Take part in our charity auction to dine at Beau Rivage, Geneva

Michelin-star chef at Le Chat-Botté, Dominique Gauthier, uses three words to sum up his food: nature, simplicity and taste.

At Le Chat Botte - Beau Rivage

At Le Chat Botte – Beau Rivage

The emphasis on simple dishes built around natural products of the finest quality might come as a surprise for a chef who was declared ‘Chef of the Future’ in 2005 by the Académie Internationale de la Gastronomie, and Chef of the Year by GaultMillau in 2009.

Inspiration behind Chef Dominique’s cuisine

Gauthier explains his passion for natural, locally sourced ingredients as coming from his childhood in the small French village La Côte Saint-André. He says that growing up they ate the food they grew in their garden, his father hunted and fished and they prepared and cooked what he caught.

This memory of childhood can be tasted in his food in which he takes the very best simple ingredients and combines it with his extensive culinary skills to create exquisite fine-dining dishes.

How Chef Dominique learnt his trade

Gauthier describes himself as being like a surgeon, spending 10 years as an apprentice in some of the best restaurants in France.

Learning his craft under some of the most famous chefs in the world including Point Ferdinand, Jacques Chibois and Jo Rostand, Gauthier finally found a home as the sous-chef at the Michelin-starred Le Chat-Botté in the legendary Swiss hotel Beau-Rivage.

Having worked his way up over the past 20 years to Head Chef, Gauthier was rewarded with his very own Michelin star.

Chef Dominique Gauthier

Chef Dominique Gauthier

Well settled at the Beau-Rivage with its beautiful views over Lake Geneva, Gauthier now shares his skills with cooking courses run at Le Chat-Botté’s kitchens. Those who prefer just to watch can reserve the ‘chef’s table’ situated in the heart of Gauthier’s kitchen and watch a master at work.

Bid to dine at Le Chat-Botté 

You can bid for a table for two at Le Chat-Botté in the Constance charity auction. As well as sampling some of the best food in the world you will be raising money for a ground-breaking school for disadvantaged teenagers in Mauritius, Etoile de Mer.

Find out more about the Constance Festival charity auction and how to make a bid

Find out more about Chef Dominque Gauthier and Le Chat Botté on the Beau Rivage website.

Bidding opens in the Constance Festival Charity Auction

Bid in the Constance Festival charity auction for your chance to enjoy an exclusive dinner for two at a European Michelin star restaurant, and help raise money for a ground-breaking school in Mauritius.

Chez Bruce, London UK

from Chez Bruce, London UK

All money raised through the auction will go to Etoile de Mer, located in the village of Roches Noires, Mauritius. Set up by educational visionary Christine Baudot, the school teaches teenagers vocational and life skills to help them discover opportunities that would otherwise be unavailable to them.

Over the next five days – until Friday 22 March – you can bid to dine at any of the following three restaurants in the UK, France and Switzerland.

 

1. Chez Bruce, Chef Bruce Poole (London, UK)

The offer: Dinner for 2 with wines matched by sommelier, and a behind the scenes tour of the kitchen to meet Chef Bruce Poole.

At Chez Bruce, you can enjoy top-notch modern food loosely influenced by classical and regional French/Mediterranean cuisine. Home-made charcuterie, slow cooked braises, offal, warm and cold salads, classical desserts and bread-making are specialities, as is the restaurant’s famous cheese board.

 

2. Restaurant Serge Vieira, Chef Serge and Marie-Aude Vieira (Chaudes-Aigues, South Central France)

Dining room at Restaurant Serge Vieira

Dining room at Restaurant Serge Vieira

The offer: Tasting menu for 2 plus drink

At Restaurant Serge Vieira, you can enjoy fabulous light and simple cooking, using only the finest ingredients, seasonal and locally sourced where possible.

Describing his cooking as ‘emotion culinaire’ Chef Serge runs his restaurant with his wife Marie-Aude, and the menu is the expression of their culinary creativity, reflecting their passionate respect for the food and the environment.

 

3. Beau Rivage, Chef Dominique Gauthier (Geneva, Switzerland)

The offer: Dinner for 2 at Le Chat-Botté

At Beau-Rivage’s Le Chat-Botté you can enjoy contemporary and inventive French cuisine by award winning Chef Dominique Gauthier.

At Beau Rivage

At Beau Rivage

Wine connoisseurs can indulge in some exceptional wines from the cellars of Beau Rivage, renowned as being one of the best stocked cellars in Switzerland.

Make a bid

Click on the link to place a bid in the Constance Festival charity auction.

 

Culinary Festival Bernard Loiseau 2013

We’re running this year’s online charity auction to mark the 2013 Culinary Festival Bernard Loiseau. Every day on the blog we’ll be publishing highlights from the festival. Visit the website for the Culinary Festival Bernard Loiseau 2013.

