Culinary Festival Bernard Loiseau 2014

The Culinary Festival Bernard Loiseau, held at Constance Belle Mare Plage, Mauritius, is a highlight of the international gastronomic calendar. Next year, the festival will celebrate its 9th year, taking place from 29 March to 6 April.

Bernard Loiseau Culinary Festival at Constance Hotels & Resorts

Bernard Loiseau Culinary Festival at Constance Hotels & Resorts

The festival pairs European Michelin-starred chefs with the best island cooks from across the Constance group in a week long competition.

The festival promotes an open sharing of ideas and culinary inspiration and techniques between the acclaimed chefs and their island counterparts.

Using only fresh local produce, sourced by the teams at the vibrant Mauritian market in Port Louis, each team must come up with an exciting, creative menu. This menu is then prepared by the island chefs on the final day and judged by a panel of leading culinary professionals.

The festival, a partnership between Constance Hotels & Resorts and the Relais Bernard Loiseau, was launched in 2006 to commemorate the chef Bernard Loiseau.

Guests at Belle Mare Plage and Le Prince Maurice during the festival can look forward to a week of sumptuous meals prepared by the visiting chefs, demonstrations and a celebratory awards dinner.

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Two-star Belgian chef Lionel Rigolet to cook for guests at Ephélia

At Constance Ephélia, we’re thrilled to be welcoming Michelin starred chef Lionel Rigolet to cook for guests on 19-20 July.

Cyann Restaurant at Constance Ephelia Resort, Seychelles

Cyann Restaurant at Constance Ephelia Resort, Seychelles

Guests dining at Ephélia’s signature restaurant Cyann will be guaranteed an exclusive gastronomic experience when the two-starred chef of Brussels’ Comme Chez Soi visits the resort.

Famous for its modern European cuisine using the highest quality, fresh local produce and cutting edge culinary techniques, Comme Chez Soi has been a high point of Belgian fine-dining since 1926.

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A taste of India in the Seychelles

We’re thrilled to announce that world-renowned Indian chef and restaurateur, Vineet Bhatia will be visiting Constance Ephélia this December.

Chef Vineet Bhatia, Constance Hotels & Resorts

Chef Vineet Bhatia

The first Indian chef ever to receive a Michelin Star, Bhatia’s approach puts a contemporary twist on traditional Indian cuisine.

Vineet Bhatia’s influence

Bhatia’s global influence as a restaurateur now spreads from Mumbai to Geneva, Saudi Arabia, Dubai and Mauritius.

‘I would describe myself as a global Indian whose inspiration is deeply rooted in India with an ever-burning desire to put Indian cuisine on the forefront,’ he says.

Events at Ephélia

Bhatia will run special dining events at Cyann Restaurant, Constance Ephélia from 29th December to 1st January.

  • 29-30th December – A glimpse of Vineet Bhatia’s A La Carte including three starters, three main courses and two desserts
  • New Year’s Eve & New Years Day – A five course taster menu
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Michelin star Chef Serge Gouloumes to visit Seychelles

Chef celebre Serge Gouloumes, of the world-famous Le Mas Candille in France, will be visiting Constance Lémuria and Constance Ephélia from 7-13 January to share his culinary passion with Constance guests.

Chef Serge Gouloumes

Chef Serge Gouloumes

The famous French chef will be organising special dinners and events, and offering a number of cookery classes at both Constance Lémuria and Constance Ephélia.

If you’re interested in improving your culinary skills and wowing your friends with a bit of gourmet French cooking back home, then this is the event for you.

Gouloumes has spent much of his career travelling the world and has been inspired by the mix of exotic spices and fresh ingredients of Seychellois cuisine. It was his fusion of exotic spices with the haute cuisine traditions of France that won him a Michelin star.

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Interview: Jacques Decoret

Award winning-chef, Jacques Decoret, is one of our Michelin star chefs competing at this week’s Culinary Festival Bernard Loiseau 2012.

Jacques Decoret

Jacques Decoret

Maison Decoret, Vichy, France

  • Meilleur Ouvrier de France

What is your principal trait of character?
Thoughtful and tenacious.

