Recipe: Chicken and pineapple salad

This light chicken and pineapple salad, created by Chef Nalinda of Constance Lémuria, is perfect for eating outdoors on long sunny days.

Nalinda's chicken and pineapple salad

Nalinda’s chicken and pineapple salad

Ingredients

  • 2 single chicken breast fillets
  • 1 tbsp olive oil
  • 1/4 pineapple, peeled and cut into thin 3cm pieces
  • 2 celery stalks, cut into thin diagonal slices
  • 2 tbsp mayonnaise
  • 1 butter lettuce, leaves separated, washed
  • 1/4 cup (30g) chopped spring onion, toasted
  • Salt and freshly ground pepper

Method

1. Cut the chicken fillets in half lengthways. Season with salt and pepper.

2. Heat the oil in a non-stick frying pan over a medium-high heat. Add the chicken and cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate to cool slightly, then cut into thin slices.

3. Combine the chicken and pineapple with mayonnaise, celery and chopped spring onion. Add salt and pepper to taste.

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3 ways to cook palm heart

The palm heart is a popular delicacy in Mauritian cuisine. Favoured for its fresh taste it is often used as an ingredient in mixed salads, gratins and soups. It’s a rich source of fibre, protein and minerals and aids digestion.

Mauritian cuisine at Constance Belle Mare Plage

Mauritian cuisine at Constance Belle Mare Plage

Ways of eating palm hearts

The three most common types of palm hearts you will find in shops are the white palm heart, the royal palm heart and the palm heart of a coconut tree.

Here are 3 recipes for palm heart suggested by our chefs at Constance Belle Mare Plage.

Recipe I: Palm heart and marrow toast with anchovy and citrus by Jocelyn Larose

Ingredients (Serves 4)

  • 2 pieces of palm heart
  • 1 French baguette
  • 2 yellow limes
  • 2 oranges
  • 1kg beef marrow
  • 100g flavoured tea
  • 1L of fish stock
  • 3 gelatine leaves
  • 2g seaweed (agar-agar)
  • 200g bacon
  • 100g beef stock
  • 500ml soya oil
  • Salt and pepper

1. Braise the palm heart in water and lime juice for 45 minutes on medium heat. Once cooked, cool immediately in ice-cold water. Cut the palm heart in lengths of 8cm. Take care to remove the centre while leaving the cylindrical casing of the palm heart intact.

2. Bring the fish stock to a boil, remove from heat and add the beef marrow for approximately 6 minutes. Dice the bacon, brown in a pan and transfer onto paper towel.

3. To make the citrus anchoïade, reduce 500ml of the fish stock by half – add the gelatin softened in cold water and the agar-agar and leave to cool. Mix with a blender with 150ml soya oil, adjust the seasoning using salt and pepper as well as the orange zest and lime. Transfer into a pastry bag and store in the fridge.

Finishing and presentation

Cut 4 slices of bread and grill them. Cut the palm heart into 1cm thick slices. On the slices of bread, spread a layer of citrus from the pastry bag and add the cylinders of palm heart. Place the bacon in the palm heart cylinders and then add a layer of citrus anchoïade.

Place the palm heart in the centre of the plate, followed by the slices of bread around the side. Use the beef sauce to drizzle around the palm heart. Finally add the citrus zest on the slices of bread.

Recipe II: Crispy palm salad by Gerard Rohan and Cherry Guava sorbet and vanilla oil by Frédéric Goisset

La Citronnelle Restaurant, Constance Belle Mare Plage

La Citronnelle Restaurant, Constance Belle Mare Plage

The cherry guava is a small fruit well-loved in Mauritius when in season. It blends perfectly in this recipe, the crispiness of the palm heart and the acidity and freshness of the sorbet creating a light, refreshing starter.

