Gourmets gather in Mauritius to judge Culinary Festival Bernard Loiseau

Some of the world’s most renowned chefs and gourmets make up this year’s judging panel, responsible for choosing which team will win the 2013 Culinary Festival Bernard Loiseau.

Dominique Loiseau

Dominique Loiseau

Before the festival gets underway on Monday 18 March, here’s a look at the highly qualified team of judges.

 

Dominique Loiseau, CEO of the Relais Bernard Loiseau and Vice President of Relais & Châteaux, France

Presiding over the Culinary Festival for the eighth year, Loiseau is a culinary giant. The restaurant at her famous Relais & Châteaux in Burgundy holds 3 Michelin stars.

With a range of further restaurants inFrance, including the innovative Loiseau de Vignes in Burgundy which offers each of the high-class wines on its wine list by the glass, Loiseau is an expert in all aspects of gastronomy.

In 2008 she was awarded the National Order of the Legion of Honour.

Visit the Bernard Loiseau website.

 

 

Patrick Bertron of Relais Bernard Loiseau, France

Tutored under the culinary genius and inspiration of Bernard Loiseau, Patrick Bertron has since the great chef’s death introduced his own creative flare to the 3 star menu at the Relais.

A master of creating traditional French cuisine in a refined, elegant way, Bertron’s reputation is unsurpassed.

Visit the Le Relais Bernard Loiseau website.

Constance Belle Mare Plage, Mauritius

Belle Mare Plage, location for the Culinary Festival

 

Nick Nairn, Celebrity Chef, UK

A self-taught cook Nairn opened his first restaurant in 1986 and was awarded his first Michelin star 5 years later. He was the youngest Scottish cook ever to receive the honour.

Over the following years Nairn opened his eponymous restaurant in Glasgow as well as cooking schools in Port of Menteith and Aberdeen.

He also works as a consultant for several restaurants.

In his position as chef, teacher, consultant, culinary writer and broadcaster Nairn is the perfect choice for a judge on the Festival panel.

Visit Nick Nairn’s website, and follow him on Twitter – @NickNairn including during the festival, #CFBL13.

 

Pavel Maurer, Czech gourmet

Founder and Publisher of the highly acclaimed Maurer’s selection Grand Restaurants, Pavel Maurer is no stranger to judging good food.

Maurer is also the founder of the famous Prague Food Festival in which people can taste food cooked by the best restaurants in the city at a fraction of the usual price.

 

Eyvind Hellstrøm, Chef and frequent judge of the Bocuse d’Or, Norway

Having headed up his own 2 star kitchen at the Bagatelle in Oslow, Hellstrøm knows the pressure of working in a high-class kitchen.

As a judge and now president of the prestigious Bocus d’Or Europe culinary award he is also extremely well placed to decide the best menu put forward in the competition.

 

Patricia Broehm, Editor and Chief of Gault & Millau magazine, Germany

Acclaimed food, wine and travel writer Patricia Broehm has travelled the globe eating in some of the world’s most elite restaurants and writing about international cuisines.

Her knowledge of fine dining will make her an invaluable judge.

 

Find out more

Read more about this year’s Culinary Festival Bernard Loiseau 2013.

The crème de la crème of European gastronomy join Culinary Festival

The selection of European chefs for this year’s Culinary Festival Bernard Loiseau includes some of the top creative culinary minds from across six countries.  As the festival gets underway on Monday, here’s the lowdown on the Michelin star chefs appearing at this year’s event.

William Drabble

William Drabble

William Drabble of Seven Park Place, St James’ Hotel & Club, UKDrabble is no stranger to working with fresh-from-the-ocean seafood.

Drabble’s signature dishes at his Michelin-starred restaurant Seven Park Place include poached lobster tail and marinated hand-dived scallops, making him perfectly placed to work with our island chefs.

Having discovered his passion for cooking using fresh locally grown ingredients in his childhood, Drabble toured the Michelin-star kitchens of the UK to learn his skills.

At the age of 26 he earned a Michelin star at Michael Nook’s Country House Hotel. He then moved to London and the Aubergine and was again awarded a Michelin star which he was able to retain for 10 years before moving to St James’ where within a year he again gained a star.

 

Ezio Gritti of l’Osteria di via Solata, Italy

Ezio Gritti

Ezio Gritti

Ezio Gritti blends tradition with innovation in what should make him the perfect competitor in the culinary competition.

Having built his career on blending new and exciting elements into traditional Italian cuisine, Gritti will be open to the island influences he will discover in Mauritius.

No stranger to pressure Gritti has cooked for some of the world’s most famous figures including Henry Kissinger and Giorgio Armani.

