06-04-2014
Dammika Sarath, on the right, and Masashi Ijichi raise the cups the havey just received and beam. Dammika, paired on the eve of the Festival Bernard Loiseau in Mauritius with the Japanese starred chef who has been living in France for a long time, won the ninth edition of a trophy that has the objective of highlighting the talent and the knowledge of the chefs on the islands of the Maldives, Mauritius or Seychelles, working in the hotels and resorts of the Constance group
The winner of the ninth edition of the Festival culinarie Bernard Loiseau at resort Belle Mare Plage on the island of Mauritius is Dammika Sarath, chef at the Constance Halaveli Maldives. Having prepared himself together with Japanese Masashi Ijichi, chef at La Cachette in Valence (France), lacachette.restaurant@gmail.com, Dammika first offered a Coconut and white bean soup (a vegetarian starter, with no meat nor fish for everyone) and then a Duck breast marinated with spices and orange juice (main dish with a set theme) perfect with regards to cooking and aromas.
The duck breast thanks to which Dammika Sarath won the ninth edition of the Festival Bernard Loiseau in Mauritius
Eight portions: six for the jurors, one for the photo and the last for the starred chef who had shared, together with the island chef (from the Maldives, Mauritius or Seychelles) a long eve. With an important note: after being friends and accomplices from Sunday to the dawn of Thursdays, when the contest began, all of the six guests had to leave the kitchen because the whole responsibility was that of the chefs who daily work in one of the establishments of the Constance group. The Festival Loiseau is organised mostly for them, in order to raise the average level of the kitchen teams.
Hot chilli pepper soup with pineapple juice, my favourite starter, presented by Dinushan Patabadage of the Constante Moofushi in the Maldives
[[Ima4]]I personally ate the entire delicious starter prepared by Dinushan Patabadage, chef from Sri Lanka working at Moofushi in the Maldives – paired, in this case, with German Jens Rittmeyer of the Budersand Hotel in Hornum, Germany. His cold Chilli pepper and pineapple soup not only perfectly represented the love for hot food typical of the people from this part of the globe, but the pineapple juice gave it extraordinary fresh notes without ever overshadowing the heat of the chilli. Some penalised it for this same reason, but no other dish interpreted the local culture in a new key. Too bad for Dinushan’s duck: it was pleasant thanks to the macadamia nuts but too cooked and thus dry.
4. To be continued (see the previous episodes here, here and here)
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born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. blog www.paolomarchi.it instagram instagram.com/oloapmarchi