Ingredients (Serves 4)

Palm salad

  • 1piece of palm heart
  • 1 mango (not too ripe)
  • 1 bunch of chives
  • 10g of pink candied ginger
  • 40ml lime juice
  • 15g olive oil
  • Tabasco QS

Using a paring knife, peel the palm heart. Leave only the edible part of the heart. Peel the mango and cut into ½ cm cubes. Set aside. Finely slice the chives. Chop the pink ginger.

Chef’s comment:

Add the lime juice immediately after slicing the palm to avoid oxidation and simultaneously, add the olive oil. In this recipe we have made use of mango, however, a wide variety of exotic fruits can be used as the palm generally has a neutral taste.

Cherry guava sorbet

  • 500g guava puree
  • 100ml red wine
  • 130g glucose
  • 4g cinnamon powder
  • 3g green cardamom
  • 4g sorbet stabiliser
  • 150ml water
  • 40g sugar

Vanilla oil

  • 1 Madagascar vanilla pod
  • 50g olive oil
  • Salt and pepper

Split the vanilla pod in two, remove the seeds and add to the olive oil. Slice the rest of the pod into thin strips and oven dry for 24 hours.

Finishing and presentation

  • Fresh mint
  • Salt

Slice the palm heart into thin (3mm) slices. Transfer to a bowl, add the lime juice, the chopped ginger, the mango cubes and the chives.

Season with olive oil, salt and a dash of Tabasco. Mix thoroughly and plate up in a shallow dish.

Add a scoop of guava sorbet, mint, 2 sticks of dried vanilla. As a finishing touch, drizzle some drops of vanilla oil and sprinkle salt on the palm salad.

Belle Mare Plage's La Spiaggia Restaurant

Belle Mare Plage’s La Spiaggia Restaurant

Recipe III: Palm heart velouté

Ingredients

  • 500g palm heart
  • 50g almond powder
  • 400g milk
  • 500g liquid cream
  • 20g pineapple
  • 400g coconut water
  • 4g white pepper
  • 4g coriander kernels
  • 4g mint leaf
  • 4g coriander leaf
  • 22g scallion
  • 12g salt

Put everything in small rondo forms and cook covered with baking paper for about two hours, mix and push through a sieve. Season to taste.

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Queen of Retreats recommends Constance Le Prince Maurice

Luxury wellbeing and spa blogger Caroline Sylger Jones praises the Kickstart the Fast Diet package at Constance Le Prince Maurice on her Queen of Retreats website.

Constance Le Prince Maurice

Constance Le Prince Maurice

Sylger Jones accompanied Fast Diet co-creator Mimi Spencer to Mauritius to try out the Fast Diet package, created by Spencer, which includes special calorie-counted meals for fast days, spa treatments and exercise advice.

‘Mimi’s idea is that, away from life’s distractions and looked after by others, getting into The Fast Diet couldn’t be easier – making it more likely that you’ll continue it when back in your real world,’ Sylger Jones explains.

Available all year round and without the need to pre-book, she was impressed at how easy it was to get involved in the Kickstart the Fast Diet package on arrival at the hotel.

She also praised the fact that Fast Diet dishes are marked on all menus with a special logo to make it easy to follow and even drinks and cocktails come with calorie advice.

Sylger Jones explains that fasting was easier in the 5* luxury of the hotel, ‘It felt good to focus my attention on other things – the view, for example, or the excellent book I was reading, or how comfy the day bed was on my balcony. All in the knowledge that the next day I could eat what the hell I liked from a choice of top notch restaurants.’

She raves about the food on both fast and non-fasting days highlighting ‘lavish buffet breakfasts at L’Archipel’, the sashimi and salads at the laidback Asian Corner and dinner at Le Barachois, the hotel’s restaurant which floats on the peaceful lagoon.

She says, ‘Between eating and not eating I stayed busy with laid back yogic stretching on the beach, lots of swims in the lap pool and the sea, and lying about reading on the beach – where staff served us cold water in natty orange ice bags, cleaned our sunglasses and brought us tubs of Haagan Daaz on non fast days. It’s all very relaxed.’

