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.

 

 

 

Bid in our online charity auction to dine at a Michelin star restaurant in Europe

Every day next week we are holding an online charity auction offering you the chance to bid for an exclusive dinner for two at a Michelin star restaurant in the UK, France and Switzerland.

Roast cod with olive oil mash and gremolata

Roast cod with olive oil mash and gremolata at Chez Bruce

All money raised will go to the ground-breaking school, Etoile de Mer, in Mauritius that helps disadvantaged teenagers get back on their feet, teaching them vocational and life skills.

How it works

From Monday 18 – Friday 22 March you can choose which of the following restaurants you would like to bid to dine at:

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.

Visit their website to read more about Chez Bruce and Chef Bruce Poole.

 

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.

Visit their website to read more about Restaurant Serge Vieira and the masterminds behind it.

 

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.

Le Chat Botte at Beau-Rivage

Le Chat Botte 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.

Visit their website to read more about Beau-Rivage and Chef Dominique Gauthier.

How to take part

Join us on FacebookTwitter or here on the blog on Monday 18 March, where you can start bidding. We’ll be keeping you updated on how the bidding is going, and publishing more information about each of the restaurants taking part.

The charity we’re supporting

All money raised in this auction will go directly to the Mauritian school, Etoile de Mer to help the students turn themselves around, and discover opportunities that would otherwise not be available to them.

At Constance, we have supported the school for teenagers for some years. Now, with your support, we can help the school expand so the founder, Christine Baudot, can take in more children. Currently demand is far in excess of the number of places available.

Serge Vieira visits Etoile de Mer in 2012

Serge Vieira visits Etoile de Mer in 2012

The school welcomes children from 12 years old who come from deprived families living in the neighbourhood, and who have struggled in their primary education.

The school’s proven non-academic approach is enabling pupils to thrive as they build self-confidence and personality, teaching them non-vocational skills, as well as how to read and write.

Culinary Festival Bernard Loiseau 2013

We’re running this year’s online charity auction to mark the 2013 Culinary Festival Bernard Loiseau. Every day we’ll be publishing highlights from the festival. Follow us on Twitter for photos and updates, using hashtag #CFBL13.

Read more about this year’s festival, and the big names from the culinary world who are flying into Mauritius for the event this weekend: 2013 Culinary Festival Bernard Loiseau.

 

Legendary winemaker Jean Marc Boillot visits Ephélia for Art de Vignes week

To celebrate the visit of Jean Marc Boillot to the Seychelles, Cyann’s head chef Aviraj and the sommelier team at Constance Ephelia created a stunning wine menu based around his acclaimed Domaine de la Pommardière wines.

Wine tasting with Jean Marc Boillot at Constance Ephelia, Seychelles

Staff wine tasting with Jean Marc Boillot

A favourite among the three-star restaurants of Europe, Jean Marc Boillot is unusual in Burgundy for having an equal number of celebrated red and white wines.

The menu at Cyann evening

  • Selection of Chef Aviraj canapés – served with Vin de Pays d’Oc, Domaine de la Truffiere, 2010 (white)
  • Duo of scallops and langoustine, celeriac gratin laced with curry spice, bisque emulsion and pomegranate reduction – served with Meursault, 2011
  • Stuffed chicken breast, leg confit ‘Pomme pont-neuf’ and morel mushroom, cooking jus and crispy pancetta – served with Pommard, 2010
  • Mandarin delice with honey, passion fruit compote, blood orange sorbet – served with Vin de Pays d’Oc, Domaine de la Truffière, 2011 (rosé)
Find out more

Enjoy these photos from the dinner at Cyann

Art de Vignes dinner at Cyann, Constance Ephelia, Seychelles

Art de Vignes dinner at Cyann, Constance Ephelia, Seychelles

 

Dinner at Cyann, Constance Ephelia

At Constance Ephelia

 

Jean Marc Boillot dinner at Constance Ephelia

At Constance Ephelia

 

Jean Marc Boillot dinner at Constance Ephelia

At Constance Ephelia

Countdown to Culinary Festival Bernard Loiseau in Mauritius

With just over a week to go until the start of this year’s Culinary Festival Bernard Loiseau, chefs and foodies alike are starting to gather at Constance Belle Mare Plage in Mauritius.

Bernard Loiseau Culinary Festival at Constance Hotels & Resorts

Preparing six star dinner at 2012 festival

During the food festival, six top European Michelin-star chef’s come to work alongside six of our best island chefs. The festival culminates in a cook-off competition for the best Euro-island inspired menu.

During the festival the world renowned chefs and judges will be offering special menus and cooking demonstrations to guests at both Belle Mare Plage and Le Prince Maurice.

A rare treat for gastronomes, this is a chance to sample some of the world’s best food in one of the world’s most beautiful locations.

Bid to dine at Michelin-star restaurants in Europe

And this year, we’re holding an online charity auction to celebrate the festival and give you the chance to bid for an exclusive meal at a Michelin-star restaurant.

Constance Le Prince Maurice, Mauritius

Constance Le Prince Maurice, Mauritius

Find out more

Read about the star chefs and judges attending the 2013 Culinary Festival Bernard Loiseau

Check booking availability for this year’s culinary festival:

 

Highlights from Art de Vignes week in Seychelles

Our Head Sommelier, Jerome Faure, brings you highlights from the beginning of a fabulous week of wine appreciation as the Art de Vignes wine growers’ collective visits the Seychelles.

