Celebrities support Le Prince Maurice Prize in Mauritius

Richard E Grant

Richard E Grant at Constance Le Prince Maurice

The luxury resort of Constance Le Prince Maurice on the eastern shores of Mauritius plays host each year to the island’s literary award, Le Prince Maurice Prize.

Celebrating the best in literary love stories, the prize alternates each year between a French and British novelist.

Celebrities who have taken on the role as Patron of the prize include:

Richard E Grant (above, right)
Actor and author Richard E. Grant, best known for his inebriated performance in Withnail and I, and more recently Gosford Park, and Filth and Wisdom.

 

Tilda Swinton and guests

Tilda Swinton at Le Prince Maurice Prize award ceremony

Tilda Swinton (right)
Oscar winner Tilda Swinton, who won Best Supporting Actress in 2008 for her role in the acclaimed film Michael Clayton.

Sebastian Faulks
Author Sebastian Faulks CBE, who wrote one of the UK’s best loved novels, Bird Song as well as Charlotte Gray, Human Traces and the James Bond novel Devil May Care.

Each year, three shortlisted authors are invited to enjoy the luxury of Le Prince Maurice for a week of cultural exchange with Mauritian students and authors.

Recent authors to visit include Julia Gregson, Sadie Jones and William Sutcliffe.

Find out who’s on the shortlist for this year’s French literary love stories or visit the website Le Prince Maurice Prize.

Recipe: Constance chicken and prawn curry in coconut milk

Chicken and prawn curry in coconut milk

Mauritian chicken and prawn curry in coconut milk

We like to share some of our chefs’ finest recipes so that you can experience the Constance luxury experience at home.

This Mauritian chicken and prawn curry is served in a spicy coconut sauce. Let us know how you get on and send us your comments and pictures of your very own chicken and prawn curry.

You can get in contact with us via Twitter, Facebookor the comments section below.

Serves 4
Preparation time: 30 minutes
Cooking time: 30 minutes
Marinating time: 30 minutes

Ingredients:

  • 800g skinless, boneless chicken legs, cut into 4 pieces each
  • 250g shelled raw prawns (leave the tails on)
  • 1 tbsp oil 4 tbsp curry powder
  • 1 tsp turmeric
  • 2 tsp finely chopped garlic
  • 2 tsp finely chopped ginger
  • 4 sprigs thyme 1 sprig parsley
  • 5 sprigs coriander (keep 2 for decoration)
  • 10 curry leaves
  • 4 small ripe tomatoes
  • 1 onion
  • 50 ml coconut milk
  • salt and pepper
  1. In a large dish, put the chicken legs, curry powder and turmeric. Chop the coriander, thyme, parsley and curry leaves. Add them to the chicken with half the oil, chopped garlic and ginger, salt and pepper. Marinate for 30 minutes.
  2. Peel the onion, slice it finely and fry in remaining oil until golden. Add chicken and brown for 3 to 4 minutes, stirring continuously.
  3. Dice the tomatoes and add them to the chicken. Cover and simmer for 15 minutes on a low heat until the sauce thickens. If necessary, add a little water.
  4. Add the prawns and coconut milk, and cook for a further 5 minutes until the sauce is thick.
  5. Chop the 2 remaining coriander sprigs and use them to garnish the curry. Check the seasoning and serve hot with rice.

You can also purchase the Prince Maurice recipe book that contains this recipe and fifty more from our online store.

Customer review: Can't wait to go back for golf!

Legends golf course at Constance Belle Mare Plage

Legends golf course at Constance Belle Mare Plage

Forgive our pride, but a recent holidaymaker (Angelfish64) visiting the Constance Belle Mare Plage in Mauritius just wrote us such a lovely review on Trip Advisor, we couldn’t help but share it with you.

As they were particularly enamoured with the golf on our Links and Legend golf courses, you might also like to read our other golfing blog articles.

Anyway, on to Angelfish64 and her holiday review from her  stay:

What a service!

“We were really impressed by the warm welcome we received at Belle Mare Plage, Hotel and Spa. We travelled there primarily for the golfing, which was excellent. The junior suite was very modern and well laid out with a balcony overlooking one of the many pools. The hotel is on a grand scale and we found the buffet-style catering suited our teenage son who is normally a fussy eater and allowed us to actually relax.

“As there was a chef on duty at each of the “themed counters”, it was a joy to find our son trying out guinea-fowl from the rotisserie and actually going back for seconds! He also loved watching the chef make his spaghetti carbonara for him, as a result it was a very relaxing holiday for me so well done Belle Mare Plage from a very thankful Mum!”

You can read the full review and others like it on the Trip Advisor website.

The best piece of honeymoon advice you'll ever been given

Luxury honeymoon suite on stilts - Constance Le Prince Maurice, Mauritius

Luxury honeymoon suite on stilts - Constance Le Prince Maurice, Mauritius

What’s the best piece of honeymoon advice you’ve ever been given?

We asked our Twitter followers what they felt the best honeymoon tips and advice for newly-weds was  – and some experts in honeymoons and people who have already had their honeymoons offered their advice.

As experts in providing luxury honeymoons in Mauritius, the Maldives, Madagascar and the Seychelles ourselves, we’ve also given you some of our top tips for planning your dream honeymoon in an earlier blog post.

