Sugar jewelery and fashion shows: Culinary Festival update

Children model the sugar jewelery on the first night of the festival

Children model the sugar jewelery on the first night of the festival

On Sunday evening, at the end of the first day of the Bernard Loiseau Culinary Festival, the talented pastry chef at Constance Belle Mare Plage Hotel Resort prepared some fancy sugar jewelery for a show.

Children staying at the luxury hotel joined forces with employees to model the sugar jewelery at the hotel’s Mediterranean style restaurant.

Monday 14 was day two of the week-long Festival Culinaire Bernard Loiseau and saw our chefs drawing lots at the beautiful Blue Penny Café to match the six European chefs together with their local counterparts.

Chefs Mike North & Marcus Accouche at the Port Louis market

Chefs Mike North & Marcus Accouche at the Port Louis market

Once in their teams, they all headed off to the Port Louis market to immerse themselves into the Mauritian perfumes and discover the local products.

The aim of pairing European chefs with Island chefs is to encourage the sharing of knowledge between the two. By introducing the European chefs to local ingredients, they can find new ways of combining them in dishes never seen – or tasted – before.

After the markets, each of the chef teams begin to think of the dishes they are going to create for the competition.

Still to come on day 3 – opening cocktails and the first day trial!

Culinary Festival and Competition

Gorgeous luxury food

Luxury foods from Belle Mare Plage Resort

Constance has once again assembled a panel of professional chefs from different shores – all with a Michelin star and each with a vast knowledge of food to share with our own talented island chefs.

This is an extraordinary event – The Culinary Festival Bernard Loiseau – is a big challenge for our island chefs. Each of our cooks from the indian ocean will work with a visiting chef to create then promote a dish.

The main objective of the festival is to support the exchange, experience and knowledge of the participating professionals, and to gather men from very diverse horizons around a common passion: the love of cooking and the art of the table.

This event has been running since 2006, with le Relais Bernard Loiseau and his Chef Patrick Bertron and is now an anticipated event on the international gastronomic calendar, attracting media from around the world, as well as prestigious sponsors.

Find out more about The Culinary Festival Bernard Loiseau at the Constance Belle Mare Plage Hotel Resort in Mauritius.

Meet France’s best young sommelier

wine glassesJonathan Bauer- Monneret is a brilliant, enthusiastic and talented sommelier – and we are lucky enough to have him as part of our team at the Belle Mare Plage Hotel in Mauritius.

To the envy of his contemporaries – and 150 other contenders – Jonathan was hailed as France’s Best Young “sommelier’ in 2009 – aged just 24. It was a fiercely fought battle, with a number of rounds, including knowledge and technical tests as well as demonstratios of practical skills.

“Jonathan is a great laureate! We have witnessed the demonstration of a man loving his profession and who still admires the wine world and the profession of ‘sommelier’”, says Serge Dubs, chairman of the UDSF (Union de la Sommellerie Française).

About Jonathan

Born on the 25th July 1985 in Strasbourg, Jonathan went on to study at Illkirch hotel school. He initially wanted to become a cook but changed his plans and, guided by his taste for contacts and sharing, chose to be a wine waiter.

He quickly mastered the different vineyards of the Alsace region in northern France and in 2006 he joined our wine waiter team at the Constance Hotels Experience.

Jonathan now has a fantastic knowledge of the wines of the new world – but he’s always learning and increasing his expertise while working alongside Jérôme Faure.

“We work at the Blue Penny Café with a wine list of 300 French wines and some 300 more from different countries of the southern hemisphere,” says Jonathan.

Jonathan is determined, ambitious and always smiling – and he loves his work.  He has a bright future ahead of him and Constance is very happy to have him as part of our friendly, expert team.