Wines from Art de Vignes collective, Constance Hotels & Resorts

Wines from Art de Vignes collective

Constance Ephelia

Sunday 3 March

Our sommeliers at Constance Ephelia enjoyed training with Anne and Olivier Decelle, owners of St Emilion Grand Cru Chateau Jean Faure. We tried the 2009 and 2010. It is a special blend with 50% Cabernet Franc, 40% Merlot and 10% malbec. The property is close to St Emilion Premier Grand Cru Cheval Blanc.

The 2010 is for me a really wonderful wine – one of the top from St Emilion.

Anne and Olivier Decelle also own Domaine Mas Amiel, located in Roussillon nearPyrenees. They are making Maury (Fortified Wine) Maury Sec (new appellation in 2011 – only Red ) and some Cotes du Roussillon Villages (White, Red and Rosé).

On Sunday evening we enjoyed a wine tasting with all the wine makers and our guests at Constance Ephelia.

Preparation for Art de Vignes wine dinner, Constance Ephelia, Seychelles

Preparation for Art de Vignes wine dinner

Wines we tried:

  • Cotes du Roussillon Villages Plaisir Rose – Mas Amiel 2012
  • Saumur Insolite Domaine des Roches Neuves – Thierry Germain 2011
  • Vin de Pays des Collines Rhodaniennes Viognier Georges Vernay 2011
  • Montagny 1er Cru Jean-Marc Boillot 2010
  • Cotes de Castillon Domaine de l’A – 2005
  • Chateauneuf du Pape Chateau de Beaucastel 2009

The menu

The menu was proposed with Domaine Mas Amiel and Chateau Jean Faure.

Starter:

Cotes du Roussillon Villages Altair 2010 Mas Amiel with Red Snapper Wheel’s Carpaccio with Green Bean Salad and local Passion Fruit Dressing

Maury – Mas Amiel 1969 with marinated Red Tuna Rose, Grilled Zucchini with Light Curry Apple Compote and Tomato with Xeres Vinegar.

Main Course:

St Emilion Grand Cru Chateau Jean Faure 2010 with Lamb Fillet with CrispyParmaHam, Local Eggplant Chutney, Parmesan Tuile and Pan Forte Sauce.

Dessert:

Maury Charles Dupuy, Mas Amiel 2008 with Surprise Dark Chocolate Sphere with Berries Compote.

Chateau de Beaucastel in Chateauneuf du Pape

Chateau de Beaucastel in Chateauneuf du Pape

Monday 4 March:

We held staff training about Rhone Valley Wine with Christine Vernay (Domaine George Vernay) who is owner and wine maker for prestigious appellation from North of Rhone Valley (Cote Rotie – Condrieu) and Thomas Perrin, one of the owners of Chateau de Beaucastel in Chateauneuf du Pape.

Wines we tried:

  • Vin de Pays Pied de Samson Viognier – Vernay 2011
  • Cotes du Rhone StAgathe – Vernay  2010
  • St Joseph Vernay 2010
  • Cote Rotie Blonde du Seigneur  Vernay 2010
  • Luberon Vieille Ferme 2011
  • Cotes du Rhone – Coudoulet White 2011
  • Cotes du Rhone – Coudoulet Red 2010
  • Chateauneuf du Pape Beaucastel White 2011
  • Chateauneuf du Pape Vieilles Vignes Beaucastel  White 2011
  • Chateauneuf du Pape Beaucastel Red  2010
  • Chateauneuf du Pape Beaucastel Hommage a J. Perrin 2009
Dessert at Art de Vignes dinner, Constance Ephelia, Seychelles

Dessert at Art de Vignes dinner

Evening at our new Chinese Restaurant at Ephelia :

Chef Ling and his team with the collaboration of our sommelier team created a menu with Thomas Perrin wines from the Chateau de Beaucastel in theRhoneValley

Aperitif

Cotes du Lubéron, La Vieille Ferme, 2011 with Chef Ling canapés selection

Main course:

Chateauneuf du Pape, Chateau de Beaucastel, Vieilles Vignes, 2009 with Seafood siew mai with caviar

Chateauneuf du Pape, Chateau de Beaucastel, Vieilles Vignes, 2009 with Crispy chicken in sweet and sour sauce

Chateauneuf du Pape, Chateau de Beaucastel, 2005 with Wok fried black pepper New Zealand beef with bamboo shoots

Dessert

Muscat de Beaumes de Venise, Perrin, 2010 with Pancake stuffed with coconut mousse, exotic fruit minestrone, lychee sherbet

Find out more about Art de Vignes in Seychelles

 

Recipes: Fresh detox juices

Give yourself a healthy boost with one of our power-packed juices.

Constance Halaveli, Maldives

Constance Halaveli, Maldives

Strawberry Blitz

Strawberries provide Vitamin C, manganese, fibre, folate and other nutrients are a powerful antioxidant.

  • 6 strawberries (120g)
  • ½ cup soy milk (125ml)
  • 1 tsp honey

1. Blend all ingredients together until smooth and pour into glass.

Per serving
3.6g Total Fat (0.4g Saturated fat)
14.4g Carbohydrate
47kj (113 calories)
6.2g Protein
3.2g Fibre

Chard, Apple & Celery

We use green apples in this recipe but you can use the colour of your choice. Chard provides fibre, vitamin C, vitamin E, vitamin A, folate and other nutrients to your diet including antioxidants.

  • 1 trimmed chard leaf (80g)
  • 1 large apple (200g) cut in to wedges
  • Trimmed celery stalk (100g) chopped coarsely

1. Push ingredients through juice extractor into glass, stir to combine.

Per Serving
0.5g Total Fat (0g Saturated fat)
24.6g Carbohydrate
460kj (110 calories)
1.4g Protein
7.8g Fibre

Find out more

Take a look at more healthy breakfast juice recipes from Whole Living.

Visit our website to read more about Constance Halaveli.