularly to Mauritius, once a member of the Mauritian a month on average. This Chef’s Association since 2002. ayurvedic doctor will check “I have participated in the person’s pulse, study his several competitions in body constitution before Mauritius and abroad. The matching them with the five most memorable one dates elements (earth, water, fire, back to year 2002 when the wind and space), the nine association set up a team to astrological planets and take part in the Food Asia the six tastes (astringent, competition in Singapore. It is pungent, sweet, sour, spicy…). an event held every two years “The doctor will then and I would very much like recommend you the ingredients that the association considers that will correct the root renewing that initiative for problem of your health”, the benefit of all our members. explains Chef Mougam We could have a team of 4 Pareatumbee. The ultimate or 6 members to showcase objective of Astro Food is to the diversity and richness help achieve both physical of the .” and mental well-being. The TEWF in colaboration The different ingredients with the Mauritian Chef’s are sourced from India. They Association has honored consist of millets, grains, Chef Kishore Andhin with herbs and spices. The Chefs the culinary excellence all over Mauritius will be able in appreaciation of to purchase them so as to his contribution world prepare the dishes that will thoughout his career. suit the health requirements “I got bronze medals in the of their customers. FHA 2010 GOURMET TEAM Furthermore, Chef CHALLENGE and the FHA 2012 Mougam Pareatumbee will GOURMET TEAM CHALLENGE I make a series of recipes GOT BRONZE MEDAL. All this available to all on his website is with my team Le Toque.” Kishore Andhin, Chef at Sofitel Hotel www.chefmougam.com.

Magazine souvenir 18 MCA 20 years Magazine souvenir 19 MCA 20 years d’unprofile client sur la gastronomie mauricienne friendlytalk

M. Christophe Pelamourgues (Chef et propriétaire de deux restaurants à Paris)

“Donner plus d’importance aux chefs cuisiniers et aux sous-chefs, les impliquer dans les réunions et les prises de décision.” M. Christophe Pelamourgues est propriétaire de deux restaurants à Paris notamment Le Bistrot de la Renaissance et Les Coulisses. Ce Français de 48 ans n’est pas né avec une cuillère en argent dans la bouche. Il a réussi à force de dur labeur et de rigueur.

Le restaurateur français recommande “de donner plus d’importance aux chefs cuisiniers et aux sous-chefs, les impliquer dans les réunions et les prises de décision pour tout ce qui a trait au bon fonctionnement de la salle. Moi, en France, je ne lâche rien en salle. Il faut garder une certaine distance avec le personnel mais faire aussi preuve de souplesse. La réussite d’un restaurant, c’est pouvoir maintenir la pression en salle! La rigueur est essentielle. Il faut aussi avoir l’oeil au moindre détail et être constant Kervyn Rayeroux, General Manager of Canonnier Beachcomber golf resort & spa dans la qualité du service.” M. Christophe Pelamourgues Beachcomber Group It is a bit complex because il faut donner Kervyn Rayeroux defines Chef’s Association, Kervyn devait poursuivre son plus d’importance himself as a pure product supported Kervyn by giving we have visitors of different said that the Beachcomber argumentation en faisant aux chefs cuisiniers of the Beachcomber Group. him the opportunity to nationalities and we must go Group is highly honoured to ressortir que “le touriste et aux sous-chefs, les He started at the Paradis follow cooking courses at the extra mile to please the “have our chef as president of français ou européen pourra impliquer dans les Beachcomber golf resort & Cordon Bleu in France and to greatest number of guests. We the association. We support réunions et les prises retrouver le même cadre dans de décision pour tout spa 25 years ago as a F&B obtain work placements in adjust our culinary offerings the association because it votre pays, aux Seychelles ou uniques à cette partie de Un parcours atypique ce qui a trait au bon management trainee after the most prestigious hotels by following closely the is important that the young aux Maldives, mais c’est la l’océan Indien. Vous savez Ses parents possédaient un fonctionnement his university studies in and restaurants of Paris comments of our customers. generation benefits from diversité de la cuisine d’ici et tous les midis, je commande petit resto en banlieue et la de la salle. business management at UCT such as the ‘Plaza Athénée’. Between 50 to 60% of our the expertise of their elders le service personnalisé aux une assiette de marlin cuisine l’a toujours passionné (University of ) and Later on, Kervyn successfully guests fill in our feedback and obtain scholarships fumé à midi et le soi du, clients dans les restaurants, depuis sa plus tendre enfance. a brief internship at Shandrani completed his courses at form on line and every day, to pursue their studies in capaccio de marlin fumé. qui feront la différence.” “J’étais mauvais à l’école. du Bistrot de la Renaissance Beachcomber Resort. Cornell University, New the management of the hotel the field of cooking.” Le saumon fumé à côté, Pour lui, ce qui fait le D’ailleurs, je n’ai pas eu le Bac. qui se trouve à l’angle de deux York and a MSc from the scrutinizes their comments.” Compared to the mindset that ça ne vaut rien!” “This on-the job training caractère unique de la cuisine A 14 ans, j’ai suivi un Certificat rues dans le 10e University of Birmingham and The Beachcomber Group is Abordant la nouvelle enabled me to gain a strong was predominant when he mauricienne, c’est la diversité d’Aptitude Professionnelle de arrondissement à Paris. J’ai 19 génération de chefs command of the different which was fully funded by dedicated to the continuous first joined the hotel industry de ses plats. “Les chefs à boucherie, puis, à 15 ans, un employés sous ma mauriciens, M. Christophe aspects of the kitchen and of his employer. He now holds professional development 25 years back, he rejoices l’île Maurice vont piocher à CAP de cuisine.” M. Christophe responsabilité et nous avons Pelamourgues pré-voit qu’elle restaurant service. I did three the post of General Manager of its chefs. In the case of that today, “working in the Pelamourgues a travaillé dans servi jusqu’à 318 couverts. Puis, droite et à gauche, trouver va modifier beaucoup de plats years of cooking overall during at Canonnier Beachcomber Canonnier Beachcomber golf kitchen is more than a job, it’s a de grands groupes, devenant des ingrédients dans la mer et inventer d’autres . Il lorsque le restaurant Les my trainee”, he recalls. golf resort & spa. resort & spa its Executive passion. Previously, youngsters ou dans d’autres horizons devait aussi exprimer le vœu chef de partie, chef de cuisine, Coulisses était mis en vente, je The experience he “Customers not only look for Chef, Mooroogun Coopen, has took a job as cook by default, comme les épices de l’Inde. que “les anciens jouent un rôle responsable de bar, puis, l’ai acheté. C’est un plus petit acquired in the restaurants the comfort of rooms and the been able to enrich his skills because they didn’t find a J’apprécie beaucoup le piment capital dans la transmission responsable de salle. établissement très convivial qui of Paradis Beachcomber activities offered but also, for by attending culinary fairs and job. Nowadays, it’s a choice vert écrasé, assaisonné d’ail, qui du savoir en étant présents “Aujourd‘hui, j’ai 48 ans. Deux compte 9 employés et nous golf resort & spa served the quality of the plates”, he participate in international and the young generation not agrémente merveilleusement au côtés des jeunes et en ans de cela, après avoir ramassé avons récemment servi un as stepping stones in points out. “We must be very competitions and workshops. only wants to cook but aims les plats. Certains poissons sont agissant comme des ‘coaches’.“ mon capital, j’ai fait l’acquisition record de 289 couverts un soir.” furthering his career. The attentive to their expectations. Concerning the Mauritian at becoming great Chefs!”

Magazine souvenir 20 MCA 20 years Magazine souvenir 21 MCA 20 years conversation discover Roshan Gopaul, Chief Steward Our strong partnership with the Sir Gaetan Duval Hotel School The smooth running of organize events despite their The Mauritian Chef’s Association has established and nurtured over the years a strong and the kitchen of a restaurant busy schedules.” mutually beneficial partnership with the Sir Gaetan Duval Hotel School. depends to a great extent Roshan holds a diploma in on the Chef and his team Hotel Management from the Mr Karmaraj Nosib, the working relationships but there may also be a key Hotel School of Mauritius as acting Training Centre between the Sir Gaetan person, the Chief Steward well as an Advanced Diploma Manager, points out that the Duval Hotel School and the who remains in the shadow. in Hotel Management from President of the association Mauritian Chef’s Association. In a hotel, the Chief Steward Australia where he acquired participates actively in the “The association could plays a decisive role in one year of training in the management committee of invite foreign experts in new ensuring that the cooking different facets of a restaurant the Sir Gaetan Duval Hotel culinary techniques such as in equipment are always cleaned kitchen. School, formulating judicious the field of vacuum cooking, up and the food moving out “When I returned to suggestions about the to travel to Mauritius and of the kitchen as well as the Mauritius more than ten years training needs of the hotels share their experience during accompanying cutlery are of ago, I was recruited as a trainee and restaurants of our island. short, intensive courses which an impeccable cleanliness. in the management field. I This close collaboration could be held at the Hotel Roshan Gopaul is one of have pursued my career in this results in the perfect School. Such a laudable them. He monitors a team of domain. I would like to move matching between the initiative will contribute to 29 employees working round to the kitchen department of content of the courses and the capacity building of our the clock on three shifts, the secretary of the Mauritian their support, it would have the hotel as I am tempted to skills developed by the students and to the continuous disseminated in the three Chef’s Association (MCA). “I been difficult to run the become a chef. My accounting students with the specific professional development restaurants and two bars of would like to thank all the association. Furthermore, the background will be very useful requirements of the Mauritian of the Mauritian chefs”, the Ambre Resort & Spa. individual and corporate members of the Executive in establishing the costing hospitality industry. adds Mr Karmaraj Nosib. Furthermore, Roshan also members, especially those who Committee also need to be of the food items and stock The Mauritian Chef’s Currently, the Sir Gaetan acts on a voluntary basis as joined MCA in 2018. Without commended. They find time to control”, he confided. Association also rewards Duval Hotel School of the best students having Mauritius offers three successfully completed levels of courses in cookery. their National Certificate There is the basic one-year Level 4 course in food National Certificate Level preparation. They receive a 3 (NC3) for school leavers prize in recognition of their having studied up to Form efforts, motivating them to IV or V. They spend a single pursue further studies. day per week learning the Moreover, the Hotel School theoretical aspects and the provides its support to the five remaining days acquiring Mauritian Chef’s Association practical experience through by making available its internships in hotels.The NC4, infrastructure so as to host National Certificate Level 4, the culinary competitions is a more advanced course of organised by the association one year duration to enable such as the yearly Young NC3 holders with relevant Chef Challenge and those experience to become kitchen intended for the chefs of supervisors. Finally, the the different hotels. Higher National Diploma “In addition, we are in Hospitality Management honoured that one of our awarded by UK’s Pearson training officers in food Education, is a full-time production, Mrs Anelique course aimed at those who Armoogum serves the have just finished their association as its vice Higher School Certificate. President”, says the acting Training Centre Manager. With regards to the future, Mr Karmaraj Nosib expresses the wish to reinforce the

