BACCHANALE: A BENCHMARK FOR HIGH QUALITY Comments Off on BACCHANALE: A BENCHMARK FOR HIGH QUALITY 956

Wine is said to be ‘the most healthful and most hygienic of beverages.’ Bacchanale saw the light as a Wine Merchant in 1999 to endorse their commitment in the supply of high-quality wines to the industry. Specialist in the import of “Terroir Wines”, it offers more than 400 references across the most famous wines alongside a new generation of talented winemakers. To provide a unique and friendly experience the team of sommeliers advises customers on their selection and pairings. A range of wines carefully selected from various countries, with a focus from France, Italy, South Africa, is offered in house.

In addition, Bacchanale offers a range of artisanal spirits, ciders and beers. This line is an incentive to promote artisans and producers working essentially with organic products having no additives or conservatives.

Accessories 

‘Coravin’ : is a revolutionary tool giving you the opportunity to drink any wine, any time without pulling the cork and without having to finish the bottle the same day. You can enjoy a sip, a glass, or more from any bottle and save the rest for weeks, months, or even years!

 Riedel’ : ‘Designing and producing the highest quality glasses and decanters for the enjoyment of wine and spirits since 1756. As expert glassmakers, for several generations, the extensive range of glasses offered is tailor made to suit the selected wine or spirit so as to preserve floral aromas and maintain the right temperature of the beverage to delight your palate.

Avintage’ : Modern and elegantly designed with cutting edge technology, it is the ideal solution for wine cellars.  

A commitment to professional service 

At Bacchanale, providing a true wine experience is essential: 

  • Wines are conveyed and stored in cooled containers to maintain the quality of the wines. 
  • Deliveries are made across the island.
  • Customers are given assistance with their cellar designs.
  • Passionate sommeliers at your service for wine selections, wine pairing, theme wine tasting or events. 

This wine merchant being an ode to the best selection of wines is a must stop in your gourmet journey. 

Visit their new showroom at Beau Songes or at Ruisseau Creole T: 489 23 43 E: [email protected]

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Mauritius B2B Hospitality magazine, a quarterly publication and blog for the industry professionals. Want to reach the hospitality decision makers in Mauritius/Rodrigues? Contact us +230 57 94 64 37 or [email protected]

IN THE KITCHEN WITH CHEF NICOLAS VIENNE Comments Off on IN THE KITCHEN WITH CHEF NICOLAS VIENNE 1591

“Moving to Mauritius was a decision first led by the island’s reputation for fascinating cuisine, but when I discovered the passion and warmth of the people, I knew there could be no better place for me.”

Four Seasons Tenure: Since 2015

First Four Seasons Assignment: Executive Chef, Four Seasons Resort Mauritius at Anahita

Employment History:

Sofitel Guangzhou Sunrich, China; Sofitel So Bangkok, Thailand; Sofitel Shanghai Hyland, China Sofitel Bora Bora, French Polynesia Coral Palms Island Resort, New Caledonia; Fine Ca- tering and Event Company, Florida, USA; Café Moderne, Paris, France; Bal- thus Restaurant, Beirut, Lebanon; Sur Un arbre perche, Paris, France; Bistro Humbert, Boston, USA

Birthplace: Paris, France

Languages Spoken: French, English and Spanish

With a career that incorporates more than 14 years professional cooking and kitchen management experience across three continents, it is perhaps no wonder that keen traveller Chef Nicolas Vienne has found his home in the beautiful surroundings of the In- dian Ocean, on an island famous for its rich cultural diversity and welcoming nature. His role of Executive Chef at Four Seasons Resort Mauritius at Anahita now extends his experience across a new, fourth continent.

Beginning in his native Paris, Chef Nicolas developed his skills under the guidance of multiple Michelin Star chefs, including Alain Ducasse and Eric Briffard at Four Seasons Hotel GeorgeV. His first international opportunitycame in 2001 when he accepted the position of executive chef for Bistro Humbert in Boston, USA – a stepping stone towards his global journey. Following Boston, Chef Nicolas held various international positions as executive chef, including locations such as the bustling city of Beirut in Lebanon, the sunshine state of Florida, USA and the paradise South Pacific islands ofNew Caledonia and Bora Bora. During a return to Paris in 2004, Chef Vienne was awarded a Michelin Star while head chef of Café Moderne.

Joining Sofitel in 2007 while in BoraBora, Chef Nicolas embraced the company’s expansion into Asia, first taking on the executive chef role in Shanghai, before becoming part of the pre-opening team of Bangkok as culinary designer and then into his most recent role as area executive chef in Guangzhou in January 2013, where he oversaw five of the region’s hotels, leading a combined team of more than 600 chefs and 20 restaurants.

A multiple award-winner, Chef Nicolas is fluent in French, English and Spanish and is the proud author of three published cookery books. Chef Nicolas is married to his wife, Donia, and is the proud father to Meryl.

BEST WISHES FOR 2019 Comments Off on BEST WISHES FOR 2019 1795

Dear Advertisers and Subscribers,

It is with great pleasure that we share with you this last edition for 2018.

Click here to read our last edition for 2018.

In this edition we are privileged to introduce you to the latest Hotel Brands, C-Resorts from Constance and SALT from LUX Resorts. Mr Piers Schmidt, Founder of the advisory firm Luxury Branding shares what it takes to create, launch and build a hotel brand in this competitive industry. Chef Jordi Vila describes his journey from helping out in family restaurants in Barcelona to becoming Executive Chef at Constance Lemuria, on the island of Praslin, Seychelles. And more…

Unfortunately the recently appointed publishing team to manage our magazines did not manage to deliver the previous edition Sep/Oct/Nov in time and we had to terminate their contract. We thank all the contributors, advertisers and subscribers for their patience and understanding.

Because of this delay, we postponed the main prize (Rodrigues Trip) Lucky Draw to Dec 2019 as we were not able to publish an additional magazine and best market the lucky draw 2018.

The winner for this 2018 edition is Mr Stephane Mathieu who wins a Nespresso Machine from our partner Scott.mu and a Rs10,000 voucher from MariDeal.mu. Congratulation to him and thank you for supporting our magazine.

On a more positive note we wish to welcome onboard our new Editorial Assistant Ms Anishta Ruggoo who has shared her enthusiasm and interest in working with both our magazines. She has proven to be the right team member and addition to the team:

Founder/Editorial – Sebastien Staub (Homes.mu & SmartMedia.Agency)

Art Director – Mike Muraz (Mataora.com)

Assistant Editorial – Anishta Ruggoo

We now all look forward to distributing this 2nd edition to all Hospitality players around Mauritius starting with posting the magazine to all 110 Hotels CEO’s, Head Chefs, Brand & Purchasing Managers as well as to all the corporates of the featured hotels this 2nd edition. As well as our key strategic distribution partners:

  • LUX Cafes
  • La Maison Du Gourmet
  • L’Epicerie Shops and
  • The Gourmet Emporium to name a few.

Our mission is to become the leading B2B Hospitality magazine sharing the latest news, events and trends and which will cater for local and international advertisers.

Thank you all again for the support and best wishes for 2019.

Sebastien Staub

Founder & Editor in Chief