Truffle Week at Constance Belle Mare Plage and Le Prince Maurice

This year, Constance Belle Mare Plage and Constance Le Prince Maurice organised a ‘Truffle Week’ to the delight our guests who love gourmet food.
Delectable black truffles

Delectable black truffles

La Confrérie de la Truffe Noire, the Brotherhood of the Black Truffle, is based in the hill region of the Drome des Collines in South East France.

They kindly sent one of their members, Helene Faure, to Mauritius to speak with our chefs and sommeliers about the tuber melanosporum, more commonly known as the black truffle.

The black truffle provides the gold standard in the truffle world because of its delicate taste, and delightful and intense bouquet.

 

To help in understanding and recognising this black treasure, Helene offered the team a comparative tasting and visual appreciation of the various kinds of truffle. We learnt how to identify each one’s shape, aroma and taste. Helene also gave our chefs a variety of recipes for how truffles can be used in our cuisine.

Guests in our Mauritian resorts enjoyed special dinner menus on Tuesday 10 and Friday 13 January 2012, featuring a flavoursome black truffle purée and an amazing black truffle soufflé, which made a delicious and tasty dessert.

The atmosphere in the stylish and friendly settings of both the Constance Le Prince Maurice’s Archipel Restaurant and the Constance Belle Mare Plage’s Blue Penny Café was really something to be savoured – quite simply fantastic.

Blue Penny at Constance Belle Mare Plage

Preshal Guness and guests

Preshal Guness is a lovely host

The Blue Penny is a unique restaurant in Mauritius. Located at Constance Belle Mare Plage, it represents the highlight of the culinary skills of Constance Hotels Experience.

Preshal Guness is a lovely host and combines conviviality and elegance like no other. Discrete and stylish, he and his young and talented team offer a living definition of the expression ‘casual chic’.

The wine list at Blue Penny is impressive (more than 850), and has received the prestigious Wine Spectator award for its excellence.

Under the guidance of Constance celebrity head sommelier Jerôme Faure, sommelier Yann Hangouet has qualified for the semi-finals of the best young sommelier of France.

Dining at Blue Penny

A dinner at Blue Penny should always start with a visit to the wine cellar and the sommelier’s secret room behind it. There, you can enjoy a selection of fresh and joyful wines that will tickle your appetite…

Fillet of red mullet at Blue Penny

Chef Goisset’s fillet of red mullet filled with local shells, crispy pigs’ trotter, tomato “rougail” and squid ink jus.

Chef Frederic Goisset has been creating behind the stoves of Blue Penny for more than 5 years. He started his career in France at L’Ousteau de Baumanière, at Mr Ducasse’s Louis XV and at L’hôtel du Castellet. He is extremely talented and sensible, and enjoys more than anything cooking with local produce.

Five course discovery menu

On the menu, Chef Goisset proposes different options that can be matched with suggestions from the chef sommelier. He also boasts a 5 courses ‘discovery menu’.

Only the name of the basic ingredient is known to the guests (lobster, squab, pineapple, etc…) and the chef takes care of the rest. A great way to understand the real culinary expression of the place!

Wine dinners every Saturday evening

Luxury food at Blue Penny

A dinner at Blue Penny is always a feast

The complicity between sommelier Yann and Maitre D’ Guness is evident – they regularly create new wine dinners that are presented every Saturday evening.

The concept is the sommelier chooses wines that are interesting to discover. They share feelings on the characters of these wines all together and define the aromatic lines that should be followed to be matched by the food.

Then the chef works at creating the best match possible. What is expected is a balance between food and wine. One component should not overpower the other. The menus are tested and tested again until we reach the desired balance.

Have you eaten at the Blue Penny?

If you’ve eaten at the Blue Penny restaurant at Constance Belle Mare Plage, we’d love to hear about your favourite meal.

The Sunday Times Travel Magazine – Constance Ephelia Resort

Family villa at Constance Ephelia

Spacious family villa

There’s a great article about Constance Ephelia Resort in the February edition of The Sunday Times Travel Magazine, out in newsagents now.

Journalist Jeremy Lazell takes his family to the Seychelles and discovers that 5* luxury beach resorts and children are a winning combination when you visit Constance Ephelia. 

Family holidays with Constance

Constance hotels have much to offer families looking for luxury in a paradise setting. Read this first hand account by the Guittet family about what it’s like to go on holiday to a Constance hotel.

And for more inspiration about family holidays with Constance, don’t miss these articles:

Recipe: Turmeric-flavoured yellow lentil soup with free-range chicken breast

This warming lentil soup from the kitchens of Constance Le Prince Maurice is delicious and simple to prepare. Perfect for January when you feel like some straight-forward, one-pot cooking.

