With amazing pools, beautiful vistas and sun loungers as big as your bed… here’s a poolside view of our hotels and resorts in the Indian Ocean.
Find out more
At last week’s Culinary Festival Bernard Loiseau in Mauritius we caught up with Eyvind Hellstrøm, Norwegian TV-personality of the year in 2013, former 2 Michelin star chef, author of dozens of cook books and member of the Bocus d’Or jury since 1993. Interview by Peter Bojesen of Luxury Aficionados.
This is the second year in a row that Eyvind has sat on the jury of the Culinary Festival Bernard Loiseau. I ask him to compare this year’s performance of the chefs to that of 2013. ‘Difficult to say – but maybe the level was marginally higher this year, he answers. ‘Surprisingly, all the vegetarian starters looked almost identical this year, colourful and beautifully presented – almost as if the chefs had copied each other… Luckily, they did not taste the same,’ the charismatic 66-year old Norwegian adds with a smile.
Eyvind tells me that the jury was in agreement regarding the outcome of the competition. ‘One of the very interesting features about the Culinary Festival Bernard Loiseau is the fact that the jury members come from different cultural backgrounds. A Chinese food critic, two 3-Michelin star chefs, one being Spanish but working in Germany, the other French, Mme Loiseau with her scientific background in microbiology and biochemistry apart from being the reference in French “art de vivre” – and myself, representing the Nordic cuisine. This means that our perspectives in regards to culinary matters often differ, leading to interesting and healthy discussions. When it comes to the actual voting, I see that the French often are somewhat tougher on the candidates than the rest of us, which may be due to the long standing tradition of a strict hierarchy in the kitchens of la Haute Cuisine Française.’
Once again, Eyvind Hellstrøm is impressed by the smooth running of the event. ‘Like last year, the organisation of the Festival – both professionally as well as socially – has been close to perfect,’ he says, ‘and the wonderful atmosphere between the 12 chefs is really quite unique. On a personal level, I have had the pleasure of meeting two new very interesting personalities on the jury, Juan Amador Perez from Spain and Bob Miao from China. So it is not only the chefs taking part in the actual competition who get to establish new, international friendships – it is certainly also an added benefit to the members of the jury.’
Following judging, Eyvind was heading back to Copenhagen for the filming of next season’s edition of Master Chef Norway. ‘Until the end of June, I have to be in Copenhagen every Monday and Thursday to shoot the TV-show, which will mean a lot of travelling back and forth from my home in Oslo,’ he says. But he must be doing something right, as Eyvind recently has been nominated Best Norwegian TV-presenter of the year – an award he won in 2012 as well as in 2013.
Cheryline tells her story of how she’s found her place as one of the rising sommelier stars in Mauritius.
I had the opportunity to start my career in France, in the largest palaces of the Cote d’Azur in Nice in 2006, including the Palais de la Méditerranée, Le Méridien and Sol Cala Di Ajaccio in Corsica.
In 2009 I got a big break when I had the opportunity to learn and share extensively with industry professionals in the champagne bar ‘L’Effervescence’ in the Old Town, Nice. From that moment my love and passion for wine has not stopped evolving.
On my return to Mauritius in 2010, I started working at Constance Belle Mare Plage and then moved onto Le Prince Maurice. Constance is a pioneer in this field, and attaches great importance to food and wine.
The Culinary Festival Bernard Loiseau is an extraordinary experience for everyone involved. It’s a trying week both mentally and physically but it also offers unforgettable encounters with Star Chefs from around the world. Do not forget the wine and cuisine walking hand in hand. A good dish should be highlighted by wine and vice versa, this is what is known as the triad.
The festival is also an opportunity for us candidates to excel, to question, to see our limitations and to improve.
I am delighted to have won the title of Best Sommelier Festival Bernard Loiseau 2014 and to have had the honour to represent Constance Le Prince Maurice. I am now taking part in the competition of the Best Sommelier of Mauritius 2014.
In the words of David Biraud (Meilleur Ouvrier de France 2004): “I have known many more defeats than victories, but the important thing is to get up and persevere.”
Continuing on the trail of our Constance sommeliers’ journey in South Africa to source some of the finest wines from the country to bring back for our guests, Jerome Faure reveals what they found on the final days of the tour.
Having stayed at the Hamilton Russell vineyard in the morning we had a tasting of the Hamilton Russell range. Selected from 3 terroirs (Southern Right, Ashbourne and Hamilton Russell) the wines included the Chardonnay 10, 11, 12 Hamilton Russell and the Pinot Noir 10, 11, 12 Hamilton Russell. Amongst the white wines the 2011 stands out for its lively wine with a fresh taste and good minerals. For the reds the highlight was the 2012, an intense wine, complex with good concentration.
Staying in the Hemel-en-Aarde region next we visited Creation, where Swiss winemaker Jean Claude Martin and his wife Carolyn Martin of the Finlayson family create a wide range of wines which each nicely express the terroir.
