9th - Constance Hotels and Resorts

festival
culinaire
bernard loiseau
30th March - 6th April 2014
ww w. consta nceh o tels.co m
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
THE CONTEST
Since 2006, Constance Hotels & Resorts has
orchestrated a one-week Culinary Festival
with the Relais Bernard Loiseau and his Chef
Patrick Bertron. The competition associates
six Starred chefs - all holders of a star in the
Michelin guide - with six cooks of Constance
Hotels & Resorts.
This Culinary Festival has become an
anticipated event on the international
gastronomic calendar, attracting media
from around the world, as well as
prestigious sponsors.
The Culinary Festival Bernard Loiseau takes
place at Constance Belle Mare Plage, a
natural park of 150 hectares located on
one of the most beautiful beaches on the
Mauritian East coast. This renowned resort
is also known for its two famous 18-hole
championship golf courses.
The main objective of the Festival is to support
the exchange, experience and knowledge
of the participating professionals, and to
gather men & women from very diverse
horizons around a common passion: the love
of cooking and the art of the table.
The candidates will have to emphasize the
principles of the “Culinary Spirit” of Constance
Hotels & Resorts which are defined as:
“A fusion of spices and essences, aromas
and flavours... Constance Hotels & Resorts
reinvents a delicate cuisine, where the
culinary traditions of the Indian Ocean islands
simmer and blend with flavours from Asia,
Africa and Europe.”
The Festival comprises three principal events:
1. The contest.
2. The “6 stars” dinner.
3. The prize giving and the gala dinner.
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
THE CONCEPT
Six promising and passionate Starred
Chefs, all Michelin star holders, come to
Constance Belle Mare Plage to meet the six
“Island Chefs” of Constance Hotels & Resorts
in Mauritius, Seychelles and Maldives. This
professional and cultural pairing gives rise to
great and exciting moments in the kitchen.
Each Starred Chef works with his “Island”
team member. All cooks of the Constance
Hotels Group, from commis to Chef de partie,
can participate in the Bernard Loiseau
Culinary Festival as an “Island Chef”.
All entrants must go through the three
stages of the rigorous selection process, made
up of a theoretical questionnaire; the design
of two traditional recipes; and finally, the
actual creation of the dishes within the
confines of specified local products. Final
participants are therefore selected purely on
their skill, knowledge and innate talent.
All spices must be prepared with the
traditional “roche-cari”, a stone used for
crushing spice ingredients.
Candidates look for their own products
(vegetables, fruits, etc.) at Port-Louis
market, capital of Mauritius. The idea is to
encourage creativity in design using only local
seasonal products.
The dishes prepared by the finalists are
tasted by a panel of judges presided over by
Mrs. Dominique Loiseau (CEO of the Relais
Bernard Loiseau SA) and other well known
professionals.
Note:
On the day of the competition, only the “Island
Chef” prepares the dishes.
Each team (One Starred Chef and one
Island Chef) is given specified pre-determined
products which they must use.
The primary objectives of knowledge and skill
transfer are essential and decisive in this
competition.
These criteria are communicated to the teams
in advance.
The organizing Chefs supervise the smooth
running of the contest in the kitchen.
They have to develop and prepare for seven
people:
• A starter with vegetables.
(Main and imposed product)
• A dish with Barbarian duck.
(Main and imposed product)
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
ASSESSMENT CRITERIA
THE CRITERIA:
• Aspect, aroma, colour, and overall
attractiveness of the dish.
• Creativity, originality, contribution to
culinary culture.
• Use and knowledge of the produce.
• The taste, Gentlemen, the taste!” (As said
by the great Chef Bernard Loiseau).
2nd Phase : DELIBERATIONS IN THE PRIVATE
AREA OF BLUE PENNY CAFE
After all dishes have been tasted, the jury takes
a recess for its deliberations, comprising:
Individual reflection of each member of the
jury on the dishes tasted.
Overall exchange of opinions and points of view.
These criteria summarize the key concepts of
the philosophy shared by Le Relais Bernard
Loiseau and the culinary spirit of Constance
Hotels & Resorts.
3rd Phase: FINAL COMPUTATION OF MARKS
After the name of the winning team has
been agreed upon, the results are handed
over to the President of the jury,
Mrs. Dominique Loiseau.
THE ASSESSMENT
1st Phase: THE TASTING AT BLUE PENNY
CAFE
The chef’s creative approach and the reason
for the recipe are explained by the organizing
group of chefs - the only ones admitted into
the kitchen.
The members of the jury taste each dish and
note down their impressions.
THE “6 STAR” DINNER
This special dinner is prepared together by
the six teams, but the roles are reversed.
The Starred Chefs honour us with their
cuisine which is presented during one
“evening tasting” at the Deer Hunter
restaurant of Constance Belle Mare Plage.
