Culinary Festival Bernard Loiseau returns to Mauritius

Excitement is building around the 2013 Culinary Festival Bernard Loiseau at Constance Belle Mare Plage, Mauritius. For guests this is a rare opportunity to sample food prepared by some of the world’s leading chefs all together in one stunning location.

Bernard Loiseau Culinary Festival 2012, behind the scenes

Behind the scenes at 2012 festival

Top chefs, including three Michelin star-holder Patrick Berton and two Michelin-starred Eyvind Hellstrom, are lined up to judge the nail-biting culinary competition which runs from 18-26 March 2013.

A selection of six of Europe’s finest chefs will visit Mauritius to cook alongside six of our island chefs with the challenge of creating an award-winning menu from local produce.

Michelin star chefs at this year’s festival:

Dominique Loiseau, President of Jury at Culinary Festival Bernard Loiseau

Dominique Loiseau

Judges of this year’s festival:

Highlights for guests include:

Guests at both Belle Mare Plage and Le Prince Maurice can get involved throughout the week with cooking demonstrations, special menus created by the visiting chefs and the thrilling prize-giving ceremony.

  • Special dinner at Le Prince Maurice on 18 March orchestrated by Chef Hellstrom
  • Special dinner at Belle Mare Plage on 20 March created by Chef Bertron
  • Morning cooking demonstration by Chef Bertron at Belle Mare Plage’s Citronnelle restaurant on 22 March
  • Gala dinner by the Constance chefs at the Deer Hunter restaurant, Belle Mare Plage on 23 March

The week will climax with a cook-off on the final day in which the island chefs will need to put into practice all they have learned from their Michelin-starred mentors to create the winning menu.

Bertron, a former protégé of chef Bernard Loiseau after whom the festival is named, has described the competition as being, ‘In the spirit of Loiseau’s legacy, it’s about sharing, it’s about training and it’s about transmission.’

Beach at Constance Belle Mare Plage, Mauritius

Beach at Belle Mare Plage

Foodie holidays in Mauritius

Indulge your passion for food and join us for the festival in Mauritius this year. Check availability and book now for Constance Belle Mare Plage and Constance Le Prince Maurice.

Find out more

 

 

Romantic dinners at Constance

At Constance, we’re preparing our restaurants for some extra special romantic dining this week.

Constance Lemuria, Seychelles, Beach Bar and Grill

Constance Lemuria, Seychelles, Beach Bar and Grill

Here’s what’s on the menu at Constance Lemuria and Constance Le Prince Maurice on Valentine’s night.

Constance Lemuria Beach Bar and Grill

Amuse Bouche

Lovers Delight
Lobster & Crab meat salad with sundry cherry tomato confit & Red Fruit vinaigrette

Romantic Sundown
Pan seared scallop with beetroot mousse & local ginger garlic spinach

Love in Paradise
Strawberry sorbet with Takamaka Vodka

Cupid Dream
Grilled lobster tail with tandoori spices and seafood risotto served with mushroom, capers sauce

Love Me Tender
Raspberry parfait with chocolate mille-feuille served with warm wild berries compote

Petits fours

Dinner at Le Barachois restaurant

Le Barachois, Constance Le Prince Maurice, Mauritius

Le Barachois, Le Prince Maurice

Aphrodisiac delicacies
Oysters from our lagoon, served hot with ginger sabayon

Love on ice
Chilled pumpkin and foie gras soup in ice with rose petals

Burning with feelings
Roasted heart-shaped stuffed chicken, prepared in front of you

Pomme d’amour
Intense red apple with forbidden fruits, galangal flavour and Malagasy vanilla

Delicacies

 

Recipe: Crunchy salad and fresh ‘Basil Blush’ juice

Put a spring back in your step with this healthy salad and delicious fresh juice, both served at Constance Le Prince Maurice. The salad is created by Chef Michael Scioli.

Basil Blush fresh juice, Constance Le Prince Maurice

Basil Blush fresh juice, Constance Le Prince Maurice

 

Juice: Basil Blush with mango and basil leaves

  • 20cl fresh mango juice
  • 1 handful fresh basil leaves
Blend ingredients together, and serve immediately over ice.

 

Crunchy green salad with tomatoes and button mushrooms

Serves 4
Preparation time: 30 minutes

  • 400g tomatoes
  • 80g cucumber
  • 60g carrot
  • 80g celery root
  • 60g cabbage
  • 120g green salad
  • 40g onion
  • 30g button mushrooms

1. Prepare the tomatoes, take out the peduncle and mark the opposite side
2. Blanch in boiling water for 20 sec and cool down in ice-cold water
3. Cut half round slices
4. Cut round slices of green cucumber
5. Wash, peel and slice the carrot lengthwise and cut into julienne of 1mm in thickness and 6cm in length
6. Wash, peel and cut slices of the celery root
7. Wash different types of green salad
8. Cut cabbage in half, avoid the hard part and slice finely
9. Wash, peel, rinse and cut into thin slices the onion
10. Wash, clean, and then slice the mushrooms

Prince Maurice’s Dressing

  • 2g chopped mint
  • 2g peeled ginger
  • 5ml lemon juice
  • 6g mangos pulped
  • 1g seedless red chilli
  • 2g salt
  • 1g pepper
  • 80ml olive oil

Put all ingredients except the oil into a blender. Blend very well, and then empty slowly the oil to get a nice emulsion.

