{"id":38071,"date":"2026-02-04T09:00:49","date_gmt":"2026-02-04T05:00:49","guid":{"rendered":"https:\/\/www.lagazette-mag.io\/?p=38071"},"modified":"2026-02-04T09:00:49","modified_gmt":"2026-02-04T05:00:49","slug":"maurice-told-through-bread-and-pastries","status":"publish","type":"post","link":"https:\/\/www.lagazette-mag.io\/en\/maurice-told-through-bread-and-pastries\/","title":{"rendered":"Maurice told through bread and pastries"},"content":{"rendered":"

This is the challenge taken up with talent by Mauritian representatives at the 10\u1d49 Mondial du Pain – Go\u00fbt et Nutrition. Shezad Sahye and his commis Farhaan Moosuddee achieved a remarkable 9\u1d49 place in this prestigious competition bringing together 21 nations, held last October at the SERBOTEL show in Nantes. <\/b> ZAK<\/em><\/p>\n

As they put it in an interview with La Gazette Mag<\/i><\/span>the two bakers have chosen to reinvent Mauritian classics with a focus on local produce. Victoria pineapple, Chamarel criollo cocoa, tangy roselle, Rodrigues lemon, arouille, sugar and molasses, coconut and venison have all been finely integrated into the recipes presented. <\/p>\n

This performance was the fruit of several months of intensive preparation at La Fourn\u00e9e des Moulins, the integrated training center of Les Moulins de la Concorde (LMLC). The duo won over the judges with creations inspired by local cuisine: gato pima, dipin vindaye<\/i>, macatia coco, gato arouille<\/i>, anana disel pima<\/i> and salmis. <\/p>\n

Classic breads, aromatic breads and healthy breads, sandwiches, tartines, brioches, croissants and puff pastries, offered in prestige and commercial versions, were first evaluated. An artistic piece, inspired by the theme of Les Ambassadeurs du Pain’s 20th anniversary, rounded off this demanding competition. <\/p>\n

Julien Audibert, General Manager of LMLC, emphasizes: “The team carried the colors of Mauritius high, sharing our culinary identity and the richness of our local products.” Coach Sabeer Hookoomally considers this first participation to be a seminal experience, enabling “us to learn in order to come back better”.<\/p>\n


\n<\/span>The competition was also a formative experience for<\/span> Shezad. “I’ve grown from this experience, and I’m even more motivated to pass on this know-how and inspire young Mauritian bakers. <\/span>he confides. Celebrating baking excellence around the world, the Mondial du Pain, created in 2007, is held every two years. See you then, for the continuation of our bakers’ adventures, at the end of 2027! <\/p>\n

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This is the challenge taken up with talent by Mauritian representatives at the 10\u1d49 Mondial du Pain – Go\u00fbt et Nutrition. Shezad Sahye and his commis Farhaan Moosuddee achieved a remarkable 9\u1d49 place in this prestigious competition bringing together 21 nations, held last October at the SERBOTEL show in Nantes. ZAK As they put it […]<\/p>\n","protected":false},"author":33,"featured_media":37979,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1772,1874],"tags":[],"class_list":{"0":"post-38071","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-top-chef-en","8":"category-top-chef"},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t