In November, exclusive Swiss watchmaker Hublot and celebrity restaurant Blue Penny Café at Constance Belle Mare Plage combined their talents to create a prestigious event.
Invited guests had the pleasure to discover the latest creations of the prestigious Swiss group and try on the fantastic watches made by the Hublot craftsmen.
Blue Penny Café chef Frederic Goisset, executive chef Dominique Grel and food and beverage Frederic Gille created an incredible menu with wine pairing, linking the worlds of ‘haute cuisine’ and ‘haute horlogerie’.
Big bang Tutti Frutti and canapes
During the opening cocktail, exclusively created appetisers were presented in jewelry showcases, along with a Hublot watch:
Caviar (an oyster in green apple jelly, with a cream of wasabi, caviar and shiso)
Big bang Tutti frutti (Foie gras and agar of organic vegetable, spiced crumble)
Vendôme (bread crouton, shrimp tartar, coconut jelly, red capsicum tapenade)
Yacht club Monaco (Scallop mousse, heart of palmtree, scallop carpaccio)
The dinner was splendid… with names evoking Hublot watches.
Great team work between kitchen, service and sommellerie
GMT A canneloni of tomato and local crab, spiced syrup.
Served with Domaine des Dieux, Sauvignon Blanc 2009, South Africa
Vibration: Duck foie gras preserved with Port jelly, ginger-flavoured pineapple chutney, young sprouts.
Served with Alsace, Pinot Gris ‘Cuvée Albert’, Albert Mann 2009, France
Submarine: Back of pan-seared codfish lemon and shellfish condiment with smoked herring row.
Served with Châteauneuf du Pape “La Crau” – Domaine du vieux télégraphe 2005, France
Haute cuisine meets haute horlogerie
Amplitude: Lamb fillet in a crust of mild chili, the chop in a spicy kofta, pimientodel piquillo stuffed with potato chutney, a jus flavoured with Pata Negra ham.
Served with Vriesenhof Pinot Noir 2003, South Africa
Carat: Creamy poppy and raspberry dessert, raspberry sherbet.
Served with Rhum Nation Demerarra 31 years old
Before dessert, guests were served the most exclusive cheeses in Switzerland including an incredible Gruyère made by Hublot CEO Mr Biver, that he wished to share with guests at this remarkable evening.
The event was a wonderful occasion for invited guests to discover or re-discover Blue Penny Café, the temple of food and wine in Mauritius.
Our Reefscaping programme aims to stimulate the growth of coral in the lagoon around the resort, to help repair the damage caused by the Tsunami in 2004.
At the beginning of December, we launched a metal cage structure into the lagoon. Our team has removed healthy live coral from the reef, and transferred it to the cage which is held securely to the lagoon floor. The aim is to grow healthy coral that can then be replanted.
What happens next
Over the coming months our team will track progress of the coral’s growth. If successful, we will be able to increase the marine life in the lagoon.
Reefscaping team carry metal cage to lagoon
We’ll be posting more photos of the coral as it grows, both on our Constance Facebook page and on this blog.
The 2004 Tsunami impacted greatly on the natural environment around the South East Asian region. The significant damage to local tourism in this region is widely known, and there was also a large amount of damage done the coral reefs.
By taking these steps, we hope to improve the condition of the reef for future generations.
Club cars at the Links golf course are also free of charge to residents of both resorts throughout 2012.
Constance championship golf courses
Constance Hotels Experience has 3 championship golf courses in the Indian Ocean – 2 in Mauritius and 1 in the Seychelles.
Each 18-hole golf course is a real challenge for professional and amateur golfers alike, recognised by the PGA and various other federations.
The 2 courses in Mauritius were conceived to host international golf tournaments. Since December 2009, the Legend and the Links golf courses have hosted one of the tournaments on the European Senior Tour calendar – the MCB Tour Championship.
Looking for a tasty appetiser to add a bit of pazazz to a festive dinner? Try this delicious and easy to make fish dish to bring a taste of the Maldives to your home this Christmas.
500g clean fillet of fresh white fish (firm flesh)
1 soup spoon of fresh passionfruit per person (scoop out the pulp and seeds from the shell)
20cl good extra virgin olive oil
juice of 1 small lime
chopped herbs to taste (mint, basil, flat parsley, coriander, chives)
small onion or shallot, thinly chopped
salt flakes and freshly ground pepper
chopped chilli to taste
1. Brush four flat plates with olive oil. Sprinkle with salt.
2. Cut the fish fillet into slices of approximately 3mm thick (don’t slice it too thinly so you can enjoy texture of fish). Lay the slices evenly on the 4 plates as you go.
3. Leave the plates in the fridge, and then prepare the dressing.
4. In a bowl, place the passionfruit pulp and seeds. Add lemon juice and onion to taste.
5. Season with salt and pepper.
6. Mix together with a whisk, and add the olive oil slowly to the mix.
7. Check seasoning.
8. Add the fresh herbs to the marinade.
9. Spread the marinade evenly on the fish and leave it to marinate for 10 minutes at room temperature.
10. You can finish the dish with your choice of toppings such as small croutons, pomegranate, fresh tomato, toasted pine nuts, rocket, lambs lettuce… Enjoy!
Watch this instructional video for how to perfect your putting shot, with golf pro Vishnoo Seeneevassen, from the Marc Farry Golf Academy at the Legend Golf Course, Constance Belle Mare Plage, Mauritius.