Pauline Etienne
18 July 2007
Port Louis — About sixty exhibitors will try until Friday to convince hotel professionals of the importance of theirequipment or products. Many new products will be launched.
Unanyme Ltd will be showing new kitchen utensils to its future potential clients but the main innovation of the company will be the chocolate fountain - a hit in Europe at the moment.
Relaxation is the leitmotiv for most tourists coming to Mauritius. They like to be cocooned when they come here and this is why hotels are giving more and more importance to spas on their own premises. This is why Magali Martial, director of Cosmo Diffusion, has been taking part in Hotel World International Exhibition since its first edition in 2003. She is at Swami Vivekananda International Convention Centre this year as from today to launch her new brand, Terrake.
This spa line is entirely based on relaxation. "It is like a ballet where harmony prevails. The therapist goes with the rhythm of music (which is on throughout the whole care session) to achieve complete relaxation," Magali Martial explains. The Terrake spa is based on the creation of the world and clients can choose the type of massage they want according to their needs. If they choose the universe of water, their skin will be hydrated and they will be massaged with rain sticks for instance. The care based on air and light is aimed at eliminating toxins via a massage with special brushes. The care starts with a massage of head, hands and feet to "free oneself from any negativity and get into the universe chosen".
But Cosmo Diffusion does not deal only with Terrake; it is about everything a hotel may need to set up a spa institute - from the products to the massage table through techniques needed to use products such as Thalgo, for instance.
But Magali Martial is far from being the only one choosing to present her products at Hotel World International Exhibition. Between today and Friday afternoon, about 60 companies will be there to show professionals of the sector the innovative products they may find interesting for their hotels. "There has been a great development in this sector for the past few years and we have decided to organise such an exhibition to match the development of the sector and propose innovative products to hotels and restaurants," comments Didier de Senneville, manager of Publi-Promo, organiser of the event.
The fair aims at being as thorough as possible with exhibitors being present in every field of the hotel industry like administration, food and beverage (cooking products and equipment), maintenance, room (interior decoration and furniture), leisure, sports and spa. "The hotel managers and restaurant owners needed to go to Paris or Bali to get their equipment a few years back. Now, not only do they get all their products in Mauritius but the exhibition also wants to make of Mauritius a centre for the Indian Ocean," declares Didier de Senneville. Invitations have been sent to countries of the region and the organiser is expecting quite of lot of visits from neighbouring islands.
Unanyme Ltd is also among the regular exhibitors. "It allows our products to be seen by the sector. This year, our flagship product will be our chocolate fountain - a huge hit in Europe at the moment," confides the director, Brigitte Ning. But her kitchen utensils of famous brands like Hyperlux, Bourgeat or her Piazza bar material are also among the products she is presenting to professionals of the sector - especially "in view of the several new hotels due to open soon".
Coroi Mauritius is obviously part of the exhibition. This specialist in hotel equipment will be presenting its kitchen equipment, basic chemicals, fertilisers, solvents and golf equipment. The company has promised to launch a "major innovation" today but it has refused to say more about it.
Just as Coroi, many other exhibitors keep their innovations secret. But there is one certainty: many of them will create their own happenings during the whole exhibition with brand new products!
The chef's delicacies
The Association of Mauritian Chefs will have its own stand during the exhibition and will strive to cheer it up with live demonstrations. The objective is to promote some products as well as the Mauritian chefs. "The Nouvelle Cuisine will be at the centre of our demonstrations with a mixture of typical Mauritian style with other worldwide flavours and recipes," says Chef Ravi Kanhye from Indian Resorts. The presence of the famous chef Jacqueline Dalais, who is always looking for typical old Mauritian recipes, at her stand called "Dan vie karay ki kui bon cari" is also to be noted, as she will most probably contribute to liven up the exhibition.
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