REYNAUD LES HALLES INTEGRATES THE GOURMET EMPORIUM 0 123

The R & O Seafood Gastronomy Group, the leading player in the French seafood market (€ 275 million turnover and 1,300 employees), is pleased to announce their integration with The Gourmet Emporium, a leading retailer of high-end food products in Mauritius.

This association capitalizes on nearly a century of experience of the Maison Reynaud, which since 1924 has served the biggest tables in France with exceptional fish and shellfish but also on the sense of customer satisfaction of the founder of The Gourmet Emporium , Madame Emmanuelle Coquet Madoo.

Gauthier and Mathias ISMAIL said:

“It is with great pride that we welcome to the R & O Seafood Gastronomy group the activities created by Emmanuelle Coquet Madoo. It has taken nearly a century for Reynaud House to offer its customers, beyond seafood, meat, fruits and vegetables or wines and spirits. ”

This pilot project in Mauritius allows to gradually integrate new know-how within the group and consolidate at the same time the market shares of The Gourmet Emporium to serve 200 hotels and other restaurants located in Mauritius .

This new company called Reynaud Les Halles took over from 1 October 2019 all the B-to-B activities of The Gourmet Emporium. It will be managed by Mr. Dominique Grel (20 years experience in the luxury hotel industry and starry catering) as Managing Director and Mrs. Emmanuelle Coquet Madoo who will be in charge of Business Development on B-to-B activities.

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CULINARY EVENTS MEILLEUR OUVRIER MAURICE 0 418

The enchanting premises of Shandrani Beachcomber Resort & Spa served as the platform for the contest MOM ( Meilleur Ouvrier Mauricien) on Friday whereby Ajnisha Neeloo Ugnoo became the first woman to win the title of ‘ Meilleur Ouvrier’ in Mauritius in the ‘Gastronomy’ category. Renaud Azema and his team proceeded to the selection following the recommendations of the jury which for the occasion comprised of 4 members of the kitchen brigade of the most celebrated inn of Pont a Collognes by Paul Bocuse. 52 chefs took part in the contest which entailed 8 of them to come up with creativity, authenticity and cooking techniques in the menu that they proposed and that too under certain given constraints and conditions. The winner conquered the heart and the palate of the jury with her mastery over her art. She came up with the best starter and dessert and topped the qualification round for the theoretical test. She hereby won a month’s training at Bocuse, financed entirely by the MCB and ‘ la maison Paul Bocuse’. The other candidates were also awarded fairly for their participation. Upon receiving her medal from ‘Les Meilleurs Ouvriers de France’, Neeloo who received her training at Ecole Hoteliere and was under the internship of Chef Neezam Peeroo at the be- ginning of her career, was reminded of the new covenant that she needs to abide by for being the first ‘MOM’ : Excellence, Sharing of knowhow and adequate representation. The freshly awarded ambassador of MAURITIAN Cuisine now sets out on a new path of excellence which she will be required to live by throughout her career.

 

IN THE KITCHEN WITH CHEF NICOLAS VIENNE 0 611

“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.