Magazine souvenir 22 MCA 20 years Magazine souvenir 23 MCA 20 years Magazine souvenir 24 MCA 20 years Magazine souvenir 25 MCA 20 years encounter conversation

Duverger Agathe I have been in the industry for more than 25 years and (President of Rodrigues Chef’s Association/ Partner of Mauritian Chef’s Association) have run high level in some of the best hotels across the globe. The out of the ordinary career path of Duverger Agathe Talented, skilled and The career track of Duverger Agathe is a vibrant example of how the passion for cooking passionate cooks just don’t walk through the door every can contribute to reach the top. day, so I have been able to From his humble Afterwards, Duverger work with great Chefs and beginnings, he has moved Agathe was appointed as being the President of the forward in life to become chef of Mourouk Ebony Mauritian Chef’s Association. today at only 36 years, Hotel in Rodrigues Island MCA has contributed the Executive Chef of where he stayed during enormously in developing 3 hotels belonging to 2 years with a short spell eager students into passionate the Trimetys Group. spent in two restaurants and talented cooks. MCA, Duverger Agathe was of London, the Trinity and doesn’t paint an unreal picture brought up in Rodrigues the Claridge’s thanks to of this industry, they facilitate with his 9 brothers and the recommendation of a the learning process through sisters. After completing customer he befriended with various innovative workshops his secondary studies, he at Mourouk Ebony Hotel. and culinary competitions that took employment in the His quest to climb the are organised on a yearly accounting department of ladder motivated him to basis. They don’t glorify the a company but left after apply for a job at Coral industry, they keep it real, and only 2 months as he felt Strand, a four-star hotel make sure the students, and that working with numbers in Seychelles and he was young chefs understand what was boring. He left his selected. In April 2013, the they have signed up for. homeland and tried his luck Trimetys Group poached him. MCA founded in 1998, with by travelling to Mauritius, “I was recruited as Chef of the a strong back bones that have becoming an assistant Tekoma Hotel in Rodrigues continuously kept the mason, then, an operative and six months later, I was momentum for innovation. in a macaroni factory before promoted to Executive Chef. Sincere gratitude to this attending a NC 3 course at I am currently in charge of wonderful team. MCA has a the Hotel School of Mauritius the restaurants of 3 hotels successful story and has from 2002 to 2004. namely Sakoa and Be Cozy proven to have a strong “There, I learned the at Trou aux Biches and of leadership skill to drive his basics, how to prepare sauces, the Tekoma. I lead a team team towards achievement the different designations of of 28 employees including both nationally and foodstuffs and in parallel to two Chefs. In Rodrigues I use internationally. I might be far my studies, I acquired practical typical ingredients of the from Mauritius but my heart experience through internships island and I do some fusion will remain close to the food in a small restaurant located cooking using Rodriguan lovers in my country. in Cassis and at Kart Loisirs aromas. For the Mauritian I look forward to continuing before meeting Nizam Peeroo, hotels, I propose to the guests my relationship with MCA, as it the Chef of the Labourdonnais a with Mauritian strives on creating the best Waterfront Hotel. He changed dishes and seasonal products.” foundation of our future my destiny and triggered in me Duverger worked at Mediterranean countries, great chefs. a real passion for fine cuisine. Labourdonnais Waterfront he was disappointed of his ‘Food brings people One of my most He stands out as a mentor Hotel for 4 yeas. He then experience on board the together on many different from whom I have developed treasured projects levels. It’s nourishment of the signed an 8-month contract Princess Cruise liner. “It was is to make the island the mastery of cooking on board a cruise ship with not up to my expectations. of Rodrigues known soul and body; it’s truly love.’ techniques, the creativity in the aim of discovering Either you made salads or worldwide through Giada De Laurentiis. the presentation of platters new culinary horizons. you cut vegetables during my dishes. it’s my goal! but I have also, learned how to Although the vessel casts the whole duration of manage a team and the stock its anchor in Mexico, in your contract. You don’t Chef Amba, of meats and vegetables.” Alaska and in several broaden your knowledge.” Past President of MCA

Magazine souvenir 26 MCA 20 years Magazine souvenir 27 MCA 20 years BONGARD : s’adapter à vos besoins est notre credo.

Europain 2018 sera le salon des nouveautés Laminoir à poser Rhéa permet de réaliser une découpe nette de la • Boreal : la nouvelle gamme de chambre pour BONGARD. pâte, sans aucun collage. de conservation. En effet, pour la première fois, le stand BONGARD sur Europain sera entièrement Une attention particulière a été évidemment BONGARD présente Boreal, sa toute dédié aux nouveautés. Nouveaux looks, nouvelles technologies, nouveaux produits, portée à l’ergonomie d’utilisation et à nouvelle gamme de chambre de BONGARD sera très clairement tourné vers le futur. la facilité de nettoyage des équipements conservation : les chambres Boreal positive Rhéa. et Boreal négative sont spécialement Présentation des nouveautés qui équiperont le stand BONGARD sur Europain 2018. conçues pour la conservation des matières • Nouveau Spiral EvO : favoriser une facilement et rapidement, des pâtons ronds premières. meilleure oxygénation de la pâte tout en limitant son échauffement. d’hydratation de 65%. Disponible en version Ainsi, les laminoirs sont dotés de rouleaux La gamme Boreal Paneotrad est, quant poursemi-automatique, des pâtes allant automatique jusqu’ à unet tauxfull spéciauxd’accompagner «easy l’introduction pass» situés du aux pâton deux Diviseuse bouleuse Les évolutions de la gamme de pétrin automatique, les diviseuses Eris permettent extrémitéssans l’abîmer de et la sans grille avoir qui à soulever permettent la la conservation des pâtes froides. Elle automatique Spiral EvO ont été conçues dans l’objectif de réaliser de 14 à 52 pâtons ronds, selon grille manuellement. Les modèles sur àse elle,décline dédiée sur plus plus de spécifiquement145 modèles de à Eris A de garantir une qualité élevée et constante le modèle, avec un gain de temps de travail socles sont également équipés en standard d’une double commande «mains et pieds» besoins des clients en termes de capacité du résultat de pétrissage à ses utilisateurs. estimé à 50% pour l’utilisateur, comparé à un Nouvelle gamme Grâce à l’élargissement du diamètre interne boulage à la main. ainsi que d’un bac récupérateur de farine chambres pour répondre aux différents des chambres. de pétrins à spirale de la cuve, l’espace entre les parois et l’outil Spiral EvO diviseur est augmenté, l’échauffement et Par ailleurs, l’opération de boulage manuel est de stockage des chariots et agencement le stress transmis à la pâte sont fortement particulièrement répétitive et contraignante situéparfaitement sous le bloc trouver découpoir. sa place Enfin, au sonsein look du réduits. Il en résulte une plus grande stabilité pour le boulanger. Dès la réalisation de résolumentfournil ! moderne, noir et inox, saura dans le process de pétrissage. Un même plusieurs dizaines de pâtons boulés, la Laadaptée gamme pour Boreal une Paneotrad conservation bénéficie optimale d’une et unique programme peut être appliqué, fatigue et la douleur peuvent rapidement se • Nouveau farineur motorisé Paneodust : technologiede la pâte froide. double Ce flux dispositif particulièrement crée un quelle que soit la quantité de pâte à pétrir, faire ressentir. La nouvelle gamme Eris, très toujours une longueur d’avance. de pain sur une durée plus courte ou une facile d’utilisation, propose une solution à équilibre constant entre l’humidité relative surface de cuisson plus petite. cette problématique. Si la solution du farineur mécanique permet fluxà l’intérieur d’air doux de la et chambre naturel et qui l’homogénéité garantit un pourLes pétrins un résultat de la finalgamme de qualité.Spiral EvO peuvent de largement résoudre les problématiques parfaite de la température, supprimant également être dotés en option d’une Eris semi-automatique se manipule à l’aide de farinage irrégulier et de propagation totalement le risque de dessèchement des cette problématique en profondeur. Il en nouvelle sonde infra rouge qui mesure de 3 leviers qui gèrent respectivement intempestive de farine dans l’air générées pâtons. L’entrepriserésulte une agamme relevé cede défifour en Orion analysant EvO en continu la température en surface de la presse, la division et le lancement du entièrement redimensionnée du point cycle automatique de boulage. Avec Eris travail peut encore être améliorée. Sur ces Par ailleurs, les chambres Boreal se de vue de sa capacité de cuisson tout en automatique, les opérations de presse et parpoints un précis,fleurage Paneodust manuel, son devrait ergonomie ravir lesde différencient également par la robustesse latempérature pâte. L’utilisateur au-delà duquel bénéficie le pétrin ainsi s’arrête de la de division sont initiées via des boutons utilisateurs de Paneotrad. utilisateurs. possibilitéautomatiquement. de définir Il uncontrôle seuil maximum ainsi très de sur le panneau de commande. Le “must” du restant adaptable aux besoins réels des sereinement la précision de son pétrissage confort de travail est atteint avec Eris full des“à façon” matériaux dans nos qui usines, constituent présentent ses La nouvelle commande tactile Intuitiv 2, sans la nécessité de surveiller son pétrin. automatique, modèle doté d’une interface d’une conception simple et robuste. panneaux.des performances En effet, bien ces derniers,supérieures réalisés en qui équipera la gamme Orion EvO, sera électronique. Après avoir positionné le pâton LeL’utilisateur farineur motoriséapproche Paneodustle bac de bénéficiedécoupe termes de résistance au choc et à la rayure de nature à surprendre ses utilisateurs. La nouvelle commande électronique qui à diviser, l’utilisateur programme les temps à l’entrée du farineur pour enclencher le farinage. Lorsque le bac arrive en butée, marché. Diviseuse bouleuse équipe la gamme de pétrin, regroupe toutes de presse et de boulage souhaités, abaisse sont proposés, toujours dans l’objectif de le farinage est terminé. Paneodust délivre comparativement aux standards du semi-automatique les fonctionnalités nécessaires à la gestion le couvercle de protection et n’a plus qu’à Conviviale et rapide, de nouveaux outils y ainsi la juste quantité de farine nécessaire, • Orion EvO, la nouvelle génération de Eris SA du pétrin : programmation des temps de lancer le cycle de travail. conduite de son four. pétrissage en 1ère et 2ème vitesse, possibilité four à soles électrique BONGARD. mieux accompagner le boulanger dans la d’inversion du sens de rotation de la cuve • Rhéa : performance, ergonomie et collage du pâton dans Paneotrad. Le tamis Les évolutions relatives au confort de pendant le frasage ou pendant le décuvage design. surétant toute amovible, la surface l’opération du bac, afin de nettoyage d’éviter tout du travail du boulanger sont également et, bien évidemment, le paramétrage de la réservoir de farine devient un jeu d’enfant. son stand Europain, le dernier né de sa de mise : les opérations de nettoyage nouvelle sonde infrarouge. Un nouveau mode La nouvelle gamme de laminoirs Rhéa est BONGARDgamme de four présentera, à soles enélectrique exclusivité : Orion sur autant que celles d’enfournement et de travail «Paneotrad» a par ailleurs été composée de 7 modèles différents, allant La notion de juste quantité de farine EvO. Orion EvO s’inscrit dans la continuité spécialement développé pour programmer du format le plus compact «à poser» sur n’est pas secondaire lorsqu’on compare de l’évolution opérée par Bongard depuis nouvelles améliorations qui raviront les des temps de repos entre chaque phase de table, au plus gros modèle équipé d’un socle la solution Paneotrad à un process de plusieurs années : un four toujours plus deutilisateurs. défournement bénéficient toutes de pétrissage. travail utilisant une diviseuse hydraulique. performant, à la pointe de la technologie En effet, Paneodust étant posé sur une avec sa nouvelle commande tactile Côté design, BONGARD joue sur l’alliance • La nouvelle gamme de diviseuses etpâtissiers. d’un bloc découpoir, afin de répondre surface plane, l’éventuel surplus de farine capacitive, et également innovant grâce à bouleuses Eris : gain de temps et confort aux différents besoins des boulangers et est facilement récupéré. A contrario, sur sa nouvelle conception de bouche (brevet Farineur motorisé de travail. Les laminoirs Rhéa offrent un laminage de un poste de diviseuse, la perte de farine en cours). delignes l’inox sobres et duet épurées. verre noir pour faire du Paneodust qualité sans aucune déchirure, à épaisseur au sol est toujours très importante. En nouvel Orion EvO, un four élégant, aux A l’heure où le marché du burger est en régulière, quelle que soit le type de pâte Venez découvrir notre tout nouveau forte croissance, Bongard propose sa toute à travailler : pâte à foncer, pâte à pizza, par jour, on peut traduire une estimation évolutions des pratiques des boulangers fournil BONGARD sur Europain, du 3 au nouvelle gamme de diviseuses bouleuses pâte à quiche, pâte d’amande, etc. Le bloc considérantdu manque unà gagnergaspillage pour de 2le kg boulanger de farine Enqui premiertendent, lieu,bien Bongardnaturellement, s’est adapté à toujours aux 6 Février 2018, Hall 6, Allee C, Stand Eris qui permet de confectionner, très découpoir qui équipe le plus gros modèle d’environ 3000 baguettes tradition par an. gagner en productivité. Produire plus 114 et 120. C.G. Magazine souvenir 28 MCA 20 years Magazine souvenir 29 MCA 20 years recipe Pork Charsiu With Pink Pear By Chef Vijranand Kallooa INGREDIENTS METHOD

