Celebrate the Passion of Gastronomy in Mauritius at Constance Hotels and Resorts

Watch this video of the Culinary Festival Bernard Loiseau:

Gourmets are welcome to book our 7 nights Passion of Gastronomy package, including exceptional culinary delights. The Culinary Festival Bernard Loiseau is known as one of the most coveted festivals on the international culinary calendar and runs from the 31 March to 7 April 2014.

This 7 night culinary package starts from € 3000 at Constance Belle Mare Plage and €4,900 at Constance Le Prince Maurice and includes mouth-watering breakfasts and dinners.

Plan ahead and take advantage of this special offer. Join us for this extraordinary culinary vacation unlike any other in Mauritius with special events combining culture and fine dining.

It is a rare opportunity to join some of the world’s leading Michelin-starred chefs.

This year’s festival includes Michelin-starred chefs Jacob Holmstrom from Sweden’s Gastrologik Restaurant, and the UK’s Tim Allen of Launceston Place.

7 Nights Passion of Gastronomy Package at Constance Belle Mare Plage:

  • Room Category: Prestige Room – €3,000 per room on Half Board Basis, with the possibility to extend your stay at a preferential rate of €400 per extra night until the 13th of April.
  • Room Category: Junior Suite – €3,500 per suite on Half Board Basis, with the possibility to extend your stay at a preferential rate of €485 per extra night until the 13th of April.

The highlight of this package will be a 6 star dinner on the 4 April which will be staged by all 6 Michelin-starred chefs present for the culinary festival.

7 Nights Passion of Gastronomy Package at Constance Le Prince Maurice:

  • Room Category: Junior Suite – € 4,900 per suite on Half Board Basis, with a possibility to extend your stay at a preferential rate of € 660 per extra night until the 13th of April.
  • Room Category: Villa – € 8,500 per villa on Half Board Basis, with a possibility to extend your stay at a preferential rate of € 1,190 per extra night until the 13th of April.

The highlight of this package will be a 6 star dinner on the 4th of April which will be staged by all 6 Michelin-starred chefs present for the culinary festival.

Offer valid from 31st March to 13th April 2014. Terms and conditions apply.

To book the Passion of Gastronomy Package email us at events@constancehotels.com or find out more on the website: Culinary Festival Bernard Loiseau

We look forward to having you amongst us as we welcome acclaimed chefs for a week of competitions, behind the scene kitchen tours and exquisite dining.

 

Constance culinary spirit

The annual Culinary Festival Bernard Loiseau, held at Constance Belle Mare Plage, brings together leading Michelin-starred chefs and Constance chefs in a week-long event of sharing ideas, skills and culinary traditions.

The Constance culinary spirit

The Constance culinary spirit

At the heart of the festival lies the Constance culinary spirit. Our hotels and resorts have built their reputation on the exceptional culinary experience that we offer guests.

Each of our talented chefs has their own style and character while following the philosophy that underpins this culinary spirit:

  • using fresh, top-quality produce to create a sophisticated, international cuisine
  • working together as a team to create culinary delights for the pleasure of our guests.

Culinary Festival Bernard Loiseau

Since 2006 we have worked closely with Relais Bernard Loiseau to create a festival that demonstrates our passion for culinary adventure, delicious fresh ingredients and sophisticated international cuisine.

We showcase the best of the produce and culinary wonders of Mauritius and the Indian Ocean. One of the basic rules of the competition is to use local produce and spices as much as possible.

To date, we’ve created a high profile event that exudes warmth and humanity.

The Michelin-starred chefs at this year’s festival, taking place from 31 March to 7 April, will include:

Mirto Marchesi – Relais & Châteaux le Chalet d’Adrien, La Table d’Adrien, Verbier, Switzerland
Jacob Holmström, Gastrologik Restaurant, Stockholm, Sweden
Nicolas Massé, Les Sources de Caudalie, La Grand Vigne, Bordeaux-Martillac, France
Tim Allen, Launceston Place, London, England
Jens Rittmeyer, Budersand Hotel – Golf & Spa, Sylt, Restaurant Kai 3, Hörnum, Germany

Visit the website for more information on this event : Culinary Festival Bernard Loiseau

Book our Passion of Gastronomy Package in Mauritius

Guests can experience food created by all of these prestigious chefs at a special 6 star dinner held at Constance Belle Mare Plage and Constance Le Prince Maurice during the culinary festival as part of our 7 Nights Passion of Gastronomy Package.

