Top chef Robert Speth to create exclusive dinners for Constance guests

Guests at Constance Le Prince Maurice and Constance Belle Mare Plage will have the exciting opportunity to savour the food of world famous chef Robert Speth when he visits Mauritius next week.

Robert Speth

Michelin-starred chef Robert Speth

The Michelin-starred chef is returning to the island having participated alongside other leading European chefs in this year’s Bernard Loiseau Culinary Festival held at Belle Mare Plage.

Speth, chef at the prestigious Chesery in Gstaad, will be creating two sumptuous signature dinners exclusively for Constance guests to enjoy on 15 and 16 November.

With his emphasis on elegantly simple cuisine created around the very best, freshest ingredients this will be a delicious treat for everyone lucky enough to attend.

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Chef Robert Speth returns to create a culinary treat for Constance guests

We are thrilled to be able to welcome Michelin-starred chef Robert Speth back to Mauritius for a culinary event this November.

Robert Speth

Michelin-starred chef Robert Speth

The famous German chef at Gstaad’s Chesery Restaurant visited Constance Belle Mare Plage in March as one of the participating chefs in the Bernard Loiseau Culinary Festival. 2013.

This time Chef Speth will be returning to create two signature dinners exclusively for Constance guests at Belle Mare Plage on 15 November and Constance Le Prince Maurice on 16 November.

Having worked his way up through the kitchen of the Chesery since 1984, Chef Speth was rewarded in 1998 with a Michelin star and again in 2005 when he was named Chef of the Year by GaultMillau.

Chef Speth believes in simple, uncomplicated cuisine based around the very best ingredients from the most basic vegetables and spices to the finest delicacies. With a love of seafood he creates dishes using techniques from French, Italian and even Asian cuisine.

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Teams are announced for Culinary Festival Bernard Loiseau 2013

With the Culinary Festival Bernard Loiseau 2013 now underway, this year’s teams have been drawn.

At Constance Hotels & Resorts

At Constance Hotels & Resorts

European Michelin star chefs teaming with Constance chefs

  • Luc Mobihan & Hem Pulami (Constance Halaveli)
  • Roman Paulus & Beguitta Ally (Constance Ephelia)
  • Ezio Gritti & Shanifa Larue (Constance Lemuria)
  • Robert Speth & Sampath Mariyadasa (Constance Moofushi)
  • Anita Klemensen & Elodie Oudeuil (Constance Belle Mare Plage)
  • William Drabble & Sasha Dinoo (Constance Le Prince Maurice)

 

What’s happening during the festival

Monday 18March

Lots will be drawn to pair the European chefs with their island counterpart.

  • Teams will visit the local market at Port Louis to discover the local produce.
  • In the evening a cocktail competition between the bartenders of Le Prince Maurice and Belle Mare Plage featuring liqueurs from Rum Clément.
  • Norwegian judge and chef Eyvind Hellstrøm will design a special menu dinner at Le Prince Maurice.

Tuesday 19 March

The teams start work in the kitchen exchanging ideas and experimenting with ingredients.

  • Culinary Festival opening cocktail party

Wednesday 20 March

Teams continue to plan their competition menu

  • Art of tablewear & service contest. Three head waiters from Le Prince Maurice and Belle Mare Plage will present a table and do service before a judge.
  • Chef and judge Patrick Bertron of the 3 star Relais Bernard Loiseau will create a special menu for guests.

Thursday 21 March

Having consulted, advised and trained the island cooks, the European chefs withdraw from the competition so their protégés can prepare the dishes the team has created.

Friday 22 March

  • The European chefs create a ‘6 star’ dinner for guests at the Blue Penny Café.
  • A wine competition in which 3 Constance sommeliers will have the chance to pair the perfect wine to the 6 star dinner created by the European chefs.

Saturday 23 March

The winner of the Culinary Festival Bernard Loiseau 2013 is announced at a Final Prize Giving Cocktail Party held in the gardens of Belle Mare Plage.

  • A gala evening with a special menu prepared by the competition Constance chefs under the supervision of Chef Frederic Goisset of the Blue Penny Café. The dinner will be served with Deutz Champagne.

Sunday 24 March

The European chefs create a second ‘6 star’ dinner for guests

Find out more

Every day this week we’ll be publishing highlights from the festival as well as photos on our Constance Facebook page and Twitter.

And you can find out more on the Culinary Festival Bernard Loiseau 2013 website.

The crème de la crème of European gastronomy join Culinary Festival

The selection of European chefs for this year’s Culinary Festival Bernard Loiseau includes some of the top creative culinary minds from across six countries.  As the festival gets underway on Monday, here’s the lowdown on the Michelin star chefs appearing at this year’s event.

