MICHELIN STAR – CHEF FRANCO BOWANEE Comments Off on MICHELIN STAR – CHEF FRANCO BOWANEE 1483

CLAIM TO FAME   

Executive Chef, Franco Bowanee strikes gold : Honoured with his first Michelin star on 21st January 2019 in Paris the chef, still revelling in his thumbing victory, shared his success story with us : “   To reach such an epitome of excellence his mantra has throughout his journey been an inspiration, dedication, discipline and creativity. Winning the Michelin star was a very moving and proud moment: A lifetime of devotion to his art being given such an unparalleled recognition”.  

Heading the team at Chateau Vault-de-Lugny as Executive Chef for the past 12 years has been an insightful experience to elevate his culinary finesse’’  

Welcome to  Chef Franco Bowanee’s world of perfection  

THE ROAD TO MICHELIN 

After the completion of his diploma at the Ecole Hoteliere’ of Mauritius, he entered the realms of the culinary world at Le Labourdonnais Hotel. Six years later he undertook a  two– year diploma course at the Ashworth University USA to broaden his knowledge. Further to which he worked for a short lapse of time alongside Chef Nizam Peeroo. Ready to meet new challenges, he embraced a career in France where he encountered and collaborated with Chef Gérard Besson and Christophe Muller, Executive Chef at Paul Bocuse restaurant in Collonges. His culinary creations and his ability to visualize unique combinations of flavours, herbs and spices fascinated Chef Muller and won him a  sponsorship for the France Culinary College from which he qualified with distinction. 

The true spirit of a chef is his ability to share his knowledge and creativity open heartedly. 

Each element of a meal tells a story that triggers inspiration, tunes our intelligence, and seizes the imagination. Through TV shows hosted locally and internationally, Executive Chef Bowanee initiated his audience to the wonders of his art.Dans la peau d’un Chef “ ( broadcasted on France 2 ) along Michelin star pastry Chef Christophe Michalak was an enriching platform to showcase his talent. Featuring inJ’ai faim et Saveurs culturelles , a local TV show allowed him to acquaint the Mauritian palate to the burst of flavours inherent to his dishes. He participated in ‘The Wine Burgundy’ tour in Taipei & Hong Kong as part of his quest for lifelong learning.   

Be a flavor bible; picking the right ingredients is what elevates a dish  

Creativity is certainly a gift but no one is born with any mastery of skills. Discipline is the thriving force which can groom abilities to excellence. The tricky part in conceptualizing dishes is to hit the right notes with the audience. Gourmet and fine cuisine are inherently dynamic and entail an interaction between the Chef and the diner. The degree of receptiveness from the audience defines the success of a dish. To ensure that the end customer is highly appreciative of his culinary art, Executive Chef Franco Bowanee undertook the set-up of an organic vegetable garden at the Château de Vault-de-Lugny to secure a permanent supply of fresh vegetables and herbs. His objective is to not only serve  artistically alluring dishes but to ensure they are exquisitely luscious and appetizing; packed with freshness, wellness and aroma. His genius lies in creating new dishes as well as bringing forth variations to classics to challenge and delight the diner.  

The Château de Vault-de-Lugny , his artistic gallery  

The Château de Vault-de-Lugny (5-star Hotel, 89200 Vault-de-Lugny), is the playground where he has put his mastery at work. The hotel boasts of a high-end foreign clientele in need of an optimal service. Dividing up and watering down the pool of talent is a demanding task when you are required to provide top-notch service round the clock. The ten people team led by the Chef caters for breakfast, lunch, afternoon teas, High teas, dinners and room service on a 24/7 basis. The cutthroat competition entails from his strong leadership skills:  

  • to foster discipline and maintain consistency in daily operations  
  • to pledge that each and every dish is properly cooked, seasoned and plated 
  • to  initiate the development of  younger chefs 
  • to nurture loyalty in the staff  
  • to maintain a positive attitude in the team 

The service industry being hard and taxing, there is no room for mistakes but rather an impetus for continuous improvement 

Creativity delights in dedication and refinement 

Passion without creativity tastes like food without salt. Fine cuisine is an art with no boundaries in that it is a constant learning process of new innovative techniques to revamp ideas and cement inspiration. To him, success is a catalyst propelling him to higher grounds to refine his art further. Staying focussed on both short term and long term objectives have a numbing effect :  

Glorifying achievements does not endorse growth ; seeking constant improvement breeds enhanced creativity ‘. 

Harnessed in such wisdom and armed with a vigorous thirst for refinement, Chef Franco Bowanee, sets out to conquer new horizons in culinary art and fine cuisine. 

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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]

MAURITIUS INTRODUCES PREMIUM TRAVEL VISA FOR LONG STAYS Comments Off on MAURITIUS INTRODUCES PREMIUM TRAVEL VISA FOR LONG STAYS 547

Mauritius, one of the most beautiful islands in the world, has introduced a Premium Travel Visa, valid for a period of one year, renewable, to welcome esteemed travellers seeking to prolong their feeling of wellness arising from the gorgeous turquoise blue sea with silky sand beaches, tropical lagoons, the lush greens, the warmth and friendliness of locals, all in a COVID-safe destination.

The experience of natural beauty and balanced lifestyle that could only be encountered on a rare holiday has now been made available under the Premium Travel Visa to any non-citizen who intends to stay in Mauritius for a maximum period of one year as a tourist, retiree or a professional willing to come with his/her family and carry out his business or work remotely from Mauritius.

To qualify for the Premium Visa, interested visitors should produce proof of their long stay plans and sufficient travel and health insurance for the initial period of stay while meeting the following criteria:

  • the applicants should not enter the Mauritius Labour Market;
  • the main place of business and source of income and profits should be outside Mauritius;
  • documentary evidence to support application such as purpose of visit, accommodation etc.; and
  • other basic immigration requirements.

An online platform for the e-Visa application will be available shortly.

We invite you to come and live with us in Mauritius.

Looking for a property to buy visit www.real-estate-mauritius.com

HOSPITALITY SENTIMENT SURVEY 2020 – DELOITTE Comments Off on HOSPITALITY SENTIMENT SURVEY 2020 – DELOITTE 541

The COVID-19 outbreak brought the world to a standstill, and the hospitality sector is one of the hardest hit economic sectors, mainly due to the introduction of travel restrictions. In Mauritius, the hospitality sector represents a fair share of the economy and one of many forecasts made about the impacts of the pandemic is a contraction of 20 percent, which will span over the next three to five years.

The sanitary crisis has also other unquantifiable impacts on the tourism sector including the loss of livelihoods of locals, loan repayment commitment of impacted businesses, low to no occupancy rates of hotels that may lead to temporary or permanent closure, and cash flow issues.

In the face of these hardships, the Government has come forward with certain supporting measures such as the extended Wage Assistance Scheme for tourism sector, prolonged loan moratoriums and low interest rates, the waiver of the rental payment of state lands for the upcoming financial year to tide over the liquidity issues. The Mauritius Investment Corporation (MIC) has also been set up to propose investments in eligible companies through different investment tools including both equity and quasi-equity instruments. 

The Deloitte Hospitality Survey report provides the market sentiment of the leaders from the major hotels, resorts, villas, and business hotels in Mauritius on the budgetary measures, the current challenges, key focus areas, and the way forward for hospitality industry in the current and post-COVID times. Whilst the report conveys what people shared during the survey, it also provides Deloitte’s point of view based on our global and industry expertise.

DOWNLOAD SURVEY – CLICK HERE.

Source – https://www2.deloitte.com/mu/en/pages/life-sciences-and-healthcare/articles/hospitality-sentiment-survey-covid19.html