Remembering Bernard Loiseau A child from Chamalières in France, the remarkable Bernard Loiseau started out as an apprentice in the kitchen from1968 to 1971. Little did he know at the time, that he would go on to bag 3 Michelin stars at the head of La Côte d’Or in Burgundy twenty years later – earning him stardom in the culinary world. With pressures of the industry heavy over his head, chef Bernard Loiseau tragically lost his life in 2003. And now, his astonishing legacy lives on at his restaurant, Relais Bernard Loiseau – which still runs as strongly – and through the Festival Culinaire Bernard Loiseau, held every year in his memory.
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ow in it’s eleventh year, the Festival Culinaire Bernard Loiseau has grown tremendously since its inception – each occasion grander than the last. Celebrating the life of former 3 Michelinstarred chef, Bernard Loiseau, the event takes place annually over a one week period at the Constance Belle Mare Plage in Mauritius. Each year inviting six Michelin-starred chefs to participate alongside six island chefs from across Mauritius, Maldives and Seychelles, the competition has seen the likes of chefs Michael Caines, Serge Viera, Tim Allen, Bruce Poole and Mike North take part over the years. To kick-start the competition, each Michelin-starred chef is paired with an island chef. Set in teams of two, the pairs are then challenged with serving eight plates for each of three courses, comprising one canapé (the only course that can be made hands on by the Michelin chef), one starter and one main course, all showcasing local ingredients. Although the teams work together to plan, create and learn their dishes together, only the island chefs are allowed to cook the starter and main courses for the judges, while the Michelin chefs act as coaches, teaching new techniques and skills. Over the course of the festival, not only does the competition take shape day by day, but the renowned chefs and special guests
CHEFS OF THE 2016 EDITION THE PARTICIPATING MICHELIN STAR CHEFS WERE: • Marc de Passorio from L’Esprit de la Violette, Aix-en-Provence, France • Oliver Roeder from Bembergs Häuschen, Flamersheim, Germany • Yusuke Goto from Amour French restaurant, Tokyo, Japan • Tommi Tuominen from Restaurant Demo, Helsinki, Finland • Michel Husser from Le Cerf restaurant, Marlenheim, Luxembourg • Berwyn Davies from The Glasshouse, Kew, UK THE ISLAND CHEFS WERE: • Vikram Soobrun from Constance Belle Mare Plage • Hildy Sinon from Constance Lémuria Seychelles • Benjamin Painset from Constance Ephélia Seychelles • Don Bedila Villa Real from Constance Moofushi Maldives • Kritesh Halkory from Constance Le Prince Maurice • Aslam Zia from Constance Halaveli Maldives
84 BBC Good Food Middle East May 2016
Off to Flacq Market the team of chefs and media go....
also orchestrate exclusive dinner menus and cooking demonstrations for participants of the event. For foodies, this provides an amazing opportunity to meet gastronomes alike, taste dishes prepared to the highest of standards and delight in new, exciting Mauritian flavours. Overall, the main purpose of the festival is to support exchange, experience and knowledge of all participating professionals, including the chefs, food-focused media, food consultants, and others, all of which share a common passion – the love of cooking and the art of the table. During the festival, special attention is given to the art of hosting through the ‘Art De Table Competition’ and through the ‘Sommelier Contest’, ‘Barman Contest’ and ‘Café Gourmand Contest’. During this year’s edition, the panel of jury comprised Mrs Loiseau, chef Patrick Bertron, the founding member, Paolo Basso from Switzerland, the best sommelier of the world 2013, Walter Kei, a famed food writer and influencer from Hong Kong, and the renowned French pastry chef, Pierre Hermé, amongst others. Harvesting influences from a mix of settlers who arrived in Mauritius years ago – French,