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					THE CHEFS ORGANISING THE EVENT
PATRICK BERTRON, TALENTUEUX HERITIER DE “L’ESPRIT LOISEAU”
Chef Patrick Bertron perpetuates the authentic style and warmth of the Côte
d’Or, thanks to more than 20 years’ experience earned behind the stove by
the side of Bernard Loiseau : a rustic cuisine but a refined one which subli-
mates the original taste of local produce, blending simplicity with taste.
Bernard Loiseau was fond of interpreting the classical recipes of the regions
he knew so well: those of the Ardèche with the influence he received from his
mom’s cooking, Auvergne’s where he was born and raised, Lyon’s where he
learnt his trade and finally those of the Bourgogne.
In 1991, Bernard Loiseau experienced his moment of glory when he was awarded his third
Michelin star.
Patrick Bertron perpetuates these 3 stars and, while applying Bernard Loiseau’s precepts,
he continues to enhance his culinary talent in a most personal style.

                                       Bernard Loiseau SA
                              21210 SAULIEU - Bourgogne (France)
                       Tél: +33 (0)3.80.90.53.53 - Fax: +33 (0)3.80.64.08.92
                                  President: Dominique LOISEAU
                               General Director: Isabelle PROUST
                                   Secretary: Stéphanie GAITEY
                             Contact: contact@bernard-loiseau.com
                          Booking: reservations@bernard-loiseau.com



BRUNO LE GAC, CORPORATE CHEF OF CONSTANCE HOTELS EXPERIENCE
Born in Paris in 1968, Bruno Le Gac discovers the universe of high cuisine at
the age of 17. After a summer internship in Bourgogne, near Auxerre, instead
of doing training in all the restaurants in France, he works in many hotels.
Having been charmed by the atmosphere that prevailed in that milieu which
was altogether new to him, he took his decision to enter in apprenticeship.
Posted in Paris at the Méridien Etoile, after obtaining his CAP diploma,
Bruno has worked in different sections of the kitchen, and the multiplicity of
opportunities and facets of the hotel food sector quickly fascinated him. After Paris, he moved
to San Diego in the United States, hopped to the Martinique and St Martin in the French West
Indies, then to Djakarta in Indonesia, and to Mexico with the opening of the Méridien Cancun in
1998, the 100th hotel of that chain where he really starts his career.
When he joined Constance Hotels Experience in 2002 for the reopening of the Constance Belle
Mare Plage, this passionate chef had heart to make progress the quality of the restauration
and the culinary reputation of this beautiful operation by supervising the 150 employees of the
kitchen and the 7 existing restaurants. Today, as the sole member of “Les Maîtres Cuisiniers
de France” who is established in Mauritius, he exercises his trade at a cross-roads of cultures,
egged on by an impassioned pursuit of diversity with a daily-renewed enthusiasm.
The Bernard Loiseau Culinary Festival, created in 2006 and organized every year, is becoming
more and more popular as it promotes the human values that are essential for our action.
Since April 2009, Bruno Le Gac is the Corporate Chef of Constance Hotels Experience and his
new mission looks promising.


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DOMINIQUE GREL, EXECUTIVE CHEF OF CONSTANCE BELLE MARE PLAGE
His key words are “passion” and “pleasure”. Mix these two qualities by
adding a cordial and reassuring smile, you will obtain the work of the
Chef Dominique Grel. Cooking is for him a minor art for a major pleasure.
Born in the Western South of France at Libourne, he discovers his passion
for cooking and obtains two certificates at the hotel school of his country.
He begins at La Table des Frères Ibarboure, a gourmet restaurant and
charming country inn.
After his military service where he is the personal cook of the General headquarter, he works
at the Bastide Gasconne, becomes Chef de Partie at the restaurant Les Prés d’Eugénie in the
Landes with his mentor Michel Guérard, 3 Michelin stars since more than 30 years now.
He then works during 4 years at the Relais de Margaux as Chef. He reaches Mauritius in
2004 and it is with passion and talent that he continues his journey as Executive Chef of
Sofitel Impérial. He joins Constance Belle Mare Plage in September 2008. Dominique likes
spontaneity and when a dish reflects the character of the Chef who creates it.


