Food critic, Richard Bagnold on the 18th Constance Festival Culinaire
As a seasoned food critic who has traversed the globe in pursuit of culinary brilliance, Richard Bagnold knows when a dish strikes gold. At the 18th edition of Constance Festival Culinaire, he didn’t just find one—it was a symphony of “food joy,” served across two luxury hotels in Mauritius. At Constance Belle Mare Plage and Constance Prince Maurice respectively.
From Michelin-starred dinners to authentic local cuisine, creativity, precision, and heartfelt hospitality collided on every plate. “The overall gastronomic standard was extremely high,” he recalls, “and I was genuinely moved by the heartiness and effort of the Constance chefs.”
When asked about the most memorable dishes, Richard’s eyes light up. “Orjan Johannessen’s artichoke velouté with chestnut and caviar was fabulous—silky smooth and full of flavour, perfectly balanced by the salinity of the caviar.”
Another standout was Régis Marcon’s asparagus starter, a delicate composition of green and white asparagus paired with an espuma sabayon and morel mushrooms. “A masterclass in simplicity and power of flavour.”
Having attended culinary events around the world, Richard notes that the Constance Festival stands apart—not just for its technical prowess but for its spirit. “It’s the most convivial and good-spirited food competition I’ve been to. There was a remarkable energy throughout—competitive, yes, but also incredibly warm and welcoming.”
Among the festival’s star performers, Johannessen earned special mention. “Every dish on his tasting menu was a conversation starter. That’s rare. Usually, only one or two dishes shine—but here, each course was a hit.”
Beyond technique, Richard was struck by the festival’s effort to spotlight the Indian Ocean’s rich bounty. “It was wonderful to see the variety of fish and crustaceans used—scallops, prawns, stone bass. If more transparency around sourcing can be added, it would elevate the celebration of regional diversity even further.”
Asked what truly makes a dish unforgettable, Richard answers with heartfelt clarity: “It’s that electric feeling of having had something extraordinary. Everything has to align—ingredients, technique, story, emotion. Like a mushroom consommé I once had in Osaka: pure, clear, explosive in flavour, with a single mushroom ‘button’ that burst open like a dream.”
Festivals like this, he believes, have a ripple effect. “It may be hard to measure, but they definitely influence taste and travel. I’ll certainly be seeking out more regional cuisine as a result.”
But it wasn’t just the plates that made an impression. The people did too. “There was a real sense of celebration, thanks to individuals like Jérôme and the incredibly grounded judging panel. It struck the perfect balance of seriousness and soul.”
Even the surprises were memorable. “I discovered a fascinating mousseline fish course from Emmanuel Renaut—it had a texture I’d never encountered before.”