Gastronomy

A mouth-watering celebration!

For those who have not heard yet, every year, for the fourth year in a row, the paradisiacal setting of the Belle Mare Plage has been the venue for a culinary week that was started by the legendary ChefBernard Loiseau. The idea is to hold a kind of gourmet exchange between Mauritian chefs and chefs coming from Europe in order to highlight tasting, local products as well as the warm hospitality, of course. On the menu are three main activities : the gathering of knowledge about the culinary context by closely exploring local products available at the Port Louis market ; the concoction of new recipes, then a cooking contest to select a winning dish out of the six prepared by six European chefs. Only one inflexible condition : On "D-day", the Mauritian chef is the one to prepare the dishes entered into the contest. The jury has the pleasant task of sampling the specialities and giving out the awards...

And the winner is...

Palm heart evolution, marinated avocado and tuna-fish, and stuffed chicken with curry and shrimps, that comes with curry sauce and rice purée: no eccentric nor terribly fraudulent names for the dishes of this winning menu elaborated by Dirk Schroer, the starred-chef of the Caroussel Restaurant at the Bûlow Residenz Hotel, in Dresden in Germany, which has been brilliantly elaborated by the Chef of the Constance Lémuria Resort, Daniel Agathine from Seychelles. Nothing but delicious food and the desire to celebrate the best of local products. This is undoubtedly, what attracted the guest of honour, the multi-starred Chef Patrick Bertron. A great way of paying tribute to gastronomy, to the diversity of Mauritian cuisine, and, therefore to our taste buds…