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.

Launch of our first service and ‘arts de la table’ competition

Chefs have become stars, pastry chefs have the status of fashion icons, sommeliers travel to festivals around the world. But what about service and the Maitre’D?

Competing in the first Arts de la Table competition

Competing in the first Arts de la Table competition

This week, Constance Hotels launched the first edition of the service and ‘arts de la table’ competition, setting the pace and the first stone of what will become a major event in years to come.

It’s a contest where passion, love for the job and refinement are key.

The 3 candidates had to impress – and they did - a very high profile jury:

  • Dominique Loiseau, President of Bernard Loiseau SA and Vice President of Relais & Châteaux
  • Enrico Bernardo, best sommelier of the World 2004
  • Denis Reichrath, CEO of Safran (a company specialized in top end supplies and material for restaurants
  • Marc Marivel, group HR director of CHE and former general manager of the hotel school of Mauritius

More to come when we find out who won later in the week…

Highlights from the Culinary Festival Bernard Loiseau

It’s been a fantastic week in Mauritius so far, with the 7th edition of the Culinary Festival Bernard Loiseau providing entertainment, drama, tension and excitement…

Official launch of the Culinary Festival Bernard Loiseau

Official launch of the festival

The competition is in full swing today. As we wait to find out more, Bruno Le Gac brings us highlights from the last couple of days:

Our Chief Executive launches the festival

‘I declare the 7th edition of Festival Culinaire Bernard Loiseau open!’ Our CEO, Jean-Jacques Vallet opened officially the festival on Tuesday evening, in a ceremony oozing conviviality and happiness.

More than ever, the top management of Constance Hotels believes in culinary, is attached to the human values carried by the festival and wishes to develop this unique concept.

Music to the ears of the passionate team at Constance Hotels Experience.

Serge Vieira delights at La Spiaggia

Serge Vieira

Serge Vieira

Tonight, Wednesday, an exceptional dinner took place at La Spiaggia, the casual chic restaurant next to the villas at Belle Mare Plage. Festival 2011 winner and recently promoted 2 Michelin star chef, Serge Vieira (who is also Bocuse d’Or 2005) presented an amazing dinner full of flavours and freshness.

A unique occasion for our team of chefs to work next to one of the most brilliant representatives of the young French culinary scene.

Halaveli chef cooks up a feast at Le Prince Maurice

Another amazing dinner took place on Wednesday. New Zealander and Executive Chef at Halaveli, Glen Cooper, prepared a fabulous feast at L’Archipel, Le Prince Maurice. Fantastic oysters with caviar, delicious sweet potato soup, juicy, soft and extra tasty lamb shepherd’s pie, and of course Pavlova as a tasty and very elegant dessert…

The name of Constance Halaveli Resort, Maldives was on all the lips tonight…

Competition day at Culinary Festival Bernard Loiseau

It’s Thursday and the big day has arrived at the Culinary Festival Bernard Loiseau. Our island cooks go head-to-head as they create their fabulous dishes to impress the judges.

Fabrice Biasiolo and Ravish Mukri, Day 1 Trials

Fabrice Biasiolo and Ravish Mukri

The final countdown

Here, Christopher Barber shares his insights from yesterday as the mercury starts to rise in the kitchens.

The jury meet in the presidential villa of Constance Belle Mare Plage. There are new members this year so the final briefing is essential. The scoring system and judging criteria isn’t complicated but could be interpreted differently, so as a Jury we need to be at one.

As I write, the European chefs will have completed their final brief and the island chefs will be on their own. The tension will be high. I hope the Islanders can leave anxiety to their European partners, and that they can relax and do themselves justice.

The jury meets at 11.30. I will have a walk on the beach to clear my mind, and a very light breakfast – I have my eating to do today!

Patrick Bittner and Nuwan Hettiarachchi Day 1 Trials at Culinary Festival Bernard Loiseau

Patrick Bittner and Nuwan Hettiarachchi

Inside the world of our judges, European chefs and island cooks

We’ve published some interviews on our blog but there are lots more on our special website for the Culinary Festival Bernard Loiseau. Our judges, chefs and cooks reveal what drives them professionally, their favourite food, what creativity means to them and much much more.

The Jury – Christopher Barber, Enrico Bernardo, Patrick Bertron, Serge Vieira, Dominique Loiseau, Claus Meyer

The European Chefs – Fabrine Biasolo, Patrick Bittner, Jacques Decoret, Dominique Gauthier, Angela Hartnett, David Johansen

The Island Cooks - Ankur Daru, Kamlesh Doorjean, Nuwan Hiettiarachchi, Ravish Mukri, Jayram Seenanum, Hildy Sinon

More great photos from the festival on Facebook

Visit our Constance Facebook page to see more photos from the festival.

Don’t miss these great French culinary blogs

  • Chef Simon – for recipes, videos, commentary and more
  • Cuisine Addict – packed full of delicious recipes and foodie commentary

Interview: Jacques Decoret

Award winning-chef, Jacques Decoret, is one of our Michelin star chefs competing at this week’s Culinary Festival Bernard Loiseau 2012.

Jacques Decoret

Jacques Decoret

Maison Decoret, Vichy, France

  • Meilleur Ouvrier de France

What is your principal trait of character?
Thoughtful and tenacious.

What is your greatest quality?
Enthusiastic and particular.

What are the qualities you look for most in other people?
Forthrightness.

What is your biggest weakness?
Shy and something of a loner.

What is your favourite tipple?
Vichy-Fraise.

What is your favourite dish – and your least favourite? Why?
I like everything because I’m quite greedy, especially when it comes to pastries.

What has been your best experience professionally?
The building up with my wife of our own restaurant and all the preparation and commitment involved in obtaining the title of One of the best Ouvrier de France in 1996, and of course all the wonderful establishments we’ve worked in.

Who are the most important people to you in your professional life?
My wife and colleagues, who’ve stayed with me for years, as well as all the suppliers, growers and breeders for their great produce.

What, for you, is happiness?
Daily life: to be able to get up in the morning, walk, speak, love and be loved.

What is your most important personal possession?
My fingers, my hands, a book of recipes and my knives.

With what talent would you like to have been gifted?
I would have liked to have the gift of healing/magnetic healing so as to be able to relieve people who are suffering.

If you had not done this profession, what else would you have liked to do professionally?
Sculptor in wood, working in the art field.

What does the word ‘creativity’ mean to you?
A place, a journey, a product, a memory, a moment in life.

What do you think best translates the wish to pass things on?
It’s feeling a sense of responsibility for the staff you take on – apprentices and trainees – as if they’re your own children, so that they can progress professionally.

How do you get away from it all?
It’s eating food you’ve not previously tasted, finding fresh horizons.

What inspiration do you get from Mauritius?
The sun, the beaches, Mauritian men and women, their produce, travelling around and the change of scenery.

What do you do when you need to recharge your batteries?
Doing odd jobs around the house, gardening and just being on my own.

What’s the best compliment someone can pay you?
You’re a trailblazer!

Which type of cuisine is currently the best in the world in your opinion?
Each cuisine has its own identity, regions, country, but I would certainly be inclined to single out what is called French cuisine, which has attained a global dimension. But there are some remarkable dishes in China, India and Japan. However, it’s the quality of produce and savoir-faire above all that determine the success of a dish.