Teams are announced for Culinary Festival Bernard Loiseau 2013

With the Culinary Festival Bernard Loiseau 2013 now underway, this year’s teams have been drawn.

At Constance Hotels & Resorts

At Constance Hotels & Resorts

European Michelin star chefs teaming with Constance chefs

  • Luc Mobihan & Hem Pulami (Constance Halaveli)
  • Roman Paulus & Beguitta Ally (Constance Ephelia)
  • Ezio Gritti & Shanifa Larue (Constance Lemuria)
  • Robert Speth & Sampath Mariyadasa (Constance Moofushi)
  • Anita Klemensen & Elodie Oudeuil (Constance Belle Mare Plage)
  • William Drabble & Sasha Dinoo (Constance Le Prince Maurice)

 

What’s happening during the festival

Monday 18March

Lots will be drawn to pair the European chefs with their island counterpart.

  • Teams will visit the local market at Port Louis to discover the local produce.
  • In the evening a cocktail competition between the bartenders of Le Prince Maurice and Belle Mare Plage featuring liqueurs from Rum Clément.
  • Norwegian judge and chef Eyvind Hellstrøm will design a special menu dinner at Le Prince Maurice.

Tuesday 19 March

The teams start work in the kitchen exchanging ideas and experimenting with ingredients.

  • Culinary Festival opening cocktail party

Wednesday 20 March

Teams continue to plan their competition menu

  • Art of tablewear & service contest. Three head waiters from Le Prince Maurice and Belle Mare Plage will present a table and do service before a judge.
  • Chef and judge Patrick Bertron of the 3 star Relais Bernard Loiseau will create a special menu for guests.

Thursday 21 March

Having consulted, advised and trained the island cooks, the European chefs withdraw from the competition so their protégés can prepare the dishes the team has created.

Friday 22 March

  • The European chefs create a ‘6 star’ dinner for guests at the Blue Penny Café.
  • A wine competition in which 3 Constance sommeliers will have the chance to pair the perfect wine to the 6 star dinner created by the European chefs.

Saturday 23 March

The winner of the Culinary Festival Bernard Loiseau 2013 is announced at a Final Prize Giving Cocktail Party held in the gardens of Belle Mare Plage.

  • A gala evening with a special menu prepared by the competition Constance chefs under the supervision of Chef Frederic Goisset of the Blue Penny Café. The dinner will be served with Deutz Champagne.

Sunday 24 March

The European chefs create a second ‘6 star’ dinner for guests

Find out more

Every day this week we’ll be publishing highlights from the festival as well as photos on our Constance Facebook page and Twitter.

And you can find out more on the Culinary Festival Bernard Loiseau 2013 website.

Constance’s young star chefs at Culinary Festival Bernard Loiseau

The very best young local chefs from Constance are set to battle it out this week for the accolade of winner of the Culinary Festival Bernard Loiseau 2013.

Culinary at Constance Hotels & Resorts

Dining at Constance Hotels & Resorts

Here’s a run down of who is appearing at this year’s festival in Mauritius.

Sasha Dinnoo – Constance Le Prince Maurice, Mauritius

For Sasha Dinno of Le Prince Maurice being granted a place in this year’s Culinary Festival is a dream come true.

Beginning her career as a trainee at Le Prince Maurice, Sasha Dinnoo has literally grown up in the hotel’s exclusive kitchens, working her way up through their demanding ranks.

Known by her colleagues for her humility and passionate commitment to service excellence, she is excited about the opportunity to learn from the prestigious European chefs.

Elodie Oudeuil – Constance Belle Mare Plage, Mauritius

Belle Mare Plage Chef Elodie Oudeuil is passionate about all aspects of food from the excitement of working in a busy kitchen to cooking with quality fresh ingredients.

She is very proud to be competing in this year’s Culinary Festival, especially because she is representing Belle Mare Plage in the competition.

Oudeuil is known for her calmness in the kitchen combined with her excellent powers of organisation.

Shanifa Larue – Constance Lémuria, Seychelles

Constance Belle Mare Plage, Mauritius

Belle Mare Plage hosts festival

The 19-year-old chef began her culinary career with Constance at Lémuria.

Larue has gone on to be recognised twice as employee of the month as well as being voted Star of Lémuria.

Very focused Larue never stops learning while she is in the kitchen.

Driven to progress in her career, she is eager to show her talents in the competition and contribute her own personal touch and knowledge of Seychelles cuisine.

Beguitta Ally – Constance Ephélia, Seychelles

Beguitta Ally dreams of being the first female cook to win the Bernard Loiseau trophy.

Having trained in tourism she has always been passionate about cooking and it was that passion which brought her to Ephélia.