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Recipe: Fresh fruit juice mocktail

This delicious tropical fruit cocktail from Constance Moofushi, Maldives makes a refreshing treat on a hot day.

Manta, Constance Moofushi, Maldives

Constance Moofushi, Maldives

Ingredients

  • 80ml watermelon juice
  • 80ml guava juice
  • 80ml mango juice
  • 20ml lemon juice
  • 1 scoop of ice
  • 1 mango slice for garnish

Method

1. Prepare a slice of mango for the garnish.

2. Measure the ingredients and place into a blender.

3. Fill the blender with ice and blend all together until smooth.

4. Pour into a serving glass and add mango garnish.

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Wine recommendations from Constance Halaveli

Constance Halaveli boasts a wine list to rival many European Michelin-starred restaurants and head sommelier Florian David is rightly proud of the extensive wine cellar that features some of the world’s best wines.

Wine recommendations from Constance Halaveli

Wine recommendations from Constance Halaveli

With more than a thousand fine wines mainly from Europe, South Africa and New Zealand, Florian considers that Halaveli has the best selection of wines in the Maldives.

One of the things which makes Halaveli’s selection so unique is that many of the wines are sourced from the winemakers directly by our sommeliers.

Our teams visit vineyards across the new and old world to search out the very best wines from traditional as well as innovative new winemakers.

Florian’s top wine recommendations

Of all the fine wines in our cellar, here are Florian’s top recommendations.

Florian says, ‘We at Halaveli have the best winemakers from France.’

  • De Montille – the lively legend of Volnay and Pommard
  • Raveneau – the king of Chablis
  • Lucien Lemoine – one of the most talented Burgundian winemaker of the past 10 years
  • La Grange des Peres – the most elegant of all the Languedoc wines
  • Domaine de Trevallon – the ultimate proof that there is great wine in Provence

‘We also have the very best vintage of the grand Bordeaux wines.’

  • Pauillac, Château Lynch Bages, 5th Cru Classé 1990 – the best vintage of the past 30 years
  • Pauillac, Château Pichon Baron Longueville, 2nd Cru Classé 1989 – less famous than 1990 but beautifully well-balanced
  • Margaux, Château Margaux, 1st Cru Classé 1990 – simply a legend
  • Bordeaux, Château La Mission Haut-Brion 1945 – the most feminine vintage ever and also the most difficult to find (although not, of course, at Halaveli)
  • Sauternes ‘Creme de Tête’, Château Gilette 1961 – an amazing vintage from an amazing producer

‘To finish, we also have the finest and most exclusive Champagne.’

  • Dom Perignon 2003 and 2004 – the shining star of Champagne
  • Cristal 2005 – the Champagne Tsar
  • Cristal Rose 2005 – probably the most exclusive Rose Champagne
  • Salon 1997 – The Grand Cru of Champagne
  • Billecart Salmon, ‘Clos St Hilaire’, Blanc de Noirs 1998 – a Champagne with a sensitive soul of Pinot Noir

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Constance Creatives: Guillaume Grafeille, Bar Manager at Belle Mare Plage

As part of a series of articles introducing the people who put the passion into the Constance experience, we meet Guillaume Grafeille, Bar Manager at Constance Belle Mare Plage.

The Main Bar at Constance Belle Mare Plage, Mauritius

The Main Bar at Constance Belle Mare Plage, Mauritius

Guillaume says he is inspired by discovery and sharing, and incorporates both into his work at Belle Mare Plage.

An expert in top quality rums as well as other spirits and cocktails, Guillaume is responsible for selecting the premium spirits across the Constance Group and for creating its signature cocktail.

‘I love to share my skills and knowledge,’ he says and he is able to do this by offering guests special taster experiences like his ‘gin and tonic experience’ and his ‘rum discovery and testing’.

Guillaume is also a man who knows how to create the perfect party atmosphere organising events like our ‘golf and fun’ evenings, full moon parties, New Year’s Eve party, beach parties and our famous MCB Open cocktail event for up to 800 people.

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