Cult spa and beauty range ila at Constance Halaveli

Beauty industry favourite and top organic spa range ila is available at our luxury Constance Halaveli spa. This much lauded skincare range contains a level of organic purity rarely found in beauty products.

Ila Essentials Travel pack

Ila Essentials Travel pack

Ila is featured in June’s Condé Nast Traveller as ‘one of the most exciting organic wellness brands on the market at the moment’.

The Good Spa Guide calls it ‘a very special brand’ while Cult Beauty says ‘ Ila have taken their brand above and beyond the call of regulatory organic certification’.

The ila Travel Essentials collection includes:

  • Shampoo for Revitalising Hair (50ml)
  • Conditioner for Nourishing Hair (50ml)
  • Body Wash for Toning Skin (50ml)
  • Body Lotion for Nurturing Skin (50ml)
  • Bath Soak for Pure Relaxation (50ml)

Ila was founded by yoga teacher, nurse and aromatherapist Denise Leicester. Read more about ila-spa products and don’t miss Denise’s blog.

Recipe: Salmon sashimi, crabmeat and green papaya salad with ginger

Try this deliciously tasty sashimi recipe made with fresh ginger and papaya, brought to you from the kitchens of Constance Le Prince Maurice.

L'Archipel at Constance Le Prince Maurice

The elegant L'Archipel

Serves 4
Preparation 
time: 1 hour
Cooking time: 20 minutes

  • 300g boneless, skinless salmon fillet
  • 1 green papaya
  • 1 tbsp coarse salt
  • 40g ginger
  • 4 sprigs coriander
  • 1/2 fresh red chilli (or more to taste)
  • 40g cashew nuts
  • 100g crabmeat
  • 8 capers
  • 2 tbsp olive oil
  • juice of 1 lemon
  • salt and pepper

Finishing touch

  • 1 tbsp olive oil
  • 10 cl soy sauce
  • 1 pinch fleur de sel
  • freshly ground pepper

1. Finely slice the salmon, set aside.
2. Peel the papaya, remove the seeds, cut the flesh into thin julienne strips. Add the coarse salt and let rest for 20 minutes.
3. Rinse the papaya well, squeeze out the moisture and refrigerate.
4. Peel the ginger, cut it into thin julienne strips and blanch it in boiling salted water for 5 minutes. Drain, repeat twice.
5. Chop the coriander leaves. Remove the seeds from the red chilli, then chop the flesh finely. Chop the cashews with a knife.
6. Shred the crabmeat and put it in a salad bowl. Add the capers, ginger, green papaya, cashews, coriander, red chilli, olive oil and lemon juice. Correct seasoning.
7. Lay the salmon slices on the plates, adding a little crabmeat and papaya salad in the centre. Add a streak of olive oil, a pinch of fleur de sel and grind some black pepper on top. Serve with the soy sauce on the side.

7 reasons why kids love golf

Fresh air, wide open spaces and the chance to hit a ball. These are just some of the reasons why children love playing golf at Constance Belle Mare Plage.

Girl playing golf at Constance Belle Mare Plage

Chlidren’s golf at Belle Mare Plage

More and more children are trying the game while on holiday with us. Here’s why kids and golf are a perfect match.

1. Much has been written on how playing sport is good for children – it develops confidence and self-awareness, as well as respect for others.

2. Playing golf gives children the chance to spend time in beautiful natural landscapes, soaking up the fresh air and sunshine.

3. Children love to be active, and playing golf is a great way to learn how to exercise while having fun.

4. Kids love hanging out with other kids, and playing golf together is a great way to make friends.

5. Sport helps kids learn how to manage their emotions. Everyone has good and bad days on the golf course. The game teaches children to stay calm and focused on one thing at a time.

6. Golf teaches a certain etiquette – there are no referees in golf, golfers negotiate among themselves and play to the rules.

7. Holidays spent together give families many treasured moments they cherish forever. Children love sharing experiences with adults, and playing golf together is a great way to do this.

Children's golf competition at Constance Belle Mare Plage

Children playing golf at Belle Mare Plage

Overwater villas and suites in the Indian Ocean

Imagine the romance of your own secluded hideaway, perched on stilts above the Indian Ocean.

Overwater suites, Constance Le Prince Maurice, Mauritius

Overwater suites, Constance Le Prince Maurice

At Constance Hotels, we offer this intimate accommodation perfect for couples and honeymooners looking for somewhere special and exclusive to stay.

