Monthly Archives: March 2013

Constance sommeliers trained by leading winemakers Thierry Germain and Stephane Derenoncourt

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As part of our exciting Art de Vignes week our sommeliers had the wonderful opportunity of receiving training from Thierry Germain and Stephane Derenoncourt.

Sunset at North Beach

Sunset at North Beach

One of the world’s leading wine consultants and producers, Stephane Derenoncourt of Domaine de l’A was keen to talk about the benefits of Biodynamic wine producing techniques.

Thierry Germain, of the acclaimed domaine de Roches Neuves, is also an advocate of Biodynamic farming and explained to our sommeliers how he used his vineyard’s natural resources without pesticides and synthetic fertilisers to cultivate the highest quality grapes.

Wine menu

In honour of their visit Chef Aviraj collaborated with the sommelier team to create a menu based around the wines of Domaine des Roches Neuves.

  • Chef Aviraj aperitif selection – served with Samur, Bulles de Roche, 2010
  • Chilled red mullet fillet, green apple and citrus cigar – served with Saumur, L’insolite, 2011
  • Lightly smoked ‘bourgeois’ fish wrapped in Serrano ham, breadfruit scoop, glazed vegetable and red wine sauce – served with Saumur Champigny, La Marginale, 2010
  • Cherry surprise – served with Saumur Champigny, Terres Chaudes, 2011

More about Biodynamic wine growing

The term ‘Biodynamic’ refers to an agricultural movement defined by Dr. Rudolf Steiner in the 1920s. The goal of biodynamic wine growing is to get a vineyard to be as self-sustaining as possible, using waste products from one area to be used as fuel for another area. It’s a system that looks at the vineyard as a living organism itself from the soil to the sun, all working in harmony towards a well-balanced ecosystem that is self-sustaining.

Biodynamic wines and growing practices go beyond organic farming methods and focus on soil sustainability and viability via crop rotation, composting, non-chemical interventions for pest management and astronomical cycles to provide continual vineyard input. This emphasis often means the qualities of biodynamic wine offer more balance, clarity and depth of aromas and flavours.

Find out more about Thierry Germain and Domaine des Roches Neuves  and Stephane Derenoncourt and his philosophy of wine.

 

Legendary winemaker Jean Marc Boillot visits Ephélia for Art de Vignes week

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To celebrate the visit of Jean Marc Boillot to the Seychelles, Cyann’s head chef Aviraj and the sommelier team at Constance Ephelia created a stunning wine menu based around his acclaimed Domaine de la Pommardière wines.

Wine tasting with Jean Marc Boillot at Constance Ephelia, Seychelles

Staff wine tasting with Jean Marc Boillot

A favourite among the three-star restaurants of Europe, Jean Marc Boillot is unusual in Burgundy for having an equal number of celebrated red and white wines.

The menu at Cyann evening

  • Selection of Chef Aviraj canapés – served with Vin de Pays d’Oc, Domaine de la Truffiere, 2010 (white)
  • Duo of scallops and langoustine, celeriac gratin laced with curry spice, bisque emulsion and pomegranate reduction – served with Meursault, 2011
  • Stuffed chicken breast, leg confit ‘Pomme pont-neuf’ and morel mushroom, cooking jus and crispy pancetta – served with Pommard, 2010
  • Mandarin delice with honey, passion fruit compote, blood orange sorbet – served with Vin de Pays d’Oc, Domaine de la Truffière, 2011 (rosé)
Find out more

Enjoy these photos from the dinner at Cyann

Art de Vignes dinner at Cyann, Constance Ephelia, Seychelles

Art de Vignes dinner at Cyann, Constance Ephelia, Seychelles

 

Dinner at Cyann, Constance Ephelia

At Constance Ephelia

 

Jean Marc Boillot dinner at Constance Ephelia

At Constance Ephelia

 

Jean Marc Boillot dinner at Constance Ephelia

At Constance Ephelia

Countdown to Culinary Festival Bernard Loiseau in Mauritius

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With just over a week to go until the start of this year’s Culinary Festival Bernard Loiseau, chefs and foodies alike are starting to gather at Constance Belle Mare Plage in Mauritius.

Bernard Loiseau Culinary Festival at Constance Hotels & Resorts

Preparing six star dinner at 2012 festival

During the food festival, six top European Michelin-star chef’s come to work alongside six of our best island chefs. The festival culminates in a cook-off competition for the best Euro-island inspired menu.

