Dougray Scott names Constance Le Prince Maurice ‘best hotel for romance’

Actor and golf enthusiast, Dougray Scott puts Constance Le Prince Maurice at the top of his list of the world’s most romantic hotels. In an interview in The Daily Telegraph’s Ultra Travel magazine, he says:

Laguna Bar at Constance Le Prince Maurice, Mauritius

Laguna Bar at Constance Le Prince Maurice

‘Best hotel for romance?

Le Prince Maurice in Mauritius, where they do sweet things like put petals on your bed every day and leave odd little messages like: “Hope you like the swan I have made from your bath towel”.’

Read more about Dougray Scott’s Travelling Life in the Daily Telegraph online.

Constance Le Prince Maurice to get luxury make-over

Find out more about our plans for the final stages of the super-deluxe refurbishment of Constance Le Prince Maurice this summer.

Marc Farry offers golf lessons to guests in Mauritius, 12-21 April

Marc Farry, professional golfer and golf ambassador of Constance Hotels Experience, is giving personal coaching to guests of Constance Belle Mare Plage and Le Prince Maurice from 12-21 April 2012.

Links golf course, Constance Belle Mare Plage, Mauritius

Links golf course, Constance Belle Mare Plage, Mauritius

Marc Farry, a full member of the European Tour since 1989, has won 16 tournaments on the French domestic tour including the 2000 French PGA Championship. He joined the European Senior Tour in 2009.

In 2010, he captured a special second Senior Tour title when he won the inaugural Cannes Mougins Masters, an event that he co-organised. His maiden victory came four months earlier in similarly rainy conditions when he triumphed in the Handa Irish Senior Open presented by Fáilte Ireland.

Mark, a regular visitor in Mauritius, was named Ambassador of Mauritian Golf  during MCB Tour Championship 2011 by Robert Desvaux, Chairman of MTPA (Mauritius Tourism Promotion Authority).

For more information about the courses with Marc, please visit the Links or Legend Club Houses at Constance Belle Mare Plage.

 

 

Christopher Barber shares the moment the winner of Culinary Festival Bernard Loiseau is announced

The pinnacle of the Culinary Festival Bernard Loiseau is the prize giving ceremony.

David Johansen and Ankur Daru

David Johansen and Ankur Daru

After a glorious sunny day, the rain returns just as the ceremony is to begin. Mauritians always have a Plan B, and without any fuss we move indoors into the main bar. There is tension, but this feels like a genuine celebration of the week’s culinary highs and the new friendships made.

It is not all about the chefs – winners are announced for cocktail, wine matching and table setting categories.

However cuisine is king for this week, and the winners are announced.

David Johansen and Ankur Daru take this year’s crown, and it is a well deserved success.

In my opinion, there may have been better individual dishes than those created by our winners. However, David and Ankur showed us something which captured the spirit of the festival. Theirs was a true collaboration - the Nordic and Indian influences both prevailed creating an admirable and equal fusion.

This was not just a European master presiding over his Island apprentice, and their obvious bond made a heart warming and quite obviously special relationship.

The evening was celebrated with yet another highlight - a 3* dinner created by the wonderful Patrick Bertron.

Dancing and partying rounded off a truly magnificent day.

Read more about the winners of Culinary Festival Bernard Loiseau

Winners announced at the Culinary Festival Bernard Loiseau

David Johansen, the Michelin-starred chef of Kokkeriet restaurant in Copenhagen, Denmark is the winner of the 7th edition of the Culinary Festival Bernard Loiseau. His partner is the Chef de Partie, Ankur Daru of Constance Ephélia Resort, Seychelles.

Watch their acceptance speech on video on Ile Maurice Tourisme website.

David Johansen and Ankur Daru (left)

David Johansen and Ankur Daru (left)

The winning menu:

  • Starter – Shrimps with crispy rice and curry leaves, jellyfied mango chutney, coconut milk with shrimps and curry leaves oil
  • Main course - Marinated lamb in spiced bread, coconut curry sauce, chayote leaves, passion fruits glazed carrots, pickles of pumpkin and onions, lamb coriander juice.

2nd place:
Angela Hartnett, Restaurant Murano, London, United Kingdom and Kamlesh Doorjean, Constance Le Prince Maurice, Mauritius

3rd place:
Dominique Gauthier, Restaurant Le Chat Botté, Beau Rivage, Geneva, Switzerland and Jayram Seenanum, Constance Belle Mare Plage, Mauritius

 

4th Place: (shared by)
Patrick Bittner, Restaurant Français, Steigenberger Frankfurter Hof, Frankfurt, Germany and Nuwan Hettiarachchi, Constance Halaveli Resort, Maldives

Fabrice Biasiolo, Restaurant Une Auberge en Gascogne, Astaffort, France and Ravish Mukri, Constance Moofushi Resort, Maldives

Jacques Decoret, La Maison Decoret, Vichy, France and Hildy Sinon, Constance Lémuria Resort, Seychelles

Visit our Constance Facebook page for more photos from the Culinary Festival Bernard Loiseau.

Christopher Barber on competition day at Culinary Festival Bernard Loiseau

The day of the competition is filled with tension and drama.

Dominique Loiseau, Jean Jacques Vallet, Gert Puchtler and European chefs at Culinary Festival Bernard Loiseau

European chefs, Constance team and Dominique Loiseau

The European chefs have given the final briefing and words of encouragement to their Island partners, now it is down to them. We members of the Jury, ourselves a ‘Creole’ of nationalities, gather in expectation.

