Bid in our charity auction to dine at Restaurant Serge Vieira

Acclaimed French chef Serge Vieira describes his style of delicious light, simple, cooking as ‘émotion culinaire’ or culinary emotion.

Dining at Restaurant Serge Vieira

Dining at Restaurant Serge Vieira

The menu at his Restaurant Serge Vieira, which he runs with his wife Marie-Aude, is the expression of his culinary creativity and reflects his passionate respect for the food and the environment.

Vieira is adamant that he will only ever work with the best ingredients, always seasonal and, where possible, locally sourced. He is also interested in sustainability and ensures that the meat and fish served at his restaurant will not adversely impact the environment.

Set in a mediaeval fort overlooking the stunning countryside of Chaudes-Aigues in the southern French region of Aveyron, the Château du Couffour reflects the same preoccupation of modern style and traditional values.

Venture up the lime-tree drive and you find a beautiful medieval castle. Look closer and you will discover that integrated into the old fort is a stylish modern construction of glass and wood. The building itself reflects Vieira’s philosophy of combining the culture of taste and simplicity with environmental friendliness.

How Vieira learnt his trade

Born in the Auvergne in 1977, Vieira worked his way up through some of the most impressive kitchens in France before gaining world renowned for winning the prestigious Bocuse d’Or in 2005. For several years Vieira shared his culinary knowledge, travelling the world doing consultations, seminars and training.

In 2006 he was finally able to realise his dream when he and his wife set up their own restaurant named simply, Restaurant Serge Vieira. It was quickly awarded its first Michelin star in recognition of its simple elegant food and reasonably priced menus.

Serge Vieira

Serge Vieira

This year the restaurant picked up a second star, which Vieira is the first to admit is largely thanks to its loyal customer base.

His website greets customers with the message, ‘This year the Michelin Guide has awarded us 2 stars. Many thanks to you all, clients, members of staff and partners: without you no adventure, no honours, no pleasure and no emotion…’

Take your opportunity to experience the passion at Restaurant Serge Vieira – bid for a table for two in our online charity auction and share in Vieira’s ‘émotion culinaire’.

Read more

Bid in the Constance Festival charity auction to dine at Restaurant Serge Vieira

Find out more about Chef Serge Vieira including a guided video tour of the Château by the chef himself at gastro website WBP Stars – Restaurant Serge Vieira

And visit their website to find out more: Restaurant Serge Vieira

Bidding opens in the Constance Festival Charity Auction

Bid in the Constance Festival charity auction for your chance to enjoy an exclusive dinner for two at a European Michelin star restaurant, and help raise money for a ground-breaking school in Mauritius.

Chez Bruce, London UK

from Chez Bruce, London UK

All money raised through the auction will go to Etoile de Mer, located in the village of Roches Noires, Mauritius. Set up by educational visionary Christine Baudot, the school teaches teenagers vocational and life skills to help them discover opportunities that would otherwise be unavailable to them.

Over the next five days – until Friday 22 March – you can bid to dine at any of the following three restaurants in the UK, France and Switzerland.

 

1. Chez Bruce, Chef Bruce Poole (London, UK)

The offer: Dinner for 2 with wines matched by sommelier, and a behind the scenes tour of the kitchen to meet Chef Bruce Poole.

At Chez Bruce, you can enjoy top-notch modern food loosely influenced by classical and regional French/Mediterranean cuisine. Home-made charcuterie, slow cooked braises, offal, warm and cold salads, classical desserts and bread-making are specialities, as is the restaurant’s famous cheese board.

 

2. Restaurant Serge Vieira, Chef Serge and Marie-Aude Vieira (Chaudes-Aigues, South Central France)

Dining room at Restaurant Serge Vieira

Dining room at Restaurant Serge Vieira

The offer: Tasting menu for 2 plus drink

At Restaurant Serge Vieira, you can enjoy fabulous light and simple cooking, using only the finest ingredients, seasonal and locally sourced where possible.

Describing his cooking as ‘emotion culinaire’ Chef Serge runs his restaurant with his wife Marie-Aude, and the menu is the expression of their culinary creativity, reflecting their passionate respect for the food and the environment.

 

3. Beau Rivage, Chef Dominique Gauthier (Geneva, Switzerland)

The offer: Dinner for 2 at Le Chat-Botté

At Beau-Rivage’s Le Chat-Botté you can enjoy contemporary and inventive French cuisine by award winning Chef Dominique Gauthier.