During the festival the world renowned chefs and judges will be offering special menus and cooking demonstrations to guests at both Belle Mare Plage and Le Prince Maurice.

A rare treat for gastronomes, this is a chance to sample some of the world’s best food in one of the world’s most beautiful locations.

Bid to dine at Michelin-star restaurants in Europe

And this year, we’re holding an online charity auction to celebrate the festival and give you the chance to bid for an exclusive meal at a Michelin-star restaurant.

Constance Le Prince Maurice, Mauritius

Constance Le Prince Maurice, Mauritius

Find out more

Read about the star chefs and judges attending the 2013 Culinary Festival Bernard Loiseau

Check booking availability for this year’s culinary festival:

 

Fill up on Indian Ocean sunshine this Easter

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After a long, cold winter, Easter is the perfect time of year to treat yourself to some guaranteed sunshine.

Constance Tsarabanjina, Madagascar

Constance Tsarabanjina, Madagascar

Across the Indian Ocean you can expect up to 9 hours of glorious sunshine every day in April, with average temperatures ranging from 29-32ºC.

Feel the sun on your face as you lie back and relax on picture-perfect white sand beaches. Then kick start a personal renaissance as you reboot body and mind, and enjoy our range of water sports, spa treatments, fitness classes and deliciously healthy menus.

Madagascar
Constance Tsarabanjina is celebrating its own rebirth this April as it emerges transformed from a multi-million pound refurbishment. It’s the perfect time to come and experience the new barefoot luxury feel of the resort. Find out more about the revamped barefoot chic of Tsarabanjina.

Seychelles
In the Seychelles, April is known as the calmest, warmest month as the winds die down and start to change direction, making it an idyllic time to visit Constance Lémuria and Ephélia.

April to May is also considered one of the best times to explore the stunning marine life which teems through the waters of the archipelago – with water temperatures at a delightful 29ºC and visibility excellent at around 30 metres. This is also the beginning of the big game fishing season in the Seychelles.

Constance Ephelia, Seychelles

Constance Ephelia, Seychelles

Maldives
Easter is an ideal time to visit Moofushi and Halaveli in the Maldives as April is one of the ‘iruvai’ or ‘dry-season’ months. Guests can enjoy calm seas lapping against their luxury water villas, and dive and snorkel in water with temperatures of around 30ºC.

Mauritius
At the exclusive Le Prince Maurice and the vibrant Belle Mare Plage in Mauritius, there are 2 championship golf courses, superb spas, great selection of restaurants and the lure of stunning reefs off the East coast of the island.

Find out more

Revive your spirit and get yourself back on track this Easter. Visit our website to find out more and check availability at all resorts – Constance Hotels & Resorts.

Read about our Secluded hotels and resorts with passion

And check the best time to visit the Indian Ocean: Responsible Travel.

Highlights from Art de Vignes week in Seychelles

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Our Head Sommelier, Jerome Faure, brings you highlights from the beginning of a fabulous week of wine appreciation as the Art de Vignes wine growers’ collective visits the Seychelles.

Wines from Art de Vignes collective, Constance Hotels & Resorts

Wines from Art de Vignes collective

Constance Ephelia

Sunday 3 March

Our sommeliers at Constance Ephelia enjoyed training with Anne and Olivier Decelle, owners of St Emilion Grand Cru Chateau Jean Faure. We tried the 2009 and 2010. It is a special blend with 50% Cabernet Franc, 40% Merlot and 10% malbec. The property is close to St Emilion Premier Grand Cru Cheval Blanc.

The 2010 is for me a really wonderful wine – one of the top from St Emilion.

Anne and Olivier Decelle also own Domaine Mas Amiel, located in Roussillon nearPyrenees. They are making Maury (Fortified Wine) Maury Sec (new appellation in 2011 – only Red ) and some Cotes du Roussillon Villages (White, Red and Rosé).

On Sunday evening we enjoyed a wine tasting with all the wine makers and our guests at Constance Ephelia.

Preparation for Art de Vignes wine dinner, Constance Ephelia, Seychelles

Preparation for Art de Vignes wine dinner

Wines we tried:

  • Cotes du Roussillon Villages Plaisir Rose – Mas Amiel 2012
  • Saumur Insolite Domaine des Roches Neuves – Thierry Germain 2011
  • Vin de Pays des Collines Rhodaniennes Viognier Georges Vernay 2011
  • Montagny 1er Cru Jean-Marc Boillot 2010
  • Cotes de Castillon Domaine de l’A – 2005
  • Chateauneuf du Pape Chateau de Beaucastel 2009

The menu

The menu was proposed with Domaine Mas Amiel and Chateau Jean Faure.

