CULINARY CRAFT MASTERS PREPARE TO TAKE CENTRE STAGE FOR “STAR CHEF” AT FOUR SEASONS RESORT ANAHITA 0 934

From March 6 to 9, 2019, Four Seasons Resort Mauritius at Anahita is set to welcome nine acclaimed French and Australian guest chefs for a four-day culinary showcase of live demonstrations and exclusive experiences, culminating in a live Star Chef Cooking Showdown at Bambou Beach.

In partnership with the Resort’s culinary team led by Executive Chef Nicolas Vienne, each event across the four days will offer insights into different ingredients, cooking techniques, culinary pairings and international flavours, all designed to engage and inspire diners and fellow chefs alike.

After 4 years STAR CHEF is coming back in China Didier Corlou Hotel De Carantec Patrick Jeffroy David Charier Xavier Thuret David Rathgeber @ Hervé Rodriguez Mike Tafe Thierry Drapeau Michel Portos from the 06 to 09 of March 2019 at the Four Seasons Mauritius Cédric Raffray Emmanuel Lafont Emmanuelle Coquet

Posted by China Cuisine on Thursday, February 7, 2019

Wednesday, March 6, 2019

  • Chefs’ Market: Up to 20 guests have the opportunity to discover the best of local street food and the buzz of the nearby Flacq market with guest Chef Michel Portos and Four Seasons Executive Sous Chef Patrick Soochit. After ingredients have been selected, guests will return to the Resort to see the two chefs prepare a lunch menu that combines local ingredients with a French touch. MUR 3,500 per person
  • Signature Sips: Adding to the evening’s Happy Hour Menu in O Bar, a signature selection of cocktails, wines and Champagnes will be available.
  • Dinner Around the Sea, by two Michelin Star Chefs Patrick Jeffroy and Xavier Thuret: Beau Champ restaurant will host this seafood spectacular, with a six course menu being paired alongside a variety of hand-selected spirits by La Maison du Whisky. MUR 4,000 per person

Thursday, March 7, 2019

  • Takamaka Boutique Winery: Chef Thierry Drapeau and Vietnamese specialist Chef Didier Corlou will invite up to 20 guests to join them on a discovery of the Takamaka Boutique Winery to enjoy a Franco-Vietnamese lunch and the flavours of the Takamaka wines of Mauritius. MUR 4,500 per person
  • Meet and Mingle: The event’s guest chefs and Resort’s management team will gather in O Bar for a chance to interact with all Resort guests over a choice of complimentary wines and cocktails.
  • Gourmet Dinner, by Chef Mike Tafe: Explore the finest cuts of meats from Australia in a menu designed by Chef Mike Tafe. A five course set menu with wine pairings will allow Chef Tafe to share his passion for combining the highest qualirty ingredients with the purest flavours. MUR 4,000 per person

Friday, March 8, 2019:

  • Four-handed Cooking Class with Chef Hervé Rodriguez and Chef David Rathgeber: While enjoying a three course lunch, our two guest chefs will introduce guests to new recipes and the latest culinary techniques, with ingredients from Gourmet Emporium. MUR 3,500 per person
  • Signature Sips: Adding to the evening’s Happy Hour Menu in O Bar, a signature selection of cocktails, wines and Champagnes will be available.
  • “6.6.6” Michelin Chef Dinner: Six courses, six hands, six Michelin Stars; guest chefs Thierry Drapeau, Michel Portos and Patrick Jeffroy combine their knowledge of regional varieties of French cuisine to create a six course set menu, paired with a choice of wines from Grays and Gourmet Emporium. MUR 4,000 per person

Saturday, March 9, 2019:

  • Signature Sips: Adding to the evening’s Happy Hour Menu in O Bar, a signature selection of cocktails, wines and Champagnes will be available.
  • Star Chef Showdown: As the event finale, six guest chefs will compete on stage at Bambou Beach alongside a Four Seasons commis chef to be named victorious, with the winning team’s commis chef being awarded the opportunity to travel to France to work at the two Michelin Star restaurant of Chef Thierry Drapeau. Upon presentation of a secret ingredient, each team of chefs will have just 45 minutes to create two courses, with judging to take place by local MC Maesh Soneea and Executive Chef Nicolas Vienne. Guests will also be able to enjoy a gourmet selection of dishes from a choice of live cooking stations, accompanied by canapés, spirits and local cocktails. MUR 1,800 per person

