Pressbook Constance Festival Culinary 2024

3/21/24, 2:06 PM

Festival Culinaire de Constance: une fin en apothéose - VoyA-G

the Deutz trophy went to the chef Maurizio Oster from Germany’s Zeik Restaurant. Soobrattee Razia won the prize for best potato cake, while Ashna Bundhoo won the prize for best chilli cake. Winning an award in this feld is rarely a solo affair, at least that’s what Andrew Joseph confrms when he says that for him it was a real team effort that enabled him to come frst in the Jars, Art de la table competition. « It took a lot of effort and revision for me to prepare for this moment, and of course, I’m happy with the result, I’d like to thank the team », he adds. A newcomer to the industry, as a waiter in Prince Maurice, the young man also says that the festival reinforced his passion and his constant desire to develop his technique. For Chef Lok HinYam, the festival was a truly memorable experience, and he says he was pleased to be able to explore other parts of the island, such as the Flacq market and the Château de Labourdonnais. As for his creations, which won him two awards including best artistic piece and second place in the Pierre Hermé trophy, he explains: « I wanted to give my work a lot of meaning, so I illustrated the dodo to refer to the history of the island, I also used other elements to refer to nature, preservation and other subjects that are dear to me. » He also claims to have a sense of achievement, having exchanged a great deal with his partner Pradeev Senthil while discovering countless wonders on the island.

Régis Marcon, the guest of honour at this year’s festival, admires the way the festival has been organised, and all that it has brought to the participants. The French chef also took the opportunity to share his delight at all the professionalism, kindness and sharing that had gone into the experience. « Through the festival, I was able to experience Mauritius, its diversity and all the communities in the landscape. I’ve fallen in love with the island, » he concludes.

As a reminder, the festival took place over a week, welcoming chefs from all over the world and showcasing our local talent. Several trophies were on the programme, each awarded to a specifc type of expertise linked to cooking and service. Workshops and other culinary experiences were also offered, fulflling the learning and transmission functions of the festival.

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