Constance Le Prince Maurice

Constance Le Prince Maurice

Serves 4
Preparation time: 30 minutes
Cooking time: 1 hour

For the soup:

  • 200g yellow split lentils
  • 1 onion
  • 1/2 fresh ginger root
  • 3 cloves garlic
  • 1 carrot
  • 1 leek
  • 3 tbsp olive oil
  • 250g boneless, skinless free-range chicken breast
  • 1 level tbsp turmeric
  • 1/2 dried red chilli
  • 2 pinches cumin seeds
  • 2 pinches fennel seeds
  • 1 small stick cinnamon
  • 2 sprigs thyme
  • 2 sprigs parsley
  • 1.5 litres chicken stock
  • 10cl crème fraîche
  • 40g butter
  • salt and pepper

The tomato chatini:

  • 4 fried croûtons
  • 1 tomato
  • 3 sprigs coriander
  • 1 tbsp olive oil + a little for serving
  • juice of 1/2 lemon

1. Peel and chop the onion, ginger and garlic separately. Clean and finely dice the carrot and leek.
2. In a saucepan, fry the onion in olive oil for 1 minute without colouring. Add ginger, garlic, carrot and leek. Sweat for 3 minutes. Add the chicken breast, yellow lentils, turmeric, fennel and cumin seeds, cinnamon stick, dried chilli, thyme and parsley. Cook for 2-3 minutes.
3. Add chicken stock, salt and pepper. Bring to boil and simmer for 1 hour.
4. Remove the chicken breast, slice it finely. Set aside.
5. Remove the cinnamon stick, blend the soup, rub it through a fine sieve, add crème fraîche and butter. Correct seasoning.
6. Prepare the chatini: cut the tomatoes into quarters, seed them and cut them into julienne strips. Chop the coriander leaves.
7. Mix the julienned tomato, chopped coriander, olive oil, lemon juice, salt and pepper. Spread this onto the croûtons.
8. Place a small mound of the sliced chicken in the middle of each soup plate. Pour the hot soup onto it and top the chicken with one chatini croûton. Finish with a think streak of olive oil and serve.

Alternative ingredients:

You can also replace the chicken stock with water or vegetable stock, and substitute red lentils for yellow lentils. In a typical creole meal, lentils are served alongside rice.

Spa treatments at Constance – Reflexology

Spa treatment room at Constance Moofushi
Spa treatment room at Constance Moofushi

Our Spa Manager at Constance Le Prince Maurice, Sophie Demaret, takes a look at the health benefits of reflexology.

Reflexology is an ancient holistic therapy that began in China and Egypt.

During a reflexology treatment, the reflexologist will use their thumbs and fingers to massage reflex areas on the feet that are associated with glands, organs and other specific areas of the body.

Releasing toxins and improving health

When the human body is in perfect equilibrium, we call this balanced state ‘homeostasis’.

Reflexology is the art of fine-tuning every part of the body to achieve a state of equilibrium or homeostasis in the body, and so maintain perfect health.

During or after a reflexology session, toxins may be eliminated in various ways such as through sweating, diarrohea, a runny nose or coughing.

What conditions can reflexology help with?

Reflexology has been shown to be beneficial to people experiencing a number of conditions including:

  • stress, anxiety and insomnia
  • migraines
  • digestive disorders such as Irritable Bowel Syndrome (IBS)
  • lower back pain, neck pain and shoulder pain
  • high blood pressure
  • arthritis
  • PMS, hormone imbalance and infertility

At Constance Hotels Experience, we offer reflexology treatments at our Spa de Constance.

Golf and food at Swing restaurant, Constance Belle Mare Plage

 

Curry bread sandwich with tandoori chicken

The famous Swing curry bread sandwich with tandoori chicken

Golf enthusiasts on holiday at Constance Belle Mare Plage are in for a culinary treat when playing on the Links golf course.

The deck of the Swing restaurant overlooks the 18 hole championship course, and stays open until late. Ideal for a sundowner after a long day’s play on the course.

Chef Rajesh Payanandee has created a special range of salads and sandwiches with flair and imagination, all served in generous portions and simply presented.

The curry bread sandwich with tandoori-marinated chicken breast is already famous. Perfect with a very cold beer after a hard game of golf under the hot Mauritian.

All dishes are served with the delicious ‘Poivre d’or’ local condiments: spicy ketchup, lime and chilli relish, crushed Mauritian chilli and spiced-up grain mustard.