New Year's Eve at Constance Halaveli Resort, Maldives

Beach at Constance Halaveli Resort

Paradise at Halaveli

The New Year’s Eve Gala Dinner on Jahaz beach is the biggest event of the year at Constance Halaveli Resort.

Our chefs go all out to prepare the most delicious dishes imaginable, made from fresh produce and the finest ingredients brought from across the world.

Our culinary team cooks and prepares the food right there on the beach, so you can dine under the stars amidst a wonderfully convivial atmosphere.

Some of the highlights this year include:

  • 8 different varieties of seafood – Maldivian Lobster, King Prawns, Alaskan King Crab, Oysters, Sri-Lankan Mud Crabs, Scampi, Norwegian Scallops, Mussels
  • 30 different Extra Virgin Olive Oils
  • 10 different Balsamic Vinegars
  • 8 different types of Olives
  • 10 different Salts from 6 different countries of origin
  • Shawarama
  • Yellow Fin Tuna Sashimi
  • Australian Lamb on a spit

    Beach buffet at Constance Halaveli Resort

    Beach dining at Halaveli

We’ll be offering the seafood smoked over New Zealand manuka wood chips.

Manuka is a bush that’s native to New Zealand. It’s most commonly found in New Zealand honey products and has many health benefits. By using the manuka woodchips as a smoking agent, it adds a soft smoky, almost sweet taste to the flesh of what is being smoked.

We’ll also be firing up our charcoal BBQ’s, and two Halaveli Tandoori Ovens.

Find out more about Constance Halaveli Resort:

And if you’re lucky enough to be at Constance Halaveli on New Year’s Eve, we’d love to see your photos. You can post them to our Constance Facebook page or tweet @constancehotels.

Rum in Mauritius

In Mauritius, fields of sugar cane can be seen all around the island.

Belle Mare Plage bartenders and our collection of rums

Belle Mare Plage bartenders and our collection of rums

The Constance group was originally involved in the culture of sugar cane, and later developed into the world famous hotel group that we know today.

Rum at Constance Belle Mare Plage

So it’s natural that Head Bartender at Constance Belle Mare Plage, Guillaume Graffeille, chose to pay tribute to the legendary beverage – rum.

Available at the main bar are more than 40 rums from French and British West Indies including the jewels of Martinique, probably the best rum in the World. There are also rums from Latin America, Asia, and of course Mauritius.

 

There’s a full range of rums, from those made out of the distillation of molasses, to the rums based on pure sugar cane juice, and of course the aged rums. These are proposed in different vintages: 5, 6 or 12 years old, and up to 25 years old for the rarest one.

Head bartender - Guillaume Graffeille

Head bartender - Guillaume Graffeille

All are raised in oak casks which allow a good exchange between the air and the rum and ensures the quality of the maturing process.

There are many ways of enjoying rum. It’s used in various classical and signature cocktails, enjoyed after dinner with a cigar or forms part of the composition of different punches or homemade ‘arranged’ rums.

Different flavoured rums

Constance Belle Mare Plage offers different flavoured rums, all with natural fruits: lychee, mango, passionfruit, pineapple, and so on but also with spices or even herbs: cinnamon, star anise, thyme, rosemary…

 

Chamarel Mauritian rum

Bottles of Chamarel Mauritian rums and homemade flavoured rums can be purchased at the resort. They are presented in special packaging and make the perfect present to be brought back home. Don’t miss it!

Constance Christmas Log Cake Competition

Bruno le Gac, our executive corporate chef, reveals the winner of the Constance Christmas log cake.

Constance Christmas Couture Handbag Cake

Constance Christmas Couture Handbag Cake

The whole process started more than 6 months ago, when I launched an internal competition amongst the pastry chefs of the company.

Inspired by what the top pastry chefs in Paris have been doing lately, we wanted to create a unique Christmas log cake that would be presented and served in all our resorts on Christmas Eve and on Christmas Day.

The Christmas Log challenge

The rules were quite simple: the mandatory ingredients for the cake were chocolate and tea (any kind). The chefs could choose the rest.

Our pastry chefs had to come up with something elegant, original and representative of the group. The use of pre-casted moulds, chocolate decors and commercial decorative features was not encouraged, as we wanted the chefs to express their creativity freely and to think out of the box. Finally, all components needed to be edible, even decorative ones.

Each pastry chef had the same amount of time to create, elaborate and present their own version of what the 2011 Constance Hotels Experience signature Christmas log cake should be.

And the winner is…

Chrystel Germain, pastry chef at Constance Le Prince Maurice

Chrystel Germain, pastry chef at Constance Le Prince Maurice

I had the very difficult task of choosing the winning team, based on design, originality and taste. All projects were very interesting and I was thrilled to see how well this project had been received by the teams in our different resorts.

And the winner is…. Constance Le Prince Maurice, and pastry chef Chrystel Germain, who created the Constance Christmas Couture Handbag Cake.

Constance Christmas Couture Handbag Cake

The cake is made out of a coconut ‘success’ biscuit, a body of milk chocolate with coconut tea and cardamom mousse, and a heart of Malibu mousse. It is decorated with laced milk chocolate that symbolizes woven leather.

