Dougray Scott names Constance Le Prince Maurice ‘best hotel for romance’

Actor and golf enthusiast, Dougray Scott puts Constance Le Prince Maurice at the top of his list of the world’s most romantic hotels. In an interview in The Daily Telegraph’s Ultra Travel magazine, he says:

Laguna Bar at Constance Le Prince Maurice, Mauritius

Laguna Bar at Constance Le Prince Maurice

‘Best hotel for romance?

Le Prince Maurice in Mauritius, where they do sweet things like put petals on your bed every day and leave odd little messages like: “Hope you like the swan I have made from your bath towel”.’

Read more about Dougray Scott’s Travelling Life in the Daily Telegraph online.

Constance Le Prince Maurice to get luxury make-over

Find out more about our plans for the final stages of the super-deluxe refurbishment of Constance Le Prince Maurice this summer.

Marc Farry offers golf lessons to guests in Mauritius, 12-21 April

Marc Farry, professional golfer and golf ambassador of Constance Hotels Experience, is giving personal coaching to guests of Constance Belle Mare Plage and Le Prince Maurice from 12-21 April 2012.

Links golf course, Constance Belle Mare Plage, Mauritius

Links golf course, Constance Belle Mare Plage, Mauritius

Marc Farry, a full member of the European Tour since 1989, has won 16 tournaments on the French domestic tour including the 2000 French PGA Championship. He joined the European Senior Tour in 2009.

In 2010, he captured a special second Senior Tour title when he won the inaugural Cannes Mougins Masters, an event that he co-organised. His maiden victory came four months earlier in similarly rainy conditions when he triumphed in the Handa Irish Senior Open presented by Fáilte Ireland.

Mark, a regular visitor in Mauritius, was named Ambassador of Mauritian Golf  during MCB Tour Championship 2011 by Robert Desvaux, Chairman of MTPA (Mauritius Tourism Promotion Authority).

For more information about the courses with Marc, please visit the Links or Legend Club Houses at Constance Belle Mare Plage.

 

 

Top tips for sourcing great saké

Our Head Sommelier, Jerome Faure shares his top tips for finding top quality saké , and how to enjoy it at its best.

Lounge Bar at Constance Le Prince Maurice

Lounge Bar at Le Prince Maurice

The quality of saké varies greatly. Once you’ve tasted really good saké there’s no looking back. Your taste buds will revel in a fine and very delicate drink.

Similar principles apply as for wine, although in the case of saké particular care needs to be taken. It’s often best kept chilled and should not be kept longer than 3 days once the bottle has been opened.

Top saké tips

  • Check the date it was bottled – it should be less than 1 year ago. Except for a few rare exceptions, saké should be drunk young.
  • Saké should be colourless
  • Buy a Ginjo, or even better a Daiginjo premium saké
  • Drink it chilled (7-9°C)
  • Drink it with fish and vegetable dishes, white meat, pasta or even cheese but not with red meat
  • Avoid pepper or chilli with it
  • Above all: Enjoy

Constance sommeliers can help you choose a great saké

Our sommeliers had the opportunity to listen to Keith Norum, Export Director of Sake Masumi in the Nagano prefecture of Japan. Keith came specially to Mauritius to provide training to the sommeliers from Constance Belle Mare Plage and Constance Le Prince Maurice.

Our guests also had an opportunity to share some of Mr Norum’s knowledge during a special dinner at the Blue Penny Café.

Our sommeliers will be very happy to share their knowledge with you on your next Constance holiday.

Maldivian tuna balls – Gullah

Deliciously tasty, these tuna balls from the Maldives are simple to make and use many store cupboard basics. Perfect for a bank holiday lunch.

Gullah tuna balls

Gullah tuna balls

  • 400g tuna
  • 1kg potatoes, not too large
  • 100g onion (finely chopped)
  • 5g fresh red chilli (deseeded & finely chopped)
  • 10g garlic (finely chopped)
  • 3g turmeric powder
  • 8g ground cumin
  • 10g fresh coriander leaves
  • Salt and pepper to taste

1. Spread a layer of salt on a baking sheet and arrange the potatoes on top.
2. Bake until a little overcooked, about 30 minutes. Let them sit until cool enough to handle, cut in half, and scoop out the flesh.
3. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater.
4. Combine remaining ingredients and mix carefully. Form into approx 50g balls and refrigerate until they are firm which makes them easier to handle for the next step.
5. Prepare the following divided between 3 separate shallow trays:

  • flour seasoned with sea salt and ground white pepper
  • 50ml milk and 1 egg lightly beaten
  • 200g of Panko (Japanese) Bread Crumbs (not strictly traditional but we like Panko for its very crispy texture & presentation)

6. Remove your Gullah from the fridge and roll through the seasoned flour, patting off the excess to produce light coating.
7. Now with your left hand roll the floured ball through egg wash, lifting it out and rolling it in the palm of your hand to remove the excess egg wash before gently placing it in the bread crumbs. Roll your tuna ball through the bread crumbs with your right hand, until you have an even coating.
8. Deep fry until outside is golden brown and crisp.

Spring Summer 2012′s hottest accessories

Give your wardrobe an instant lift with this season’s most covetable accessories.

Woman wearing sunglasses

Key trends this season

Bags, shoes, shades and hats

Check out Stylist’s pick of the best spring accessories, from funky shades to killer heels by way of some fabulous totes and every style of straw hat imaginable.  

Shoes

The fashionista’s online bible, Net-a-porter, features the most desirable heels this season – big this Spring are sexy colour-block heels and evening flats.

Shades

With the sun shining, it’s time to reach for your shades. Take inspiration from Elle magazine’s round up of early season shades featuring the loveliest sunglasses in the shops right now.  

Jewellery

Fast track your way to instant chic with one of this season’s easiest trends to wear – chunky bangles. Vogue shows you how to work the look.   

Christopher Barber and team celebrate end of culinary festival

With bags almost packed in the knowledge of a job well done, the team behind the successful 7th edition of Culinary Festival Bernard Loiseau head out to sea on a luxury catamaran to have some well earned fun.

Constance Belle Mare Plage, Mauritius

Constance Belle Mare Plage

Here, Christopher Barber shares the day with us.

What sadness, the last day in paradise.

Yesterday was the final organised event - a catamaran trip along the coast, lunch on board washed down with copious amounts to drink.

Executive chef Dominique Grel is as comfortable looking after guests as he is in the kitchen. He is the ultimate professional, looking after everyone whilst having a great time himself. He epitomises everything that is wonderful about Constance Hotels and the Culinary Festival Bernard Loiseau - having fun, making friends and looking after people. He is ably assisted by Vincent and Guillaume from Belle Mare Plage, they exude friendship and charm, making sure that the chefs have an appropriate send off.

Star of the day is Angela Hartnett’s boyfriend Neil Borthwick. He sings, dances, swims and drinks, bringing a smile to everyone’s face.

Bruno Le Gac and team with Patrick Bittner

Bruno Le Gac and team with Patrick Bittner

The Constance team have once again shown us that gastronomy alone is not enough - great food and hospitality is also about people and personality. Through the Culinary Festival Bernard Loiseau, they have shown the world that they have this in abundance.

Behind the scenes photos of the final festival dinner

Visit our Constance Facebook page to see some wonderful photos of the Michelin* chefs and island cooks preparing the 6* dinner on the final night of the Culinary Festival Bernard Loiseau.