The Star Chefs

  • David Rathgeber – A connoisseur in traditional French cuisine, Chef Rathgeber honed his skills under Alain Ducasse, who served to be his mentor for more than five years. Working in a number of Ducasse’s global restaurants – from Louis XV in Monaco to Essex House in New York – Rathgeber went on to support the expansion of the group into Asia, namely in Osaka and Tokyo. He was awarded his first Michelin Star at Ducasse-owned Benoit, Paris, in 2006, before taking the reins at the historical Lulu Rousseau, ahead of establishing his own Parisian bistro, L’Assiette.
  • Thierry Drapeau – Having been awarded two Michelin Stars for his current restaurant on the historical site of the Logis de la Chabotterie in Vendée, Thierry Drapeau is known for cuisine that demonstrates an artistic flourish. Favouring herbs over spices, no doubt inspired by the countryside setting of his restaurant, Drapeau says: “I compose my dishes as if they were paintings.”
  • Didier Corlou – Having had the opportunity to travel and work internationally since a young professional age, Chef Didier Corlou soon became inspired by exotic spices and fruits of Africa, Asia and distant islands. Establishing himself in Vietnam in 1991, Corlou has not looked back since. Now boasting a total of five restaurants in Hanoi and a number of cookbooks to his name, his cuisine has become famous for marrying French ingredients with Vietnamese taste.
  • Hervé Rodriguez – Originally from Dijon and now based in Paris, Chef Rodriguez is of Spanish origin and through his curiosity to discover this heritage, he has learned to explore the cuisines of not only Spain, but around the world, paying close attention to the visuals of how a dish is created. Bold and passionate in his approach, Chef Rodriguez has worked at no less than three Michelin Starred restaurants, including his own MaSa Restaurant in Paris.
  • Patrick Jeffroy – Frequently travelling internationally to promote and showcase French cuisine, Chef Patrick Jeffroy has developed an in-depth knowledge of his native cuisine from a career working across multiple regions of France. Alongside his passion for signature French cooking, Jeffroy takes inspiration from nature and the simplicity of its purity. First awarded a Michelin Star in 1984, his second followed in 2001, which then became two Michelin Stars for his still current restaurant at L’Hotel de Carantec in Brittany.
  • Michel Portos – Hailing from Marseille, Chef Michel Portos was not originally destined for a life in the kitchen, with his father keen for him to follow in his footsteps of accountancy. However, his natural desire for cuisine won out and he began his professional journey in Bordeaux under the guidance of Michelin Star chef Michel Gautier. Time in Toulouse and Perpignan followed, where he was awarded his first Michelin Star, with his second to follow at Bouliac in Bordeaux in 2009. Michel Portos was named “Cuisinier de l’année” in 2012 by the Gault Millau and now runs two restaurants, Le Malthazar and Le Poulpe in his home city of Marseille.
  • David Charrier – Having worked in the kitchens of fellow Star Chef  Patrick Jeffroy at L’Hotel de Carantec, David Charrier has since established his own culinary identity, with a focus on seasonal dishes and ingredients. Chef Charrier was awarded his first Michelin Star in 2016 for his current restaurant Chateau Troplong Mondot’s Les Belles Perdrix in Saint Emilion.
  • Xavier Thuret – Growing up in Brie, France where his parents were dairy breeders, Xavier Thuret, was immersed in the world of cheese from a very young age and has since developed an encyclopaedic knowledge of the subject. Passionate about cheese variety and use in cuisine, Xavier still lives in Brie today, while travelling the world to share his expertise.
  • Mike Tafe – Passionate about the finest Australian produce – from red meats to the purest herbs and spices – Mike Tafe is the Corporate Chef for Mulwarra Export, recognised as Australia’s leading supplier of premium Australian produce to five star hotel markets internationally. Having begun his career studying hospitality management, Mike Tafe went on to be awarded Australian Apprentice Chef of the Year in 1981, before a series of positions in some of the world’s top hotel kitchens led to him opening his own restaurant in Sydney before continuing to share his passion for his native cuisine through his current role as a corporate chef.

To find out more about Star Chef or to make a reservation for one of the Resort’s pool villas during this time, contact: reservations.mas@fourseasons.com.

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5 THINGS YOU NEED TO KNOW ABOUT ORGANIC FOOD PRODUCTS 0 387

A key aspect of maintaining a healthy lifestyle is being mindful of what you eat. That said, choosing organic food products can go a long way towards giving your body the essential vitamins that it needs to stay in top shape. Indeed, organic food products have become popular over the recent years due to the perception that they’re generally safer to consume for most customers. Specifically, organic produce is said to contain no harmful chemicals or pesticides, while organic meat is advertised as containing no synthetic growth hormones. 