Visit our website to find out more about our hotels and resorts – Constance Hotels & Resorts

Find out more about our restaurants and bars at:

 

Culinary Festival winner starts a Michelin-starred internship

Talented winner of last year’s Culinary Festival Bernard Loiseau, Hem Pulami is teaming up with winning partner French chef Luc Mobihan once again for an internship in Mobihan’s Michelin-starred kitchen in France.

Chef Hem Pulami of Constance Halaveli

Chef Hem Pulami of Constance Halaveli

Hem has taken a break from his role at Constance Halaveli’s signature restaurant, Jing, to study under the renowned French chef at his restaurant Le Saint Placide at St-Malo, northern France.

One of the first things Mobihan did on Hem’s arrival was to take him to see the famous oyster farms of Cancale which produce around 25,000 tons of oysters each year.

Chef Mobihan received his training in some of the greatest Michelin-starred restaurants in France and it is the technical expertise he learnt there, as well as his passion for beautiful, simple food, which he will be passing on to Hem.

Culinary Festival Bernard Loiseau 2014

The Culinary Festival Bernard Loiseau, held at Constance Belle Mare Plage, Mauritius, is an opportunity for talented young island cooks like Hem to learn from the great chefs of European haute cuisine.

Farming the oysters of Cancale

Farming the oysters of Cancale

Excitement is already beginning to build for the Culinary Festival Bernard Loiseau 2014 when more chefs from the Constance group will get the opportunity to work alongside some of Europe’s greatest chefs.

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Competition day at Culinary Festival Bernard Loiseau 2013

Competition day has arrived at this year’s Culinary Festival Bernard Loiseau, and the air is filled with tension, drama and excitement.

Competition day at Culinary Festival Bernard Loiseau 2013

Competition day at Culinary Festival Bernard Loiseau 2013

The European Michelin star chefs have spent the last few days with our Island chefs, teaching, sharing knowledge and encouraging. Now, the lessons learned are being put into practice and our judges will have to decide on a winner.

Take a look at who is on this year’s judging panel. Winners will be announced at a special dinner on Saturday 23 March.

One of our judges, celebrity chef Nick Nairn, is tweeting – follow him on Twitter @NickNairn (#CFBL13)

 

Constance Festival Charity Auction

To celebrate this year’s festival, we are offering the chance to enjoy an exclusive dinner for 2 at one of 3 Michelin star restaurants in the UK, France and Switzerland.

All proceeds from the auction go to the school Etoile de Mer in Mauritius, helping young people aged 12+ to learn vocational and life skills, and discover new opportunities in their lives ahead.

You can place a bid at any time until Friday 22 March at 9pm. Find out more and start bidding in our Constance Festival Charity Auction.

Photo highlights from the festival so far – visit our  Constance Hotels & Resorts Facebook page

 

Your chance to dine at Chez Bruce, London, UK

Chef Bruce Poole  has generously donated to our online charity auction, offering an exclusive dinner for 2 at his restaurant Chez Bruce, London.

Chez Bruce, London, UK

Chez Bruce, London, UK

The charity auction runs from Monday 18 January, and it’s your chance to bid to dine at one of three Michelin star restaurants in Europe, while supporting our charity – the ground-breaking school for disadvantaged teenagers in Mauritius, Etoile de Mer.

Chef Bruce Poole

The eponymous chef-patron of Chez Bruce, Bruce Poole, has a very simple recipe for restaurant success.

When he first opened the restaurant in Wandsworth, London in 1995 he created a menu based on the kind of food he thought local people eating out would like. Nothing pretentious, no gimmicks, just good food.

As Chef Bruce explains ‘From the outset it was our intention to serve the very best food and drink but within a relaxed informal yet thoroughly professionally orchestrated environment… Restaurants are not about celebrity chefs, managers, owners or design; they are about customers.’

The menu at Chez Bruce

Inside Chez Bruce

Inside Chez Bruce

It is Poole’s reading of customer tastes over the years which has cemented the restaurant’s prestigious reputation. Its exquisite menu of classic modern food based on regional French and Mediterranean cuisine has never gone out of style.