200 grams pork ribs Clean and cut pork rib according to 175 grams porkloin portion size. 3 grams sesame seeds white Marinate porkloin with salt, chopped 3 grams sesame seeds black garlic, chopped ginger and charsiu . 30 milliliters barbecue sauce Grill in plancha. Finish cooking in oven. 1 gram salt (refined) Peel and cook pear in red wine for 10 1 gram black pepper powder minutes. 25 milliliters cooking oil rani Cook marinated ribs at about 180 60 milliliters char sui sauce degrees celcius for 30 minutes. 5 grams garlic chopped Display in a plate with roasted fresh 5 grams ginger chopped vegetables, sweet potato and pear 20 milliliters mauritian rhum cooked in red wine with sesame seeds. 20 grams bok choy Add cooked ribs and slice of echine with 15 grams carrot sesame seeds on top. 16 grams cherry tomato Decorate with fresh thym and add some 15 grams chayotte barbecue sauce. 50 milliliters white wine cordon Serve hot. 20 grams gombos (lalo) 25 grams leek Association of pork ribs & porkloin with 3 grams thym sweet potato, pink pear, roast vegetables 184 grams pear with barbecue sauce and sesame seeds 5 grams white sugar Panfried Red Snapper 90 grams sweet potato By Chef Charlie Moochooram Portion/ Quantity produced: 1 100 milliliters red wine cordon Panfried red snapper with ”Fleur de sel” anchovy potato puree with young vegetables from local market, Jaffran cream. Portion/ Quantity produced: 1 INGREDIENTS METHOD

300 grams fresh red snapper (viel rouge) Realisation of red snapper 100 grams potato Marinate red snapper fish with fleur de 80 grams carrot sel and grill a little bit. Finish cooking 30 grams gombos (lalo) in the oven at 180 degrees celcius for 7 25 grams turnip (rave blanche) minutes. 10 grams anchovy in oil Cook pumpkin and crush into puree. 2 grams fresh basilic Sauté the young vegetables with garlic 25 grams yellow lemon and display on the plate 5 grams saffron (jafran) In the center of a plate, put pumpkin 3 grams salt (refined) puree sauted vegetables, potato mash 1 gram black pepper powder with anchovy and carrot puree. 30 milliliters whipping cream (Milliac Add jaffran creamy sauce on plate in a Gold) small dish then add sliced lemon. 20 milliliters white wine cordon On top of fish add fried basil. 1 gram garlic chopped 1 gram fleur de sel salt Realisation of jaffran cream 20 grams pumpkin In a pan add some chopped onions, 25 grams unsalted butter butter and deglaze with white wine. Add cream and jaffran. Add 10 grams of butter unsalted. Lastly, add refined salt and serve hot.

Magazine souvenir 30 MCA 20 years Magazine souvenir 31 MCA 20 years tasteful Chicken Salmis With Red Wine By Chef Kaman Moothien

Chicken salmis from Alteo farm with INGREDIENTS METHOD local spices and red wine samos. Portion/ Quantity produced: 1 115 grams chicken (diced) In a large pot, sauté the onions, garlic This preparation can also be done with 30 grams fresh coriander and ginger together with some oil over duck, lamb, octopus, rabbit and wild bore 45 milliliters oil moroil medium heat. or pork. 45 grams onions Once the garlic begins to golden, add the 3 grams thym chicken pieces and fry, add tomatoes at 10 grams garlic paste last. Cook for 2 minutes. 10 grams ginger paste Afterwards, add cinnamon, cloves, thym, Red Tuna Fish Gravelax 45 grams fresh tomato diced dry chilli, black pepper and wine. Mix 3 grams green chilli well and add salmis paste. Let it cook By Chef Satyajit Jeebun 200 milliliters chicken stock/ water for a few minutes then simmer for 20 2 grams salt (refined) minutes covered. Red tuna gravelax, avocado puree METHOD 2 grams black pepper Add some water and salt and let it with fresh herbs, spicy mango 25 grams spring onions simmer for another 25 minutes over low 50 milliliters red wine heat then taste and adjust seasoning vinaigrette, parmesan cheese Realisation of red tuna fish gravelax 1 piece farata if necessary. Some soya sauce can be tuile and raita riped papaya Clean and marinate red fresh tuna in 1 piece appalam added for colouring (optional). Portion/ Quantity produced: 1 rock salt and sugar one day before. 2 grams cinnamon stick Once taken off the heat, sprinkle with Then remove from salt, add olive oil and 10 grams dry chilli chopped coriander and let rest for 10 dry aneth to the red tuna fish. 2 grams cardamon whole minutes before serving with white . Cut slice of tuna rectangularly into four 5 grams cloves Salade of lettuce and cucumber or any pieces. 80 grams plain rice (cooked) pickle can be accompanied. Add avocado puree in a white plate with INGREDIENTS For salmis paste: Mix cinnamon, onions, a spoon. dry chilli, garlic, ginger, cloves, onions 60 grams fresh red tuna Put papaya raita in a ring in the middle with some water and oil. 40 grams avocado puree of avocado puree. 10 grams mesclun Cook one parmesan cheese tuile or 40 grams papaya (ripe) crispy for 5 minutes, roll when it is still 20 grams parmesan cheese (tin) hot with paprika on it. 40 milliliters olive oil coricelli Display fish tuna in the plate with 20 grams mango puree vegetables julienne crispy on top. 1 gram salt (refine) Add young heart of mesclun and rucolla 1 gram black pepper powder into the parmesan cheese tuile. 10 grams yellow lemon Add mango spicy dressing and balsamic 1 gram dry aneth reduction (three of each with a small 2 grams red cabbage (Julienne) spoon). 2 grams carrot (Julienne) 2 grams white radish or turnip (Julienne) Realisation of tuile parmesan 200 grams sugar (white) Add 20 grams of parmesan cheese in a 1 gram paprika baking tray with a ruler put in oven for 1 200 grams rock salt minute at 180 degrees celcius. Then roll 1 gram mustard paste while its still hot. 2 grams balsamic reduction 3 grams chop onions for raita Realisation papaya raita 2 grams fresh mint for raita Cut riped papaya in small dices then add plain yogurt, chopped mint, chopped onion, salt and mix slowly.

