CNN International TV was in Mauritius
for an authentic Mauritian culinary journey

The CNN International TV, based in London, visited Mauritius in the beginning of June 2015 to film a show called ‘African Voices’ which highlighted and showcased our Mauritian cuisine.
Chef Arvin Bissessur, sous chef at Le Canonnier Hotel, assisted by Chef Dischan Mungur, Chef-de-parti at Le Canonnier Hotel, embarked them in a culinary voyage and made them explore, experience and film our unique gastronomy, from gourmet dishes at hotel restaurants to insight visits in food production industries and multicultural food scenes at Port-Louis Central Market, the heart of our local life and traditions.
Chef Arvin Bissessur gathered all the ingredients for CNN International TV crew to capture the essence of our gastronomy and make their 280 million viewers around the world experience a culinary getaway in Mauritius.
CNN: ‘African Voices’ Cooking up a taste of paradise

Chef Arvin Bissessur will also represent Mauritius in the International competition Global Chefs Challenge 2015/2016 organized by the World Association of Chefs’ Societies (WACS). The semi finals for the African and Middle East regions will be held in Abu Dhabi on the 07th and 08th of December 2015.

Young Chefs Challenge 2015

Port Louis, Mauritius, June 2015

Champchefs

Beachcomber Le Cannonier Champion Hotel Team

	Rajcoomar Sarvanandsing
Team Member	Catherine Mathieu
	Perrine Joshua Antoine
	Shivam Marooday
1st Place	Beachcomber Le Cannonier Champion Hotel Team
2nd Place	Constance Le Prince Maurice Hotel
3rd Place	Sofitel Imperial Hotel & Spa

Please see the link below for more information :

http://www.champchefs.com/teams/index.php?option=com_team&controller=team&task=teamview&team_id=688

Gastronomie moléculaire – Nicolas Bré: « Le goût est un instant éphémère »
Written by Rajmeela Seetamonee, Defi Media, may 2015

L’effet dragon de Nicolas Bré…

GRAND CORDON D’OR DE LA CUISINE FRANCAISE

Iven Ratinapoullé wins the 2nd place

Good news from Monaco!

Iven Ratinapoullé, student representing Ecole Hoteliere Sir Gaetan Duval at the culinary competition Grand Cordon D’or de Monaco on the 11th of march 2015 wins the 2nd place.
MCA congratulates the young chef for his great work. On this special occasion where we are celebrating our 47th independence day, we are just proud of our Mauritian chef.
Keep it up, young chef!

GRAND CORDON D’OR DE LA CUISINE FRANCAISE

Iven Rattinapoullé is an student in NC 4 CU at Ecole Hoteliere Sir Gaetan Duval .

He will be representing this institution for the culinary competition of the Grand Cordon D’or de la gastronomie française which will be held in Monaco on 11th March 2015.
Iven is actually working as commis cook at Sugar beach hotel. He is 22 years old and has been in the profession for 5 years.
The competition is opened to all culinary school using French as means of training. EHSGD has now participated in this great competition for 11 years. In the past, the school has won 2 gold medal, 2 silver medal and 2 bronze medal.
Iven will have four hours to present a main course with “coulibiac” and a dessert of “oeuf à la neige”. After an internal competition at EHSGD , he been selected for the final. He got prepared during 3 months with the help of the training officers.
The Mauritius Chefs Association has great pleasure to collaborate financially in the participation of the young chef in this competition. We wish him all the best.

Camaron poche, cœur de palmier mariné au citron et sel de betterave...

Kailash Jeebun, 29 ans,marié, père de trois enfants, avec une carrière de 14 ans dans ledomaine de l’hôtellerie.

Sous-chef à l’hôtel Le Canonnier et responsable au restaurant Le Navigator, je m'inspire de la culture culinaire traditionnelle. Je me base sur mes valeurs culinaires ancestrales pour développer mes plats aux touches locales. Grâce à mes multiples voyages dans différents pays, j’ai pu acquérir plus de connaissance internationale. Maintenant, sous la houlette de mon chef exécutif, je ne rate pas une occasion de l’assister lors des évènements et développements culinaires.

Camaron poche, cœur de palmier mariné au citron et sel de betterave, vinaigrette au curcuma

10 Pers

Préparations :

1. Camaron poche dans un court bouillon et mariner avec huile d'olive et jus de citron, sel et poivre
2. Artichaut confit et mariner avec safran vert
3. Légumes coupe en cubes et sauté avec ail, gingembre, thym, oignon, façon gratin
4. Gros sel et jus de betterave met en évaporation
5. Palmiste braisée au lait et palmiste effiloché