This week has been the 10th Anniversary of The Festival Culinaire Bernard Loiseau (FCBL) where there has been some incredible culinary skill on display from Michelin-starred and local chefs.
Below we take a look at some of the best images of the food and drink on display this week. To see more join the conversation on our live coverage of the event and also see the main FCBL site.
Team A’s Main: Organic Grilled seabass from Gulf of Corinth with calebasse (gourd), claws and mussel curry broth
Team B’s Starter: Confit of Palm’s heart with guava puree, fresh salad and watermelon pearls
Team C’s Starter: Palm heart salad, local eggplants, taro and condiments
Team D’s Canapé: OSO Warm gambas with potato salad, mango & basil, curry mayonnaise, cardamome and lime gastric
Team E’s Main Dish: Pan fried seabass marinated with local chards and vegetables
Team F’s Starter: On the Mauritian ground and soil, young palm tree salad, cauliflower cream, hazelnut and avocado, pineapple pickles
Follow all the news from this year’s Festival Culinaire Bernard Loiseau.