Whilst it is a competition, there is an overriding sense of camaraderie. the dishes leaving the kitchen are met with roars of approval from the European chefs, friends, family and supporters gathered at the kitchen door.

It is apparent that it is not the best chef or even the best dish which will win. Rather it is the best team which will shine through - those who have embraced the spirit of sharing knowledge and friendship.

This year’s dishes are difficult to separate, they are all of the highest standard.

The Jury have some tough decisions, and the debate rages for longer than ever before in their post degustation debrief. Cuisine is subjective, and even the jury members from the same country are divided on opinion. It is the most fascinating exchange of culinary wisdom.

Finally, a clear winner and runners up are established. The Jury are at one with the decision and are content that they have made the right choices. Only then are the identity of the teams revealed to the Jury… and they have to keep a secret until the prize giving on Saturday evening.

I do believe the best team won!

Want to know who has won?

Watch this space for the announcement of the winner…

In the meantime, check our Culinary section for all the events at the festival this week or visit the Culinary Festival Bernard Loiseau website.

Interview: Dominique Loiseau, CEO of the Relais Bernard Loiseau

Mrs Dominique Loiseau graciously accepted to preside over the prestigious Culinary Festival Bernard Loiseau for the 7th consecutive year.

 

Mrs Dominique Loiseau

Mrs Dominique Loiseau

What is your principal trait of character?
Since I was very young, I’ve always had things I planned to do. And I’ve done everything to realise them. One step after another, at school and university, and then professionally, and of course as a family. Giving everything my all. Maybe that’s what’s called being a ‘fighter’.

What is your greatest quality?
I’m quite strict and have a strong sense of professionalism (too much so sometimes…). I emphasise with others (sometimes too much). But I try to keep myself in check!

What are the qualities you look for most in other people?
Kindness, loyalty and optimism.

What is your biggest weakness?
I can be terrible in holding a grudge.

What is your favourite tipple?
Wine from Volnay, for pleasure. Sparkling water to quench my thirst.

What is your favourite dish – and your least favourite?
Most: Truffle purée at the Relais Bernard Loiseau.
Least: Oysters and fresh coriander.

Who are the most important people to you in your professional life?
My team and my guests. Or my guests and my teams.

What, for you, is happiness?
It first comes from realising how lucky one is. It is also the satisfaction or pleasure you feel after making great efforts. Yet again, the excitement of a project you’re undertaking. Knowing how to be content with simple moments of happiness, like those that come from the beauty of nature: watching an open fire in the chimney, the sea, a landscape or flowers.

What is your most important personal possession?
It’s certainly my own home and my garden which I work on patiently, day after day.

With what talent would you like to have been gifted?
To be able to sing properly!

If you had not done this profession, what else would you have liked to do professionally – and why?
I was once a science teacher and a journalist, and I enjoyed both of them. But I realise that I also enjoy renovation works so I think a related field, such as architect, would also have suited me. However, the satisfaction I get from being a restaurant owner and hotelier, a magical little world, and the happiness that my guests feel in my Relais & Châteaux and my others restaurants – all that is absolutely irreplaceable!

What does the word ‘creativity’ mean to you?
Oh la la, it’s a word that applies in so many domains. In our case, it’s innovating without betraying the past and in sticking to our values.

What do you think best translates the wish to pass things on?
On this, I’ll stick to my own case, it’s such a vast subject.

It’s exactly the attitude I’ve had since I taught at the Hotel School in Paris and then as a journalist on the professional weekly, L’Hôtellerie. It’s also the spirit with which I was imbued when I took over the reins of the Loiseau Group in 2003, the perpetuating of a work both for its creator and his children.

Apart from the building (the beautiful Relais & Châteaux), our style of cuisine with its emphasis on taste, our professionalism, handing down also concerns our business culture, the values we share and the solidarity we have with each other. In fact, it’s a kind of immaterial capital within the company which sets us apart from others (the conviviality, the history, the authenticity).

And it seems to me that the family is one of the main assets for handing on in a business like ours. And I hope that one day my children will want to take over and do us proud!

How do you get away from it all?
A change of scenery, that means place, environment, rhythm… with new discoveries, by getting away in order to recharge your batteries and feel rejuvenated. The human organism needs variety and change, otherwise it starts to get bugged up with viruses, as we say in computer terms.

What inspiration do you get from Mauritius?
Its beauty, its sensuality, its gentleness, its peacefulness – in fact it’s another world.

What do you do when you need to recharge your batteries?
I go into my garden or to the Morvan (our Canada-like part of Burgundy).

What’s the best compliment someone can pay you?
Just carry on like this!

Which type of cuisine is currently the best in the world in your opinion?
French cuisine undoubtedly! There are so many reasons that I wouldn’t know how to summarise them here. There’s the whole history of cookery in France, unique in the world as it is something handed down including through the hotel schools, similarly unique in all that’s been written in the past about the culinary arts and so on.

You just need to read the documents that supported UNESCO’s decision to inscribe France’s multi-course gastronomic meal on the UNESCO world intangible heritage list to understand our culinary specificities, shared and enjoyed well beyond our own frontiers. The sophisticated nature of our food is a complex matter.

France should cultivate these advantages to promote the need for a varied diet, educate people about taste, promote seasonal produce, always look for produce that is as local as possible – and the handing down of these treasures to younger generations.

French restaurants provide great variety from simple cooking to the most prestigious kind (there are 3,420 French restaurants in the Michelin Guide).