Constance Festival Culinary 2023

3/16/23, 4:03 PM

Constance : une semaine de transmission et de célébration de la gastronomie - VoyA-G

communique quelque chose, ils utilisent les saveurs pour s’exprimer, c’est au fnal une véritable forme d’art. » C’est dans cet état d’esprit qu’elle a rejoint cette aventure culinaire et se dit surtout heureuse de pouvoir déguster les chefs-d’œuvre des différents participants. Parmi les binômes de chefs qui s’apprêtent à démontrer leurs talents et savoir-faire gastronomique pour le trophée Bernard Loiseau : Romuald Fassenet, chef étoilé français travaillera avec Mahendran Seenivasan du Constance Halaveli Maldives. Incarnant à deux un magnifque mélange de cultures et une encyclopédie réunissant des saveurs de différentes régions, ils expriment tous deux leur enthousiasme à l’idée de se lancer dans cette aventure culinaire ensemble. « Il est fascinant d’interagir avec un autre chef sur des sujets, des thèmes, autour de produits qu’on ne connaît pas forcément. Les valeurs de ce festival liées aux échanges et à la découverte me correspondent parfaitement », lance le chef français. Rejoignant ce dernier dans ses propos, le chef Indien révèle que c’est sa deuxième participation au festival et qu’il a hâte d’apprendre le plus possible de son binôme. “ Constance Culinary Festival: A week of transmission and celebration of gastronomy S haring, passion and discovery – these are the themes that will drive the 16th edition of the Constance Culinary Festival, said the organizers during a press conference at the Constance Belle Mare Plage on Monday. Michelin starred chefs from all over Europe, the dazzling jury members, the talented Constance chefs and the entire organising team are all set to make the festival one of the highlights of the year. As in previous years, the programme includes a series of exciting competitions and events while preserving the essence of the culinary festival. A total of four competitions will be held, including the Deutz Trophy, the Bernard Loiseau Trophy, the Pierre Hermé Trophy and the Art of the Table Trophy. With the friendly atmosphere, the bonding and the lively exchanges, it is a very rewarding week for the participants and for those who are passionate about gastronomy and pastry. « It is a unique experience that we want to create for the Constance chefs of our hotels but also those of Seychelles and the Maldives. Star chefs and the elite of French pastry chefs from the Relais Desserts association have already joined us to make this event a success, » says Jean Jacques Vallet, CEO of Constance Hotels, Resorts & Golf. For him, the culinary festival embodies the strong values of transmission and the spirit of sharing found in the service of the Constance group, thus allowing chefs to discover new culinary horizons while sharing their know-how. Masterclasses will be offered to participants but also to Mauritian residents, extending this celebration throughout the island. On the jury side, the festival will welcome, among others, the fascinating Shelina Permalloo, British chef of Mauritian origin, owner of the Lakaz Maman restaurant and winner of the BBC’s Master Chef show in 2012. Expressing her delight at being back in Mauritius after fve years, she said she was honoured to be part of the judging panel and to witness the impending evolution of the Constance chefs over the week. In a moment of sharing driven by real passion, Shelina emphasises that taste is an independent experience, « Through their creations, each chef communicates something, they use favours to express themselves, it is ultimately a true art form. » It is with this in mind that she joined this culinary adventure and is especially happy to be able to taste the masterpieces of the various participants. Among the chef pairs preparing to demonstrate their gastronomic talents and know-how for the Bernard Loiseau Trophy: Romuald Fassenet, a French starred chef, will be working with Mahendran Seenivasan from Constance Halaveli Maldives. Embodying a wonderful blend of cultures and an encyclopaedia of favours from different regions, they both express their excitement at embarking on this culinary adventure together. « It’s fascinating to interact with another chef on subjects, themes, around products that we don’t necessarily know. The values of this festival linked to exchanges and discovery correspond perfectly to me, » says the French chef. The Indian chef agrees with him and says that this is his second participation in the festival and that he is eager to learn as much as possible from his partner.

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