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.
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!