Constance Hotels & Resorts launches new U Spa experience

Constance has launched a new spa experience across all our hotels and resorts in the Indian Ocean. U Spa uses an holistic approach to guests’ needs, creating a wellbeing program specifically tailored to meet each guest’s needs, preferences and goals.

U Spa at Constance Ephélia, Seychelles

U Spa at Constance Ephélia, Seychelles

Our U Spa offering includes a range of updated treatments, fitness activities and nutrition to create a full sense of wellbeing and happiness for our spa guests.

Each guest will have the chance to meet with a spa host to discuss potential treatments and approaches, before creating a unique U Experience Card to ensure your U Spa experience is designed specifically for you.

The U Spa team

U Spa is run by a team of international, highly skilled therapists, spa hosts and spa managers, overseen by Naturopathic Doctor and Corporate Spa Manager, Dr Chase Webber.

Dr Webber – who previously ran a Naturopathic practice for 12 years incorporating therapeutic bodywork, massage, nutrition, herbal medicine and exercise to treat patients – believes the U Spa philosophy sits at the heart of a great spa experience, where the whole person is considered.

Enjoy Classic or Deluxe U Spa treatment

If you’re looking for a goal-orientated massage to help you relax, detox and rejuvenate, our Classic U Spa treatments will meet your needs.
If, however, your needs are better served by an authentic traditional massage we also offer Balinese, Ayurvedic, Thai-Shiatsu and Swedish as well as sophisticated pedicure and manicure treatments and even a Kids’ Spa.

Embrace wellbeing

Embrace wellbeing

For the ultimate in specialised skin care we also offer a range of Deluxe treatments from some of the best international spa brands including Shiseido, Valmont, Sisley and Brice Nicham depending on the resort.

U Spa products inspired by the Indian Ocean

Using the finest quality, 100% natural botanical ingredients combined with the latest advances in scientific research, our U Spa products have been exclusively developed for us.

Scents of the Indian Ocean including ylang-ylang, vanilla, coconut, sweet orange, frangipani and aloe vera are used for their therapeutic properties as well as to create an exotic aromatic backdrop for your treatment.

Guests can purchase the range of cream exfoliators, hydrators and body oils to take home with them.

The U Spa Wellness Experience

Guests can embrace the holistic U Spa approach to create a full wellness program during their stay at Constance, which includes spa treatments, fitness activities and nutrition.

Those looking to improve their fitness can choose from a new bodyweight program to strengthen, stretch and tone their body as well as yoga to improve fitness, postural awareness and wellbeing. Personal Training is also available for a personalised fitness approach.

Relaxing the mind, body and soul

Relaxing the mind, body and soul

Wellness Nutrition

Nutrition is vital to an overall feeling of wellbeing so in addition to the nutritional advice available from our spa hosts and personal trainers, we have created a range of delicious, nutritious meal options available across all restaurants and in-villa dining.

Marked with a ‘W’ on our menus our Wellness Cuisine embraces delicious authentic dishes of fresh vegetables, fish and meat prepared using healthy cooking methods.

Find out more

 

 

Recipe: Fish tartare with coconut milk

Dream about the Indian Ocean as you try this light tropical fish dish from Constance Belle Mare Plage.

Try our fish tartar and coconut milk recipe

Try our fish tartare and coconut milk recipe

Ingredients

  • 600g white fish fillet
  • 2 pieces lime
  • 150g white onion
  • 40g fresh coriander
  • ½ can of coconut milk
  • 1tsp of crushed ginger
  • 1 piece of endive or leaves of iceberg lettuce
  • 3tbsp of sliced chives
  • 3tbsp of olive oil
  • 2tbsp Dijon mustard
  • Salt and pepper

Method

1. Cut the fish into small dices.

2. Add salt, pepper, grated lime zest and juice from 1½ limes. Keep in the fridge for 20 minutes.

3. Peel the tomato, remove the seeds and cut the quarters in to small slices.

4. Slice the onion and add to the tomatoes. Add the juice from the remaining ½ lime, 2 tsp of olive oil, 1 tsp of mustard, salt and pepper.

5. Take the fish out of the fridge, add the remaining olive oil, the coconut milk, the remaining mustard, chopped coriander, ginger and chives. Season to taste with salt and pepper.

6. Put a layer of tomato and onion salad on the plate, place the fish tartare on top.

7. Decorate with the endives or lettuce, coconut shavings and fresh herbs. Bon appétit

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Recipe: Red snapper with Creole sauce

Savour the authentic flavours of the Seychelles with this spicy creole fish recipe from Constance Lémuria.

Will you be enjoying red snapper on the beach?

Will you be enjoying red snapper on the beach?

Ingredients

  • 2tbsp butter
  • ¾ celery stick
  • ½ onion
  • ½ green pepper (chopped)
  • Garlic
  • 1 large tin tomatoes
  • 5 fresh bay leaves
  • ½tsp chilli powder
  • ½tsp sugar
  • 1tsp salt
  • ½tsp pepper
  • 3-4 whole fish
  • 2tbsp lemon juice

Method

1. Prepare the Creole sauce by sautéing the celery, onion, green pepper and garlic in butter until golden, approximately 5 minutes).

2. Stir in the tomatoes, bay leaf, chilli powder, salt, sugar and pepper and bring to the boil while stirring. Reduce heat and simmer for about 20 minutes until thickened.