And in-so-doing, these esteemed artists
have the opportunity of sharing their culinary
values with the customers of the hotel, while
working with the appointed “Island Chefs”.
And in so doing, the on-site training and
exchanges are realized.
The menu is composed of six dishes; each
dish being prepared by one of the
Starred Chefs who have the opportunity
to promote their own restaurant, and the
distinctive personality of their cuisine.
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
THE PRIZE GIVING AND THE GALA DINNER
It is only during the prize giving that the
president of the jury will announce the name
of the winning team.
This event takes place in the presence of:
• Members of the jury
• Organisers of the festival
• The Chefs and their partners
• International and local journalists
• Sponsors of the event
• The management of Constance Hotels
& Resorts
• Other prestigious guests
THE PRIZES
THE GALA DINNER
All candidates will receive prizes.
The prize giving is followed by a gala
dinner orchestrated by the Chefs of
Constance Hotels & Resorts accompanied
by Champagne Deutz.
The first prize for the “Island Chef”:
• A month of training in a renowned
European establishment for the year
following the Festival.
• A one-week stay for two people in one
of the resorts of the Constance Hotels
& Resorts Group (outside the country of
origin of the winning chef).
• A trophy and other accolades as
endorsements in recognition of their
professional achievements.
The first prize for the Starred Chef:
• One-week stay for two people at Constance
Belle Mare Plage during the year following
the Festival.
• One return ticket in economy class offered
by Air Mauritius.
• A trophy and various other gifts.
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
THE PROGRAM OF THE CULINARY WEEK
SUNDAY 30TH MARCH
Discovery of Mauritian authentic flavours
• Lunch at the Chassé of Constance Hotels
& Resorts.
MONDAY 31ST MARCH
Drawing lots of the teams
• Visit of the market of Flacq. It allows the
teams to exchange, to get to know each
other and discover the local products.
• Cocktail contest - The participants are
bartenders from the Constance Belle Mare
Plage and Constance Le Prince Maurice.
• Wine competition consisting in according
the wine to the dinner served by Chef
Eyvind Hellstrom at Constance Le Prince
Maurice. Six Mauritian wine stewards will
participate in the contest.
TUESDAY 1ST APRIL
First day of trials and of work for the teams
• Cooking class at Constance Le Prince
Maurice hosted by Chef Eyvind Hellstrom.
• Welcoming cocktail party followed by
inaugural dinner.
WEDNESDAY 2ND APRIL
Second day of teamwork
• Art of Tableware & Service contest: three
Head waiters of Constance Belle Mare
Plage and Constance Le Prince Maurice
will present a table and will do the
complete service in front of the judges.
• Three stars dinner orchestrated by
Chef Patrick Bertron at the Deer
Hunter restaurant.
THURSDAY 3RD APRIL
The Contest
• The Starred Chef withdraws from the
competition and lets the island’s chef
execute the dishes created by the team.
• Special dinner orchestrated by Chef Luc
Mobihan, winner of the 2013 edition at the
Deer Hunter restaurant.
FRIDAY 4TH APRIL
Six stars menu, presented by the Starred
Chefs
• Cooking class hosted by Chef Patrick
Bertron at the Blue Penny Café restaurant
• Six stars dinner at the Deer Hunter
restaurant - discovery of the invited Chef’s
cuisine
• During that evening, our six Chefs
demonstrate their culinary talent, they
orchestrate one of the six courses
in favour of our guests and press
members. This special evening closes the
culinary week.
SATURDAY 5TH APRIL
The consecration!
• Announcement of the winning team:
• Gala Evening with a special menu prepared
by the Chefs of Constance Hotels & Resorts
and sublimated by Deutz Champagne.
• The results are announced during the
Final Prize Giving Cocktail held in the
garden of Constance Belle Mare Plage.
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
THE ORGANIZING COMMITTEE
PATRICK BERTRON
JEROME FAURE
MICHELIN,
TALENTED HEIR OF
“LOISEAU SPIRIT”
Bernard Loiseau has marked the
history of French cuisine.
In the early 80s, he was
well-known for his “refined”
cooking style which he has enhanced over the years and
so forth became a reference. He also liked to reinterpret
classic recipes.
In 1991, he experienced the glory when he was awarded
his third Michelin star.
With over 20 years of experience with Bernard Loiseau
behind the piano, Chef Patrick Bertron perpetuates this
authentic and convivial style: a rustic but refined cuisine,
which enhances the original taste of local products and
combines simplicity and lightness.
While respecting the precepts of the master,
Patrick Bertron carries on upgrading his cuisine a more
personal way and perpetuates the three stars at the
Relais Bernard Loiseau.
CORPORATE SOMMELIER,
CONSTANCE HOTELS & RESORTS
Jerome Faure has naturally
developed a keen sense of smell
since his young age as he was
a passionate of nature, hunting
and fishing. He has first studied
cooking but has quickly orientated himself towards
wine. He has learnt his trade alongside the “greats”
Eric Beaumard, Jean-Claude Ruet...
