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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Winners of 2013 Culinary Festival Bernard Loiseau announced

After an exciting festival week in Mauritius, the winners of this year’s Culinary Festival Bernard Loiseau are Luc Mobihan from Le Saint Placide restaurant in St Malo, France and Hem Pulami from Constance Halaveli, Maldives.

Hem Pulami and Luc Mobihan

Hem Pulami and Luc Mobihan

The winning menu

Starter

Vegetables and fruits from Mauritius, leaf after leaf

Leaf after leaf, discover the flavours and textures from Mauritius, with greens purée and the lemongrass, coconut and combava sauce.

Main course

Loin of lamb with taro purée and crispy vegetables, & spiced jus.

Under a crust of spices and seeds, discover the lamb… serve it with a root purée, a sweet potato chip and slightly spiced juice.

 

2nd Prize:

Loin of lamb - winning dish at Culinary Festival Bernard Loiseau 2013

Loin of lamb – winning dish at Culinary Festival Bernard Loiseau 2013

Robert Speth (Chesery, Switzerland) & Sampath Mariyadasa (Constance Moofushi)

3rd Prize

Anita Klemensen (Den Rode Cottage, Denmark) & Elodie Oudeuil (Constance Belle Mare Plage)

 

More highlights from the festival

Visit our Facebook page to see more photos from the event – Constance Hotels & Resorts Facebook