Starter:

Cotes du Roussillon Villages Altair 2010 Mas Amiel with Red Snapper Wheel’s Carpaccio with Green Bean Salad and local Passion Fruit Dressing

Maury – Mas Amiel 1969 with marinated Red Tuna Rose, Grilled Zucchini with Light Curry Apple Compote and Tomato with Xeres Vinegar.

Main Course:

St Emilion Grand Cru Chateau Jean Faure 2010 with Lamb Fillet with CrispyParmaHam, Local Eggplant Chutney, Parmesan Tuile and Pan Forte Sauce.

Dessert:

Maury Charles Dupuy, Mas Amiel 2008 with Surprise Dark Chocolate Sphere with Berries Compote.

Chateau de Beaucastel in Chateauneuf du Pape

Chateau de Beaucastel in Chateauneuf du Pape

Monday 4 March:

We held staff training about Rhone Valley Wine with Christine Vernay (Domaine George Vernay) who is owner and wine maker for prestigious appellation from North of Rhone Valley (Cote Rotie – Condrieu) and Thomas Perrin, one of the owners of Chateau de Beaucastel in Chateauneuf du Pape.

Wines we tried:

  • Vin de Pays Pied de Samson Viognier – Vernay 2011
  • Cotes du Rhone StAgathe – Vernay  2010
  • St Joseph Vernay 2010
  • Cote Rotie Blonde du Seigneur  Vernay 2010
  • Luberon Vieille Ferme 2011
  • Cotes du Rhone – Coudoulet White 2011
  • Cotes du Rhone – Coudoulet Red 2010
  • Chateauneuf du Pape Beaucastel White 2011
  • Chateauneuf du Pape Vieilles Vignes Beaucastel  White 2011
  • Chateauneuf du Pape Beaucastel Red  2010
  • Chateauneuf du Pape Beaucastel Hommage a J. Perrin 2009
Dessert at Art de Vignes dinner, Constance Ephelia, Seychelles

Dessert at Art de Vignes dinner

Evening at our new Chinese Restaurant at Ephelia :

Chef Ling and his team with the collaboration of our sommelier team created a menu with Thomas Perrin wines from the Chateau de Beaucastel in theRhoneValley

Aperitif

Cotes du Lubéron, La Vieille Ferme, 2011 with Chef Ling canapés selection

Main course:

Chateauneuf du Pape, Chateau de Beaucastel, Vieilles Vignes, 2009 with Seafood siew mai with caviar

Chateauneuf du Pape, Chateau de Beaucastel, Vieilles Vignes, 2009 with Crispy chicken in sweet and sour sauce

Chateauneuf du Pape, Chateau de Beaucastel, 2005 with Wok fried black pepper New Zealand beef with bamboo shoots

Dessert

Muscat de Beaumes de Venise, Perrin, 2010 with Pancake stuffed with coconut mousse, exotic fruit minestrone, lychee sherbet

Find out more about Art de Vignes in Seychelles

 

The Sunday Times names Tsarabanjina and Moofushi in world’s best 20 all-inclusives

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The Sunday Times this week highlighted Constance Moofushi and Tsarabanjina as offering truly all-inclusive packages.

Constance Tsarabanjina, Madagascar

Constance Tsarabanjina, Madagascar

Susan d’Arcy applauds the Cristal package at our resorts for genuinely ‘including everything’, lamenting how other resorts claim to be all inclusive but go on to charge guests for everything from bottled water to Mars bars.

The praise for Tsarabanjina and Moofushi came in an article outlining the 20 best all-inclusive packages around the world.

D’Arcy defined all inclusive as meaning, ‘You’ll get the drinks you want, endless fabulous food – often à la carte and, if not, of the highest quality and freshly prepared – and free wi-fi.’

Subscribers to The Sunday Times can read Susan d’Arcy’s article in full: ‘All inclusives – minus the hidden extras‘.

And in The Financial Times

The FT was also singing the praises of Tsarabanjina this week in ‘How to spend it‘ describing the resort’s new refurbishment as bringing a luxury element to Madagascan tourism.

Find out more about Moofushi and Tsarabanjina