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 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.