If you want to start incorporating more organic food into your diet, you should learn more about how they can keep you healthy. To help you understand more about organic food products, here are some interesting things you need to know:

  1. Organic food products are not made equal. If you plan to shop everything organic, it pays to know that there are three types of organic food products. If the product label says it’s “completely organic,” it means that it is 100% truly organic and guaranteed to be chemical-free. However, if the product label only says it’s “organic,” the food may only be 90-95% organic since some conventional methods may have been applied during the growing and processing of the product. And lastly, some product labels will simply indicate “contains organic ingredients.” This means that there were some non-organic ingredients used in the manufacturing of the product.
  2. They’re generally healthier, but not all the time. Organically-produced fruits and vegetables contain higher amounts of vitamins, minerals, as well as antioxidants. Meanwhile, organically-raised animals have leaner meat, which is better for our cardiovascular health. However, it’s best to note that some non-organic food products may be more nutritious than organic ones—especially if they’ve been fortified. Fortified foods are those that have been imbued with nutrients that can’t be found in their organic counterparts. For example, fortified milk products are more nutritious than organically-produced milk since they contain higher levels of vitamin D.
  3. Organic farming helps save the environment. Organic farming is considered to be more environment-friendly than conventional farming. This is because it helps reduce air, water, and soil contamination due to the lack of chemicals and pesticides used. By staying chemical-free, organic food production also helps maintain biodiversity and preserve the local wildlife. Furthermore, it helps prevent global warming since most organic food products are only sold locally. This is because the reduced need for long-distance transportation translates to lower carbon dioxide emissions.
  4. Organic food products taste better and fresher. Some people are put off by the belief that organic food products have a blander taste. But since they are made without any chemicals and preservatives, they can actually taste better and fresher. Also, the organic way of producing fruits, vegetables, and crops allows them to contain higher levels of antioxidants, which are believed to help maintain the natural taste of these products. 
  5. Know the dirty dozen and clean fifteen. If you can’t afford to always buy organic food products, the Environmental Working Group (EWG) has released a shopper’s guide known as the “dirty dozen and clean fifteen.” In the dirty dozen list, it contains the list of fruits and vegetables that you need to buy organically since non-organic ones increase your risk of consuming too much chemicals and pesticides. Among the produce that made it to the dirty dozen list are strawberries, spinach, kale, nectarines, apples, grapes, peaches, cherries, pears, tomatoes, celery, and potatoes. Meanwhile, the clean fifteen list refers to the list of fruits and vegetables that are safe to buy non-organically. This includes avocados, sweet corn, pineapples, frozen sweet peas, onions, papayas, eggplants, asparagus, kiwis, cabbages, cauliflower, cantaloupes, broccoli, mushrooms, and honeydew melons. If you afford to go purely organic, then these are the types of produce that you can consume while still making sure that you’re maintaining a healthier diet.

While organic food products are better for your health, they can be quite expensive since their production requires greater labour input. Without the help of chemicals, produce such as fruits, vegetables, crops, as well as the animals themselves grow more naturally and slowly. This can make them more difficult to grow or raise in general. As a result, organic food products usually cost 30-40% more than non-organic food. So if you want to eat organically, be smart with your shopping choices to keep costs down. One way to help make this happen is to always buy organic produce when they are in season.

CATERING.MU BY CHEF FABIO 0 337

In our last edition, we had the pleasure to feature and interview Chef Fabio from La Table Du Chateaux. We were invited to taste his delicious menu such as the 7 Hours Lamb Roast and his exquisite outside kitchen which is cooked on the traditional “Feu De Bois”. Another of his latest achievements Catering.mu was launched earlier this year, he now offers to the general public his outside catering services and you can have them be the “Co-Creators of your Special Event”.  Specialising in Weddings, Corporate Functions, cocktail receptions, seated dinners and many menu options to fit your needs and budget, using only quality, fresh and seasonal ingredients. Catering.mu provides the very best in food services. Their staff, working with us for more than 8 years at La Table du Château, is skilled in development and presentation of food and can cater for all different tastes and special diets. We create menus that add ease and elegance to your day. Catering.mu is ready to make your day memorable with our dedicated Event & Banqueting Manager Doushina, who will look after all your event needs. To treat your guests to five-star impeccable service and top notch food during your next event.  Ask for your quotation visit Catering.mu.