Her positive attitude, and her ability to listen and learn from advice is what has got her this far in the competition and she hopes she can go all the way.

Hem Pulami – Constance Halaveli, Maldives

Pulami discovered his passion for food in his home country Nepal. Having worked in local restaurants he joined the kitchen of Hotel D, la Annapurna Casino Ann in Kathmandu.

Deciding to widen his experience Pulami joined the culinary team at Halaveli in 2009.

Starting as a commis chef in the resorts signature restaurant Jing he has recently been promoted to demi chef de partie in recognition of his hard work and dedication.

Sampath Mariyadasa – Constance Moofushi, Maldives

Sampath, originally from Sri Lanka, is passionate about food and relishes the opportunity to work with the European chefs in order to learn as much as possible from them.

Constantly practising his culinary craft, Mariyadasa is creatively inspired to create new and exciting dishes.

His willingness to seize new opportunities at Moofushi has meant that he is always learning new techniques and he hopes to use these skills to win this year’s competition.

 

Photos of this year’s Island Chef contestants

Sasha Dinnoo

Sasha Dinnoo

 

Elodie Oudeuil

Elodie Oudeuil

 

Shanifa Larue

Shanifa Larue

 

Beguitta Ally

Beguitta Ally

 

Hem Pulami

Hem Pulami

 

Sampath Mariyadasa

Sampath Mariyadasa

Gourmets gather in Mauritius to judge Culinary Festival Bernard Loiseau

Some of the world’s most renowned chefs and gourmets make up this year’s judging panel, responsible for choosing which team will win the 2013 Culinary Festival Bernard Loiseau.

Dominique Loiseau

Dominique Loiseau

Before the festival gets underway on Monday 18 March, here’s a look at the highly qualified team of judges.

 

Dominique Loiseau, CEO of the Relais Bernard Loiseau and Vice President of Relais & Châteaux, France

Presiding over the Culinary Festival for the eighth year, Loiseau is a culinary giant. The restaurant at her famous Relais & Châteaux in Burgundy holds 3 Michelin stars.

With a range of further restaurants inFrance, including the innovative Loiseau de Vignes in Burgundy which offers each of the high-class wines on its wine list by the glass, Loiseau is an expert in all aspects of gastronomy.

In 2008 she was awarded the National Order of the Legion of Honour.

Visit the Bernard Loiseau website.

 

 

Patrick Bertron of Relais Bernard Loiseau, France

Tutored under the culinary genius and inspiration of Bernard Loiseau, Patrick Bertron has since the great chef’s death introduced his own creative flare to the 3 star menu at the Relais.

A master of creating traditional French cuisine in a refined, elegant way, Bertron’s reputation is unsurpassed.

Visit the Le Relais Bernard Loiseau website.

Constance Belle Mare Plage, Mauritius

Belle Mare Plage, location for the Culinary Festival

 

Nick Nairn, Celebrity Chef, UK

A self-taught cook Nairn opened his first restaurant in 1986 and was awarded his first Michelin star 5 years later. He was the youngest Scottish cook ever to receive the honour.

Over the following years Nairn opened his eponymous restaurant in Glasgow as well as cooking schools in Port of Menteith and Aberdeen.

He also works as a consultant for several restaurants.

In his position as chef, teacher, consultant, culinary writer and broadcaster Nairn is the perfect choice for a judge on the Festival panel.

Visit Nick Nairn’s website, and follow him on Twitter – @NickNairn including during the festival, #CFBL13.

 

Pavel Maurer, Czech gourmet

Founder and Publisher of the highly acclaimed Maurer’s selection Grand Restaurants, Pavel Maurer is no stranger to judging good food.

Maurer is also the founder of the famous Prague Food Festival in which people can taste food cooked by the best restaurants in the city at a fraction of the usual price.

 

Eyvind Hellstrøm, Chef and frequent judge of the Bocuse d’Or, Norway

Having headed up his own 2 star kitchen at the Bagatelle in Oslow, Hellstrøm knows the pressure of working in a high-class kitchen.

As a judge and now president of the prestigious Bocus d’Or Europe culinary award he is also extremely well placed to decide the best menu put forward in the competition.

 

Patricia Broehm, Editor and Chief of Gault & Millau magazine, Germany

Acclaimed food, wine and travel writer Patricia Broehm has travelled the globe eating in some of the world’s most elite restaurants and writing about international cuisines.

Her knowledge of fine dining will make her an invaluable judge.

 

Find out more

Read more about this year’s Culinary Festival Bernard Loiseau 2013.

The crème de la crème of European gastronomy join Culinary Festival

The selection of European chefs for this year’s Culinary Festival Bernard Loiseau includes some of the top creative culinary minds from across six countries.  As the festival gets underway on Monday, here’s the lowdown on the Michelin star chefs appearing at this year’s event.

