The food experience – interview with Bruno Le Gac on Visit Mauritius

 

Bruno Le Gac

Bruno Le Gac

Are you passionate about fresh, top quality, locally sourced produce? So are we.

Bruno Le Gac, our Corporate Executive Chef, has given a great interview to the website visitmauritius.com.au.

Read about how we source the very best Australian beef to serve at our resorts, as well as wines. And find out more about the Australian chefs at Constance.

Recipe: Chicken or beef stir fry with noodles

Chicken or beef stiry fry with noodles

Chicken or beef stiry fry with noodles

If you’re too busy partying this festive season to spend much time cooking, try this quick and tasty noodle dish from Constance Moofushi.

  • 400g rump steak or chicken
  • 1 bunch spring onions
  • 1/4 red, 1/4 yellow and 1/4 green bell pepper
  • 100g carrots
  • 50g Chinese cabbage
  • 50g bok choy
  • 3 tbsp dry sherry
  • 3 tbsp dark soy sauce
  • 2 tbsp sesame seeds
  • 1 tbsp olive oil (not virgin or extra virgin varieties)
  • 500g fresh noodles

1. Cut the beef/chicken into thin strips, removing as much fat as possible during cutting.
2. Wash, drain and chop the spring onions. Slice the peppers. Julienne the carrots, and slice the Chinese cabbage. In a small bowl, combine the sherry and dark soy sauce and set aside.
3. Using a dry wok, heat the sesame seeds on medium heat, shaking the pan occasionally. Set aside.
4. Heat the olive oil in a wok over medium-high heat. Add the beef/chicken and brown until it is nearly cooked through (4 minutes max).
5. Add the spring onions, pepper, carrot, cabbage and bok choy into the pan. Stir fry for 1 minute. Add the sherry and soy sauce mixture and cook 2 minutes until the sauce has darkened.
6. Remove the wok from the heat and add the sesame seeds. Let the food stand in the wok while you are cooking the noodles.
7. Cook the noodles in 1 tsp of oil in a separate wok or non-stick pan for 2 minutes.
8. Eat straight away.

And don’t miss our post on the Top 5 most popular recipes on the Constance blog.

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:

Hublot watches inspire culinary creativity at Blue Penny Café

Hublot watches
Hublot and Constance – elegance comes naturally

In November, exclusive Swiss watchmaker Hublot and celebrity restaurant Blue Penny Café at Constance Belle Mare Plage combined their talents to create a prestigious event. 

Invited guests had the pleasure to discover the latest creations of the prestigious Swiss group and try on the fantastic watches made by the Hublot craftsmen.

Blue Penny Café chef Frederic Goisset, executive chef Dominique Grel and food and beverage Frederic Gille created an incredible menu with wine pairing, linking the worlds of ‘haute cuisine’ and ‘haute horlogerie’.

Creative appetisers

Big bang Tutti Frutti and canapes

Big bang Tutti Frutti and canapes

During the opening cocktail, exclusively created appetisers were presented in jewelry showcases, along with a Hublot watch:

  • Caviar (an oyster in green apple jelly, with a cream of wasabi, caviar and shiso)
  • Big bang Tutti frutti (Foie gras and agar of organic vegetable, spiced crumble)
  •  Vendôme (bread crouton, shrimp tartar, coconut jelly, red capsicum tapenade)
  • Yacht club Monaco (Scallop mousse, heart of palmtree, scallop carpaccio) 

The menu 

The dinner was splendid… with names evoking Hublot watches.

Team at Blue Penny Cafe evening with Hublot watches

Great team work between kitchen, service and sommellerie

  • GMT A canneloni of tomato and local crab, spiced syrup.
    Served with Domaine des Dieux, Sauvignon Blanc 2009, South Africa

 ***

  • Vibration: Duck foie gras preserved with Port jelly, ginger-flavoured pineapple chutney, young sprouts.
    Served with Alsace, Pinot Gris ‘Cuvée Albert’, Albert Mann 2009, France

***

  • Submarine: Back of pan-seared codfish lemon and shellfish condiment with smoked herring row.
    Served with Châteauneuf du Pape “La Crau” – Domaine du vieux télégraphe 2005, France

***

Hublot watch and appetiser

Haute cuisine meets haute horlogerie

  • Amplitude: Lamb fillet in a crust of mild chili, the chop in a spicy kofta, pimientodel piquillo stuffed with potato chutney, a jus flavoured with Pata Negra ham.
    Served with Vriesenhof Pinot Noir 2003, South Africa

***

  • Carat: Creamy poppy and raspberry dessert, raspberry sherbet.
    Served with Rhum Nation Demerarra 31 years old  

Before dessert, guests were served the most exclusive cheeses in Switzerland including an incredible Gruyère made by Hublot CEO Mr Biver, that he wished to share with guests at  this remarkable evening.

The event was a wonderful occasion for invited guests to discover or re-discover Blue Penny Café, the temple of food and wine in Mauritius.

Recipe: Tamarind compote

This delicious Mauritian tamarind sauce is the perfect accompaniment to pork and fish dishes. You can buy tamarind paste from specialist food shops and larger supermarkets.

Star anise

Star anise

Serves 4
Preparation time:
20 minutes
Cooking time: 45 minutes

Ingredients:

  • 600g tamarind paste
  • 300g sugar
  • 1/2 tsp fennel seeds
  • 2 star anise
  • 2 dried chillies
  • 1 small stick cinnamon

1. Put the tamarind in a bowl. Add 80cl lukewarm water and crush the tamarind with your hand to remove the seeds. Sieve the tamarind with the water to extract the juice.
2. In a saucepan, mix the tamarind juice with sugar. Add fennel seeds, star anise, dried chilli and cinnamon stick. Simmer for 45 minutes on low heat, stirring often and checking that the compote doesn’t burn.
3. Remove all spices and refrigerate for up to a week.

You can purchase the Prince Maurice recipe book that contains this recipe and over 50 more from our online store.

The most decadent dessert in the Indian Ocean

Constance Halaveli is a thoroughly luxurious offering floating amidst the turquoise beauty of the North Ari Atoll in the Maldives.

Water villa at Constance Halaveli

Luxurious water villa

Designed in the shape of a dhoni, the traditional Maldivian boat, Halaveli is a place so restful you’ll feel the stress of daily life seeping away as you enjoy the knockout food, exquisite surroundings and exemplary personal service.

All of this combines to make it the perfect place to celebrate a special occasion or anniversary.

Our Pastry Team has been busy concocting a dessert to match such an event, and they’ve come up with this melt in your mouth creation – the most decadent dessert in the Indian Ocean.

 

It includes some truly indulgent ingredients:

 

 

Dessert from Constance Halaveli

Dessert decadence

  • Crystal champagne
  • blend of different Remi Martin cognacs, some vintages up to 100 year old
  • Valrhona chocolates
  • black winter truffles
  • 24 carat gold leaf
  • handmade sugar roses

The dessert can be ordered in advance for weddings, engagements, anniversaries or any other celebration you can think of. Visit our Constance Facebook photo album to see more photos of this delicious creation.

Sound tempting? Find out more about Constance Halaveli: