Bruno Le Gac joins Constance Lémuria as General Manager

Constance Lémuria welcomes Bruno Le Gac as the new General Manager of the luxury 5* hotel in the Seychelles.

Bruno Le Gac, General Manager of Constance Lémuria, Seychelles

Bruno Le Gac, General Manager at Constance Lémuria

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

Having first joined Constance Hotels & Resorts as Executive Chef in 2002, Bruno went on to be Corporate Chef of the group before becoming Resident Manager of Constance Belle Mare Plage in 2012.

Bruno was the first person in Mauritius to become a member of the Maîtres Cuisiniers de France, and was the mastermind and co-founder of the Bernard Loiseau Culinary Festival.

At Lémuria, Bruno will lead the team of this ultimate 5* hotel, set on the island of Praslin adjacent to pristine beaches, and with its own 18-hole championship golf course.

“Bruno represents well the philosophy of Constance, and is a loyal ambassador. We are convinced that he will transfer his passion to his team at Constance Lémuria Seychelles”, says Jean -Jacques Vallet, Chief Executive Officer of Constance Hotels & Resorts.

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Constance sommeliers at Vinexpo 2013

Head Sommelier, Jerome Fauré reports from Vinexpo 2013, currently taking place in Bordeaux, France.

Rotem and Mounir Saouma

Rotem and Mounir Saouma

I am at Vinexpo in Bordeaux with Jorald Julie, Assistant Chief Sommelier at Constance Le Prince Maurice, and Sathia Rau sommelier at Constance Ephélia.

Lucien Le Moine Winery

We had very nice tasting at Lucien Le Moine Winery with Rotem and Mounir Saouma.

They bought two hectares in Chateauneuf du Pape area in 2009 and are showing their wines for the first time: 2009/2010/2011 white and red.

These are spectacular wines…. it’s one of the most exciting tastings.

The white comes from Grenache white and Clairette and they are like a burgundy white.

Barrel fermented, they lie for 2 years, depending on the wines These wines are fresh with a beautiful balance – certainly, one of the top white wines coming from Chateauneuf du Pape.

Red Chateauneuf du Pape. 2009 is their first vintage. The wine is great with Garrigues notes which we find most of the time in Chateauneuf.

The 2010 is wonderful, complex and looks like a vosne romanee but made with Grenache noir.

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Delectable wine dinner at Constance Moofushi

Executive chef at Constance Moofushi Stephen Wheeler and head sommelier Romain Sauzier have come together to create a unique wine pairing event.

Wine tasting at Constance Hotels & Resorts

Wine tasting at Constance

At the wine dinner on Friday 21 June, guests at the Blue Lounge will be served a sumptuous 5* menu with fine wines from around the world.

Highlights will include:

  • salad of smoked duck with white bean veloute served with a Stump Jump White, McLaren Vale, Sauvignon Blanc, Reisling, Marsanne, Rousanne, 2010 Australia
  • seared scallops in pancetta, poached leeks and foie gras butter sauce served with a Cloudy Bay, Marlborough, Sauvignon Blanc, 2012, New Zealand
  • roast angus beef fillet, celeriac cream, asparagus and morels served with Sud Ouest, Vin de Pays, Cuvee Sabourin, Syrah, 2011, France
  • brie and ruffle tian, camembert samosa, pear and raisin chutney served with Ken Forrester, Petit Chenin, Chenin Blanc, 2011, South Africa
  • lemon and mango crumble, coconut ice cream served with Muscat de Risevaltes, Mas Amiel, Muscat, 2010, France.

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Recipe: Mango and ginger ice cream

At Constance Lemuria we have several huge wild mango trees, heavily laden with ripe sun-drenched fruit.

Mangoes

Mangoes

This simple and delicious recipe was dreamt up by the pastry chef as he looked up at the trees.

Ingredients

The mango:

  • 1kg mangoes

The mango coulis:

  • 200g mango puree (made with the ripest)
  • 25ml Malibu

1. Peel the mangoes and cut them into large cubes. If you like you can mix them with seasonal fruits.
2. Pour the mango puree into a bowl and add the Malibu. Dilute it if necessary with fresh coconut water until you get the desired consistency.
3. Pass it through a sieve (mango coulis should be smooth) and store it to cool.

The ginger ice cream:

  • 125ml liquid cream
  • 250ml milk
  • 100g sugar
  • 75g honey
  • 50g ginger

1. Mix all the ingredients in a bowl
2. Sieve everything through a cheesecloth strainer and pour the contents into the ice cream maker.
3. Blend it until it reaches the desired consistency.
4. Make some little biscuits or cat’s tails as an accompaniment

Finishing and presentation

Place the mango cubes on the bottom of a plate, bowl or cup. Pour the mango coulis over them.

Finish it off with a dollop of ginger ice cream and some cat’s tails biscuits.

Food of Madagascar at Constance Tsarabanjina

One of the most lasting memories of a holiday are its flavours and nowhere is this more true than on the remote, exclusive Madagascan island of Tsarabanjina.