Generous and passionate, he always puts forward the
work of the men who make the wine and travels to
vineyards around the world to meet the winemakers in
order to taste and to better understand this nectar.
He was awarded Knight of the Order of Agricultural
Merit in 2012.
Current President and founding member of the
Association of Sommeliers of Mauritius, he has
worked a lot to introduce the competition of the best
sommelier of Mauritius, now a must event for all
Mauritian sommeliers.
Corporate Sommelier of the group Constance Hotels
& Resorts since 2005, he leads a team of 45 sommeliers
and makes a point of honour to train its troops.
ALEXANDRE GIRAUD
EXECUTIVE CHEF,
CONSTANCE BELLE MARE PLAGE
This young chef of French origin is
used to radical changes.
From Saint-Etienne in the Loire
region, Alexandre Giraud was not
predestined for a culinary career.
Student in “Maths Sup” and “Maths Spé” and
preparing the entrance exam for the “Grandes
Ecoles”, he lands at Marseille where he discovers the
Mediterranean cuisine and decides to follow this new
passion as career.
Graduate from the Paul Bocuse Institute and after a
short stay in the kitchen of Reine Sammut and Jardin
des Sens of the Pourcel brothers, he worked for a year
with Pascal Molines, World Pastry Champion in 1999
and Best Craftsman of France for Pastry in 2000.
He flew to Brazil where he worked during four years in
some properties including Sofitel and Hilton.
Alternating with the same enthusiasm the posts of chef
and pastry chef, he launched a pastry and chocolate
shop in Dubai before settling in Mauritius in 2007.
He has recently joined Constance Belle Mare Plage for
a new challenge as Executive Chef. Greatly influenced
by the Mediterranean cuisine, he discovered during his
many travels around the world various exotic cultures
that have shaped his culinary personality, which is
today filled with simplicity and maturity.
FREDERIC GOISSET
CHEF OF BLUE PENNY CAFE
RESTAURANT
There is no doubt that Frederic
Goisset is technically the most
accomplished chef within the
Group. Absolutely crazy about
cookery and its savours, even
his strong natural reserve cannot hide his brilliance.
More than anyone, he knows how to combine all the
techniques and skills required in the preparation of
great French dishes with our island produce and herbs
and spices. A great teacher, gifted with a generous
nature and bubbling with creativity, he is meticulous in
preparing his dishes with an almost poetic discipline.
Originally from the South of France, Frederic Goisset
has had a distinguished career, working at such
famous restaurants as Oustau de Baumanière and
Alain Ducasse’s Louis XV Restaurant in Monte-Carlo.
After periods in Qatar and in St Barthelemy in the
Caribbean, he has found in the Blue Penny Café a home
worthy of his talent. A linchpin of the Bernard Loiseau
Culinary Festival, Frederic has completely mastered the
art of making guests’ taste-buds swoon with delight.
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
THE ORGANIZING COMMITTEE
NICOLAS DUROUSSEAU
RAJESH PAYANANDEE
EXECUTIVE PASTRY CHEF,
CONSTANCE BELLE MARE PLAGE
Gordon Ramsay, Marco Pierre
White, Pierre Gagnaire, Le
Negresco, Le Pré Catelan…
Nicolas Durousseau is proud to
have a rich CV and for to have experienced the most
beautiful houses in the world.
Whether catering or hospitality (among other things he
worked for Four Seasons and Mandarin Oriental) this
talented Chef has always sought excellence.
There is no better place than the Constance Belle Mare
Plage to exercise his art and to delight the guests with
delicious treats.
Constantly looking for something new, his desserts are
inspired by his many travels around the world and are
with unrivaled flavours.
Demanding and passionate, he is really passionate
when he talks about pastry.
EXECUTIVE SOUS-CHEF,
CONSTANCE BELLE MARE PLAGE
Chef Rajesh no longer needs
any introduction. In the famous
Deer Hunter restaurant, which
has become a temple to fine
Mauritian cuisine, for many years now Rajesh
Payanandee has been delighting his guests with his
innovative and tasty Mauritian dishes.
Very much in evidence in the organization and
functioning of the Bernard Loiseau Culinary
Festival, Rajesh has recently been assigned new
responsibilities, working alongside Chef Giraud in
supervising all catering activities within the hotel.
An exceptional host, his enthusiasm is contagious –
he is the personification of good humour and
happiness. His infectious optimism makes him a
well-respected leader and is an enormous asset in
maintaining the sparkling sense of culinary spirit at the
Constance Belle Mare Plage.
MICHAEL SCIOLI
EXECUTIVE CHEF,
CONSTANCE LE PRINCE MAURICE
In charge of the kitchens at
Constance Le Prince Maurice,
the Group’s flagship hotel,
Michael Scioli has had a varied
and prestigious career.