FREDERIC GOISSET, CHEF OF BLUE PENNY CAFE
Frederic is the chef of Blue Penny Café since 2006.
Having started in 1991 in France, he has worked throughout the years in
several countries as Doha, Saint Barthélemy, France (Cannes, Monte Carlo)
and today Mauritius.
Having attended many events and functions in different countries, such as
gastronomy week at the Raffles Hotel in Singapore, his passion and great
talent continues to impress us with his new ideas and exquisite plates.
This Chef has his palate on his fingertips. If it is windy in Martigues in the Bouches-du-Rhône
(his birthplace), it must be the same wind that carried Fernandel’s exuberance to where his
father was also born, at Carry-le-Rouet. To the proverbial generosity of those born there, one
must add a comparable heritage from his two Mediterranean grandmothers (one Italian and
one Spanish) and of his mother from just across the water, from North Africa

SANJEEV KUMAR MATABUDUL, SOUS CHEF OF THE MAIN RESTAURANT AT CONSTANCE
BELLE MARE PLAGE « LA CITRONELLE »
A love story started in 1993 between Sanjeev and the culinary art. He
started at Constance Belle Mare Plage in 1994 where he enrolled as commis
de cuisine for the Deer Hunter restaurant. Between 2003 and 2006, he
was first promoted as Chef of the “Swing” restaurant, then as chef of the
restaurant “La Kaze”.
In 2006, Sanjeev participated at the first edition of the Culinary Festival
and ended up as the laureate.
This prize contributed to promote him as the “sous chef” of the main restaurant of
Constance Belle Mare Plage, being La Citronelle.
Sanjeev has been given some trainings in France, at Golden Tulip and one month training
at Château de Codignat (Relais & Châteaux).



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THE EUROPEAN CHEFS
THE OBJECTIVE
  • Transmission of their know-how to Mauritian cooks and exchange of culinary
    knowledge.
  • Discovery of Mauritian produce.
  • Original concoctions crafted with Mauritian produce.

1. DIRK SCHROER
  CHEF OF THE RESTAURANT « CAROUSSEL », BÛLOW RESIDENZ HOTEL, DRESDEN, GERMANY
Born in Stuttgart, master Chef Schröer began his career in 1993 at the hotel
Nassauer Hof in Wiesbaden. He gained further experience at the famous
‘Traube Tonbach’ and worked with Hans Haas in the highly noted ‘Tantris’ in
Munich, before working with 3-star chef Joachim Wissler at the ‘Vendome’.
He took over as Chef de Cuisine of the ‘Caroussel’ in March 2006.
Master Chef Dirk Schröer combines the best of classic cooking with creative
contemporary cuisine, with focus on using the best seasonal and - if possible
- local produce prepared with skill and perfect timing.
Chef Schröer’s dishes distinguish themselves through artful simplicity, served in an
elegant frame and complemented by polished and courteous service, a trademark of the
Bülow Residenz.
He was voted Chef of the year in the Grand Gourmet Award Saxony in 2006, 2007 and 2008 and
was one of the top 50 German Chefs according to Busche Verlag.

2. ROLF FLIEGAUF
  CHEF OF THE RESTAURANT ECCO, IL GIARDINO, ASCONA, SWITZERLAND
Rolf Fliegauf was the youngest-ever chef in Switzerland to win a Michelin
star. Ecco restaurant opened in March 2007 and was awarded a Michelin star
within eight months.
For the young star chef Rolf Fliegauf, his kitchen is a laboratory, in which he
experiments with textures and flavours to produce dishes that astonish.
He won his first Michelin star in 2008 and 15 points in the Gault Milllau.

3. BRUNO MONNOIR
  CHEF OF THE RESTAURANT LE BENATON, BEAUNE, FRANCE
Bruno Monnoir took Le Benaton in April 1990 with his wife Isabelle, old
family business, a pizzeria at the beginning, then traditional restaurant
and finally gourmet restaurant which gained his first Michelin star in 2006.
He discovered his passion for cooking when working for his parents who
used to run the bar restaurant Le Beffroi at Nuit Saint Georges. He carried
on his training in Jacques Lameloise in Chagny, the Relais de Sceaux with
a star Michelin and Dame Tartine with Alain Billard.
His intellectual guide was Pierre Gagnaire, Ferran Adria with the molecular cooking or Thierry
Marx another way of seeing cuisine, tastes and interesting textures.




