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Seychellois chefs share Praslin’s culinary secrets

culinaryetn
culinaryetn
Written by editor

Chefs from Constance Lemuria Resort, Paradise Sun Hotel, and Domaine de la Reserve have made their hotels proud by being winners of the culinary competition organized as part of the annual Praslin Cul

Chefs from Constance Lemuria Resort, Paradise Sun Hotel, and Domaine de la Reserve have made their hotels proud by being winners of the culinary competition organized as part of the annual Praslin Culinary and Arts Fiesta 2015.

There were two categories for this culinary competition – professional and non-professional. Five hotels took part in this year’s competition but only 3 managed to clinch prizes.

For the professionals, there were 3 categories – fish, meat, and dessert. Domaine de la Reserve came out as the best in the fish category, while Paradise Sun settled in second position, followed by Constance Lemuria Resort in third place.

But in the meat category, Constance Lemuria Resort had the most impressive dish, and that won the hotel first prize. Domaine de la Reserve followed in second place, while Paradise Sun was the third place winner.

The best in the dessert category was the Paradise Sun hotel, scooping the top prize ahead of Constance Lemuria Resort and Domaine de la Reserve.

The prize-giving ceremony took place a few hours after the Praslin Culinary and Arts Fiesta and was officially launched by the Minister for Tourism and Culture, Alain St.Ange, on Saturday at the Berjaya Praslin Resort.

Hotel L’Archipel and Indian Ocean Lodge were the other two hotels which took part in this year’s culinary competition for professional chefs.

As for the non-professional chefs, two ladies – a mother and her daughter – clinched the only two prizes which were in the Creole dish and dessert categories.

Solette Labrosse’s dessert impressed members of the jury more than other competitors and won her the first prize in this category, while her daughter Valentina Labrosse won first prize for the best Creole dish.

Creativity, taste, texture, presentation, color, edibility, garnish, and temperature of dishes were among the list of criteria used for the judging of these dishes.

Seychelles is a founding member of the International Coalition of Tourism Partners (ICTP) . For more information on Seychelles Minister of Tourism and Culture Alain St.Ange, click here.