Constance Le Prince Maurice, Mauritius – suites on stilts

With a reputation as one of the most romantic hotels in the world, Le Prince Maurice is a haven for couples looking for a sophisticated and stylish retreat to enjoy a luxury holiday.

The 8 overwater bungalows are beautifully positioned looking out across the waters of the sheltered lagoon. Edging a natural fish reserve in a quiet corner at the western end of the resort, these suites offer total privacy and tranquility. Each has a private balcony, wonderfully proportioned rooms and beds so comfy you’ll want to stay in them all day.

Constance Moofushi, Maldives

Senior Water Villa, Constance Moofushi Resort, Maldives

Senior Water Villa, Moofushi

Moofushi is the fresh face of Constance Hotels Experience – a delightful Crusoe-inspired barefoot chic bolthole where couples and families can immerse themselves in the natural beauty of this private island.

The 56 water villas and 30 larger senior water villas offer huge beds, spacious bathrooms, breathtaking views, an abundance of natural light and private access to the sea.

If you’re looking truly special, this stilted accommodation is just the ticket – exclusive, unpretentious and fabulously luxurious.

Constance Halaveli, Maldives

Situated in the North Ari Atoll, Halaveli is a 6* luxury resort surrounded by powder white sands and turquoise waters.

Each of the 57 beautiful water villas provide seclusion and romance while the resort’s restaurants and bars cater to the highest standards.

The villas are designed to give a feeling of space – high raftered ceilings and an elegant modern design that uses natural materials to blend beautifully with the environment outside. A private sundeck and plunge pool, along with steps that lead straight down to the water, makes Halaveli the perfect choice for anyone looking for a place to escape to with their loved one.

Actor Claire Forlani revels in the luxury of Constance Le Prince Maurice

Hollywood star Claire Forlani and actor husband Dougray Scott escaped to the luxurious surroundings of Constance Le Prince Maurice, Mauritius earlier this year.

Claire Forlani and Dougray Scott

Claire Forlani and Dougray Scott

In this month’s Harper’s Bazaar, Claire shares her travel tips for what to pack, beauty must-haves, top iPod tunes and great reads for a Mauritius holiday.

As for the best hotel on the island, Claire says – ‘Constance Le Prince Maurice; it’s a haven of sophisticated luxury with great spa services. And the food at L’Archipel restaurant and the spectacular floating Le Barachois is delicious’.

Find out more in the June edition of Harper’s Bazaar magazine, and visit our Facebook page for more photos of Claire and Dougray on holiday at Le Prince Maurice.

Catch up with our earlier article:

Recipe: Pressed terrine of pumpkin and peppermint-roasted squash

Looking for something different to cook for your guests? Try this delicious terrine from the kitchens of Constance Le Prince Maurice.

Fresh chillies

Fresh chillies at Constance

Serves 10 (1 terrine)

Preparation time: 30 minutes

Cooking time: 30 minutes

Resting time: 24 hours

  • 750g pumpkin
  • 750g squash
  • 1 fresh red chilli
  • 3 sprigs thyme
  • 5 sprigs peppermint
  • 1 tsp olive oil
  • 2 medium-sized leeks
  • 200g coconut chatini
  • salt and pepper

Finishing touch

  • 10 cinnamon sticks
  • 10 mint blossoms
  • olive oil
  • coarse sea salt, freshly ground black pepper

1. One day in advance, peel and seed the pumpkin and squash, then cut them into large cubes. Finely slice the red chilli.
2. In a large piece of aluminium foil, wrap the pumpkin and squash with the olive oil, thyme, chilli, salt and pepper. Bake in a 180ºC oven for 30 minutes. Let cool, setting aside any cooking juices.
3. Halve the leeks lengthwise and blanch them for 1 minute in boiling salted water. Cool them in iced water, then drain.
4. Rub the inside of the terrine with a little oil. Line the bottom and sides with the blanched leeks. Alternate layers of pumpkin, squash and mint leaves. Sprinkle with the reserved cooking juices. Cover the contents of the terrine directly with clingfilm and put a weight on them. Keep refrigerated for 24 hours.
5. Unmould the terrine and cut into slices. Put a slice on each plate, add a spoonful of coconut chatini on the side. Add a small pinch of coarse sea salt, some freshly ground pepper and a streak of olive oil. Decorate with cinnamon sticks and mint blossoms.