Held at the Constance Belle Mare Plage Resort, Poole beat off competition from five other Michelin-starred chefs from France, Germany and Denmark.
The competition involved visiting the local market to explore the indigenous produce, the planning and writing of an appropriate menu to be served in Mauritius, and the preparation of the menu.
Poole's winning menu included a starter of cannelloni of pineapple and tuna with cicinut chutney, followed by fillet of bourgeois with spiced onion bread crumbs.
Supported in the competition by Patrick Travady, chef de partie at the Constance Belle Mare Plage, Poole won a one-week holiday at the hotel for two people.
By Janet Harmer
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