Pre-selections for Bernard Loiseau Culinary Festival 2012

 

Island chefs in the kitchen at Bernard Loiseau Culinary Festival 2011

Island chefs in the kitchen at Bernard Loiseau Culinary Festival 2011

With just 4 months to go until the Bernard Loiseau Culinary Festival gets underway next March, chefs across our Constance resorts have been taking part in the final pre-selection event.

We can already tell that next year’s will be an exceptional festival, with one candidate taking part from each of our resorts.

In November, all candidates were tasked with preparing a starter and a main course, all using the same ingredients.

For the appetiser

  • Shrimps 21/25
  • Tomato
  • Olive oil
  • Bell pepper
  • Lemongrass

For the main course

  • Fillet of fresh red snapper
  • Sweet potato
  • Coconut milk
  • Ginger
  • Lemon

How the judging works

Members of the jury at Bernard Loiseau Culinary Festival 2011

Members of the jury at Bernard Loiseau Culinary Festival 2011

We created a panel of 4 jury members for the tasting and one ‘technical’ jury member in the kitchen for each of our resorts. The rules and regulations, the timing, and the ingredients were the same.

The task was for each candidate to express his technique and creativity, and aim to impress the jury members.

Judging criteria

Jerôme Manifacier & Ashley Ramasawmy

Jerôme Manifacier & Ashley Ramasawmy at 2011 festival

Criteria for the kitchen jury:

  • Hygiene (Grooming, work flow, cleanliness, respect of hygiene standards) – out of 20 points
  • Respect of culinary techniques – out of 20 points
  • Organisation – out of 20 points
  • Fair-play attitude – out of 20 points
  • Timing – out of 20 points

 Criteria for the tasting panel:

  • Presentation, smell, colour, attractiveness of the dish - out of 5 points
  • Best use of produce - out of 5 points
  • Texture, right degree of cooking, temperature – out of 10 points
  • Creativity, originality - out of 10 points
  • Taste - out of 20 points

As the day got underway, there was much excitement and enthusiasm in our kitchens. The result was impressive, as you can see from the photos.

What happens next

All candidates are now anxiously awaiting the results.

Once each hotel knows who will be representing them at the festival, intensive training will start in order to be ready for the big day in March.

Watch this space for more information. And don’t miss our previous articles on:

The spirit of the Bernard Loiseau Culinary Festival

The European chef and the island cook sharing their passion

The European chef and the island cook sharing their passion

Bruno Le Gac, our corporate chef and a key mastermind behind the Bernard Loiseau Culinary Festival,  gives an insight into the history behind the remarkable event, now entering its 7th year.

The Bernard Loiseau Culinary Festival takes place in March, and is a major event for everyone at Constance Hotels Experience.

It started 6 years ago with an idea – to honour the legacy of the great chef Bernard Loiseau, and propose something that he would be proud of.

The spirit of the festival

When we first had the idea, we didn’t know what or how we would do it… but we knew that we wanted to create something true, sincere, with spirit. Not just a business event, but a festival with soul.

The European chefs coaching the island cooks for the competition

The European chefs coaching the island cooks for the competition

We wanted it to be an event that would showcase our passion for food and the human values that we cherish.

As I always say, several brains work better than one and the result of this great team work has progressively turned into reality.

The concept for a festival in which we could share our passion and knowledge was born.

Mrs Dominique Loiseau immediately gave us all her support and allowed us to name the event after her late husband.

Chef Patrick Bertron, Loiseau’s protége, has been sensational since day one.

Michelin star chefs join cooks from the Indian Ocean

We wanted to put the spotlight on the people that we never see. The way the festival works is that we put together 6 Michelin star rated European chefs with 6 young cooks from our kitchens.

European chef and island cook prepare for competition day

Feel the tension in the kitchen, competition day is near...

During the festival, they train together for 3 days to create 2 dishes of their own making. Then on the day of the competition, the European chefs are not allowed in the kitchen. In the spirit of Loiseau’s legacy, it’s about sharing, it’s about training and it’s about transmission.

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. I believe that after 6 years we have pretty much seen everything that you could possibly make with fresh heart of palmtree!

What we’ve achieved so far

To date, we’ve managed to create a high profile event that exudes warmth and humanity. Those who were present at the first festival immediately felt that something very special had happened during the week. And the spirit keeps on building up every year…

We wanted this to be an elegant event that represents the image of our hotels. Our partners responded with equal enthusiasm – it’s not every day of the week that you get to drink magnums of Amour de DeutzChampagne…

The festival in 2012

I am extremely proud of Bernard Loiseau Culinary Festival, and so are all of the great people who have participated, who shared their time, hard work and passion.

The 2012 edition will be even more intense and fascinating… watch this space for more news of next year’s unmissable festival.