Reefscaping around Constance Halaveli

An innovative eco-project has just launched at Constance Halaveli, Maldives.

Reefscaping at Constance Halaveli

Reefscaping at Constance Halaveli

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

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.

Serving Studer Eaux-de-Vie at Constance Hotels

Our Head Sommelier, Jerome Fauré, takes us on a behind-the-scenes tour of the Studer Distillery that’s been making its famous eaux-de-vie and liqueurs for over 100 years.

Laguna Bar at Constance Le Prince Maurice
Laguna Bar at Constance Le Prince Maurice

Studer Distillery

The Studer Distillery has been in existence in Switzerland since 1883, in the canton of Lucerne in the north-west foothills of the Swiss Alps.

It produces eaux-de-vie and liqueurs famous for their true flavour. This is thanks to a quality distillation process using water from a privately-owned source. This is an important element in obtaining purity in alcoholic drinks.

The Studer Distillery is very much a family business, in which tradition and innovation happily co-exist. The traditions owe much to the hard work and recipes of its founder, Hans Studer, who had perfected his craft in Cognac in France.

As an aside, it is worth recalling that, in 2005, the Swiss ban on absinthe was lifted, so Studer dusted down its recipe and recommenced distillation!

Embracing change through the generations

The firm is not afraid of innovation as its products’ sophisticated and contemporary-style packaging shows. The fourth generation took over the family firm 100 years after its founding.

Award-winning company

Ivano Friedli-Studer and Käthi Friedli-Studer have been very successful and this year they carried off several prizes at the International Spirits Award organised by Mundus Vin, including:

  • 5 gold medals
  • 4 silvers
  • an unusual and exceptional pear eau-de-vie named as the best fruit-based eau-de-vie 2011
  • the coveted title of the Distiller of the Year.

These outstanding eaux-de-vie are available in all our hotels.

The most decadent dessert in the Indian Ocean

Constance Halaveli is a thoroughly luxurious offering floating amidst the turquoise beauty of the North Ari Atoll in the Maldives.

Water villa at Constance Halaveli

Luxurious water villa

Designed in the shape of a dhoni, the traditional Maldivian boat, Halaveli is a place so restful you’ll feel the stress of daily life seeping away as you enjoy the knockout food, exquisite surroundings and exemplary personal service.

All of this combines to make it the perfect place to celebrate a special occasion or anniversary.

Our Pastry Team has been busy concocting a dessert to match such an event, and they’ve come up with this melt in your mouth creation – the most decadent dessert in the Indian Ocean.

 

It includes some truly indulgent ingredients:

 

 

Dessert from Constance Halaveli

Dessert decadence

  • Crystal champagne
  • blend of different Remi Martin cognacs, some vintages up to 100 year old
  • Valrhona chocolates
  • black winter truffles
  • 24 carat gold leaf
  • handmade sugar roses

The dessert can be ordered in advance for weddings, engagements, anniversaries or any other celebration you can think of. Visit our Constance Facebook photo album to see more photos of this delicious creation.

Sound tempting? Find out more about Constance Halaveli:

Constance stays on top of latest spa trends

Our Spa Manager at Constance Le Prince Maurice, Sophie Demaret, shares her experience of a recent visit to a spa exhibition in Dubai to learn about the latest spa trends.

Sophie Demaret

Sophie Demaret

Travel is about having the opportunity to share experiences and to discover unique places. We always return from travelling with new ideas and it was a great experience for me to go back to Dubai.  

I used to work in Dubai 30 years ago when it was just desert. I couldn’t believe what it was like when I returned. Everything was so perfect. When I left the airport to take a taxi, I was greeted by a woman from Ethiopia, dressed in pink, driving a pink taxi that’s exclusively for women!  

So, climbing into the taxi, we drove to the exhibition where I spent 2 very busy days having one-to-one meetings with prospective suppliers of every spa product imaginable, including linen and equipment. All the luxurious details that make your spa experience so special.

One of the most important parts of my job as Spa Manager is managing relationships – with guests, suppliers, employees… At the exhibition, I was able to meet with very enthusiastic suppliers who provide the things we need at Constance Hotels to make the spa experience for guests a truly luxurious and memorable one.

Spa de Constance treatment room

Beautiful treatment rooms at Spa de Constance

At the end of the event, we were invited to an incredible ‘white party’ event – thank you Shadiha. Her attention to detail was amazing. The same kind of attention our guests expect when they visit our luxury hotels.

Watch this space – we’ll be keeping you posted on new products and treatments we’re introducing over the coming months.  

And don’t miss out on our articles about Spa de Constance to get a taste of the luxurious spa treatments we offer:

Giant gingerbread house at Constance Halaveli

Christmas preparations are well under way at Constance Halaveli, and this year we’ve got a gigantic treat in store.

Gingerbread house at Constance Halaveli

Gingerbread house at Constance Halaveli

Our carpenters have taken on the enormous task of building the dream gingerbread house for our Culinary Team.