Surprisingly Gritti was a latecomer to cooking, only discovering his true passion at the age of 28.

But he certainly made up for lost time, within a few years he was heralded one of the Top 12 Chefs of the Third Millennium for his innovative menu at Alla Nicchi in his home town of Bergamo.

By 1997 Gritti had joined l’Osteria di via Solata and went on to make it a culinary hotspot in Bergamo. In 2005 he was recognised for his work with a Michelin star.

 

Anita Klemensen of Den Rode Cottage, Denmark

Anita Klemensen

Anita Klemensen

At the age of 35 Anita Klemensen has the honour of being the first Danish woman to receive a Michelin star for her restaurant Den Rode Cottage.

Set up by herself and her partner chef Lars Thomsen the Den Rode Cottage is a star of the ‘New Nordic Cuisine’, using fresh local ingredients and seamlessly blending Nordic traditions with modern gastronomy.

It is her acclaimed ability to adapt seasonal, fresh ingredients into gourmet feasts that makes her an ideal European chef for the competition with its emphasis on local produce.

 

 

Luc Mobihan of Le Saint Placide, France

Luc Mobihan brings a wealth of experience from some of the best restaurants in France with him to the culinary competition in Mauritius.

Luc Mobihan

Luc Mobihan

As a chef Mobihan’s passion is for beautiful, simple food with ultimate taste and it is on this philosophy he and his wife Isabelle based their Michelin-starred restaurant Le Saint Placide.

Mobihan’s culinary adventure began when he joined, as a trainee, the kitchen of Jean-Paul Abadie at the 2-starred Amphitryon.

Stints in various Michelin-starred kitchens followed before Mobihan could finally realise his dream of setting up his own restaurant.

 

 

Roman Paulus of Radisson Blu Alcron Hotel, Czech Republic

Austrian chef Roman Paulus brings a wealth of fine dining experience to the competition from his time as Executive Chef at the Radisson Blu Alcron Hotel in Prague.

Roman Paulus

Roman Paulus

He began his career in Austria in the early 1990s working his way up through Michelin-starred kitchens including La Pergola in Rome and Maison du Boeuf in Brussels. He then went on to join the kitchen of The Savoy hotel in 1999.

Paulus has literally travelled the globe searching out culinary excellence in his job as chef on the illustrious ocean liner Queen Elizabeth II.

When he returned to Austria he joined the Hilton Group working as Sous Chef for the CzecHouse Grill & Rotisserie at the Hilton Hotel in Prague before moving to The Alcron where he received a Michelin star.

 

 

Robert Speth of Chesery, Switzerland

Robert Speth

Robert Speth

Used to the stunning Alpine surrounding of the exclusive Swiss town of Gstaad, Robert Speth is looking forward to the lush, tropical surroundings of Mauritius.

With his apprenticeship as a pastry chef in Ravensburg and experience as head of the pastry at the hotel Steigenberger Frankfurter Hof in Frankfurt he will undoubtedly have unrivalled skills to enhance those of the island chefs.

But Speth’s skills go way beyond pastry thanks to his time training under Albert Bouley at the Waldhorn, Louis Outhier at La Napoule and in Munich undfer Heinz Winkler at Tantris.

His work was rewarded when in 1998 he received a Michelin star at his current restaurant, Chesery in Gstaad and was, in 2005, voted Chef of the Year by GaultMillau.

 

Find out more about Culinary Festival Bernard Loiseau 2013

Read more about the Culinary Festival Bernard Loiseau which starts on Monday 18 March at Constance Belle Mare Plage, Mauritius.

 

 

 

Bid to dine at Michelin star restaurants in our online charity auction

In celebration of the Culinary Festival Bernard Loiseau, we are holding an online charity auction, offering exclusive dinners for two at a selection of Michelin-star restaurants across Europe.

Inside Chez Bruce, London

Inside Chez Bruce, London

All proceeds from the charity auction will go to a ground breaking school for disadvantaged teenagers in Mauritius – Etoile de Mer.

The online auction will start on 18 March and run for five days to mark the Culinary Festival.

Each lucky bidder will win an exclusive dinner for two at one of a selection of Michelin-star restaurants, including London’s Chez Bruce.

How to take part

Join us on Facebook, Twitter or here on the blog to find out more about how to take part in the auction when it launches on 18 March 2013.

The charity - Etoile de Mer

At Constance, we have supported the Mauritian school for teenagers, Etoile de Mer, for some years. Now, with your support, we can help the school expand so the founder, Christine Baudot, can take in more children. Currently demand is far in excess of the number of places available.