Madagascan lobsters at Constance Lodge Tsarabanjina

Madagascan lobsters at Constance Lodge Tsarabanjina

Flavours of Madagascar

Breathe in the scents of Constance Tsarabanjina and you’ll catch hints of cloves, vanilla, black pepper and nutmeg which make up the foundation of Malagasy cuisine.

Local produce at Tsarabanjina

We select the very best produce daily from the local market on Nosy Bé including the freshest spices, fruits and vegetables – luscious pineapples, mangoes and lime, plump pumpkins and vibrantly coloured sweet potatoes.

The fish our chefs prepare is caught off our shores by fishermen from the neighbouring island of Mitsio. Fishing with nets off traditional wooden pirogues, they use the same techniques that Malagasy fishermen have used for hundreds of years.

Fish for your own dinner

It is even possible to have your own pirogue fishing experience with our chefs on hand back on dry land to prepare and cook your very own catch-of-the-day.

For a unique culinary experience you could try lobster caught in the water just beyond your villa, prepared and grilled before your eyes and served to a secluded table for two on the rocks beside the ocean.

Dine on the beach at Constance Tsarabanjina, Madagascar

Dine on the beach at Tsarabanjina

Local chefs

Our chefs come with an innate understanding of the distinct flavours and traditions of Malagasy cuisine with its Southeast Asian, African, European and Chinese influences. They blend flavours and traditions to create an elegant, authentically Malagasy, 5-star dining experience.

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World Environment Day 2013 at Constance Hotels & Resorts

Each year we are proud to be part of the global celebrations for World Environment Day, and this year was no different.

Turtle at Constance Lemuria

Turtles at Constance Lemuria

With the theme of Think.Eat.Save, everyone has been encouraged to take action at home and to witness the power of collective decisions we make to help reduce food waste, save money, minimise the environmental impact of food production and force food production processes to become more efficient.

Here’s a look at how we took part in this global day of action at each of our hotels.

Constance Tsarabanjina

  • In the morning: Tour of the island with guests for cleaning our magic island
  • In the afternoon: fishing in the Malagasy way. Malagasy use small fishing boats called Pirogue to fish. At Tsarabanjina, we organized a fishing excursion
  • For dinner: candle lit dinner using: Tsarabanjina spices, Mitsio fish and Nosy be vegetables and rice

Constance Belle Mare Plage

  • Supporting a local school for disabled children, Joie de Vivre, we are actively involved in activities to support this school based in Poste de Flacq
  • Tree planting, and maintenance including painting, electrical & plumbing
  • Mini-reportage on the flora that exists at the CBMP
Constance Ephelia, Seychelles

Constance Ephelia, Seychelles

We run a programme to raise awareness with our guests and staff about the different plants within the hotel, their history in Mauritius and how it creates a unique environment at the hotel.

  • Bio-menu for hotel staff at L’Heritage Restaurant
  • Expo on taking care of sea turtles at L’Heritage Restaurant by the Blues Diving
  • Saturday 8 June – Lagoon cleaning at Belle Mare, in collaboration with Blues Diving

Constance Ephelia

  • Ros Lapa Walk and tree planting with our recreation team
  • Mangrove Walk & Talk activity, followed by refreshments including coconut water, local banana and breadfruit chips
  • A special health/organic dinner at Helios Restaurant.
  • Special activities with our youngest guests at our Kids Club


Constance Lemuria

  • Planting trees in the Kids Club and other eco-fun activities with children
  • Eco Breakfast with healthy organic food
  • Tree planting… expressing our appreciation of Nature
  • Donation event for a social sustainable cause
  • Visit by the Minister of the Environment of the Seychelles who took part in a tree planting ceremony to launch the World Environment Day festivities
Whaleshark, Constance Halaveli, Maldives

Whaleshark, Constance Halaveli, Maldives

Constance Halaveli

  • Special Yoga Session customised to Constance Environmental Thinking and Well Being
  • Planting of Herb Garden among guests and personnel
  • Cooking class focused on portion size and waste control by the Executive Chef
  • Planting 50 Palm Trees on Alikoi, our private island
  • Setting up of three new coral cages
  • Drawing competition among children at the Kid’s Club
  • Lecture on Environmental Safety in regards to Marine Life at the diving centre, and later, lagoon cleaning with the hotel’s personnel

Constance Moofushi

  • Zero carbon/raw food menu – highlighting the local ingredients and the main course cooked on a BBQ over dried coconut shells (all ingredients locally purchased and no energy used to cook)
  • South Ari Atoll begins own Coral Planting Programme

Constance Moofushi Maldives has initiated a coral planting. The main purpose of the activity is to restore the health of the marine life on their surrounding reef, in particular, our very important dive sites. The reef has suffered from the natural effects. Trampling on corals and over exploitation of marine resources has also taken its toll on the declining health of the reef.

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Take a look at photos on our Constance Facebook, or visit our website to find out more about all of our hotels and resorts in the Indian Ocean: Constance Hotels & Resorts