The shell of the house has been carefully crafted to provide a solid base for the weight of the specially made gingerbread. 

Watch this space

Every week we’ll provide a progress report on how the gingerbread house is shaping up before the big unveiling at Christmas. 

Don’t miss the other photos on our Constance Facebook page.

Send us photos of your gingerbread creations

Have you ever made a gingerbread house? Don’t be shy because we’d love to see photos of your creations. You can post your photos to the Constance Facebook page.

Interview with Bruno Le Gac, Corporate Executive Chef at Constance Hotels

Bruno Le Gac is our Corporate Executive Chef at Constance Hotels Experience.

Bruno Le Gac

Bruno Le Gac

Bruno’s passion for his work stems from a great love of food, and his career has taken him around the globe.

1.    Why did you decide to become a chef?

Like many people, I had absolutely no idea what I wanted to do when I was a teenager. But I knew I wanted to be independent, earn my own money and enjoy freedom. I also loved to eat and go to restaurants with my parents.

One summer, I spent a month in a restaurant to earn a bit of cash. I was cleaning dishes, peeling vegetables, all that nice stuff…

One day during service time, the kitchen brigade was in such a rush that the chef called me. He put a kitchen hat on my head, tied an apron around my waist and showed me how to place the garnish on the plates.

Strangely enough, at the end of this particular day I knew what I wanted to do in life. I guess I was love struck by the job. I dropped conventional studies and started an apprenticeship. And I’ve never regretted my decision.

2. How did your career get going in the early days?

I started travelling at quite a young age, and I was only 20 when I got my first job abroad, in California. I chose not to come back to France, and instead decided to discover different countries and cultures.

3. What 5 things have influenced your success?

Delicious fresh food at Constance Hotels Experience

Delicious fresh food at Constance Hotels

A combination of factors have been key to the development of my career.

1. I’m lucky to have a fantastic wife. She’s always been very supportive, patient and she has also been able to put me back on track when needed.

2. Lots of work and dedication. A true passion for the job.

3. Self motivation. It’s important to wake up every morning and strive to do better than the day before.

4. I believe I’ve made the right career choices at the right time. One has to provoke his destiny and not wait for things to happen.

5. I’ve been lucky to meet and work with incredible people, who gave me their trust and support.

My current job is completely different from what I was doing before. But I love it even more – it opens so many doors. I’m having a blast!

4. What qualities do you think an aspiring chef needs to make it in the business?

Chefs working in a Constance Hotels kitchen

Chefs hard at work at Constance

 I’d say self motivation and a willingness to work hard, as well as a genuine passion for what you’re doing.

When I started you needed to get ready the first couple of years to wake up very early in the morning, work long hours, do more cleaning than cooking, cut your fingers, burn your arms, stink when you get back home and never say no to your chef.

Work, learn, remember, apply. Think fast, act fast. Then you’ll know if you’re made for the job or not.

Once all of these things are no longer a problem to you, you’ll start really enjoying what your job is and you’ll be on the right track.

After that, it’s all about finding your own style and ways of doing things.

Fortunately things are now very different and the working conditions in the kitchen are getting better and better. It will always remain a fascinating but fairly hard job.

5. How do you see food trends developing in the luxury hotel market?  

There’s a move to create more healthy options on the menu, more ‘custom made’ menus, lighter portions, luxury snacking for lunch. And more than ever: lighter, purer plates made out of quality products. High class modern pastry is also a big draw right now.

We’re going to see even more personality in the food. So called ‘hotel food’ is disappearing and this is good news. And there’ll be even more symbiosis between food, service and wine. Guests are looking for a global experience.

The mix of clientele is also changing. We need to anticipate and propose things that will surprise and delight our European guests but also Asian and Middle Eastern to name two.

6. What and where was the best meal you’ve ever had?

If I say ‘my Mum’s food’ it will sound very conventional! Let me think… I don’t have one best meal that stands out. Instead, I like to remember dozens of great food experiences that vary with the context, the place, the people I was with.

Here’s a window on some of the best food experiences I’ve had:

  • A ‘vuelve la vida’ seafood cocktail in Mercado 28 in Cancun, Mexico.
  • A salad of fresh heart of palmtree in Constance Belle Mare Plage,Mauritius.
  • A splendid and surprising langoustine and raw wagyu beef in a delicate broth at Relais Bernard Loiseau this summer.
  • A perfect spaghetti al pesto at La Merenda, a small restaurant in Nice.
  • A giant chili crab in a street food shack inSingapore.
  • A plate of freshly picked organic tomatoes from my mother-in-law’s garden, with lots of olive oil from Baux de Provence and sprinkled with salt flower.
  • A tray of Oysters in Cancale,Brittany.
  • And so many many more…

 My memory is full of incredible food souvenirs. I think you got it by now… I love food!

Favourite recipes from Constance
Want to create some of our chefs’ amazing dishes yourself at home? Every Friday, we post some of the most amazing, delicious and popular recipes online. You’ll find them in our culinary section.