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4. OLIVIER NASTI
  CHEF OF THE RESTAURANT LE CHAMBARD, KAYSERSBERG, FRANCE
Born in 1966 in Belfort, Olivier followed a traditional course for cooking.
From 1982 to 1985 he is apprentice at the Servin Castle in Belfort. His
passion for travelling and discovery leads him to leave for Switzerland, in
Luxembourg and then to England where he was commis, Chef de partie
and Chef.
In 1989 he returns to France and works as sous chef at Mr Schillinger in
Colmar.
Then during 2 years, he works for the Haeberlin Family in their “Auberge de l’Ill”, a reference
of the French Gastronomy.
The last house where he was one of the collaborators was the Maison of Bricourt at
Cancale with Mr Rollinger. 11 years after his beginning in the trade, he opens with Emmanuel
their first restaurant “le caveau de d’Eguisheim” where they will remain 7 years as head of
the kitchens and Le Caveau manager.
During this period, he took part in various demonstrations: 1994 national finalist of the
Taittinger contest, 1995 better young chef national hope, 1996 Maître Cuisinier de France, 1998
member of the Young restorers of Europe, 1999 entry in the closed circle of “Stars of Alsace”.
In addition to all these distinctions, he had time to open the “Hostellerie du Chateau”
at Eguisheim, a hotel of 12 rooms. In the year 2000, the Nasti family settles in Chambard
at Kaysersberg.
For almost 5 years, Olivier has unceasingly sought to astonish your taste buds by
preparing traditional and modernised dishes. Olivier is accompanied every day by Patricia
his wife (responsible for Winstub) and their 4 daughters Virginia, Johana, Manon & Clara.


5. ANGEL PASCUAL
  CHEF OF THE RESTAURANT LLUCANES, BARCELONA, SPAIN
From an early age he learnt the basics of traditional Catalan cuisine,
working in different restaurants in the county. In 1991 he opened Lluçanès
with his wife, where he put his ideas into practice, developing a creative
cuisine based on local products, such as wild mushrooms, game and truffle.
His style is intuitive and he applies modern techniques. The dishes are based
on the daily produce; following the basics of Catalan cuisine and respecting
the cooking style and the use of the freshest quality products, with the chef’s
personal touch. In 2000, Lluçanès received a star in the Michelin Guide.
After 16 years in Prats de Lluçanès, the restaurant had become a gastronomic reference in the
county, thanks to the hard work, effort and customer base, they achieved a name and status
within the country’s gastronomy.
Lluçanès moved to Barcelona in July 2007, in the new market building in the Barceloneta
neighbourhood, an emblematic, up and coming district in the city, where gastronomy plays
an extremely important role today. With the change of location, the restaurant received a
Michelin star in 2008.




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6. ALFRED PRASAD
  CHEF OF THE RESTAURANT TAMARIND, LONDON, UK
Alfred Prasad, 35 years old, is the Executive chef at Tamarind. A master
of contemporary Indian cuisine, Gordon Ramsay says of him: “Alfred
deserves the widest recognition. A lot of people take Indian food for
granted, but this man is always pushing the boundaries, seeking out new
spices and combinations.”
Originally from Chennai (formerly Madras) in southern India, Alfred lived
all over the sub-continent through his formative phase which expanded his
mind to the immense possibilities of the eclectic Indian cuisine. He graduated from Chennai’s
Institute of Hotel Management in 1993 and was hand picked from 6 others from all over India
to undergo advanced chef training at Maurya Sheraton, New Delhi, famous for their flagship
restaurants Dum Pukht and Bukhara. In 1996, Alfred took over the helm at the kitchens of
the legendary Dakshin restaurant in Chennai. He moved to London in 1999 and worked as
sous chef at Veeraswamy. He joined Tamarind in 2001 as sous chef and progressed to become
Executive chef within a year due to his attention-to-detail and inimitable culinary flair.
He regularly goes back to India in search of culinary secrets or legends upheld in families,
whose recipes are minimally documented. It is important to him, to present each meal as a
complete sensory experience and he enjoys being able to celebrate the immense diversity of
India through his cooking.
Alfred was the youngest Indian chef to receive a Michelin star at 29 years of age, setting
his feet firmly on the world’s culinary map. He retained the Michelin star for the next 7 years
along with several other accolades.




THE ISLAND CHEFS
OBJECTIVE AND ROLE
  • Knowledge-sharing and mastery of local produce.
  • Full application of the know-how transmitted by international chefs
  • Serving as worthy ambassadors of the Indian Ocean Islands in the realm of gastronomy.