At Beau Rivage

At Beau Rivage

Wine connoisseurs can indulge in some exceptional wines from the cellars of Beau Rivage, renowned as being one of the best stocked cellars in Switzerland.

Make a bid

Click on the link to place a bid in the Constance Festival charity auction.

 

Culinary Festival Bernard Loiseau 2013

We’re running this year’s online charity auction to mark the 2013 Culinary Festival Bernard Loiseau. Every day on the blog we’ll be publishing highlights from the festival. Visit the website for the Culinary Festival Bernard Loiseau 2013.

Bid in our online charity auction to dine at a Michelin star restaurant in Europe

Every day next week we are holding an online charity auction offering you the chance to bid for an exclusive dinner for two at a Michelin star restaurant in the UK, France and Switzerland.

Roast cod with olive oil mash and gremolata

Roast cod with olive oil mash and gremolata at Chez Bruce

All money raised will go to the ground-breaking school, Etoile de Mer, in Mauritius that helps disadvantaged teenagers get back on their feet, teaching them vocational and life skills.

How it works

From Monday 18 – Friday 22 March you can choose which of the following restaurants you would like to bid to dine at:

1. Chez Bruce, Chef Bruce Poole (London, UK)

The offer: Dinner for 2 with wines matched by sommelier, and a behind the scenes tour of the kitchen to meet Chef Bruce Poole.

At Chez Bruce, you can enjoy top-notch modern food loosely influenced by classical and regional French/Mediterranean cuisine. Home-made charcuterie, slow cooked braises, offal, warm and cold salads, classical desserts and bread-making are specialities, as is the restaurant’s famous cheese board.

Visit their website to read more about Chez Bruce and Chef Bruce Poole.

 

2. Restaurant Serge Vieira, Chef Serge and Marie-Aude Vieira (Chaudes-Aigues, South Central France)

Dining room at Restaurant Serge Vieira

Dining room at Restaurant Serge Vieira

The offer: Tasting menu for 2 plus drink

At Restaurant Serge Vieira, you can enjoy fabulous light and simple cooking, using only the finest ingredients, seasonal and locally sourced where possible.

Describing his cooking as ‘emotion culinaire’ Chef Serge runs his restaurant with his wife Marie-Aude, and the menu is the expression of their culinary creativity, reflecting their passionate respect for the food and the environment.

Visit their website to read more about Restaurant Serge Vieira and the masterminds behind it.

 

3. Beau-Rivage, Chef Dominique Gauthier (Geneva, Switzerland)

The offer: Dinner for 2 at Le Chat-Botté

At Beau-Rivage’s Le Chat-Botté you can enjoy contemporary and inventive French cuisine by award winning Chef Dominique Gauthier.

Le Chat Botte at Beau-Rivage

Le Chat Botte at Beau-Rivage

Wine connoisseurs can indulge in some exceptional wines from the cellars of Beau-Rivage, renowned as being one of the best stocked cellars in Switzerland.

Visit their website to read more about Beau-Rivage and Chef Dominique Gauthier.

How to take part

Join us on FacebookTwitter or here on the blog on Monday 18 March, where you can start bidding. We’ll be keeping you updated on how the bidding is going, and publishing more information about each of the restaurants taking part.

The charity we’re supporting

All money raised in this auction will go directly to the Mauritian school, Etoile de Mer to help the students turn themselves around, and discover opportunities that would otherwise not be available to them.

At Constance, we have supported the school for teenagers for some years. Now, with your support, we can help the school expand so the founder, Christine Baudot, can take in more children. Currently demand is far in excess of the number of places available.

Serge Vieira visits Etoile de Mer in 2012

Serge Vieira visits Etoile de Mer in 2012

The school welcomes children from 12 years old who come from deprived families living in the neighbourhood, and who have struggled in their primary education.

The school’s proven non-academic approach is enabling pupils to thrive as they build self-confidence and personality, teaching them non-vocational skills, as well as how to read and write.

Culinary Festival Bernard Loiseau 2013

We’re running this year’s online charity auction to mark the 2013 Culinary Festival Bernard Loiseau. Every day we’ll be publishing highlights from the festival. Follow us on Twitter for photos and updates, using hashtag #CFBL13.

Read more about this year’s festival, and the big names from the culinary world who are flying into Mauritius for the event this weekend: 2013 Culinary Festival Bernard Loiseau.

 

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.