William Drabble

William Drabble

William Drabble of Seven Park Place, St James’ Hotel & Club, UKDrabble is no stranger to working with fresh-from-the-ocean seafood.

Drabble’s signature dishes at his Michelin-starred restaurant Seven Park Place include poached lobster tail and marinated hand-dived scallops, making him perfectly placed to work with our island chefs.

Having discovered his passion for cooking using fresh locally grown ingredients in his childhood, Drabble toured the Michelin-star kitchens of the UK to learn his skills.

At the age of 26 he earned a Michelin star at Michael Nook’s Country House Hotel. He then moved to London and the Aubergine and was again awarded a Michelin star which he was able to retain for 10 years before moving to St James’ where within a year he again gained a star.

 

Ezio Gritti of l’Osteria di via Solata, Italy

Ezio Gritti

Ezio Gritti

Ezio Gritti blends tradition with innovation in what should make him the perfect competitor in the culinary competition.

Having built his career on blending new and exciting elements into traditional Italian cuisine, Gritti will be open to the island influences he will discover in Mauritius.

No stranger to pressure Gritti has cooked for some of the world’s most famous figures including Henry Kissinger and Giorgio Armani.

Surprisingly Gritti was a latecomer to cooking, only discovering his true passion at the age of 28.

But he certainly made up for lost time, within a few years he was heralded one of the Top 12 Chefs of the Third Millennium for his innovative menu at Alla Nicchi in his home town of Bergamo.

By 1997 Gritti had joined l’Osteria di via Solata and went on to make it a culinary hotspot in Bergamo. In 2005 he was recognised for his work with a Michelin star.

 

Anita Klemensen of Den Rode Cottage, Denmark

Anita Klemensen

Anita Klemensen

At the age of 35 Anita Klemensen has the honour of being the first Danish woman to receive a Michelin star for her restaurant Den Rode Cottage.

Set up by herself and her partner chef Lars Thomsen the Den Rode Cottage is a star of the ‘New Nordic Cuisine’, using fresh local ingredients and seamlessly blending Nordic traditions with modern gastronomy.

It is her acclaimed ability to adapt seasonal, fresh ingredients into gourmet feasts that makes her an ideal European chef for the competition with its emphasis on local produce.

 

 

Luc Mobihan of Le Saint Placide, France

Luc Mobihan brings a wealth of experience from some of the best restaurants in France with him to the culinary competition in Mauritius.

Luc Mobihan

Luc Mobihan

As a chef Mobihan’s passion is for beautiful, simple food with ultimate taste and it is on this philosophy he and his wife Isabelle based their Michelin-starred restaurant Le Saint Placide.

Mobihan’s culinary adventure began when he joined, as a trainee, the kitchen of Jean-Paul Abadie at the 2-starred Amphitryon.

Stints in various Michelin-starred kitchens followed before Mobihan could finally realise his dream of setting up his own restaurant.

 

 

Roman Paulus of Radisson Blu Alcron Hotel, Czech Republic

Austrian chef Roman Paulus brings a wealth of fine dining experience to the competition from his time as Executive Chef at the Radisson Blu Alcron Hotel in Prague.

Roman Paulus

Roman Paulus

He began his career in Austria in the early 1990s working his way up through Michelin-starred kitchens including La Pergola in Rome and Maison du Boeuf in Brussels. He then went on to join the kitchen of The Savoy hotel in 1999.

Paulus has literally travelled the globe searching out culinary excellence in his job as chef on the illustrious ocean liner Queen Elizabeth II.

When he returned to Austria he joined the Hilton Group working as Sous Chef for the CzecHouse Grill & Rotisserie at the Hilton Hotel in Prague before moving to The Alcron where he received a Michelin star.

 

 

Robert Speth of Chesery, Switzerland

Robert Speth

Robert Speth

Used to the stunning Alpine surrounding of the exclusive Swiss town of Gstaad, Robert Speth is looking forward to the lush, tropical surroundings of Mauritius.

With his apprenticeship as a pastry chef in Ravensburg and experience as head of the pastry at the hotel Steigenberger Frankfurter Hof in Frankfurt he will undoubtedly have unrivalled skills to enhance those of the island chefs.

But Speth’s skills go way beyond pastry thanks to his time training under Albert Bouley at the Waldhorn, Louis Outhier at La Napoule and in Munich undfer Heinz Winkler at Tantris.

His work was rewarded when in 1998 he received a Michelin star at his current restaurant, Chesery in Gstaad and was, in 2005, voted Chef of the Year by GaultMillau.

 

Find out more about Culinary Festival Bernard Loiseau 2013

Read more about the Culinary Festival Bernard Loiseau which starts on Monday 18 March at Constance Belle Mare Plage, Mauritius.