1. DANIEL AGATHINE
  KITCHEN COMMIS AT CONSTANCE LÉMURIA RESORT OF PRASLIN
Daniel, young 23 years old passionate cook, will be for this edition of the
Culinary Festival Bernard Loiseau the ambassador of his splendid country,
Seychelles.
In love with his profession, Daniel does not stop learning and progressing,
which enabled him to be part of the island cooks this year.
Employee of the month in 2008, Daniel is naturally talented, and he is
very proud of his culinary course until now. He is looking forward to show his talents and to
represent his country by bringing his personal touch of Seychelles cuisine to the festival.
He expects a lot from this event and the encounter between cooks coming from different
horizons.



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2. MARTINE LUTCHMUN
  DEMI-CHEF DE PARTIE, CONSTANCE LE PRINCE MAURICE
Martine began her career as an apprentice with Constance Belle Mare Plage,
with the Constance Hospitality Academy, and then followed a course at the
hotel school of Mauritius.
Afterwards, she joined Constance Le Prince Maurice, at 23 years old, where
she continued to learn and express her passion for cooking. Martine is a
talented cooker, who won in 2003 the “Grand Cordon d’Or” of French
cuisine in Monaco, within candidates of several countries and a well-known jury. She is the
only woman of the Culinary Festival Bernard Loiseau 2009 and will definitely express her
sensitivity and subtlety. Besides she describes her profession as a passion more than a profes-
sion, which undoubtedly her father transmitted to her, amateur of the pleasures of the table.
Martine wishes to be the first woman to win the trophy on the prize-giving day!


3. AVIRAJ PARREAGUE
  DEMI CHEF DE PARTIE AT RESTAURANT DEER HUNTER
Aviraj Pareeague was born in 1979 and in spite of his young age, he is already
one of the best specialists in the culinary contests within the kitchen team of
Constance Belle Mare Plage.
His nickname “Virage”, which was given to him by the chef Michel Portos
at the time of the first edition of the Culinary Festival in 2006, remained his
name until now…
Aviraj does not stop practicing and learning. He has integrated the team “contest” since his
creation within the brigade, and won several medals, particularly at the time of the annual test
of “Black Box Competition” where he won successively the bronze, and the silver… to finally
win the gold medal in 2008.
In 2006, he was the third winner of the Culinary Festival Bernard Loiseau.
Thanks to his calm and rigorous personality, he hopes to be part of the winning team of the
culinary festival. Aviraj also loves music apart from cooking.


4. PATRICK TRAVADY
  CHEF DE PARTIE AT BLUE PENNY CAFÉ
Patrick also called as “Yano” is 31 years old, married and lives in Flacq. He
loves football, cinema and of course gastronomy… He is well known for his
legendary appetite as he is a gourmand and gourmet.
He is a real Epicurean, in love with life. Sincere, jovial and right, Patrick is
an example for his colleagues. He knew how to develop his talent and he is
promised to a beautiful career within Constance Hotels Experience.
After eleven years with the Constance Belle Mare Plage of which six at Blue Penny Café, it is
his fourth participation to the Culinary Festival Bernard Loiseau, and he hopes to win this year
the supreme trophy.
Patrick dreams to become chef and to be able to create his own dishes. To win the competition,
he hopes to create a very strong team spirit with his European Chef.


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5. KEESHAN SHIBCHURN
  DEMI CHEF DE PARTIE AT LA SPIAGGIA
Keeshan is 31 years old and is passionate with fusion cooking. He is
fascinated and inspired by the creativity of the Chefs, and aspires to
constantly develop his knowledge by practising and seizing all the
opportunities, which arise to him to learn new methods and recipes.
A passionate of football - Keeshan is a fan of Manchester United - but also
of music, he particularly is fond of internet surfing.
After a training, which carried him out in various hotels in Mauritius, he has discovered
different way of cooking, including the one on cruises where he worked during one year.   !

Keeshan joined us since, and it will be his first participation to the Culinary Festival. He seeks
to win the first price, and to develop himself within the group Constance Hotels Experience.



6. CURSLEY LEBRASSE
  CHEF DE PARTIE AT LA SPIAGGIA
Cursley is 28 years old and works for Constance Belle Mare Plage
since nearly ten years now. Now chef de partie and one of the pillars of
the restaurant La Spiaggia, with the Chef Arlando (winner of the Culinary
Festival Bernard Loiseau in 2007), he is very proud to take part for the
second time in the competition.
Naturally discrete, Cursley is a relentless worker, and he endeavors to
progress and always learn more and better. He is fond of research through the culinary works,
and in particular on the most modern aspects of the culinary techniques during his spare
time. Once at home, Cursley does bodybuilding, his favourite sport. He is looking forward to
the Festival, and to meet the Chef who will be part of his team.




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