Realisation spicy mango vinaigrette In a bowl add 2 spoons of mango puree, mustard, salt, 3 spoons of olive oil and 2 spoons of thai chilli. Whisk well.

Magazine souvenir 32 MCA 20 years Magazine souvenir 33 MCA 20 years tropicaltaste Caramelised pineapple with rum By Chef Ajay Kurnauth

INGREDIENTS

Vanilla espuma 250 milliliters milk 5 egg yolks 50 grams sugar 1 gram vanilla stick 2 grams gelatine 250 grams cooking cream

Crispy coconut 90 grams melted butter 3 egg whites 150 grams icing sugar 90 grams flour 15 grams coconut powder METHOD

Coconut candy Realisation of vanilla cream 300 grams sugar Split the vanilla stick, add to milk and 150 grams water cooking cream and bring to boil. 180 grams fresh grated coconut Cream the egg yolks and sugar in a bowl then slowly add in the cream mixture, Caramélise pineapple while stirring continuously. 2 kilograms pineapple Cook over low heat. When ready, add 200 grams sugar Caramelised pineapple with rum soaked gelatine leaves, sieve and cool 15 centiliters rhum chamarel chamarel, crispy coconut , vanilla down in ice water bath. 25 grams butter espuma. Preparation for 8 persons. Realisation of crispy coconut Mix flour with icing sugar and coconut powder. Whip egg white with 50 grams of icing sugar and then add melted butter. Store in cold room. Spread on a silicon mat in a rectangular form and mould in a cylinder form after cooking.

Realisation of coconut candy Mix sugar and water, let it cook at 130 degrees celcius until it becomes a syrup. Mix fresh grated coconut and cook for 5 minutes more. ­ Mould in quenelles form.

Realisation of caramelised pineapple with rum Peel and cut pineapple into a rectangular shape. Sear the pineapple with butter and add sugar. Cook until golden brown and flame with rum .

Magazine souvenir 34 MCA 20 years Magazine souvenir 35 MCA 20 years Gratinated crab meat By Chef Arvin Bissessur

Crab meat, dholl pita, palm heart fricasse, METHOD black beans brocoli and pumkin fricasee. Preparation of crab meat Preparation for 10 persons Heat oil in a sauce pan, add onion, thyme, garlic, crab meat. Then add mascarpone cheese, fresh cream and let it simmer for 10 minutes. Add salt INGREDIENTS and pepper and garnish with chopped parsley. 1.5 kilograms crab meat 3 pieces palm heart Preparation of gratinated palm heart 100 milliliters olive oil Clean the outer layer of the palm heart 200 grams tomato cherry and dice it. 100 grams black beans Heat olive oil in a pan, add onion, garlic, 300 grams dholl thyme, diced palm heart and let it cook 100 grams mascarpone for a while. Then add tomato and let 200 grams onion cook for 10 minutes 200 grams tomato Add salt and pepper then garnish with 500 grams carrot chopped coriander. 500 grams turnip 50 grams garlic Preparation of dholl pita 25 grams parsley Blanch the lasagna. In a hot pan 100 milliliters fresh cream add garlic, ginger, onion, thyme, tomato, 25 grams ginger dholl, salt and pepper. 200 grams thyme Then pour some fresh cream and let it 1 packet pasta lasagna simmer for 10 minutes. 200 grams broccoli Do the dressing. 20 grams starch powder 200 grams coriander Preparation of vegetables Salt and pepper as per taste Fry tomato cherry, carrot, turnip, onion, garlic and parsley gently with olive oil. Suet the broccoli with black beans then add onion, salt and pepper and pour some starch powder. Let it cook, then garnish with parsley.

Magazine souvenir 36 MCA 20 years localtaste Fish Soup By Chef Catherine Marie Genevieve Mathieu Preparation for 10 persons

INGREDIENTS

3 kilograms fish 25 grams ginger 50 grams coriander 100 milliliters oil 200 grams onion 10 grams garlic 5 grams green chilli 2 grams leaves Salt as per taste 20 grams pepper 20 grams tomato 5 grams thym

METHOD

Preparation of fresh fish Scale and stripe the fresh fish, add seasoning. Heat oil in a pan and stir fry the fish, strain and keep aside.

Preparation of ingredients Clean and wash garlic, ginger, onion, tomato, curry leaves, green chilli and make a paste. Dice the onion and add bunches of thym.

Preparation of fish soup Heat oil in a pan, add onion dices, bunches of thym and let it cook for a while. Then add the paste and cook until it becomes golden brown. Add water and let it boil for 5 minutes. Afterwards, add fry fish and let it simmer for 8 minutes in low heat. Add salt and pepper.

Garnishing Garnish with fresh chopped corriander.

Magazine souvenir 38 MCA 20 years Magazine souvenir 39 MCA 20 years recipe Quatre-quatre breadfruit By Angelique Armoogum Poutou Rice Cakes Preparation for 4 persons By Danon Nursimloo The most preferred Mauritian desert

Preparation for 10 persons

INGREDIENTS

500 grams rice 250 grams sugar 100 grams dry coconut 1 tablespoon vanilla essence INGREDIENTS METHOD 500 grams breadfruit Soak rice for 3 hours then drain. 100 grams onions Grind the rice into smooth powder then 15 grams garlic steam. 15 grams ginger After steaming proceed to grind again. 5 cloves Then add sugar and vanilla essence. 1 cinnamon Fill the metal cylinder with the mixture 100 grams tomatoes and steam it for 10 to 15 minutes. Remove from the cylinder and sprinkle with coconut powder before cutting into identical pieces. Serve hot or cold with vanilla cream.

METHOD Cut breadfruit in quarters, then peel skin with a chef knife. (It is recommended to wear a pair of gloves when doing so as your hand can get sticky with the liquid coming out). Cut the breadfruit flesh in cube of 7-8 square cm. Dice fresh ginger, garlic and onion. Cut fresh tomatoes into small pieces. Pour a little oil in a pan, add the diced garlic, ginger and onion Add the cubes of breadfruit. Add a stick of cinnamon, some cloves and pepper. Add salt and pour water half the level of breadfruit. Simmer until breadfruit is nearly cooked. Add the fresh tomatoes cut into pieces. Cook until breadfruit can be crushed easily with a fork.

Magazine souvenir 40 MCA 20 years Magazine souvenir 41 MCA 20 years Unicorn Fish Fry Chef Kishore Andhin’s By Chef Sarvanandsing Rajcoomar favorite recipe:

Fry unicorn, local vegetables and tamarind sauce. Preparation for 10 persons Smoked Marlin Log With Pickled Palmheart INGREDIENTS METHOD 2 kilograms fish unicorn Fresh unicorn fish preparation INGREDIENTS 300 grams onion Scale the fish, stripe, cut then add 15 grams gralic seasoning salt and pepper. 800 grams fine slices of smoked marlin 10 grams thyme leaves Marinate with the fish marinade then let 200 grams palm heart 5 grams curry leaves it rest for half an hour in cold room. 1 piece lemon 200 grams lady finger 50 grams saffron powder (turmeric) 200 grams Fish marinade 50 grams mustard paste 200 grams green chili Clean and wash garlic, onion, thym then 20 grams garlic 20 grams turmeric grind all the ingredients together while 1 piece red pepper 4 pieces lemon adding the tumeric powder to make a 1 piece green pepper 200 grams tomato paste. 10 centiliters cooking cream 1 packet of tamarind 50 grams butter 50 grams sugar Tamarind sauce preparation 10 grams onions 3 liters oil Heat oil in a sauce pan on low heat then 10 centiliters olive oil Salt and pepper as per taste add onion, garlic, tomato and sugar. 5 centiliters white vinegar Then deglaze with tamarind and lastly, 5 grams dark chocolate 70% add water and let it thicken. 1 gram salt “fleur de Sel” Salt and pepper as per taste Preparation of vegetables Clean and wash , lady finger, green chilli and onion then cut into shape as recommended. Add seasoning and deep fry the curry METHOD leaves then garnish the fish with lemon. Make a mousse as follows: Put in the mixer the smoked marlin then Method of cooking add butter, cooking cream, ‘fleur de sel’ Heat oil in a sauce pan to fry the fish, salt, pepper and the dark chocolate. Mix then let it strain. thoroughly. Finish cooking in the oven at 180 Cut the palm heart in cubes in a bowl of degrees celcius for 10 minutes. lemon water . Lastly, add tamarind sauce and do the In a pan, heat some oil then add the dressing. sliced onion and garlic. Afterwards, add the turmeric powder and mustard paste and leave to cook for 2 minutes. Add the palm heart and white vinegar. Place the slices of smoked marlin side by side and cover with the pickled palm heart along with the cubes of red and green palm heart. Roll the mixture in the form of a log. Top the smoked marlin roll with the mousse and slice like a log. Bon Appétit!

Magazine souvenir 42 MCA 20 years Magazine souvenir 43 MCA 20 years Fish Curry

A taste of Mauritius...By Chef Mooroogun Coopen

INGREDIENTS

4 kilograms fish 200 grams onion 30 grams garlic 5 grams fresh chilli 1 packet curry powder 75 grams coriander seeds 50 grams cumin seeds 10 grams fenugreek seeds 5 grams curry leaves 100 grams tomato 50 grams coriander leaves 25 milliliters oil 1 packet of tamarind Salt and pepper as per taste

METHOD

Preparation of fresh fish Scale and stripe the fresh fish and remove the filet. Cut into cubes, add seasoning and curry powder. Heat oil in a pan, stir fry and strain and keep aside.

Preparation of ingredients Heat pan, add coriander seeds, chilli, cumins seeds, curry leaves. Let it roast for 5 minutes then add and grind all the ingredients. Clean and wash onion, garlic, coriander leaves, chilli. Then, grind all the ingredients to make a paste.

Preparation of fish curry Heat oil in a sauce pan using low heat. Add fenugreek seeds, curry leaves, and onion. Let it cook for 5 minutes then add curry paste and tomato. Deglaze with tamarind, add salt, pepper, fry fish. Let it simmer for 5 to 10 minutes.

Garnishing Wash and chop corriander leaves, spring onion then garnish the fish curry and do the dressing.

