New Spa & Wellness Manager joins the team at Constance Halaveli

Marissa Garcia Junio

Marissa Garcia Junio

Marissa Garcia Junio has  joined our team as Spa & Wellness Manager at Constance Halaveli, Maldives.

Marissa brings with her a wealth of experience having worked previously at Per Aquum Spa at Full Moon Resort, CoCo Palm and pre-opening Spa Director of Alila Villas.

Welcome to the team!

 

Exciting new menu at Jing, Constance Halaveli

Jing restaurant

Fabulous setting at Jing

Awaken the senses with a tantalising new menu at Jing, our South East Asian restaurant at Constance Halaveli.

The new menu has been inspired by the fresh flavours from South East Asia coupled with modern day cooking techniques. Our chef will take you on an intrepid culinary journey of discovery.

Here’s a sneak peek at what’s on offer:

  • Waldoff Made Over –  a modern twist on a classic salad
  • Lobster Bisque – rock lobster croquette & warm artichoke salad
  • Asian Mushroom Soup – summer truffles with Shimeji & Pencil Asparagus
  • Red Thai Curry Cappuncino – a Jing signature red thai curry soup with coconut air
  • Seared Diver Scallops – with Teriyaki Risotto and Hijiki & Kaffir Lime Cloud
  • Soya Raviolli Alaskan King Crab & Sevruga Caviar
  • Roasted Kumera & Ginger Gnocchi – kumera is a native New Zealand sweet potato
  • Garlic & Curry Leaf Spiced Chicken Sous Vide – this dish requires a special cooking method called Sous Vide. It cooks in a warm water bath for approximately 1 hour to deliver succulent tender meat.
  • Textures of Apple, 5 different ways to have an apple – apple as gelée, apple sorbet, apple espuma, apple compote and apple crumble.

Jing - the perfect venue for a taste discovery.

Working to protect the environment at Constance Halaveli

Constance Halaveli water

Mineral water produced at Constance Halaveli

Since March 2011, Constance Halaveli has been producing its own-label still and sparkling mineral water.

By turning tap water into mineral water using our own bottling plant, we’ve reduced the need for plastic water bottles in the resort, helping to protect the natural environment around us.

We use a 7-stage filtration system to produce 200 1 litre bottles of both still and sparkling water, and 50 half litre bottles every day.

Our Halaveli still water is provided with our compliments in each of the villas at the resort. The smaller bottles are provided free of charge at our Spa de Constance.

Spotlight on the culinary spirit at Constance

Le Barachois floating restaurant at Constance Le Prince Maurice

Le Barachois floating restaurant

Our corporate chef, Bruno Le Gac, gives us the history behind our famous ‘culinary spirit’.

The concept of the culinary spirit was born at Constance Le Prince Maurice, Mauritius when the resort was created a few years ago.

What is the culinary spirit?

The idea of the culinary spirit centres around:

  • The careful choice of the best produce.
  • The enhancement of this produce by a precise cooking method and the balanced use of spices.

Michael Scioli, the brilliant chef at Le Prince Maurice, wanted to give a personal and contemporary interpretation of these founding principles.

Le Barachois

Table at Le Barachois, Constance Le Prince Maurice

Table at Le Barachois, Constance Le Prince Maurice

He’s developed a menu at Le Barachois, our famous floating restaurant, where the dishes are created around the association of one central produce and one spice.

Here are just a few dishes on the menu to get your tastebuds excited:

  • Sarawak black pepper and Indian Ocean Albacore tuna, in a tartar with passion fruit and coconut milk starts the dinner with a note of freshness, elegance and a burst of flavours.
  • Fresh turmeric and tek-tek local cockles in a cocotte, a marinière broth with chorizo associates surf and turf in a very balanced way.
  • Sichuan and local grouper, sautéed and flavoured with Mirin, sesame oil and fresh soy sprouts is sharp and goes straight to the point.
  • Tamarind and grilled Royal gambas, a warm salad of capsicum and crispy beans plays with tangy notes and reflects these more vegetal of the garnish.

The dishes are served in a beautiful set of staub grey enamel cast ironware.

Why not try cooking some of our fabulous recipes at home. Every Friday we post a new recipe for you to try – see our culinary section for some great ideas.

Interview with Gert Puchtler, General Manager at Constance Belle Mare Plage

Gert Puchtler

Gert Puchtler

Gert Puchtler is our General Manager at Constance Belle Mare Plage, Mauritius.

Originally from Germany, Gert started in the hotel industry doing work experience as a bell-boy while still at school. He quickly proved his talents, becoming a general manager in Germany at just 29 years old.