William Drabble

William Drabble

William Drabble of Seven Park Place, St James’ Hotel & Club, UKDrabble is no stranger to working with fresh-from-the-ocean seafood.

Drabble’s signature dishes at his Michelin-starred restaurant Seven Park Place include poached lobster tail and marinated hand-dived scallops, making him perfectly placed to work with our island chefs.

Having discovered his passion for cooking using fresh locally grown ingredients in his childhood, Drabble toured the Michelin-star kitchens of the UK to learn his skills.

At the age of 26 he earned a Michelin star at Michael Nook’s Country House Hotel. He then moved to London and the Aubergine and was again awarded a Michelin star which he was able to retain for 10 years before moving to St James’ where within a year he again gained a star.

 

Ezio Gritti of l’Osteria di via Solata, Italy

Ezio Gritti

Ezio Gritti

Ezio Gritti blends tradition with innovation in what should make him the perfect competitor in the culinary competition.

Having built his career on blending new and exciting elements into traditional Italian cuisine, Gritti will be open to the island influences he will discover in Mauritius.

No stranger to pressure Gritti has cooked for some of the world’s most famous figures including Henry Kissinger and Giorgio Armani.

Surprisingly Gritti was a latecomer to cooking, only discovering his true passion at the age of 28.

But he certainly made up for lost time, within a few years he was heralded one of the Top 12 Chefs of the Third Millennium for his innovative menu at Alla Nicchi in his home town of Bergamo.

By 1997 Gritti had joined l’Osteria di via Solata and went on to make it a culinary hotspot in Bergamo. In 2005 he was recognised for his work with a Michelin star.

 

Anita Klemensen of Den Rode Cottage, Denmark

Anita Klemensen

Anita Klemensen

At the age of 35 Anita Klemensen has the honour of being the first Danish woman to receive a Michelin star for her restaurant Den Rode Cottage.

Set up by herself and her partner chef Lars Thomsen the Den Rode Cottage is a star of the ‘New Nordic Cuisine’, using fresh local ingredients and seamlessly blending Nordic traditions with modern gastronomy.

It is her acclaimed ability to adapt seasonal, fresh ingredients into gourmet feasts that makes her an ideal European chef for the competition with its emphasis on local produce.

 

 

Luc Mobihan of Le Saint Placide, France

Luc Mobihan brings a wealth of experience from some of the best restaurants in France with him to the culinary competition in Mauritius.

Luc Mobihan

Luc Mobihan

As a chef Mobihan’s passion is for beautiful, simple food with ultimate taste and it is on this philosophy he and his wife Isabelle based their Michelin-starred restaurant Le Saint Placide.

Mobihan’s culinary adventure began when he joined, as a trainee, the kitchen of Jean-Paul Abadie at the 2-starred Amphitryon.

Stints in various Michelin-starred kitchens followed before Mobihan could finally realise his dream of setting up his own restaurant.

 

 

Roman Paulus of Radisson Blu Alcron Hotel, Czech Republic

Austrian chef Roman Paulus brings a wealth of fine dining experience to the competition from his time as Executive Chef at the Radisson Blu Alcron Hotel in Prague.

Roman Paulus

Roman Paulus

He began his career in Austria in the early 1990s working his way up through Michelin-starred kitchens including La Pergola in Rome and Maison du Boeuf in Brussels. He then went on to join the kitchen of The Savoy hotel in 1999.

Paulus has literally travelled the globe searching out culinary excellence in his job as chef on the illustrious ocean liner Queen Elizabeth II.

When he returned to Austria he joined the Hilton Group working as Sous Chef for the CzecHouse Grill & Rotisserie at the Hilton Hotel in Prague before moving to The Alcron where he received a Michelin star.

 

 

Robert Speth of Chesery, Switzerland

Robert Speth

Robert Speth

Used to the stunning Alpine surrounding of the exclusive Swiss town of Gstaad, Robert Speth is looking forward to the lush, tropical surroundings of Mauritius.

With his apprenticeship as a pastry chef in Ravensburg and experience as head of the pastry at the hotel Steigenberger Frankfurter Hof in Frankfurt he will undoubtedly have unrivalled skills to enhance those of the island chefs.

But Speth’s skills go way beyond pastry thanks to his time training under Albert Bouley at the Waldhorn, Louis Outhier at La Napoule and in Munich undfer Heinz Winkler at Tantris.

His work was rewarded when in 1998 he received a Michelin star at his current restaurant, Chesery in Gstaad and was, in 2005, voted Chef of the Year by GaultMillau.

 

Find out more about Culinary Festival Bernard Loiseau 2013

Read more about the Culinary Festival Bernard Loiseau which starts on Monday 18 March at Constance Belle Mare Plage, Mauritius.