Magazine souvenir 44 MCA 20 years Magazine souvenir 45 MCA 20 years Venison Salmi By Chef Komalraj Dhunput

Preparation for 10 persons

INGREDIENTS METHOD

3 kilograms venison Preparation of venison meat 300 grams onion Clean and remove all unwanted fats 20 grams ginger from the meat. 10 grams garlic Dice the meat and add cinnamon, cloves, 5 grams thyme red wine. 100 grams tomato Garnish bouquet as carrot, leek, celery, 50 grams leek thyme. 50 grams celery Add seasoning let it simmer for 24 hours. 10 grams coriander 100 grams carrot Preparation of the paste 50 milliliters red wine Clean and wash onion, garlic, ginger, 10 milliliters oil coriander. 5 grams cloves Grind them together to make a paste. 10 grams cinnamon Chop the tomato. Salt and pepper as per taste AUGUSTE ESCOFFIER Preparation of the venison salmi (1846-1935) After 24 hours remove the meat, put into FRANCE a strainer and let it strain for a while. Heat oil in a pan, suet the meat until brown color. Add the paste and seared for a while then add little water, let it simmer for 10 minutes. At last, add tomato. Check seasoning and garnish with fresh chopped coriander. INSTITUT ESCOFFIER UN MÉTIER EN MAIN

L’EXCELLENCE FRANÇAISE AU SERVICE DE LA TRANSMISSION À L’ ÎLE MAURICE

• EDUCATION : LICENCES PROFESSIONNELLES ARTS CULINAIRES & HÔTELLERIE ET RESTAURATION • FORMATION INITIALE ET CONTINUE : CERTIFICATS D’APTITUDES PROFESSIONNELLES & CERTIFICATS DE COMPÉTENCES PROFESSIONNELLES : PÂTISSERIE, CUISINE, BOULANGERIE ET HÔTELLERIE, CAFÉ ET RESTAURATION • CONSEIL : SERVICE AUTHENTIQUE, HÔTELLERIE ET RESTAURATION

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Kendra, Precint House No.3, institutescoffierilemaurice St. Pierre, Moka, Mauritius Magazine souvenir 46 MCA 20 years freshtaste fellowship Strong partnership between the Tourism Employees Welfare Marisa Fund and our association By Narain Dutt Puttee The Tourism Employees year, the TEWF organises ‘The Spicy and refreshing and can be served anytime. Welfare Fund (TEWF) has Mauritius Chefs’ Competition’ Glassware: Hurricane been set up to promote the with the support of our welfare of employees of the association, in view of INGREDIENTS tourism enterprises and their enhancing the skills of local families. The TEWF also cooks. 2 centiliters vodka supports the training of the “When we launched the 2 centiliters fresh grape juice chefs working in the tourism competition 4 years ago, it 2 centiliers lemon grass syrup industry by refunding 40% of attracted 10 participants and 3 centiliters sparkling wine their educational fees (up to last year, we registered 24 Rs 10 000) at the Hotel participants. This year, we are METHOD School of Mauritius. expecting the participation of a Moreover, in August, the team from Rodrigues as well as Realisation of Citrus mojito TWEF will remit its annual one from the Seychelles”, In a mixing glass put vodka, fresh ‘Culinary Long Service Award’ stated Soobeeraj Goorapah, grapefruit juice and the lemon grass to 10 chefs having worked for Secretary of the Tourism syrup & shake vigorously. more than 20 years in the Employees Welfare Fund. Pour in a chill Hurricane glass and top hotels and restaurants serving The Mauritian Chef’s up with sparkling wine. the tourism industry. A highly Committee of Mauritian Chef’s MCA started 8 years ago with Association provides its Serve with ice. laudable initiative to thank Association before being the latter sponsoring our expertise as members of the them for their contribution. validated by the TEWF. culinary competitions such as jury to evaluate the technical Garnishing The nominations will be The strong partnership the ‘Young Chef Challenge’. aspects of the culinary Stick of lemon grass. effected by the Executive between the TWEF and the Nowadays, in October of each competition. event photos event

Magazine souvenir 48 MCA 20 years Magazine souvenir 49 MCA 20 years The importance of Food hygiene & safety in the kitchen

The 5 keys to safer food- Simple steps to produce safer food

Food hygiene in kitchen is always said to be important. What is the meaning of food hygiene? Well, Food hygiene can be defined as the conditions and necessary measures taken in order to ensure the safety of food from production to consumption. When it comes to food preparation, food hygiene plays an important role in ensuring its safety. Poor food hygiene knowledge and frequent unsafe manipulation of food often give rise to food poisoning and foodborne illnesses. In the age of 24/7 news coverage, foodborne illness outbreaks fall quickly under the spotlight of public awareness. Previous cases pointed out that the most common factors associated with food borne illness outbreak, food safety hazards and allergen incidents were due to bad hygiene and safety practices, low knowledge on hygiene and safety of food, bad communication of food and low training of employee in the hotel sectors. Other critical aspects that we need to take into consideration are preparation and storage of food during handling of food in order to reduce the risk of foodborne diseases. In addition, low level of food hygiene knowledge and practices such as lack of hand washing, kitchen tools and lack of personnel hygiene are factors that can result in increasing the risk to spread diseases. The hand remained the main vector for transmitting harmful bacteria and is responsible for several foodborne disease outbreaks in the world because of poor personnel hygiene and cross contamination. Although food handlers know the importance of hand washing in food industries, the compliance rates remain low. Moreover, food handlers can also be a carrier of harmful microorganisms such as Salmonella spp, Hepatitis A virus or staphylococci in their nares and skins. Therefore, good personal and hand hygiene as well as good handling practices are important to minimize the risk of transmitting pathogens from personnel to consumer.

Ashvina Hanma, Senior Clerk at Canonnier Beachcomber Golf Resort & Spa.

Magazine souvenir 50 MCA 20 years savoury Smoked marlin in Mauritian cuisine The marlin is a delicious fish that lives in the warm seas of the globe. This fish is similar to swordfish. Smoked marlin is considered to be a ready-to-eat fish which is very common in the Mauritian cuisine. Smoked marlin can be used in almost all categories of dishes, whether in pasta such as smoked marlin in penne pasta or spaghetti, in quiche which is a classic with no doubt, Annual General Meeting in toasted or even salad, smoked marlin remained the main ingredient in all those dishes. An original recipe of where the smoked marlin is used in typical Mauritian cuisine is the: Smoked marlin marinated on a bed The Annual General Meeting of the Mauritian Chef’s Association was held on the 12th of June 2018 at Ambre Hotel, Coastal of calabash and christophina. In this recipe, only the vegetables are blanched and cut into pieces. The smoked marlin can be then Road Palmar. The Meeting started at 15hrs with an opening speech from the actual President, Mooroogun Coopen followed by marinated with olive oil, lemon juice, thyme, pepper and so much more. achievement on a monthly basis. The last President’s report was read by the Secretary, Roshan Gopaul followed by the Treasurer’s report from Vijranand Kallooa. The new logo of the association was revealed to the audience and the new organigram was proposed with positive response. Election of the new committee where there were 21 candidates who wanted to be part of the Executive Committee was held. We proceeded to the voting where only the first 14 were selected and named as follows:

MOOROOGUN COOPEN ANGELIQUE ARMOOGUM President Vice President

AJAY VIJRANAND ROSHAN KURNAUTH KALLOOA GOPAUL Vice Treasurer Treasurer Secretary

ARVIN JENNINA VINIT BISSESSUR VASSOODAVEN BOODAN Young Chef Club Vice Secretary Ex Member

JUDE KAILASH ADEEGEN YAGAPEN JEEBUN CHINNAPIEL Public Relation Events Events Coordinator Coordinator

On special occasion, cocktail dinners or evenings, it is often served in smoked slices on bread, mini sandwiches as snack (Mauritians being the pros in this subject), steak with a good marinade honey or extravagant dishes that we often find in hotels SHIVAM CHEF CHEF around the island. MAROODAY ANCHARAZ BABBOO As health benefits, smoked marlin is a wild fish and like all the wild fish, it is one of the healthiest foods on earth. It is rich Ex Member Training Ex Member in important nutrients, such as protein and vitamin D. Fish is also as the world’s best source of omega-3 fatty acids, which are extremely important for your body and brain. Fish can reduce your risk of heart attacks and strokes. Fish has the capacity of increasing gray matter in the brain and protect it from age-related deterioration. Fish helps to prevent and treat depression, and make you happier! Annual General Meeting Executive Committee (2018-2020)

Magazine souvenir 52 MCA 20 years Magazine souvenir 53 MCA 20 years CIRCUS Photo non contractuelle traditionnels. et deretrouver desproduits l’évolution desmodesde vie produits nouveaux, par portés Elle permetdedécouvrir des notamment lafarinebrune. consommations,à certaines et donneun “coup depouce” gustatives etnutritionnelles Elle soulignelestendances consommateurs depain. de laboulangerieetles pour lesprofessionnels un rendez vous annuel plus de20anscomme se positionnedepuis de laConcorde (LMLC), l’initiative desMoulins Les moulinsdelaconcorde Event of ILaFête duPain La Fête duPain , à leur créativité etleur des activités quistimulent invités àserencontrer dans les talentsdeprofessionnels, des MoulinsdelaConcorde. lors del’entrée enopération farines produites localement, marqué parl’apparition de boulangerie, avec untournant parcouru en50ansparla permis d’illustrerlechemin “Nu Leritaz, nuL’Avenir”, a vous auCaudan. Le thème, avant letraditionnelrendez- rencontre delapopulation, a sillonnél’ilepouralleràla l’indépendance, unecaravane Magazine souvenir L’avenir estillustrépar Pour lecinquantenaire de 55 formations ponctuelles Santaram. LMLC assuredes par Maneeram artistique avec laréalisationd’une pièce les Masters delaBoulangerie, Monde delaBoulangerieet comprenant laCoupe du internationaux renommés, boulangerie àdesconcours une équipe mauriciennede s’honore d’avoir conduit boulangerie àMaurice, LMLC développement dela farine poursoutenir le de fournisseur fiablede mauricienne. le niveau delaboulangerie savoir-faire etrehaussent Dépassant sonrôle MCA20 years festival personnel qualifié. un secteur demandeurde carrière enrichissante, dans bases indispensablesàune leur motivationetacquérir les pourront ainsidévelopper commerciale. Les jeunes en hôtel etgrandesurface doublées d’un apprentissage de solidesbasesthéoriques, auxElle apportera apprentis boulangerie auniveau NC3. formation diplômante en engagement, LMLC lance une concrétiser davantageson aux professionnels. Pour authentic ALUMNI FULL VISA ASSISTANCE culinarycup MAURITIUS TEAM-AFRICA CULINARY CUP 2017