What is your greatest quality?
Enthusiastic and particular.

What are the qualities you look for most in other people?
Forthrightness.

What is your biggest weakness?
Shy and something of a loner.

What is your favourite tipple?
Vichy-Fraise.

What is your favourite dish – and your least favourite? Why?
I like everything because I’m quite greedy, especially when it comes to pastries.

What has been your best experience professionally?
The building up with my wife of our own restaurant and all the preparation and commitment involved in obtaining the title of One of the best Ouvrier de France in 1996, and of course all the wonderful establishments we’ve worked in.

Who are the most important people to you in your professional life?
My wife and colleagues, who’ve stayed with me for years, as well as all the suppliers, growers and breeders for their great produce.

What, for you, is happiness?
Daily life: to be able to get up in the morning, walk, speak, love and be loved.

What is your most important personal possession?
My fingers, my hands, a book of recipes and my knives.

With what talent would you like to have been gifted?
I would have liked to have the gift of healing/magnetic healing so as to be able to relieve people who are suffering.

If you had not done this profession, what else would you have liked to do professionally?
Sculptor in wood, working in the art field.

What does the word ‘creativity’ mean to you?
A place, a journey, a product, a memory, a moment in life.

What do you think best translates the wish to pass things on?
It’s feeling a sense of responsibility for the staff you take on – apprentices and trainees – as if they’re your own children, so that they can progress professionally.

How do you get away from it all?
It’s eating food you’ve not previously tasted, finding fresh horizons.

What inspiration do you get from Mauritius?
The sun, the beaches, Mauritian men and women, their produce, travelling around and the change of scenery.

What do you do when you need to recharge your batteries?
Doing odd jobs around the house, gardening and just being on my own.

What’s the best compliment someone can pay you?
You’re a trailblazer!

Which type of cuisine is currently the best in the world in your opinion?
Each cuisine has its own identity, regions, country, but I would certainly be inclined to single out what is called French cuisine, which has attained a global dimension. But there are some remarkable dishes in China, India and Japan. However, it’s the quality of produce and savoir-faire above all that determine the success of a dish.

Interview: Serge Vieira

Serge Vieira won the Culinary Festival Bernard Loiseau in 2011. For this year’s festival, he has returned as one of our judges.

Serge Vieira

Serge Vieira

  • **Michelin
  • Restaurant Serge Vieira, Chaudes-Aigues, France
  • Winner of the Festival Culinaire Bernard Loiseau 2011
  • Bocuse d’Or in 2005

What is your principal trait of character?
Calm.

What is your greatest quality?
Enthusiastic and perfectionist.

What are the qualities you look for most in other people?
Forthrightness and simplicity.

What is your biggest weakness?
Too fussy.

What is your favourite tipple?
Water.

What is your favourite dish – and your least favourite?
I don’t like raw oysters, I think because of their texture. Otherwise, I like everything and particularly enjoy discovering new produce.

What has been your best experience professionally?
The Bocuse d’Or.

Who are the most important people to you in your professional life?
My wife and my team.

What, for you, is happiness?
My children and my wife. Enjoying moments with my friends.

What is your most important personal possession?
I’m not materialistic so I would be inclined to say my passport, because you need it to travel.

With what talent would you like to have been gifted?
I don’t really know. Perhaps to be able to play a musical instrument.

If you had not done this profession, what else would you have liked to do professionally?
Industrial designer because I like designing, building and creating. They are also things I do every day as a chef.

What do you think best translates the wish to pass things on?
It’s very important in our profession. You have to imbue youngsters with a desire for the profession.

How do you get away from it all?
Travelling to the far ends of the earth. I love travelling.

What inspiration do you get from Mauritius?
The change of scenery of course but above all the super welcome, the kindness of Mauritians and also discovering local produce like the herbs and spices.

What do you do when you need to recharge your batteries?
Motor biking.

What’s the best compliment someone can pay you?
I’m not really very comfortable with compliments.

Which type of cuisine is currently the best in the world in your opinion?
There is no best cuisine. I enjoy a mix of cultures and produce, and so of styles of cuisine.