From there we ventured to the Upper Hemel-en-Aarde valley to visit Newton Johnson, a family run business. We tried the 2012 wines from the new terroirs – Mrs M with sandy soil next to a river, Block 6 with a combination of sandy and clay soil, Windandsea with clay soil on the top of the slope. We found that the sandy soil gave the wines elegance and finesse and the clay gave roundness, structure and freshness.
Next we visited one of the Alheit Vineyards where the Cartology they produce may be the best wine in South Africa. Now in its third vintage it is a very exciting wine with complexity and freshness. At Alheit their ambition is to create the best Chenin of the Western Cape so the 2012 Radio Lazarus uses only old vines, 18 barrels from a single vineyard.
At Crystalum Wines we tasted the Pinot Noir which had body and structure but was still fine and elegant. The Chardonnay had a nice balance with finesse and complexity. Definitely a winemaker I will be following in the future.
Staying in the breathtaking Hemel-en-Aarde Valley our last stop was to La Vierge Wines. A new winemaker joined this still very young vineyard last year and made his first vintage in 2013. Having worked for 10 years in Martinborough, his focus is very much on the terroir. During our tasting we discovered wines of elegance and finesse on top of intense fruit aromas. This is another winemaker to follow.
It’s not hard to picture the romance of the Seychelles’ white sand beaches and crystal waters but a wedding in the Seychelles could also be the stress-free option.
If you’re looking for uninterrupted blue skies the best time of year to book your Seychelles wedding is from April to October. This is the islands’ dry season when it is not unusual to have dry spells of two weeks or more.
The Seychelles is world-famous for its powder white sand beaches framed by distinctive granite boulders, leading into calm clear waters. Anse Lazio on Praslin is often ranked in the top 10 beaches of the world.
Other dramatic locations for weddings on the island include its numerous picturesque Roman Catholic churches and beautiful colonial mansions.
We will plan with you in advance any personal requests such as flower preferences, cake choices and music. We can also organise the photographer, wedding video, table decorations, or even a live band to play for you.
Your day, your way
By law you are required to arrive in the Seychelles several days before your wedding giving you the perfect opportunity to look at the wedding venue options and choose the one that’s right for you.
You can meet the hotel or resort’s hair and make up stylists to go through how you want to look on your wedding day.
Both Constance Lémuria and Constance Ephélia have a range of romantic private dining options, including in-villa dining, exclusive excursion and spas. Enjoy a Bridal dreams, Perfect Day treatment at Lémuria including a manicure and full body massage or take your partner and experience a couple’s aroma massage followed by a glass of champagne at Ephélia.
Wednesday 2 April – the final day to get everything ready before tomorrow’s finals at the Culinary Festival Bernard Loiseau 2014.
Peter Bojesen gives the day’s highlights from Mauritius.
A final without the star chefs present – only the Island chefs will be allowed in the kitchen at Constance Belle Mare Plage, each with an appointed commis chef at his side.
Today was the day when the finishing touches to the recipes are made, the dressing of the dishes approved, the recipes written.
I arrive in the kitchen in the morning and the tension is palpable at several of the stations. Some chefs seem to be more relaxed than others, however. One of those is Mirto Marchesi from Switzerland: ‘I’ve been very lucky with my Island partner, Emmanuel Fortuno, who normally works here at Constance Belle Mare Plage,’ he says. The two are sitting at a table with their starter dish in front of them, trying to compose a fitting name and to write the recipe required by the jury. The starter looks like a beautiful painting, where red, orange and green colours dominate. Hopefully, it tastes as good as it looks…
Chef Masachi Ijichi comes from Japan, and runs a one-star restaurant in the French city of Valence and speaks very little English. As his Island partner, Damika Sarath doesn’t speak French a translator is needed, but apparently it hasn’t affected the bonding between the two chefs. ‘Everything is going just fine,’ Masachi says with a big smile, ‘we have the same kind of philosophy regarding gourmet cooking, and I have learned quite a lot from my new friend, who normally works at Constance Halalevi in the Maldives.’
German chef Jens Rittmeyer also seems quite cool in spite of the heat in the kitchen. ‘I enjoy working with my partner Dinushan Patabadage who comes from Sri Lanka but works at Constance Moofushi in the Maldives. Our two dishes are well under way, and I am sure that Dinushan will perform well tomorrow,’ he says, while his partner is busy dressing the main course on a bone white Raynaud plate.
Leaving the kitchen, I enter the Blue Penny Café, which today hosts the Service and Arts de Table competition, which for several years has been a part of the Culinary Festival Bernard Loiseau. Five tables have been beautifully laid, each occupied by two carefully chosen guests. Each table has been assigned a waiter, each of whom has won an internal competition in five of the hotels in the Constance group.
The guests are served a gourmet lunch by the five waiters in question under the watchful eye of three jury members, one of which being Mme. Dominique Loiseau. I watch several courses being expertly served, red and white wine properly presented and poured, coffee and tea offered. Everything seems to be perfectly in order, and I am quite sure that the jury will have a tough task deciding on the winner.
But just like the cooking- and sommelier competitions, we shall all have to be patient and wait until Saturday night to learn the names of the different winners of the ninth edition of the Bernard Loiseau Culinary competition.