From 20th to 29th March, Constance Belle Mare Plage and Constance Prince Maurice once again became the stage for an extraordinary gathering of world-renowned chefs, pastry experts, and epicurean enthusiasts. This year’s edition not only paid homage to the rich legacy of the festival but also embraced a deeper mission – sharing, learning and transmission.
More than a showcase of talent, the festival is a catalyst for progress and passion within Constance Hotels & Resorts. It offers a unique opportunity to train and expose Constance chefs and pastry chefs to the highest standards, enabling them to keep pushing the boundaries of excellence and ensuring that each property across their Indian Ocean destinations continues to deliver exceptional gourmet moments.
Building on the success of last year’s 17th edition, which saw the participation of legendary names such as Régis Marcon, Mercotte, Patrick Bertron and Jérôme de Oliveira, the 2025 festival continued to raise the bar with its impeccable programme of competitions, masterclasses, and bespoke dinners, celebrating both international gastronomy and authentic island flavours.
Among the highlights of the Pierre Hermé Trophy pastry competition, pastry chefs worked with the Constance Dark Chocolate 68%, a unique chocolate creation developed exclusively for the group. Crafted in collaboration with Valrhona, this tailor-made couverture reflects the singularity of Constance Hotels & Resorts and their epicurean philosophy. Infused with exotic aromas and intense fruity notes, this chocolate serves as a flagship ingredient in several signature recipes featured across their resorts.
The much-anticipated Awards Ceremony, held on Saturday 29th March, crowned the remarkable talents behind this year’s standout creations across the festival’s signature competitions. The winners of this 18th edition are:
Régis Marcon Trophy
1st Prize – Markus Dalen, Sweden and Si Thu Kiaw Tun, Constance Ephelia Seychelles
2nd Prize – Louis Gachet, France and Basudev Adhikari, Constance Moofushi Maldives
3rd Prize – Fabien Lefebvre, France and Chandradev Nathoo, Constance Belle Mare Plage
Deutz Trophy
Louis Gachet, MOF 2023, Restaurant Le Feuillée, France
Pierre Hermé Trophy
Valrhona Chocolate Artistic Piece Trophy – Alexandre Gely, Pastry Chef Relais Dessert, France
1st Prize – Marc Rivière, France and Veeranakkumar Mathurai, Constance Halaveli Maldives
2nd Prize – Alain Chartier, France and Deep Chandra Nailwal, Constance Lemuria Seychelles
3rd Prize – Alexandre Gely, France and Dasun Mudiyanselage, Constance Moofushi Maldives
Jars Arts de la Table Trophy
Yavesh Ramtohul, Constance Belle Mare Plage
Constance Café Gourmand Trophy
Annaice Moothien, Constance Belle Mare Plage
Best Island Chili Cake (Gâteau Piment)
Ms Disha Chuckowree
Best Island Banana Tart (Tarte Banane tressée)
Ms Milena Moutien
Each competition was meticulously judged by an esteemed panel of culinary personalities, winemaker, and international chefs—continuing the tradition of excellence and fairness that defines the spirit of the Festival.
“Once again, this unique gathering has reminded us of the unifying power of cuisine,” shared Jérôme Faure, Corporate Sommelier of Constance Hospitality Management Limited. “The level of creativity, precision, and passion demonstrated by both our international guests and our Constance chefs is a testament to the extraordinary spirit that drives this festival year after year.”
In addition to the competitions, guests and food lovers alike were treated to inspiring masterclasses, wine tastings, and curated dinners under the stars—moments that truly embody the festival’s mission: to create meaningful, sensory, and memorable experiences through the art of gastronomy.
The 2025 edition also continued to celebrate local culinary traditions, giving centre stage to beloved island specialities while offering a unique platform for local talent to shine alongside global stars.
As the final applause echoed through the palm-lined terraces, the Constance Festival Culinaire reaffirmed its status as a flagship event in the world of haute cuisine—a meeting of minds, cultures, and flavours that transcends borders and brings joy to all who take part.