It is through him that the Bernard
Loiseau Culinary Festival was started, when he moved
from being the legendary Burgundy chef’s number two
and joined the Blue Penny Café for the opening of the
Constance Belle Mare Plage in 2002.
His closeness to Patrick Bertron and Dominique
Loiseau soon led to a long and rich collaboration and
friendship between the fabled family business and
Constance Hotels & Resorts.
A demanding and talented chef, Michael Scioli has
brought with him from his time at Saulieu those
characteristics of technical precision and ethical
rigour shared by all great chefs.
SANJEEV KUMAR
MATABUDUL
SOUS-CHEF,
CONSTANCE BELLE MARE PLAGE
Winner of the first Bernard
Loiseau Culinary Festival in 2006,
Chef Matabadul is a force to be
reckoned with at the Constance
Belle Mare Plage.
Sanjeev took up cookery in 1993 and a year later joined
the hotel where he has been ever since.
Known by everyone as Monsieur Badul, he has worked
in all the hotel’s restaurants so that he has a complete
overview of all the catering activities.
After his award in 2006, he had an attachment to the
Château de Codignat, a superb Relais et Château
hotel in the Auvergne, which enabled him to experience
the special atmosphere of a Michelin-starred
restaurant in France.
Pleasant and friendly, Sanjeev is a symbol of
legendary Mauritian hospitality. Chef Giraud’s righthand during the Festival, Chef Sanjeev has, amongst
other functions, the delicate task of time-keeping
during the competition.
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
THE STARRED CHEFS
THEIR ROLE AND OBJECTIVES
• Transmission of knowledge and experience to Mauritian cooks in a culinary exchange.
• The discovery of unique Mauritian products.
• The development of original recipes with a focus on Mauritian products.
TIM ALLEN
Michelin
LAUNCESTON PLACE,
LONDON, ENGLAND
Tim Allen joined Launceston
Place
in
February
2012,
after spending seven successful
years at two Michelin-starred Whatley Manor in the
Cotswolds. Before this, he also worked in the kitchens at
The Landmark and L’Ortolan.
In less than two years, Tim has already been awarded
a Michelin star and 4 AA Rosettes – a remarkable
achievement in such a short period of time.
Tim’s background in home grown ingredients and
lesser known techniques has helped set him apart from
the crowd. Growing up in Yorkshire, Tim was a keen
gardener from a young age and uses his knowledge of
home-grown produce in many of his dishes. He is also
keen to promote lesser known cooking techniques such
as using a pressure cooker, which gives cleaner flavours
by using a less aggressive method.
His unquestionable skill, passion and emphasis on
sourcing simple produce has carried Launceston Place
from strength to strength.
JACOB HOLMSTROM
Michelin
GASTROLOGIK RESTAURANT,
STOCKHOLM, SWEDEN
Raised in a family of restaurant
owners. Jacob is one of two
owners of Gastrologik, which
opened in Stockhholm in late
October 2011. The restaurant was named restaurant of
the year in 2012 and in march 2013 he obtained his first
Michelin star.
Jacob Started his career in his hometown, Halmstad
on the west coast of Sweden moving on to work in
Gothenburg followed by a couple of years in Oslo
working for Eyvind Hellstrom at Bagatelle. After Norway
Jacob moved on to Paris working for Pascal Barbot at
his three-star restaurant Astrance, after two years and
working his way up to second in the kitchen Jacob moved
back home to Sweden and was one of the chefs opening
up the restaurant Mathias Dahlgren in Stockholm.
For four years Jacob worked with Mathias and the
restaurant achieved two michelin stars before Jacob
decided to move on and open up his own place together
with his old colleague Anton Bjuhr
Gastrologiks philosophy is working closely with
producers and suppliers. Jacob put as much effort into
finding the produce as to process it. They search for
the best quality in-season produce and it is availability
rather than demand that guides our choices. The potato
is worth exactly as much as the truffle for him, it is not
nature that decides what´s good or bad, it is us.
Therefore, they created a restaurant with no menus,
being able to serve whatever nature supplies us with.
The fact that eating is done with all the senses,
not least the eyes, is one that chef Holmstrom takes
very seriously.
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
THE STARRED CHEFS
MIRTO MARCHESI
Michelin
LES CHALETS D’ADRIEN
RESTAURANT, VERBIER,
SWITZERLAND
Chef of the Chalet d’Adrien (Relais
& Châteaux *****) at Vervier, in
Switzerland, Mirto Marchesi carries out his career in Italy
(Excelsior Venice, Cortina d’Ampezzo) and mainly in
Switzerland, particularly in Johri’s Talvo in St. Moritz
(2 Michelin stars). Since 2009, he is head chef of
La Table d’Adrien restaurant.
Very committed to the relationship with the producers
of Valais, he believes that “pleasure must be found in
the simplicity and authenticity.”