1. Tell us a bit about Constance Belle Mare Plage

Belle Mare Plage is one of the longest established hotels on Mauritius. People have been working here for the last 30 years. Staff have contact with guests who have been coming here since the beginning, and special bonds develop between the staff and guests. They see each other as friends.

For example, families who come back sometimes insist that a particular villa master looks after them. Guests bring staff gifts, and some have tears in their eyes when they leave. Guests might come every 3 years – everyone recognises them, and everything is prepared just as they like it.

At Belle Mare Plage we also have two championship golf courses. Golf draws people here – the golf pros at our hotel encourage the guests, and teach them. People feel very comfortable here.

Legends golf course, Constance Belle Mare Plage

Legends golf course, Constance Belle Mare Plage

2. What do you think of hotel standards today?

The sincere service culture isn’t apparent in Europe anymore. It’s more natural to people in Mauritius, owing to their culture and their background of life – it makes them more sincere when dealing with other people.

Staff in hotels who’ve been working for a long time are intuitive. The management encourages and supports this -we teach that you need to ‘read guests’.

When you start out you need to make mistakes – you need to have a guest who isn’t happy, and to learn from it.

Constance has standard operating procedures for complaints but we also want staff to be creative and to think out of the box. We’re trying to implement a buddy system so that younger staff follow someone more experienced.

A guest’s second stay is the critical one – the potential for disappointment is greater because of higher expectation. The first time, guests don’t know what to expect but if on their second visit they don’t have a flower on their bed like the first time, they feel disappointed.

La Spiaggia restaurant, Constance Belle Mare Plage

La Spiaggia at Belle Mare Plage

3. What qualities should someone have if they want to work in this industry?

There’s a higher turnover of younger people these days – the hotel industry demands a lot of time and devotion of your hours. Early morning, late at night, public holidays. Younger people don’t want to do it so much anymore. It limits the kind of life you can live because your social life is limited.

Staff either get into it, live it, love it and stay. Or get into it, try it and don’t like it. Work experience is the best way to see what’s happening at the back of house.

I had a boss who said if you want to achieve something in the hotel industry, at the beginning of your career don’t look at time or money because you’ll always be unhappy if you do.

If you’re good at it, you can achieve something quite fast in this profession. I moved on in my career and by 29 I was made a general manager. That’s very young in Germany for that to happen.

4. What made you pursue this as a career?

As a young child, I was lucky to travel with my family to nice places. I loved it and I always wanted to get into the service industry. My father told me that ‘service’ is key – it makes you a servant or the one who is served. You have to make the choice which one you’ll be.

I tried it, and liked it. I’ve met so many people in my life. I wanted to meet international people – people from different cultures. Germany wasn’t enough for me. I went to great parties and functions when I was younger. In the hotel industry, you meet people you wouldn’t normally meet. I like going to nice places, restaurants, eating good food and wine.

It was a world that I loved, it was clear that I wanted to do it.

Everyday something else will happen – every day you come to work and you don’t know how your day will end.

5. Where do you think the hotel industry goes from here?

Young people don’t want to work that hard. There’s a change in generations of staff and guests. Young people think younger, so it’s good to have that in your staff. But you also need a more traditional service because wealthy older people prefer that type of service.

The analogy is that my father likes classical music. My generation likes dance and techno. There’s a big difference between these types of people, and you have to think how to align these two.

It’s a very important time at the moment, a period of transition. As management you need to be careful how you direct this transition.

6. You’ve travelled all over the world. Where’s your favourite place to go on holiday?

My favourite holiday destination is the southern part of France and I never miss the chance to visit this region whenever I go to Europe.

Pillow menu at Constance Le Prince Maurice

Bedroom at Constance Le Prince Maurice

Bedroom at Constance Le Prince Maurice

We know how important a good night’s sleep is for our guests.

At Constance Le Prince Maurice, our beds are some of the most comfortable you’ll ever sleep in.

To give you extra comfort, we offer guests a choice of pillows from our special pillow menu.

Upon arrival, you’ll find 2 goosedown and 2 feather pillows on your bed. If you prefer a different type of pillow, you can choose from the following list:

  • feather pillow extra large – a cuddle pillow, extra large, 1250gms. 20% goosedown and 80% feather, this pillow is firm yet soft enough for that luxurious feeling
  • synthetic pillow – designed to be hypoallergenic, medium to firm support, 750gms
  • eco pillow – a contoured foam pillow ideal for neck and shoulder support
  • bolster – a French-style body pillow, hypo-allergenic, that provides support for legs and ankles
  • tempur pillows – ideal for those looking for a therapeutic pillow that softens and moulds to the body, gently cradling your head and neck. Choose from original extra large, medium or soft.

Guests simply need to call our reception, and they’ll arrange for your preferred pillow to be brought to your room.