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Palm heart also known as ‘Chou palmist’ has been used in Mauritian cuisine for more than decades. Although it is consumed as a >6000 vegetable, the palm heart is actually the inner part of several palm trees that grow in the tropical temperature.competitive salaries The palm heart has a sweet flavour and its flesh is very tender. Its taste is reminiscent of artichoke hearts. The heart of palm is the central part of the strip of palms. It mainly includes the leaves of leaves (palms) not yet emerged surrounding the terminal meri-stem. It consists of whitish-colored plant tissues, soft but fairly firm, perfectly edible. In the Mauritian cuisine it is mainly used in salads because of its LARGE NETWORK WHY HRC? soft, mellow and crunchy texture. The latter can be used in as a vegan salad or it is often accompanied by smoked marlin. MAURITIUS TEAM- AFRICA CULINARY CUP -2016 Health benefits The palm heart is a very light 86% vegetable: it contains only about 45 calories and is a good source of fiber. CANDIDATE SATISFACTION

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www.OCREROZE.com - © shutterstock - istock time course Igotmy C.A.P students. a After year of full selection outof thebesttwelve made my way through that hundreds of candidates butI throughasthere get were and nature. the loveagronome for of plants instead of my dreamsbeingan the culinaryenroll for arts dishing theirfood. Idecidedto were takingpicturesinstead of dinner, for buffet customers and decors that was onthat impressed by thepresentation hospitality industry. I was inthearena ofI felt the at ‘Le Morne Brabanthotel’ that (Past President of MauritianChef’s Association) Gopalsamy Murday It was notaneasy task to It isby accident upona visit president Francois Mitterrand, prestigious personalitieslike Having served duringmy career, Mauritius in1983and1989. was electedchef of the year in during my career was when I ladders. My bestmemories me theopportunity toclimbthe mentor DavidLowe who gave culinary arts with my second Indian/pondicherie origintoo. with himasIcome froman familiar Indian originandIfelt Steven Periera of Portuguese/ with my firstmentor, Chef knew I would make itthrough salary I was notbotheredasI in 1978. Despiteof a very mean and startedatLa PirogueHotel Magazine souvenir Ialsolearntmoreof 59 years. Duringmy termof office 1998, I 12 was thePresidentfor in Association Chef’s Mauritian service. When Ilaunchedthe 40 after retired years of loyal and back toLa Pirogue when I Sugar BeachHotelsrespectively opening of the Coco Beachand Chef. I was called the uponfor Comores islandasExecutive Sun International Group, inthe hotel andcasino, partof the the responsibility of the Galawa fusion cuisine. to anauthentic, exotic and have imparted my knowledge dinners andlunches, like Ifeel I Modi andnumerousstate Nelson Mandela, Narendra presidency Later I was called totake MCA20 years basic cooking. stick tothefundamental of the challengeis, we will have to the actuallifestyle. Whatever culinary compared methods to experienced the basicsof Australia. japan, Dubai, and competition. raising dinnersand young chefs black box competition), fund meat livestock Australia (MLA seminars andcompetition for Mauritian team,for organising 2002, competition inSingapore culinaire, Asian Pacificforum in were organisedsuchas, salon as President, lotsof acitivites During my career, Ihave Attending congress in aquaculture

Persand Royal Co Ltd is a Persand Royal Co Ltd strives small enterprise, supplying for the qualitative standard fresh seafood products on of its products. Tourists are the local market. It has usually great connoisseurs of expanded its activities and seafoods because they travel a moved to shellfish farming lot and they can distinguish the in September 2015 after the distinctive quality of our local director, Khemraj Persand has seafood products. Khemraj won the Success.mu, Young says: “Our oysters might be Entrepreneur Award in 2013 relatively smaller compared to and the JCI Creative Young the pacific oysters but they are Entrepreneur Award in 2014. juicy and tasty as well.” “We operate our farming “To meet the objectives of activities at Petit Barachois the company and to cater for Poudre d’Or, in the north of the the needs of our customers, island. We promote sustainable Persand Royal Co Ltd has aquaculture development integrated scientific research and cultivate a wide range of in its farming approach. We local seafood products such as adopt strict scientific measures oysters, mud crabs, crabs, clams to make sure our water is not and sea snails, which are being contaminated by pollutants served as delicacies in hotels and pathogens, that are and restaurants. We aim at detrimental to the health. For offering high quality products instance, oysters and clams and services. It is very important are fielter feeders, removing that from harvesting stage till phytoplankton, microalgae and degustation, all our products organic particles from seawater should retain their freshness, as it passes over the gills. nutritive values and flavour. They can be considered as

ecosystem engineers as they release coating that protects are capable of modifying the them from UV degradation quality of water, in which and reduces biofouling. A they live and hence, positively small boat serves to control impact their habitats. In the proliferation of parasites contrast, the bioaccumulation like barnacles, which drill of heavy metals, chemicals into the shells of oysters and and pesticides in any fielter consequently, kill them. The feeder represents a major boat is also very useful during threat to health. Therefore, harvesting to transport cages Persand Royal Co Ltd leaves to shore. Furthermore, the site no stone unturned when it is equipped with surveillance comes to health and safety cameras, fencing and a control requirements. Most importantly, room in order to reinforce besides quality water or security. For example, any breeding, depuration, safe accidental spilling of petrol in seafood handling and storage, water might affect an entire all our products are being broodstock. As Khemraj puts regularly tested in appropriate it: “The market is becoming laboratories to guarantee high more and more competitive quality products. with other big businesses In addition, Persand Royal and foreign investors, we Co Ltd employs technologically cannot take any risk when it advanced equipment and comes to health and safety materials for its operation. The requirements.” cages consist of a photoactive By Vidya Persand

Magazine souvenir 60 MCA 20 years WE WANT YOU excellence TO BE OUR MOM

Tu fais partie des Grands Chefs Mauriciens ?

(Culinary excellence award 2016) Participe au concours du MOM et Culinary excellence award 2016 Culinary excellence award 2017 Angelique Armoogum Chef Veeren Pillay obtiens le titre de Noel Chelvan Chef Pillay Coussiga Jacqueline Dalais Chef Nived Puresh Pawan Coomar Chef Laval Sophie © Murday Gopalsamy Chef Josian Troubat « Meilleurs Ouvriers de Maurice » Vijranand Kallooa Chef Francois Lan Kai Ajay Kurnauth Chef S.Y Jaunoo Paul Ng Chef Kishore Andhin Mougam Pareatumbee Chef Premchand Chowdhoory Nizam Peeroo Chef Laval Cylandrie Contactez-nous pour plus de détails: MEILLEURS Mooroogun Coopen +230 4274363 OUVRIERS DE Late Chef Nastilli MAURICE Amba Thungabelu Mme Snehaa BHIKAJEE [email protected]

Magazine souvenir MCA 20 years Vatel Mauritius, Pierrefonds, Palma. 62 CATÉGORIE CUISINE GASTRONOMIE compliments SICA 2018 Message from the President of South India Chefs Association

Dear Chef Coopen, to possible. You all almost I am very happy to hear started with nothing and the news that your annual then reached to such a great magazine has completed achievement. twenty years. Hereby I am I hope your annual writing this to you and to magazine performs even well the entire Mauritian Chef’s in future. I, on behalf of South Association to congratulate India Chefs Association, once all of you on this achievement again congratulate all the . We, the Chefs of South India Chefs of MCA. Chefs Association are very glad to hear that your magazine has Culinary regards reached to this position. I still Jugesh Arora remember when I received the President of South India Chefs same on my visit to Mauritius Association in 2006. Proud Member This only could be achieved IFCA & WACS by the hard work and talent of chefs of MCA who worked beyond the expectation of money for the magazine. We are really proud of you as you have the ability to make impossible A to Z of FRUITS & VEG judging seminar

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Magazine souvenir 64 MCA 20 years encounter contentment Frederick Oxenham (Director at Oxenham & Cie Ltee and CEO of SIP Co Ltd, MCA’s honorary member) Romeo Jean Clency “Above all, we aspire to assist chefs and ease the way...” Romeo Jean Clency is all the Mauritian chefs. This actually the General Manager association is recognised For 10 years Oxenham has in the association, and through of Ambre Resorts and Spa & internationally and has been MCA’s partner. Tell us him we actively take part in all Kanuhura Maldives. He has qualified members of the jury. more about your enterprise MCA’s decisions. many dreams and plans for Some of the members have and its interest in the To say the truth, beyond the tourism sector. even been invited abroad to act association. our sense of duty towards “After climbing the ladder as jury which can be considered SIP is an import and the chefs, this long-standing of success for many remarkable as a major step forward. distribution company relationship is largely due to years in the hotel industry, I am I had the chance to work specialised in upmarket the respect they give rise to. proud to be a Mauritian who with different chefs of different products – coffee, juice, Like Chef Executive Mooroogun holds this position. I love what I nationalities but as a Mauritian vinegars, gelato – and fine Coopen, MCA’s President, do and I believe in team spirit. I have great pride and respect foods, namely organic snacks, who is a very dynamic and Food and beverage has for the Mauritian culture chocolates and high-end motivated individual, chefs offered a lot to the Mauritian and the Mauritian chefs. As . Oxenham, on the strive for the advancement and . I wish to express a General Manager, I have other hand, focuses on wines strengthening of their art. The my sincere gratitude towards continuously supported the and spirits. Our offers cater for commitment that goes into the top management of Sun Mauritius Chef’s Association both private individuals and achieving these results is truly Resorts. Mauritian Chef’s in their activities and will businesses. We additionally awe-inspiring. Association has always valued continue to do so.” provide catering services and First and foremost, we have three coffee shops. are facilitators, here to help Our partnership with the implement the association’s MCA goes back to a decade decisions. They are passionate ago. Alan Payen, MCA’s former about what they do, and know President, approached us what is best suited to put forth