MASACHI IJICHI
Michelin
LA CACHETTE RESTAURANT,
VALENCE, FRANCE
Masashi Ijichi, a native of
southern Japan, trained with
Chef Pic and at Key Passion in
Nice, created his restaurant, with
its shady courtyard on the edge of the old city of Valencia.
An honour to French gastronomy that has touched
the heart of this man fond of the traditional culinary
classics and who masters them with natural grace that
we welcome.
It is Anne-Sophie Pic who was the first to find the
potential of this young chef passionate of hexagonal
cuisine and the result may be found at the Cachette.
JENS RITTMEYER
NICOLAS MASSE
BUDERSAND HOTEL - GOLF &
SPA - SYLT, RESTAURANT KAI 3,
HÖRNUM, GERMANY
Chef at the one Michelin star
restaurant KAI 3 located in the
Hotel - Golf & Spa BUDERSAND in Sylt with a
Scandinavian atmosphere and Nordic cuisine.
The starred chef has been working in the kitchen of this
superior five-star hotel since April 2010.
Rittmeyer has worked at several establishments
including two Michelin star Vila Joya in Albufeira
(Portugal), three Michelin star Schlosshotel Lerbach
with Dieter Müller in Bergisch Gladbach (Germany)
as well as other restaurants in Xanten Landhaus Köpp
and the legendary Victorian in Düsseldorf (Germany)
Jens Rittmeyer´s tireless passion connects quality, local
produce and ingredients with a Scandinavian touch and
true flavour, without losing sight in seasonal products.
In the fall of 2012 the Michelin Guide honored his
Nordic inspired cuisine with a Michelin star. The
chef and his staff have received numerous awards in
Germany as well as other international awards from
restaurant guides and magazines.
LES SOURCES DE CAUDALIE,
LA GRAND’ VIGNE RESTAURANT,
BORDEAUX-MARTILLAC,
FRANCE
Nicolas Masse showcases his
talent at the restaurant La
Grand’Vigne of the Sources de Caudalie in Martillac.
This young Chef set himself a new challenge in the
middle of the vines where the change of scenery is
guaranteed and where he feels himself close to the
ground, its main source of inspiration.
Nicolas Masse, a Cherbourg native, has known his
professional experiences in Normandy just after
his studies. His career path including prestigious
establishments enabled him to develop his own style.
His sense of audacity rewarded him in March 2010 by a
Michelin star at the Source de Caudalie.
Inspired by the culinary wealth of the area, this
passionate of the product prepares dishes mixing
regional goods and seafood with brilliance. The history
of the products is retranscribed in the plate by a subtle
variety of cookings and the use of ingredients which
offer to the hosts an alchemy of flavours.
Michelin
Michelin
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
THE ISLAND COOKS
THEIR ROLE AND OBJECTIVES
• Serving as worthy ambassadors of the Indian Ocean Islands in the international gastronomic
arena.
SASHA DINNOO
EMMANUEL FORTUNO
CONSTANCE
LE PRINCE MAURICE
MAURITIUS
Sasha has started as trainee at
Constance Le Prince Maurice
and has grown up step by step
within the kitchen.
Sasha has participated in the competition last year. She
is known for her humility and passionate commitment
to service excellence. She is truly motivated to win the
competition this time.
It is for her a great opportunity to learn more and
acquire the experience of working with the
International Chefs.
It is a testament to her dedication and hard work
that she was deemed worthy of participating in the
2014 Culinary Festival.
CONSTANCE
BELLE MARE PLAGE
MAURITIUS
Emmanuel is fond of gastronomy.
Every day at the Blue Penny Café,
finest dining temple of Constance
Belle Mare Plage, he improves
his skills to become the best possible cook. Slowly but
surely he repeats his moves in quest of perfection.
His journey towards the Festival Culinaire Bernard
Loiseau was alike.
Focused and determined, he works very hard to be the
legitimate heir of his great predecessors and when
asked how he feels about participating in FCBL, his
face shows a wide and generous smile…
SANDY SOKALINGUM
CONSTANCE LEMURIA
SEYCHELLES
Sandy Sokalingum of Mauritian
nationality joined the Constance
Lemuria Seychelles in June 2013,
after three years being employed
with the Constance Ephelia
Seychelles, he decided to move to
Praslin as the second largest island but with a quiet
atmosphere.
Married to a Seychellois lady, father of 11 months old
boy, He described himself of being in love with cooking
and his passion to create an exceptional presentation.
He is currently “Chef de Partie” at the Sea Horse
kitchen, fine dining restaurant of the hotel. Alongside a
Portuguese Chef, he has proved himself to be an asset
for leading and creating.
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
THE ISLAND COOKS
YOGESSEN RAMEN
DAMMIKA SARATH
CONSTANCE EPHELIA
SEYCHELLES
After studying at Sir Gaetan
Duval Hotel School in Mauritius,
Yogessen started his career as
commis in the hotel sector
for more than two years with
constant devotion and determination.