We’d love to hear which bits of advice below you think are most pertinent – and why not leave a comment with your own tips and advice for people planning their once-in-a-lifetime luxury honeymoon?

@Amanda_Statham on Twitter said:

  • always catch sunset (most romantic part of day)
  • get your luggage delivered to your hotel
  • tell everyone you meet you’re honeymooners (you’ll get great service and freebies)
  • don’t get badly burnt on 1st day (it’s not sexy!)

@honeymoonsblog says:

  • Use a honeymoon gift list and let your friends and family contibute towards the cost of your honeymoon,” while @thehoneymoonpro suggest you should “start off by deciding on your budget – the last thing you want to do is worry about money on your honeymoon.

All great advice. @TurquoiseUK’s top tip was:

  • Decide on your honeymoon together! Make sure it’s what both of you are looking for.

Building on this theme, @joyologie suggests the following:

  • The one thing I always tell my couples is to really go someplace the two of you have never been before — make it a completely new experience for both of you.  That way it’s a special place and has special meaning for both the bride and groom, without the bride being able to also say she was there prior to the honeymoon. I also say, you only have one honeymoon, so make it count.  Go someplace you really want to go and figure out how to get there.  And that includes hotels as well.  Pamper yourself.  Maybe on future trips together you don’t need to spend so much, but it’s a honeymoon — go big!

Here at Constance Hotels Experience, we couldn’t agree more, @joyolgoie.

@MBDP_Tawsha on Twitter collected the following advice for honeymooners:

  • Do exactly what you want! That is the only thing about a wedging that is strictly just about the two of you.
  • Go big! Make your guests at the wedding eat finger foods instead of a 5 course meal if it’ll get you someplace fantastic for your honeymoon :)

And this pearl from @pugetsounddj: “Tradition shows it’s good luck to bring your DJ…”

@lexirob who didn’t manage to take a honeymoon at all told @MBDP_Tawsha:

  • Take one, even if it’s not a week long, tropical destination. Go somewhere together and enjoy your time! We never got to :(

Last but not least, @NickSavageIMT on Twitter said: “Stay at the Le Prince Maurice – thats all you need to do.”

Ah, thanks Nick – we couldn’t agree more, although we’re a little biased, it’s true.

What do you think the most important tip for prospective honeymooners is? Leave a comment below.

Recipe: Constance Spicy Chicken Legs – Mauritius style

Le Prince Maurice L'Archipel

Le Prince Maurice - L'Archipel

We like to share some of our chef’s finest recipes so that you can experience the Constance luxury experience when you are at home. This week we would like to share with you our recipe for spicy chicken legs Mauritius style.

Remember when making this dish our chefs recommend giving yourself a day to let the chicken marinate. They also recommend using a tandoor oven but if you dont have access a regular oven will be just fine.

Let us know how you get on and send us your comments and pictures of your very own spicy chicken legs. You can get in contact with us via Twitter, Facebook or the comments section below.

Spicy Chicken Legs

Preparation Time: 25 minutes marinating time: 26 hours

Cooking Time: 1 1/4 Hour

Draining Time: 24 Hours

Ingredients:

  • 1 kg boned chicken legs
  • juice of lemon
  • 2 cloves garlic
  • 1 small chunk ginger

For the marinade: 20 cl plain yogurt, drained in a cloth for 24 hours, 1 level tsp powdered cumin seeds, 1/2 tsp yellow chilli powder.

For the tomato sauce: 50 cl tomato coulis, 80 g finely chopped onions, 1 tbsp finely chopped garlic, 1 tbsp finely chopped ginger, 2 sprigs thyme, 20 cl plain yogurt, 30 g untoasted cashew nuts, 1/2 tsp coriander seeds, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 2 blades ofrnace, l/2 tsp garam masala,1 level tsp turmeric, 1/2 tsp powdered coriarider seeds, 1/2 tsp powdered cumin seeds, 1/2 tsp chart masala (a mix of black salt and sour mango powder), red chilli powder to taste (if you want a spicy dish), 2 tbsp vegetable oil, salt and pepper.

Two days in advance, cut each chicken leg into 3 pieces. Put all the chicken legs in a dish with the lemon juice and chopped garlic. Grate the ginger on top, mix and marinate for 2 hours. The juice will tenderize the meat.

Mix the marinade ingredients, add them to the chicken, mix well, cover and refrigerate for for 24 hours.

Cooking Instructions

  1. On the day you want to serve the dish, grill the chicken in a hot oven (300 °C) for 10 minutes. If possible and you have one available, bake it in a tandoor oven, which gives it a slightly smoky taste.
  2. Blend the cashews into a thick paste with a little water.
  3. In a frying pan, sweat the onions, garlic, ginger and thyme in the oil for 2 minutes. Add the whole spices – coriander, cumin, fennel and mace – and cook for 1 more minute. Add the tomato sauce and stew for 20 minutes.
  4. Add the garam masala, salt, pepper, red chilli powder, powdered coriander, powdered cumin and chart masaia. Simmer for another 10 minutes.
  5. Add the cashew paste, the turmeric and the chicken legs. Simmer for 30 minutes on low heat. Add yogurt (do not let it boil), correct seasoning and serve.
You can also purchase the Prince Maurice recipe book that contains these two recipes and 50 more from our online store.