The school welcomes children from 12 years old who come from deprived families living in the neighbourhood, and who have struggled in their primary education.

The school’s proven non-academic approach is enabling pupils to thrive as they build self-confidence and personality, teaching them non-vocational skills, as well as how to read and write.

Find out more

Visit us on Facebook and Twitter to keep up with the latest Constance news, competitions and offers, including the launch of this online charity auction.

Find out more about the 2013 Culinary Festival Bernard Loiseau.

 

Foodie holidays in Mauritius

Indulge your passion for food and join us for the celebrated Culinary Festival Bernard Loiseau in Mauritius this March.

Delicious food at Constance Hotels & Resorts

Delicious food at Constance

The renowned annual festival takes place at Constance Belle Mare Plage from 18-25 March 2013.

This exciting event sees 6 European Michelin star chefs team up with 6 of our island chefs to create outstanding dishes using local ingredients before having a final cook-off competition to see which team wins.

Culinary holidays with Constance

Enjoy one of these special festival packages, and immerse yourself in a week that will be filled with culinary delights and surprises.

Constance Belle Mare Plage

  • Prestige Room – Package of 7 nights including a  6 star dinner orchestrated by Michelin star Chefs.
  • Single: €2,200  inclusive of Half Board
  • Double: €3,000  inclusive of Half Board
  • Extra nights will be charged at  €360 for Single and €460 for Double

Constance Le Prince Maurice

  • Junior Suite – Package of 7 nights including a  6 star dinner orchestrated by Michelin star Chefs.
  • Single: €3,600 inclusive of Half Board
  • Double: €4,300 inclusive of Half Board
  • Extra nights will be charged at  €  700 for Single and € 750 for Double

Offer valid for all stays from 18 to 28 March 2013

Book now

Visit our website to check availability and book your holiday at the Culinary Festival Bernard Loiseau.

Find out more about Constance Belle Mare Plage and Constance Le Prince Maurice.

Christopher Barber and team celebrate end of culinary festival

With bags almost packed in the knowledge of a job well done, the team behind the successful 7th edition of Culinary Festival Bernard Loiseau head out to sea on a luxury catamaran to have some well earned fun.

Constance Belle Mare Plage, Mauritius

Constance Belle Mare Plage

Here, Christopher Barber shares the day with us.

What sadness, the last day in paradise.

Yesterday was the final organised event - a catamaran trip along the coast, lunch on board washed down with copious amounts to drink.

Executive chef Dominique Grel is as comfortable looking after guests as he is in the kitchen. He is the ultimate professional, looking after everyone whilst having a great time himself. He epitomises everything that is wonderful about Constance Hotels and the Culinary Festival Bernard Loiseau - having fun, making friends and looking after people. He is ably assisted by Vincent and Guillaume from Belle Mare Plage, they exude friendship and charm, making sure that the chefs have an appropriate send off.

Star of the day is Angela Hartnett’s boyfriend Neil Borthwick. He sings, dances, swims and drinks, bringing a smile to everyone’s face.

Bruno Le Gac and team with Patrick Bittner

Bruno Le Gac and team with Patrick Bittner

The Constance team have once again shown us that gastronomy alone is not enough - great food and hospitality is also about people and personality. Through the Culinary Festival Bernard Loiseau, they have shown the world that they have this in abundance.

Behind the scenes photos of the final festival dinner

Visit our Constance Facebook page to see some wonderful photos of the Michelin* chefs and island cooks preparing the 6* dinner on the final night of the Culinary Festival Bernard Loiseau.

Top sommelier Enrico Bernardo inspires the Constance team

Enrico Bernardo, named Best Sommelier in the World in 2004, was on this year’s Jury for the 7th edition of the Culinary Festival Bernard Loiseau.

Enrico Bernardo

Enrico Bernardo

While in Mauritius, Enrico took the opportunity to talk to our sommeliers about his work. A real inspiration to the team, he talked about his earlier career as a chef and how it led him to become a sommelier.

‘Anyone can become a sommelier. You have to want to learn -  above all about appellations, terroirs and the history of the country.’

This is a humble man who has passed his dream and passion for his work onto our sommeliers.

Enrico Bernardo’s rise to success as a world class sommelier

  • 1993 – Best Young Chef in Europe
  • 1995 – Prix Master de Port Italie
  • 1996 et 1997 – Best Sommelier in Lombardy
  • 1996 et 1997 – Best Sommelier in Italy
  • 1998 et 2000 – Second in Best Sommelier in Europe
  • 2002 – Best Sommelier in Europe
  • 2004 – Best Sommelier in the World