In 2012, he got the chance to join Constance Ephelia
Seychelles. he started in the Hot Kitchen, and in 2013,
he was transferred to Cyann Kitchen (Gastronomic
cuisine). His willingness and his determination for his
career encouraged him to join the Festival Culinary
Bernard Loiseau competition. he did very well during
the internal competition.
Throughout the three rounds of the competition, he
was ranked minimum second. He was very happy when
he was informed that he will be going to Mauritius for
the Final Competition. As a “Commis Chef”, he feels
proud to be representing Constance Ephelia Seychelles
for the 9th Edition.
CONSTANCE HALAVELI
MALDIVES
Dammika is insatiable when it
comes to food. He is a calm and
serene worker with excellent
senses of organisation.
He likes reading books, playing
cricket, swimming, fashion dress and all about food.
He is also used to work under pressure.
He is very proud to participate in such renowned
competition and to represent Constance Halaveli.
DINUSHAN PATABADAGE
CONSTANCE MOOFUSHI
MALDIVES
Dinushan,
of
Sri
Lankan
nationality joined Constance
Moofushi Maldives in April
2013 as Demi Chef de Partie.
Dinushan is a passionate, dedicated and creative
professional, always willing to learn new dishes and to
try new techniques. He is very ambitious with a strong
will to succeed and strives hard to produce the highest
possible standard for our guests at all times.
He is proud to represent Constance Moofushi at
the 2014 Bernard Loiseau Culinary Festival and
sees this as a major learning experience in his
career development.
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
THE JURY & MEMBERS
Mrs DOMINIQUE LOISEAU
has graciously accepted to preside over this very
prestigious event for the 9th consecutive year.
CEO OF BERNARD LOISEAU SA
RELAIS BERNARD LOISEAU,
FRANCE
Since
2003,
Dominique
Loiseau chairs the group
Bernard Loiseau which is a
reference of the art of French
living and which owns now five houses.
- LE RELAIS BERNARD LOISEAU, famous
Relais & Chateaux in Burgundy, one of the most
beautiful in Europe, with its Michelin 3-star
restaurant, 5-star hotel, the Spa and shop.
- LOISEAU DES VIGNES in Beaune, capital of
Burgundy wines, Michelin 1-star restaurant which
proposes each wine of the wine list by glass.
- LOISEAU DES DUCS, which opened in July 2013,
situated in the historical center of Dijon, capital
of the Burgundy Dukes, city of the gastronomy;
this restaurant which is also equipped with an
enoteca has already been distinguished by a
Michelin star in the 2014 guide, few months only
after its opening…
The Loiseau group raises now 5 Michelin stars in
Burgundy as well as in the only department of the
Côte d’Or.
And in Paris, the two restaurants TANTE LOUISE
(8e) and TANTE MARGUERITE (7e) allow you to
enjoy the spirit of Bernard Loiseau in the capital.
The previous President of the Republic Nicolas
Sarkozy has decorated Dominique Loiseau in the
National Order of the Legion of Honour;
handed over at the Elysée in June 2008, she is
also devoted to her three children: Bérangère
(25 years old), Bastien (23 years old) and Blanche
(18 years old).
PATRICK BERTRON
MICHELIN,
RELAIS BERNARD LOISEAU, FRANCE
Since his appointment as chef
of the Relais Bernard Loiseau
in 2003, Patrick Bertron has
made significant changes by
adding new recipes, without
compromising on the core
values of Bernard Loiseau.
One finds there perfection,
requirement, authenticity and imagination, many
qualities inherited from his 20 years experience alongside his unique master.
With a smiling and cordial disposition, Patrick
Bertron manages to deliver traditional French cuisine
with everything that it includes as heritage, culture,
talent and expertise. His cuisine is both classic and
refined, flavourful, yet respectful of the product.
Patrick Bertron has more than met the significant
challenge of continuing the unfinished work of the
legendary Bernard Loiseau.
He has just published a book of 60 recipes
“Au Relais Bernard Loiseau avec Patrick Bertron”
editions de la Martinière.
EYVIND HELLSTRØM
NORWAY
Chef and several times
judge at the Bocuse d’Or
world finals.
Born in 1948 in Moss, Norway.
Started his career in the
culinary world at the age of 16 training in several top
class restaurants in France and Switzerland before he
returned to his native country in 1981. Took over
restaurant Bagatelle in Oslo the following year and got
his first Michelin star in 1984.
The second star arrived eight years later. In 2009
Eyvind left Bagatelle in order to have time to write
cook books and make a number of popular television
programs. He has been a member of the Bocuse
d’Or jury since 1993, and in 2008 Eyvind was elected
president of Bocus d’Or Europe.