Poole describes how he and Head Chef Matt Christmas set about creating the Chez Bruce menu, ‘We only ever produce dishes which we ourselves love to eat and one can’t really say fairer than that.’

And this simple, customer-focused approach to food has garnered Chez Bruce a loyal customer base and numerous prestigious awards, including the coveted Michelin star.

All these plaudits, however, have come as something of a surprise to Poole who only began his professional cooking career in his mid-twenties. It was only after receiving a degree in history, training in hotel management and working front-of-house in several restaurants that he discovered his true passion. He found himself lured by the excitement and energy of the kitchens and began writing to several leading restaurants looking for a job.

Chez Bruce cheese board

Chez Bruce cheese board

It was Bibendum which finally responded and Poole worked his way up through the kitchen there before moving on to The Square and then Chez Max in Fulham.

When restaurateur Nigel Platts-Martin offered him a share in his own restaurant – what would become Chez Bruce – in 1995 he seized the opportunity to do things his own way.

Local to Wandsworth himself, Poole wanted to create the very best local restaurant he could while also indulging his passion for wine.

The team at Chez Bruce are self-proclaimed fanatical wine-lovers searching the globe for the very best old and new. As a result the restaurant now has an extensive wine cellar with a wine list featuring many rare wines during their perfect drinking window.

From the first it has been Poole’s passion for the food, the wine, the friendly local service which has set him and his team apart from other restaurants in the capital. A passion which he shares and passes on to his customers, a passion which keeps them coming back.

Bid in our online charity auction

Constance guests have the chance to share the passion with a dinner for two at Chez Bruce in our online charity auction.

Bid in the Constance Festival charity auction for your chance to dine at Chez Bruce.

Find out more

Visit the website to read more about Chez Bruce.

Bid in our charity auction to dine at Restaurant Serge Vieira

Acclaimed French chef Serge Vieira describes his style of delicious light, simple, cooking as ‘émotion culinaire’ or culinary emotion.

Dining at Restaurant Serge Vieira

Dining at Restaurant Serge Vieira

The menu at his Restaurant Serge Vieira, which he runs with his wife Marie-Aude, is the expression of his culinary creativity and reflects his passionate respect for the food and the environment.

Vieira is adamant that he will only ever work with the best ingredients, always seasonal and, where possible, locally sourced. He is also interested in sustainability and ensures that the meat and fish served at his restaurant will not adversely impact the environment.

Set in a mediaeval fort overlooking the stunning countryside of Chaudes-Aigues in the southern French region of Aveyron, the Château du Couffour reflects the same preoccupation of modern style and traditional values.

Venture up the lime-tree drive and you find a beautiful medieval castle. Look closer and you will discover that integrated into the old fort is a stylish modern construction of glass and wood. The building itself reflects Vieira’s philosophy of combining the culture of taste and simplicity with environmental friendliness.

How Vieira learnt his trade

Born in the Auvergne in 1977, Vieira worked his way up through some of the most impressive kitchens in France before gaining world renowned for winning the prestigious Bocuse d’Or in 2005. For several years Vieira shared his culinary knowledge, travelling the world doing consultations, seminars and training.

In 2006 he was finally able to realise his dream when he and his wife set up their own restaurant named simply, Restaurant Serge Vieira. It was quickly awarded its first Michelin star in recognition of its simple elegant food and reasonably priced menus.

Serge Vieira

Serge Vieira

This year the restaurant picked up a second star, which Vieira is the first to admit is largely thanks to its loyal customer base.

His website greets customers with the message, ‘This year the Michelin Guide has awarded us 2 stars. Many thanks to you all, clients, members of staff and partners: without you no adventure, no honours, no pleasure and no emotion…’

Take your opportunity to experience the passion at Restaurant Serge Vieira – bid for a table for two in our online charity auction and share in Vieira’s ‘émotion culinaire’.

Read more

Bid in the Constance Festival charity auction to dine at Restaurant Serge Vieira

Find out more about Chef Serge Vieira including a guided video tour of the Château by the chef himself at gastro website WBP Stars – Restaurant Serge Vieira

And visit their website to find out more: Restaurant Serge Vieira