To serve

1. On a plate, with the help of 80mm ring make a rosette of half rounded sliced tomatoes.
2. Fill the middle with mixed salad leaves and other ingredients.
3. Serve the dressing on the side.

Find out more about Constance Le Prince Maurice and our other resorts in the Indian Ocean.

Foodie holidays in Mauritius

Indulge your passion for food and join us for the celebrated Culinary Festival Bernard Loiseau in Mauritius this March.

Delicious food at Constance Hotels & Resorts

Delicious food at Constance

The renowned annual festival takes place at Constance Belle Mare Plage from 18-25 March 2013.

This exciting event sees 6 European Michelin star chefs team up with 6 of our island chefs to create outstanding dishes using local ingredients before having a final cook-off competition to see which team wins.

Culinary holidays with Constance

Enjoy one of these special festival packages, and immerse yourself in a week that will be filled with culinary delights and surprises.

Constance Belle Mare Plage

  • Prestige Room – Package of 7 nights including a  6 star dinner orchestrated by Michelin star Chefs.
  • Single: €2,200  inclusive of Half Board
  • Double: €3,000  inclusive of Half Board
  • Extra nights will be charged at  €360 for Single and €460 for Double

Constance Le Prince Maurice

  • Junior Suite – Package of 7 nights including a  6 star dinner orchestrated by Michelin star Chefs.
  • Single: €3,600 inclusive of Half Board
  • Double: €4,300 inclusive of Half Board
  • Extra nights will be charged at  €  700 for Single and € 750 for Double

Offer valid for all stays from 18 to 28 March 2013

Book now

Visit our website to check availability and book your holiday at the Culinary Festival Bernard Loiseau.

Find out more about Constance Belle Mare Plage and Constance Le Prince Maurice.

Healthy eating with Constance

From super salads to seeds that pack a vitamin punch Constance Halaveli Executive Chef, Glen Cooper, gives his top 6 tips to navigating the salad bar and eating your way to a healthier you.

Healthy food at Constance Hotels & Resorts

Delicious and healthy food at Constance

1.Choose dark greens
Start your salad off right by going for a base of dark leafy greens, such as spinach or romaine leaves. One packed cup will give you more than half of the recommended daily value of vitamin A as well as nearly 100% of your vitamin K. Leafy greens also supply vitamin C, folate and fibre. Lighter greens such as iceberg do not offer nearly the same nutritional value and are mostly made of water.

2. Include colourful veggies
Add one cup of the most colourful, bright fresh vegetables in the salad bar. Raw is best. Aim for carrots, broccoli, beets, ripe tomatoes, and bell peppers – they add more fibre and vitamins compared to pale coloured vegetables like cucumbers or celery. Steer clear of vegetables soaked with mayonnaise or creamy dressings – they add saturated fat and calories to your meal.

3. Choose lean proteins
Chickpeas and kidney beans are one of the best sources of protein on the salad bar. Add one-half cup of beans to your greens for a protein and fibre rich meal. Grilled chicken breast is another option, as is plain tuna (packed in water, not oil). Hard-boiled eggs are an excellent protein option – opt for more white than yolk to cut fat and calories.

Local produce at Constance Hotels & Resorts

Local produce at Constance Hotels & Resorts

4. Mix it up with crunch and zest
Adding walnuts, sesame seeds, or sunflower seeds will give you extra crunch without the added saturated (and possibly trans) fat of croutons and crunchy Asian noodles. Add one heaped tablespoon for a healthy dose of heart-healthy nutrients and fats. For an extra tang, add one tablespoon of grated Parmesan cheese. A little Parmesan goes a long way in flavour as compared to other shredded cheeses, such as cheddar or mozzarella.

5. Extra garnishes
Adding fresh fruit to your salad is a healthy sweet option, but only add about one-half cup because the sugar can still add up. Avoid canned fruits that come in thick syrups like mandarin oranges or peaches and opt for grapes, orange slices, chunks of watermelon or other melon, and fresh berries.

6. Dressing your salad
One of the most crucial ingredients of your salad is the dressing. Avoid creamy mayonnaise-based dressings because they are high in fat and calories. Even low-fat or fat-free salad dressings are loaded with sodium, sugar, and saturated fats. The healthiest option is to dress your salad with a mix of extra-virgin olive oil, balsamic vinegar, and pepper, using only enough to lightly coat your greens. Add a little, toss your salad to ensure even distribution, add a little more, if needed.

Looking for recipe inspiration?
Check out this delicious salad of Spinach, chorizo and baby potatoes served with sous vide poached egg on the Cook Sister blog.

Visit our website to find out more about all of our 7 resorts in the Indian Ocean – Constance Hotels & Resorts.