Talented winner of last year’s Culinary Festival Bernard Loiseau, Hem Pulami is teaming up with winning partner French chef Luc Mobihan once again for an internship in Mobihan’s Michelin-starred kitchen in France.
Chef Hem Pulami of Constance Halaveli
Hem has taken a break from his role at Constance Halaveli‘s signature restaurant, Jing, to study under the renowned French chef at his restaurant Le Saint Placide at St-Malo, northern France.
One of the first things Mobihan did on Hem’s arrival was to take him to see the famous oyster farms of Cancale which produce around 25,000 tons of oysters each year.
Chef Mobihan received his training in some of the greatest Michelin-starred restaurants in France and it is the technical expertise he learnt there, as well as his passion for beautiful, simple food, which he will be passing on to Hem.
Culinary Festival Bernard Loiseau 2014
The Culinary Festival Bernard Loiseau, held at Constance Belle Mare Plage, Mauritius, is an opportunity for talented young island cooks like Hem to learn from the great chefs of European haute cuisine.
Farming the oysters of Cancale
Excitement is already beginning to build for the Culinary Festival Bernard Loiseau 2014 when more chefs from the Constance group will get the opportunity to work alongside some of Europe’s greatest chefs.
Read more
- Culinary Festival Bernard Loiseau 2014
- Chef Luc Mobihan and Le Saint Placide
- Food writer Michael Booth describes the joy of eating fresh oysters in Cancale in his article, Made in Brittany for Condé Nast Traveller.
- Find out more about Constance Halaveli, Maldives