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
THE JURY & MEMBERS
PAOLO MARCHI
ITALY
Culinary critic and creator
of Identità Golose,
famous worldwide signature
restaurants guide
Paolo Marchi was born in Milan
on March 20th 1955. Son of
Rolly, creator of the skiing trophy Trofeo Topolino,
and of painter Graziella, he has worked for Il Giornale
from December 1979 to February 2011, dividing himself
between sport – skiing, football and sailing especially and food and wine critiques.
In January 2004 the idea that changed his life came
up: creating Identità Golose, the first Italian guide
dedicated to signature cuisine and pastry making. A
mission accomplished among the skepticism of many.
In June 2009 the debut in London followed, then in 2010
came the congresses in New York and San Marino, the
debut in Chicago in October 2014. On top of this, there’s
the guide to signature restaurants, Identità Golose
Guida ai Ristoranti d’autore di Italia, Europa e Mondo,
which in 2014 reached its seventh edition.
Married to Luisa Acciarri, from the Marche region,
he is father to Brando and Viola and, ideally, to his
dogs Stella and Tina. He never graduated (in modern
literature) from university and at the same time he
loves writing, nesting with his family, cooking onion
risotto for his friends.
JUAN AMADOR PEREZ
GERMANY
*** MICHELIN, Amador
restaurant, Mannheim,
Germany
After finishing his education in
Germany, Juan Amador worked
in different restaurants such as
Waldhorn in Ravensburg with chef Albert Bouley where
he became vice chef within three years only.
He won his first Michelin star for his restaurant
Petersilie in Lüdenscheid, he then kept his star in
restaurant Fährhaus Munkmarsch in Sylt. Another star
followed for the restaurant Die Weyberhöfe close to
Aschaffenburg in 2000.
In 2002 followed the second Michelin star and in
February 2004, he opened his restaurant Amador in
Langen which has three Michelin stars since 2008.
In 2007 he received one Michelin star for his second
restaurant Tasca in Wiesbaden (this restaurant closed
two years later). The Michelin guide awarded the
restaurant Amador in 2012 again with three Michelin
stars.
BOB MIAO
CHINA
Food critic and wine
connoisseur, former head of
Michelin Guide in China
A food critic, wine connoisseur
and collector, and Chevalier de Champagne, Mr Miao
is a contributing writer for the Shanghai Morning Post
in China.
Mr. Miao has worked on the following food and/or wine
events:
- Judge for the “Perfect Pairings Award” in 2011 and
2012 (Singapore and Shanghai)
- Jury member for the “French Chef China” culinary
competition between French and Chinese chefs in 2012
and 2013 (Beijing and Shanghai)
- Jury member for the “Best Sommelier of China for
French Wines” in 2013 (Shanghai)
- Jury member for the first “Blind Tasting Competition
of China” in 2013 (Shanghai)
- Panelist for the Master Class of Margaret River
Wineries Tour 2013 (Shanghai)
During 2010-2013, Mr. Miao was the head of Michelin
Guide in Greater China, responsible for the publication
and promotion of the “Michelin Guide Hong Kong
Macau”, and the Michelin Travel Guides.
Born in Shandong Province of China, Mr. Miao was
awarded a Master of Art degree from the Shanghai
Institute of Foreign Trade, and an Executive MBA
degree from the Washington University in Saint Louis.
He speaks and writes Chinese and English, though his
fluency with the French language is only limited to food
and wine topics.
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
THE SPONSORS
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
HISTORICAL RECORD
2013
2011
PARTICIPANTS
William Drabble - Restaurant St James
Hotel & Club, United Kingdom
Anita Klemensen - Restaurant Den Rode Cottage,
Denmark
Robert Speth - Restaurant Chesery,
Switzerland
Luc Mobihan - Restaurant Le Saint Placide,
France
Roman Paulus - Radisson Alcron Hotel,
Czech Republic
Ezio Gritti - Restaurant l’Osteria di Via Solata,
Italy
PARTICIPANTS
Xabi Ibarboure - La Table des Frères Ibarboure,
Bidart, France
Mike North - Restaurant The Nut Tree Inn,
Murcott, United Kingdom
Thomas Herman - Restaurant Herman,
Copenhagen, Denmark
Hans Horberth - Restaurant La Vision, Koln,
Germany
Jérôme Manifacier - Restaurant Vertig’o,
Geneva, Switzerland
Serge Vieira - Restaurant Serge Vieira,
