When you're a journalist, the more difficult is not necessarily to get an interview but rather to remove enough material to transcribe it later. Meet Bruno Le Gac fell within a certain amount of good will and patience, the human being as elusive as hurried, and manage to make him sit for thirty minutes (I promise!) To ask him some questions that seemed more randomness.
Firm handshake, look the slightest gesture of flying personnel, the young Quarantine recently promoted to Corporate Executive Chef Constance Hotel Group welcomes me with the confident smile of the man accustomed to the exercise: journalists he sees a number scroll annually in the refuge that is the 5 star hotel Belle Mare Plage , East of Mauritius.
Located by the pool and back to the jade lagoon we exchanged a few greetings and then fuse the first answers with ease, the man knows how to talk to the media and each year the group organizes Constance gastronomic events that allow the particular group, and the Mauritius in general enjoy a reputation for quality is increasing over the years. The competition takes place between palaces collecting stars on this piece of land, inaugurations and renovations are announced with a lot of releases every year. Mauritius is one of the most popular Edens European customer and are not newcomers, South Africans and Australians, who belie: Mauritius should know remember (and cook) This demanding customers touching the most sensitive, the table ...
To make a difference, Bruno Le Gac and group management Constance worked for a few months to build a common identity for various hotels in the group. With two facilities on Mauritius, Seychelles, Madagascar and another in the next about to be launched in the Maldives, the Chief insists on the art of treating the products by marrying them with spices to offer visitors to these pearls of the Indian Ocean as a unique, enhanced by a renewed creativity. Treat the luxury differently is his credo.
And different it is: in its simplicity, its proximity, its infectious energy and a spontaneous smile. A simplicity that does not hide ambition assumed. Experience serving skills. On leaving France at the age of twenty years to capture other fragrances also Bruno Le Gac unaware that wandering long before it opened so that the lead banks from Mexico to the ocean India. This former commis chef admits to rule over hundreds of people around the hotels group Constance must be good listeners, good example and respect these differences.
And the differences are constant in Mauritius: linked to this cultural melting pot that is the crucible of the Mauritian population, they are also its strength and its greatest difficulty. Bruno Le Gac slides that nothing is ever on the soil of Mauritius and the regularity and availability are one of his daily concerns, especially when changing cards every restaurant every two months ... But that is not the only challenge he has launched and his eyes sparkle when he recalls the appointments set by the leaders who work together in the five hotels in the group.
The most famous of these is probably the Festival Bernard Loiseau taking place in March each year, under the patronage of Madame Loiseau and with the support of a television channel: for eight days, the most talented chefs Constance Hotels group confront led by chefs from around the world. He confesses that the cohesion between the leaders of the group and the merger that develops over days with the greatest of different nationalities make the success of this event as the most ambitious (and most delicious) does not fail.
, l'un des élégants restaurants du Belle Mare Plage , qui propose un menu élaboré autour des vins sélectionnés par l'un des meilleurs sommeliers de l'océan indien. The concept also takes him sommelier at heart, and he explains the development of the map of the Blue Penny, one of the stylish restaurants of the Belle Mare Plage , which has a menu built around the wines selected by one of the best sommeliers the Indian Ocean. , en Australie. But he comes to life even more by referring this event sponsored by the Rougie foie gras that will welcome the participation of the famous Australian chef Nobu restaurant in Australia. Or describing the success of the concept "mini-chief" who allows children from six years to discover the kitchen by decorating hats, discovering the vegetables, spices, sniffing and listening to crack the crust of bread while leaving For the oven ... just hotel guests Constance is the assurance of permanent surprise to the table different restaurants throughout the year and in all the group's hotels.
Bruno Le Gac is full of projects and can not hide his enthusiasm. A slight lift of the eyebrow gesture underlines the imperfect server that scatters the fourth bag of brown sugar on the table it serves. I expect a spasm of apprehension on the face of wrongdoing but he smiled in an embarrassed and apologizes nicely by crossing the eyes of the great Chief. Gac reprimanded just a nod. Present, but human. And then we're in the islands ...
What will his next challenge? Establishing the identity Culinary Spirit close to his heart for the hosts of each establishment have the pleasure to taste different cuisine every time while keeping benchmarks intended to reassure them, through creativity and a quality magnified, with local products married with spices from the Indian Ocean at the crossroads of cuisines from Europe, Asia and Africa. Without doubt this is what he calls "the luxury treat differently" ...
As for me, and after a week spent in this cave of gluttony I already regret not being able to attend next spring in Chocolate Week but I thank him for having spent over an hour in my company (we far exceeded the thirty minutes allowed!). And before you slip away, Bruno warmly encouraged me to discover the virtues of the map of Blue Penny, served by young trainees. What I'll discuss in a few days ...
In brief:
His favorite dish: the rougail salted fish
His best memory: the Festival Bernard Loiseau
His motto: listen, respect, an example
Its pride had a cohesive team Federated
In ten years, is anxious to open his own hotel.
| Address |  Belle Mare Plage Poste de Flacq Mauritius | |
| Access | Located in the east of the island, 40 minutes from Plaisance airport. | |
| Environment | On a white sandy beach 2 km, in a tropical garden of 15 hectares, with two 18 hole golf courses. | |
| Rooms | Luxury 92 rooms (45 m²), 137 junior suites (68 sqm), 6 deluxe suites (96 m²), 20 villas with private swimming pool, a presidential villa. | |
| Gastronomy | Both elegant and delicious, fragrant, developed from local products or from neighboring destinations (Australian beef, fish from Seychelles and Mauritius, ...). | |
| Read | Travel to the Ile de France, Bernardin de Saint-Pierre | |
| I | Instinctive but relaxed elegance, exceptional beach, the lagoon protected by coral reef, the excellence of the table, the golf course restaurant. | |
| I do not | The magnetic card room doors (which demagnetize sometimes) ... | |
| Rates | In season, see the hotel. | |
| Starting with | Air Mauritius | |
| More |    | |