and offered a seat as one of their culinary art. We take great s the two external members pride in helping them achieve on the Executive Committee. their goals. Supporting the association was Any project of particular the right thing to do; it was our importance to you? own way of giving back to the There are quite a few. o t community. SIP and Oxenham Oxenham is quite sensitive flourished thanks to hoteliers’ to the MCA’s investment in trust in us. To better address training and skills development. their needs and ensure that We fully agree on the fact that particular hotel establishments for instance during occurrences each happening is a success, we young professionals should We also put together such as the African Culinary kept closely in touch with them. have the necessary mentoring. educational tours of our factory Cup 2017, an important first Sometimes, chefs have trouble This is the only way to ensure so as to allow young chefs locally. With on the one finding specific ingredients that we maintain the highest to get acquainted with local hand, geographic opening on the local market. And we, standards here in Mauritius. products and better integrate with exchange initiatives as suppliers, do our utmost to It should also be noted that them in their work. between professionals on a assist them. the partnership works both All anniversary calls for regional and international level, You were appointed as ways. We work closely together wishes. What are your hopes and on the other, exposure to EMEN T p h honorary member in 2016. for the Foire de l’hôtellerie, for the association? the various generations of chefs, V What are the implications? held every two years. For each There are two main rookies have the opportunity to This nomination highlights of our Illy Mauritius Barista values that we would wish work alongside leading figures. the quality of the collaborative Competitions, we call upon 1 the association to nurture: This exposure is vital to their climate between us. We owe or 2 chefs to act as members of Openness and Dynamism. Over development. The level of effort much to Jude Yagapen, who acts the jury. They play an important the last few years, we have and commitment made by the as our representative on the role as they remain impartial noted the extent to which association urges us to engage council. Jude is deeply involved and are not associated with any Openness has been beneficial, ourselves even more. E ACHI

Magazine souvenir 66 MCA 20 years Magazine souvenir 67 MCA 20 years YOUR ONE STOP SHOP FOR HYGIENE & SANITATION IN YOUR FOOD PREPARATION AREAS honour

Dear President Coopen Moorougen, the entire board of the MCA (Mauritius Chef’s Association) and to INDUSTRIAL CLEANING all the members. For me as the WORLDCHEFS President with our 12 million EQUIPMENT members around the globe it is a great pleasure to write some greeting and congratulation words to the Mauritius Chef’s Association and their “20 Years Anniversary”. CLEANING ECO DETERGENTS With great pleasure and warm heart feelings I am writing these lines as Mauritius, its culinary field, the stunning location, a unique landscape, lovely amazing people and amazing products from the & DISINFECTANTS country and not to forget the blue Mauritius Stamp. After so many years traveling the world and visiting Mauritius several times it comes with a very special feeling. What you all achieved due to establishing the Mauritius Chef’s Association and HAND DRYING SYSTEMS all the previous Presidents and Board Members involved in it, is remarkable. Seeing the development of the country and the region as an outsider, taking all the information’s from the media and the DOSING EQIPMENT local colleagues, it is stunning to see the growth of knowledge in the industry and this is what makes me proud to visit you again and again. The enthusiasm of the Mauritian Chefs from the area and their will to learn, to show case their ability and the drive for improvement is amazing. Now it comes. For me it is a must that every young and motivated chef from Mauritius, will be part of this noble “Mauritius Chef’s Association” as the success story must and will continue. AISE Additionally to the culinary events, which you are always organizing, I am so proud, that the numbers of participants are continuously are growing and Mauritian chefs are taking part in the MEET HACCP MEET AISE Global Competitions. REQUIREMENTS ENVIRONMENT Congratulation for this as well remarkable efforts and results. SAFETY CHECK As well I like to highlight your involvement in World Chefs Without Borders with Past President Alan Payen. Humanitarian work is very important and essential in our hospitality field. I am wishing you an amazing evening to celebrate the “20 Years Anniversary of the Mauritius Chef’s Association” and many more years to come. A small side note as well for your competitions, were I would like to give my 5 cents as a simple and easy advice: All the participants should cook well, and not to forget the seasoning and especially the salt in the soup. Cook as well as you do it on your daily work, don’t experiment and don’t forget about the basics of good cooking. Work clean and with good hygienic FOOD SAFE SAFE FOR HIGH standards, take care of the given timings and as well respect the ENVIRONMENT PERFORMANCE lovely and beautiful ingredients you will work with. I am wishing on behalf of the entire Executive Committee and Board of Directors of WORLDCHEFS all of you very big luck, great • SECOND LIFE PLASTIC success and a excellent learning platform. • CONCENTRATED Keep up cooking and “Lets Rock & Cook the Chefs World” with good amazing Creole Food. • MANUFACTURED USING RENEWABLE ENERGY Best culinary regards and wishes

THOMAS A. GUGER PRESIDENT WORLDCHEFS Bois Marchand, Terre Rouge, 21401, Mauritius MANUFACTURED UNDER LICENCES FROM t: +230 249 31 91 f: +230 248 36 82 w: www.archemics.mu LABORATOIRES ROCHEX Magazine souvenir 69 MCA 20 years meeting interview Alan Payen Ajay Kurnauth (Past President of Mauritian Chef’s Association) (Pastry Chef at Canonnier Beachcomber Hotel) “...an artistic profession that requires rigour, patience and discipline having officiated on national level but more widely in but above all, the willingness to always achieve perfection.” international competitions from 2004 till now. He is officially a WACS Culinary Ajay Kurnauth is Head career in Morocco, however, Judge and has been appointed pastry chef at Canonnier he refused this proposal recently as special advisor for Beachcomber Hotel Resort because he wanted to share Africa for Cultural Heritage. & Spa where he credits the his knowledge and know-how In 2011, he became success of his career with his to the youngsters of Mauritius. “commandeur de la unwavering passion for his He started over in Mauritius commanderie des Cordons craft. by working at Novotel Hotel Bleu de France”. After such The chef insisted that and after one year, he was fruitful and bold undertakings, “to be able to do something recruited by the Canonnier Chef Alan, however, wants to good, you must be passionate Beachcomber Hotel & Spa accomplish another milestone about it”. where he was able to achieve with the help of his fellow Since his childhood, he his best potential. He was Chefs Counterparts and wanted to follow the same promoted to Pastry Chef partners of the industry: footstep of his uncle who in 1998. ‘My dream today after such an was the head pastry chef at Furthermore, for his extensive experience is to have Club Med. “During my school personal development, Ajay a for our country. holidays when I was still in has followed a one-month Wherever I travel, I experience form V (School Certificate), I course at the “Prestigious the pride of Chefs showcasing was used to work as a trainee Ecole Lenôtre” in Paris their national dish. To my in the kitchen of Club Med. followed by an internship at disappointment is that so I was inspired by his work. “Le Grand Hôtel des Thermes” far we as Chefs, we have not After completed my School which was a five star hotel in After his studies at the of the Restaurant Commision dispensed free culinary gathered our expertise together Certificate, I was employed as Brittany region of France . St. Joseph College, Alan of AHRIM for two years, trainings at the Rehabilitation to sit down with the authorities an assistant pastry at Club He proudly represents started a 2 years course at the became Disciple of Auguste Youth Centre (Boys & Girls) to establish a national Med. By that time, I realised Mauritius in France and Ecole Hotelière in Curepipe Escoffier in 2005 and Toque and the drugs addicts of Mauritian dish to represent that I wanted to gain more Russia. The 2 golds won where he obtained Diplomas Blanche in Cannes in 2008. In Terre Rouge centre. This our country. Another issue International experiences and during the SICA culinary in Cookery, Restaurant, 2010 to 2012, he was elected initiative led him to become to underline is that we are more exposure in various facets competition in India are Reception and House Keeping as President of the MCA. the Ambassador of Chefs gradually losing our traditional of the design, preparation, and among his most cherished Operations. During his time of office Without Borders from World grandma’s taste in today’s presentation of pastries”. memories. In 1992, he opened his at the MCA together with Association of Chefs Societies. cooking. Too much modern “After working for one restaurant - Le Bon Choix his Executive Committee, he He is currently still an active cuisine is overtaking our year in Mauritius, I seized the in Quatre Bornes - as enlarged the scopes of the member of same and has culinary roots which sometimes opportunity to move to the Our tropical Director/Executive Chef association allowing other been involved in many charity do not tally at all with our Club Med found in Israel to fruits-based which he managed until pertinent stakeholders of the events around the world original taste. enhance my knowledge and desserts were 2016. He became a member Industry such as Oxenham, (Madagascar, Nepal, South To conclude I would say that if skills. I was very fortunate to unique! of the Mauritian Chef’s Panagora, Air Mauritius and Africa and India). we put our efforts together, we learn from Pastry Chefs coming Association (MCA) in 1998 Ecole Hotelière Sir Gaetan With his Executive would have a great culinary from America, Belgium, France and was elected PRO of the Duval to participate as Committee, he successfully interaction with all the parties and more others during my association since then up to members of the executive organised the Middle East concerned as today people are stay in Israel. It was an artistic Ajay Kurnauth is proud 2010. committee. At the same time, and North Africa congress not only attracted with our profession that requires rigour, to have coached several During these 12 years he was part of the Board in Mauritius while holding beaches or hospitality. They patience and discipline but youngsters in the pastry Alan founded the Association of directors of the EHSGD office at the MCA as well as also come for our gastronomy above all, the willingness to field where most of them Cuisine and Wine in 2005 as a sharing his experience for the organized several culinary traditions, where they find always achieve perfection”. had the opportunity to work result of a strong demand for benefits of training. competitions around the themselves connected to our At the end of his contract in Canadian and Japanese knowledge of wine pairing. He With the approval of his island. Chef Alan is now a dish and they would share with in Israel, the hotel offered him hotels and restaurants as also held office as President Executive Committee, he recognised Member of Jury others in their countries.” the possibility of pursuing his Pastry Chefs.