The sides of the cake are decorated with a paste made out of icing sugar, cocoa butter and glucose syrup. This represents soft leather, and it takes the signature orange colour of Constance Le Prince Maurice.

 Chef Chrystel got his inspiration by passing by the beautiful Anya Hindmarch shop located in the lobby of the resort. Naturally, this is where we chose to take the photos of the winning cake.

The fisherman's table at Constance Moofushi, Maldives

Bruno Le Gac, our Corporate Executive Chef, reveals the first ever ‘fisherman’s table’ at Constance Moofushi Resort.

Totem Bar at night

Totem Bar

What started as an idea on a fishing boat has become reality, and will soon become a tradition.

The resort’s manager, Mr Sona, famous for his incomparable sense of welcoming, is also a passionate fisherman.

He sometimes escapes for an hour from his busy schedule to jump on a dhoni (traditional Maldivian boat) and drop a fishing line in the crystal clear surrounding waters.

Sometimes fishing is somehow ‘miraculous’ and after one of these lucky days, wevdecided to organise a special dinner for guests and enjoy a simple yet super fresh fish fair on the beach.

On the menu:

***

  • Grilled grey emperor with olive oil and fresh herbs
  • Chinese style steamed grouper with light soy sauce
  • Baked jobfish in light Indian rub

The fish is served whole and carved at the table, accompanied with virgin sauce, lemon and crushed chilli, and rice and grilled vegetable skewers.

***

  • Chef Murulie’s signature coconut ice cream.

That’s it! Simplicity and freshness, barefoot under the stars. Paradise…

The fisherman’s table at Constance Moofushi, Maldives

Bruno Le Gac, our Corporate Executive Chef, reveals the first ever ‘fisherman’s table’ at Constance Moofushi Resort.

Totem Bar at night

Totem Bar

What started as an idea on a fishing boat has become reality, and will soon become a tradition.

The resort’s manager, Mr Sona, famous for his incomparable sense of welcoming, is also a passionate fisherman.

He sometimes escapes for an hour from his busy schedule to jump on a dhoni (traditional Maldivian boat) and drop a fishing line in the crystal clear surrounding waters.

Sometimes fishing is somehow ‘miraculous’ and after one of these lucky days, wevdecided to organise a special dinner for guests and enjoy a simple yet super fresh fish fair on the beach.

On the menu:

***

  • Grilled grey emperor with olive oil and fresh herbs
  • Chinese style steamed grouper with light soy sauce
  • Baked jobfish in light Indian rub

The fish is served whole and carved at the table, accompanied with virgin sauce, lemon and crushed chilli, and rice and grilled vegetable skewers.

***

  • Chef Murulie’s signature coconut ice cream.

That’s it! Simplicity and freshness, barefoot under the stars. Paradise…

Interview with Nadia Periasammy, sommelier at Constance Le Prince Maurice

Nadia Periasammy is a sommelier at Constance Le Prince Maurice, Mauritius. Here she tells us what drew her to working as a sommelier, and how women are finding more opportunities in this traditonally male role.

Nadia Periasammy

Nadia Periasammy

1. What made you decide to become a sommelier, and how has your career developed?

I have never been so proud of my job since I met wine. I first discovered wine when I was in South Africa for a wine package trip. I met Mr Razvan Macici, the cellar master, who takes care of his winery to improve the quality.

He made us visit and taste many different varieties of wine. I was very impressed by the diversity and fascinating job behind all this, and I decided then to develop my career in this role.

2. What does your job involve?

I’d say, good knowledge in general about wine, making our guests feel comfortable, giving advice so guests can choose the right wine, and knowing which food pairs well with which wine.

3. What qualities do you need to be a good sommelier?

  • Good palate.
  • An ability to relate to people about wine.
  • A good follow up about the service.
  • Skill of understanding the customer.

4. In your experience, does a woman bring different qualities to the role?

Table setting at Le Prince Maurice

Table setting at Le Prince Maurice

Women are stepping up and creating a new breed of sommelier with a feminine touch.

Of course, there are still some people who are reluctant to accept the advice of a female sommelier but others find the presence of a female sommelier refreshing, less forceful and more accommodating. Women truly want to delight their guest.

5. Are there more opportunities for female sommeliers these days – how are things changing?

Yes there are definitely more opportunities for female sommeliers these days. Barriers seem to be coming down as women step up into a more prominent position in the wine world. Nowadays, female sommeliers are involved in choosing a fun and creative wine list to suit the restaurant.

Things are changing, and most men are accepting of this - encouraging women to learn more about wine. Women are now becoming certified as master sommeliers, bringing something new and much appreciated.

6. What do you most love about your job?

What I love most about my job is the good atmosphere and team spirit at Le Prince Maurice – people are always there to help and advise when I need it. We have a very interesting wine list.

As we are on a small tropical island, Mauritius, we get the chance to travel all around the world through our wine list. At Constance, we have a diverse choice of wines from different countries.

7. Can you give us your top tip for a great wine to try in 2012?

  • Cru – Beaucaillou 2nd Classified
  • Growth in 1855
  • Owner – Borie Family
  • Vintage – 2001

This wine embodies the elegant, subtle mineral aromas of raspberry.