MAURITIUS – A TASTE OF ART

[00:14:43:00] - IN

[00:14:46:00] - Narration

This is the enchanting landscape of Mauritius. A coast lined with heavenly beaches and, beyond the foot of the volcano, fields of sugar canes extending as far as the eye can see.

An essential resource for this exotic island, sugar is always on the menu in Mauritius. But in these luxury hotels, sugary creations have been taken to the level of art!

[00:15:14:00]  - Narration

Several chefs have agreed to open their doors to give us a glimpse into the secrets behind this inventive cuisine.

We are now in one of the most prestigious patisseries in Mauritius- in the Hotel Prince Maurice. Sugar is heated, mixed, colored, blown up, burned, carved ...

In the hands of these craftsmen, the sugar is transformed ....

[00:15:38:00]   - Interview 1 - Chef Pâtissier – Hôtel Le Prince Maurice 

When you’re working with the sugar you have to prevent dust from getting into it, make sure your gloves aren’t dirty. Really you shouldn’t think about anything but the sugar. It’s just me and the sugar.

[00:15:53:00] - Narration

The basic techniques are taught in cookery school, but apprentice chefs must hone their skills on their own.

[00:15:56:00] Interview 2 - Chef Pâtissier – Hôtel Le Prince Maurice 

Some things I just knew myself but I also learned a lot by looking at the others working and many things just through the work itself.

[00:16:13:11] - Narration

Admittedly, it takes creativity, skill and talent, but the secret behind all recipes remains - patience.

Once the chef has mastered the technique, he uses his imagination, combining shapes, and colors – to make a masterpiece.

[00:16:30:11]  - Interview 3 - Chef Pâtissier – Le Méridien-Maurice 

(Interviewer) Is that red and green sugar?

Yes, the red coating is caramel made with red coloring, red food coloring and the green…

[00:16:46:11] - Interview 4 -

(interviewer) Could it explode?

Yes it could easily explode which is why you have to be careful when working with the particularly delicate areas.

[00:16:46:11] - Narration

Each day, enthusiastic and focused, these magicians of sugar spend almost 6 hours in their workshop. Each week, thesy use between 150 and 200 pounds of sugar to make their desserts.

No expense is spared. And the results are dazzling !

The sculptures look so delicate, they could break at any minute. Fortunately, sugar can resist damage at high temperatures.

[00:17:48:11]- Interview 5 - Chef Pâtissier – Hôtel Le Touessrok 

For this piece we used different types of sugar– pulled sugar, blown sugar, frozen sugar, royal icing and even pastillage. That is to say we used sugar in all its possible forms.

[00:18:04:11]  - Interview 6

We get this result because we worked a great deal before hand in order to achieve it. At the beginning of course you have to practice, practice, practice to get such a final product.

[00:18:17:04] - Narration

At this hotel, diners can get a taste of art with deserts that are almost too good to eat!

[00:18:34:04]]  - OUT

MUSIC RIGHTS:

« L’AMBIANCE »  - NOUL ZIL – Compil Séga – Les plus belles chansons de Maurice

Track 14   : 10 seconds

Track 15   : 49 seconds

Track 16 :   23 + 54 seconds