Magazine souvenir 70 MCA 20 years Magazine souvenir 71 MCA 20 years localdelish Mauritian cuisine

Madras - Rasson, Canji in ‘Decks’. This rice is mixed Africa - Civet tang, curry with chicken or beef or fish, Créole, Sausage rougailles vegetables and spices, cleverly Europe - Vindaye, Salmis and prepared by the Muslims. Gratins Another favourite of This tasty cuisine of Mauritians is the fried or yesteryear was prepared on boiled mines, with vegetables fire or embers revived by a and chicken or meat, the ‘poukni’. The dry grains (lentils, Chinese sold in dholl, butter beans, red beans Chinese restaurants. or white beans) were always ‘Vindaye’, ‘dhall ’, present and simmered gently ‘rougaille’, ‘daube’, ‘halim, on a fire of embers long hours ‘tilarou’, and the inevitable and accompanied the rice and called ‘cari’ in curry. The clever mix of spices Mauritius. and for the curries were are often prepared on the ‘roche carris’ accompanied by peppers that any good housewife had comfit, mazavarou (chili in her kitchen or in the back paste), coconut ‘chatini’, tomato yard of the house. or ‘achards’ of vegetables or Pickles and ‘kutchas’ fruits are in the garden of the were prepared with the fruit Mauritian family. grown in the garden or yard The appetizers are not left of each family; the fruit of behind. Sold at every street cythera, mango, bilimbi are corner or in the markets or at always mixed with spices to the fair, there are very many make delicious and very spicy such cakes cooked in oil and ‘kutchas’. they are commonly called: These dishes were often ‘gateux piments’, ‘sammousas’, accompanied by local ‘rum’, a ‘badjas’, ‘chanapuris’ ... which drink that flows freely at every Mauritians love and do not The cuisine is part of the from slave ancestors coming these typical dishes full of rocked our childhood and event and party, or the ‘Alouda’ hesitate to consume despite heritage of Mauritius where from African lands, “Coolies”, flavours and spices that we continue to delight our palate prepared with milk and the the heavy calorie load in East and West and the rich Indian and Muslim labourers Mauritians know how to and find their origins in these seeds of ‘toukmaria’ (basil) these cakes. culinary influence from the from India, Chinese traders compose and which make the countries of settlement. which delight our throats The Mauritian cuisine, a outside world have merged from the provinces of China happiness of our daily life. India- Farata, Dholl puris, during the hot weather of the real treat! to offer a beautiful Mauritian and also European settlers Easy-to-make recipes that Chatinis, Achards (pickles) and Mauritian. cuisine. who brought from their have captivated us with their Kutchas….. One of our national dishes By Chef Kishore from Sofitel Our population, like colours homelands the recipes of their unique flavours and subtle China - Boulettes, , is undoubtedly briani, from & Chef Vinit Boodans from of the rainbow, rich in its ancestors in this small Island. blends of spice and tradition. , foo yang… India and skilfully prepared Canonnier Beachcomber diversity, consists of Creoles We find today with happiness All these dishes have Middle east - Briani, Halim

Magazine souvenir 72 MCA 20 years Magazine souvenir 73 MCA 20 years innovation Cuisine scientique Viva la Revolution !!!

L’équipe Scientifique et ouvert de nouveaux champs Sous Vide et estimation Culinaire de QUALI’BRÉ d’explorations valorisant la mathématique des durées accompagne depuis 25 ans qualité des produits et des de vie la révolution des techniques techniques pour tendre vers 4. Stratégies de Cuissons culinaires. cette quête absolue : le GOUT, 5. Textures alimentaires : Tous les sujets sont étudiés le PLAISIR et l’ÉMOTION créativités d’un point de vue scientifique, culinaire. 6. Nouveaux ingrédients et pour mieux comprendre Accompagner les hommes innovations la substance du PLAISIR et les techniques dans 7. Les essentiels et nouvelles alimentaire et apporter à cette révolution continue, découvertes en Cuisine chaque brigade de cuisine est l’objectif permanent Moléculaire les informations simples des équipes de QUALI’BRÉ 8. Accompagnement des nécessaires à l’expression de Formations professionnelles, hommes dans la maitrise des nos membres autour le secteur auprès sur l’état de l’industrie la créativité. mais aussi du bureau d’études matériels et des techniques d’une vision commune de ses partenaires et partager les initiatives Leaders en matière de QUALI’BRÉ travaillant sur les culinaires…. connaissances actuelles des concepts de restauration. 9. Maitrise de la Sécurité procédés de Cuissons Basses Au travers de plus d’une des Aliments et protocoles Températures, Cuissons vingtaine de formations associés …etc… sur mesure Sous Vide et d’innovations, thématiques, QUALI’BRÉ La cuisine avance à très l’équipe QUALI’BRÉ partage Formations apporte grande vitesse… QUALI’BRÉ ses découvertes au travers de un éclairage simple et vous accompagne dans cette les professionnels de les bonnes pratiques formations internationales, scientifique sur les procédés révolution…. nos établissements et l’épanouissement adapte sa pédagogie de transformations culinaires: ….Viva la Revolution ! des talents l’organisation et à la culture 1. Perfectionnement en des restaurants. matière de Cuissons Basses QUALI’BRÉ Formations PRO Les découvertes récentes Températures France en physiologie des aliments, 2. Dernières découvertes sur +33 (0)5.49.49.64.50. issues de nos recherches en les Cuissons Sous Vide www.qualibre.com Nicholas Bré ‘gastronomie moléculaire’, ont 3. Maitrise des Cuissons [email protected] (Directeur Qualibré)

Magazine souvenir 74 MCA 20 years victorious keepsake Mauricia Beachcomber: a third successful edition Paul Bocuse will be remembered forever... of the culinary contest While he was attending an exhibition in France, Chef The 2018 culinary contest Mooroogun Coopen, the of Mauricia Beachcomber held President of the Mauritian th on the 9 June saw the Chefs Association, had the participation of fifteen great honour of meeting Paul Artisan from the hotel’s Bocuse, the icon of the French kitchen team, including five gastronomy who passed away former trainees from the PEJ in January 2018. (Young Employment Project). “I met him on the 29th They competed by teams of January 2007”, recalls Chef three and had to prepare Coopen. “It turned out to be a wonderful birthday gift. I recipes with local products remember that I went to dine in while valuing Mauritian his restaurant situated in Lyon cuisine. They were assessed and expressed to his staff my by a jury panel made up of wish of meeting Paul Bocuse. I chefs from the Royal Palm was given an appointment with Beachcomber Luxury, Victoria the legendary chef early in the Beachcomber, Trou aux Biches morning of the following day Beachcomber and Canonnier in his restaurant. At 8 o’clock Beachcomber. Chef Adeegen sharp, I had the pleasure of Chinapiel, Executive Chef eating with him. He then made me visit his at Mauricia Beachcomber restaurant. Since then, we confided that “this event developed fruitful exchanges. […] aims at encouraging and He sent his pastry chef to motivating young people who Mauritius so as to share his are beginning their career in cutting-edge knowledge and cooking. They are the future experience with the chefs of Mauritian Chefs. This has been several hotels of our island. a success! There was much I was impressed by Paul creativity and a good mastering Bocuse’s personality; calmness of the techniques.” and sense of accuracy. He always cooks as an exact science without any room for approximation. He talked about everything with great passion. He was the guardian of the millenary traditions of ”. Chef Mooroogun Coopen also remains grateful to Paul Bocuse for enabling him to get in contact with a French culinary scientist. “He has visited our island thrice and his recommendations have led to deep changes in the cooking techniques of the local chefs. My greatest wish would be to invite the Executive Chef to come to Mauritius to deliver a training session. I also intend to ask La Maison Bocuse to welcome one of our chefs for a period of one month to be fully exposed to their techniques”, added Chef Coopen.

Magazine souvenir 76 MCA 20 years Magazine souvenir 77 MCA 20 years fragrant Our priviledge partners Cumbava

Cumbava alternatively Beachcomber is the cumbava known as cumbawa, makrut, cake created by Chef Neran kaffir lime or combera is a recently in May 2018 during a citrus fruit that has the ability competition. to energize all your dishes! The benefits of cumbava Cumbava is a funny type of includes a lot of properties lime! It resembles a small such as: lemon, however it’s skin is 1. Anti-inflammatory: having thick and blistered. It comes the same properties as lemon, straight from but it is a good anti-inflammatory has adapted very well to the due to its high content of Mediterranean as well as the vitamin C. It is a very good tropical climate of Reunion antioxidant for the body. and Mauritius islands. 2. Facilitates digestion: it It is very used in asian stimulates digestion. cuisine. Its taste is much more 3. Soothing: from this fruit, marked than that of lime and the oil can be harvested, is subtly similar to that of which provides a very lemongrass. Also, this citrus powerful aroma. The vapour fruit does not make much inhale from the oil help to juice and it hides most of its soothed and reduces anxiety, scent in its leaves and in its stress in the body as well as very thick skin. Therefore helping the body to fight cumbava is mostly used to insomnia. H T S S E A F O O D S F O R A B E T T E R L I F E embellish the taste of dishes. 4. Antibacterial & antiseptic: The fruit cumbava itself is the cumbawa can stimulate not well known in Mauritius. the immune system, prevent But somehow, we can find it infections and bacteria. It can in some part of the Mauritian prevent various cuisine. For example, one of gastrointestinal diseases the most popular recipe of thanks to its antioxidant cumbava known in Canonnier properties. Creamy coconut, pineapple and cumbava compotes

INGREDIENTS METHOD

Coconut creamy Preparation of venison meat 500 milliliters coconut milk Soak gelatine leaves in cold water, boil 150 grams sugar coconut milk with sugar, remove pan 5 pieces gelatine leaves from heat. Add soaked gelatine leaves 300 milliliters whipped cream and allow to cool down till 35 degrees 15 milliliters malibu then mix gently with whipped cream. Pipe coconut in a spherifical moulds to Pineapple and cumbava compote one third, add pineapple and cumbava 250 grams pineapple compote and pipe one more layer of 50 grams sugar coconut cream and allow to set in 5 grams pectine fridge. Cook diced pineapple with sugar, 1/2 cumbava grated peeled cumbava, add pectine, 300 milliliters malibu cook for 3 to 5 minutes on medium heat and allow to cool down.

Magazine souvenir 78 MCA 20 years Magazine souvenir 79 MCA 20 years