3. While sauce is simmering, line a roasting pan with buttered foil and place fish in the pan. Pour 2 tablespoons of lemon juice over the fish.

4. Bake uncovered for 30 minutes. Pour 1 cup of sauce over the fish. Bake, basting, for a further 10 minutes.

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A foodie journey into Indian Ocean Cuisine

The island nations of the Indian Ocean are united in a cuisine inspired by the rich scents and flavours of the spice route, the influences of their African neighbours and a variety of settlers from across the globe.

Indian Ocean cuisine

Indian Ocean cuisine

The food of Mauritius, Maldives, Madagascar and Seychelles are all infused with culinary traditions which stretch from India and Asia to Africa, the Middle East and Europe.

Each of these nations has drawn these rich international influences into their own unique national cuisine to create a heaven of gastronomic discovery for the foodie traveller.

Take our tour of Indian Ocean cuisine.

Mauritius

With its rich culinary history, Mauritian cuisine is inspired by the array of fresh produce which grows on this lush, fertile island as well as the seafood caught in its clear, calm waters.

Settlers from India, Africa and China and its past as a French colony mean that you are likely to enjoy croissants alongside samosas for breakfast and dim sum or fish vindaye (a curry to rival the Indian vindaloo) for lunch.

The favourite flavours in Mauritian cuisine come from the gentle heat of chillies such as the cari chilli, turmeric, garlic, tamarind, ginger and vanilla (most of which are grown on the island). Chilli is so popular in Mauritius that it is even sprinkled on pineapple and sold as a popular street food.

Seychelles

The Creole cuisine of the Seychelles is a blend of African, French, Chinese and Indian influences warm with spices and rich with flavour.

Historically the colonial producer of spices for the British Empire the Seychelles has a tradition of food flavoured by chilli, garlic, ginger and cinnamon.

The Indian Ocean also plays a central role in Creole cuisine with seafood flavoured by Seychellois spices including lemongrass (citonel), chilli (pima) and onions (la ke onyon).

Another key ingredient are the luscious tropical fruits which grow on the islands including mango, pineapple, banana and passion fruit.

Seafood in the Seychelles

Seafood in the Seychelles

Maldives

Ninety-nine per cent of the Maldives is ocean so fishing is at the heart of this nation of small islands which explains why seafood plays such a major role in Maldivian cuisine.

Largely influenced by neighbours in India and Asia, the Maldivians have embraced many traditional Indian and Asian dishes such as curries and laksas and adapted them into uniquely Maldivian dishes.

Tuna plays an important role in Maldivian cuisine with tuna curry proving one of the nation’s favourite dishes. Fresh tuna soup (garudhiya) made with hot chillies and onion is another spicy favourite.

Madagascar

The food, like the wildlife, on Madagascar is vibrant and unique with influences largely from France, Africa and Asia.

Almost every meal in Madagascar is made up of rice (vary) and an accompanying dish (known as laoka) of fresh seafood, zebu (meat from a local cattle) or vegetables.

Madagascan cuisine is flavoured with local spices including cloves, vanilla, black pepper, ginger, nutmeg and curry powder with onion, garlic and tomato added to create rich, warm flavours.

Madagascans like their food hot and often add sakay (a pepper sauce) to what they’re eating to turn up the heat.

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Summer cocktails

No matter where you are this summer nothing creates a holiday vibe like serving up a selection of cool cocktails to share with friends.

For a splash of inspiration try some of these light fresh summer cocktails inspired by the warm sunshine and tropical flavours of the Indian Ocean.

The Strawberry Cucumber Cocktail

The Strawberry Cucumber Cocktail

Apple Pie Amore

A fresh blend of vodka, apple, lime and vanilla syrup from Constance Belle Mare Plage.

The Nature

Champagne, vodka, liqueur and lemon sweetened by sugar cane give this cocktail from Constance Le Prince Maurice a tropical flavour.

Flaming Mai Tai

Watch this classic cocktail prepared by one of our expert mixologists on YouTube.

Cocktail from Constance Tsarabanjina

Imagine yourself on a white-sand beach watching a Madagascan sunset as you sip this tropical cocktail of lime, rum and blue curaçao.

Strawberry cucumber champagne cocktail

This light, refreshing champagne cocktail from Constance Halaveli is the perfect summer tipple.

Feel inspired?

If these delicious cocktail recipes have caught your imagination why not hone your mixology skills with a masterclass in cocktail making at Constance Halaveli, Maldives.

The hour-long lesson at the beautiful Jing bar will teach you the basics, perfecting your skills in mixing classic cocktails as well as any favourites you may have.

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  • Find out more about our hotels in Mauritius, Maldives, Seychelles and Madagascar on our website.

 

Recipe: Red devil smoothie

The Red Devil Smoothie from Constance Belle Mare Plage

The Red Devil Smoothie from Constance Belle Mare Plage

Cool down this summer with this devilishly refreshing smoothie recipe from Constance Belle Mare Plage.

Ingredients

  • 100ml fresh grapefruit juice
  • 60ml strawberry purée
  • 20ml rose syrup
  • Mint sprig
  • Grapefruit slice

1. Mix the grapefruit juice, strawberry purée and rose syrup.

2. Pour into a glass and add the mint sprig and grapefruit slice to garnish.

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