The Food Experience : Constance Hotels | Interview with Bruno Le Gac – Exec Head Chef Constance Hotels Experience

We have featured food stories before with posts on the Constance Hotels Experience Festival of Gastronomy held at the Belle Mare Plage.

This week we interview Constance Hotels Executive Head Chef Bruno Le Gac about Australian produce.

Many well known Australian wines feature in menus all over the world and Mauritius is no exception, purchasing many of our top shelf labels.

It is not so well known that a lot of Mauritius resorts serve Australian beef, milk and other products.

In our interview we discover some of his Australian chefs, have influenced his teams range of techniques and ingredients. We also learn about some of the sustainable farming projects in the Indian Ocean that Constance Hotels uses to source product – stay tuned for part 2 of the interview.

PART 1: Australian focus – Australian produce : 1. Question : Do you use much Australian produce in your menus?

Bruno : Yes, we use a lot of Australian meat (beef, lamb) in all our resorts. In Maldives, we import quite a lot of things through an Australian company called Prestige. Great quality stuff!

I also love Dandaragan olive oil. It is a set standard at our Mediterranean restaurant La Spiaggia in Constance Belle Mare Plage.

In Mauritius I have entertained long term relationships of trust and mutual respect with the MLA, WAMMCO lamb, and brands such as Harvey beef. I know the people who are behind the business and with people like this you know you can’t go wrong.

Our kitchen teams have had in house training working with Australian meat with Vince Gareffa (aka “the prince of flesh”) – An incredibly charismatic and talented Australian master butcher. : 2. Question : Australians love good beef – and a good steak. Where in your Mauritius hotels would a guest be able to get a great steak?

Bruno : In all our resorts!

If you order for example your prime rib with Chef Michael Scioli at Constance Le Prince Maurice with one day in advance, you will get the next day something you will never forget.

In Constance Moofushi Resort of Maldives, Executive Chef Stuart Blair comes from Sydney. He has a couple of secret recipes for marination that he doesn’t want to share with anyone, but believe me it’s worth the trip. : 3. Question : Do you visit producers in Australia and surrounding regions to see where the products come from ?

Bruno : Unfortunately I have never been to Australia, but I would love to. However the Constance head sommelier Jérôme regularly visit’s the different vineyards and great Australian wine makers.

Producers from Australia have been very dynamic and active in visiting Mauritius and promoting their products. Each year when I visit the International food fairs in Dubai, Singapore, etc i catch up with the Australian producers to learn whats new and exciting.

A huge thank you to Bruno and Constance Hotels Experience for their time and the interview !

Stay tuned for Part 2 of our interview – where we discuss regional produce from the Indian Ocean

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