Chaudes-Aigues, France
WINNERS
Luc Mobihan - Restaurant Le Saint Placide,
France
Hem Pulami - Constance Halaveli,
Maldives
WINNERS
Serge Vieira - Restaurant Serge Vieira,
Chaudes-Aigues, France
Harrish Mungur - Blue Penny Café,
Constance Belle Mare Plage, Mauritius
2012
2010
PARTICIPANTS
Angela Hartnett - Murano Restaurant Murano,
United Kingdom
David Johansen - Kokkeriet Restaurant,
Denmark
Dominique Gauthier - Le Chat Botté Restaurant,
Beau Rivage, Switzerland
Jacques Decoret - Restaurant Maison Decoret,
France
Patrick Bittner - Restaurant Français,
Steigenberger Frankfurter Hof, Germany
Fabrice Biasiolo - Restaurant Une Auberge
en Gascogne, France
PARTICIPANTS
Nicolas Magie - Restaurant La Cape, Cenon,
France
Bernard Leray - Restaurant La Nouvelle Auberge,
Whir-au-Val, France
Kristian Moller - Restaurant Formel B,
Frederiksberg, Denmark
Bruce Poole - Restaurant Chez Bruce,
Wandworth Common, United Kingdom
Eiko Scharfenberger - Restaurant Sonne,
Overath, Germany
Jochen Kempf - Restaurant Prinz Frederik,
Hotel Abtei, Germany
WINNERS
David Johansen - Restaurant Kokkeriet,
Denmark
Ankur Daru - Constance Ephélia Resort,
Seychelles
WINNERS
Bruce Poole - Restaurant Chez Bruce,
Wandworth Common, United Kingdom
Patrick Travady - Blue Penny Café,
Constance Belle Mare Plage, Mauritius
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
HISTORICAL RECORD
2009
2007
PARTICIPANTS
Olivier Nasti - Restaurant Le Chambard,
Kaysersberg, France
Bruno Monnoir - Restaurant Le Benaton,
Beaune, France
Dirk Schroer - Restaurant Caroussel,
Bulow Residenz Hotel, Dresde, Germany
Rolf Fliegauf - Restaurant Ecco, Il Giardino,
Ascona, Switzerland
Angel Pascual - Restaurant Llucanes,
Barcelone, Spain
Alfred Prasad - Restaurant The Tamarind,
London, United Kingdom
PARTICIPANTS
Olivier Bellin - l’Auberge des Glazicks,
Plomodiern, France
Lionel Levy - Une Table au Sud, Marseille,
France
Wahabi Naouri - Restaurant Le Piment,
Hamburg, Germany
Paul Cunningham - The Paul à Copenhague,
Denmark
Ivano Mestriner - Restaurant Dal Vero,
Italy
Marcelo Tejedor - Casa Marcelo, St Jacques
de Compostelle, Spain
WINNERS
Dirk Schroer - Restaurant Caroussel,
Bulow Residenz Hotel, Dresden, Germany
Daniel Agathine - Constance Lémuria Resort
of Praslin, Seychelles
WINNERS
Wahabi Naouri - Restaurant Le Piment,
Hamburg, Germany
Arlando René - La Spiaggia,
Constance Belle Mare Plage, Mauritius
2008
2006
PARTICIPANTS
Thomas Rhode Andersen - Restaurant Kong
Hans Kaelder, Copenhagen, Denmark.
Since two years, Thomas is now a famous
Chef who presents a popular tv show in Denmark.
William Frachot - Chapeau Rouge, Dijon,
France
Bjorn Van der Horst - Previous Chef of
La Noisette, Gordon Ramsay, London,
United Kingdom
David Etcheverry - Le Saison, Rennes,
France
Jose Carlos Garcia - Restaurant Café de Paris,
Malaga, Spain
Roberto Petza - Restaurant S’Apposentu Al
Teatro Lirico, Cagliari, Italy
PARTICIPANTS
Thierry Thiercelin - Relais et Châteaux La Villa,
Belrose à St Tropez, France
Stéphane Dupuy - Relais et Châteaux, Château
de Codignat at Bort L’Etang in Auvergne, France
Tim Raue - Restaurant 44/Swissôtel of Berlin,
Germany
Robert Lalleman - Relais et Châteaux L’Auberge
de Noves, Avignon, France
Paolo Benigni - Restaurant Osteria Della
Brughiera in Italy
Michel Portos - Relais et Châteaux Hotel Hauterive in Bouliac, Bordeaux, France
WINNERS
Bjorn Van der Horst - Previous Chef of
La Noisette, Gordon Ramsay, London,
United Kingdom, and has now his own restaurant
in London: East Side Inn
Jocelyn Larose – Blue Penny Café,
Constance Belle Mare Plage, Mauritius
WINNERS
Stéphane Dupuy - “Meilleur ouvrier de France”
(Best Crafstman of France), Relais et Châteaux,
Château de Codignat at Bort L’Etang in Auvergne,
France
Sanjeev Matabadul - La Citronnelle,
Constance Belle Mare Plage, Mauritius.
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THE FESTIVAL CULINAIRE BERNARD LOISEAU
CONTACT
CONSTANCE HOTELS & RESORTS
Mrs Jannick Oudin
Communication Department
T: (230) 402 29 19
F: (230) 415 10 82
E: events@constancehotels.com
For further information on the
Festival Culinaire Bernard Loiseau,
kindly visit the culinary page of our
website:
www.constancehotels.com
and
http://culinary.constancehotels.com
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