3 summer wines to try from New Zealand

Head sommelier at Constance Le Prince Maurice, Jerome Carlier, suggests three of his favourite New Zealand wines to be enjoyed in the summer sunshine.

Enjoy New Zealand's summer wines at Constance Le Prince Maurice

Enjoy New Zealand’s summer wines at Constance Le Prince Maurice

Escarpment Pinot Gris 2012, Escarpment Winery, New Zealand

Grown on the alluvial gravel soils of the Martinborough Terrace during a cool growing season for the district, a longer summer allowed fruit to ripen wonderfully.

The result was opulent fruit flavours combining beautifully with barrel fermentation to create a Burgundian-inspired Pinot Gris.

The flavours are reminiscent of ripe pears and white stone fruit with delightful soft texture ensuring a long commanding finish.

Its dry style has enhanced the fruit flavours Pinot Gris is renowned for. Partial malolactic fermentation and lees stirring has improved the texture allowing it to match most entrée dishes.

A great alternative to Chardonnay it has been inspired by the classical French approach to the variety. It is an accurate reflection of Martinborough’s unique terroir. Cellar for up to five years or more, successfully.

Pinot Noir Bannockburn 2012, Felton Road, New Zealand

Violets and roses, with a potpourri of spice box elements. A very textural rich palate of vibrant fruit without a hint of heaviness or excess. Intense concentration is coupled with a purity that enables every subtlety to sing through.

This being a combination of the three estate vineyards, the subtleties are manifold, each contributing to the complexity rather than being lost in the blend. The structure is confidently firm but not aggressive.

La Barachois at Constance Le Prince Maurice

La Barachois at Constance Le Prince Maurice

Summer Rosé 2011, Ata Rangi, New Zealand

This very pretty, beautifully balanced dry-style 2013 Summer Rosé is made largely from Merlot, with just a tickle of Pinot Noir and Syrah.

The fruit is crushed and left in the tank overnight before draining the juice from the skins and cool-fermenting in the tank.

A creamy strawberry/raspberry character and succulent watermelon notes run across the bright, crisp palate. In the background, faint hints of cranberry and a touch of aniseed add complexity and interest.

This versatile wine is a perfect drop for long summer afternoons on the veranda, or enjoying year-round with any lighter style, summery food.

Experience fine wine at Le Prince Maurice

Take a tour of our extensive wine cellar with capacity for 15,000 bottles followed by a wine tasting under the guidance of one of our highly trained sommeliers.

Read more

 

 

Recipe: Grilled asparagus salad

Celebrate summer asparagus with this delicious salad recipe from Constance Moofushi’s Alizee Restaurant.

Enjoy our asparagus salad recipe at Constance Moofushi's Alizee Restaurant

Enjoy our asparagus salad recipe at Constance Moofushi’s Alizee Restaurant

Ingredients

  • 1kg asparagus
  • 1.5kg butternut squash
  • 400g halloumi
  • 100g salad mache (lamb’s lettuce)
  • 100g frissee lettuce
  • 100g radicchio lettuce
  • 200ml extra virgin olive oil
  • 100ml balsamic glaze

Method

1. Cut the butternut squash into cubes and bake in the oven.

2. Grill the asparagus and then cut in half lengthways.

3. Slice the halloumi cheese and grill.

4. Stack the layers of asparagus and butternut squash on a plate, top with mache, frissee and radicchio lettuce in a honey and lemon dressing. Lay grilled halloumi on top and garnish with a balsamic glaze.

Read more

 

 

Constance Le Prince Maurice heads to Switzerland

Executive Chef Michael Scioli from Constance Le Prince Maurice will be taking the flavours, spices and culinary traditions of Mauritius to The Chalet d’Adrien in Switzerland this August.

Constance Le Prince Maurice's Archipel restaurant

Constance Le Prince Maurice’s Archipel restaurant

Chef Michael’s visit to Verbier next month will be the centrepiece of a gastronomic week celebrating Spices and Flavours of the World at the Chalet d’Adrien from 7-10 August.

He will work alongside Michelin-starred chef Mirto Marchesi to create a series of menus built around the spices and herbs of Indian Ocean cuisine.

Restaurants on tour are big news this summer, and Constance Le Prince Maurice is joining the likes of The Fat Duck, Noma and El Celler de Can Roca in taking its renowned cuisine to new countries.

More about Constance Le Prince Maurice

Named after Prince Maurice Van Nassau, the Dutch pioneer of the spice trade in the Indian Ocean, Constance Le Prince Maurice in Mauritius has long celebrated the rich, warm flavours and spices of the region.

Our beautiful, cool colonial-style architecture, sumptuous menus infused with the warmth of spices from the region and even our hotel logo of a nutmeg, all point to the important role spices play in Mauritius fusion cuisine.

Find out more

 

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.

Read more

 

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.

Find out more

 

 

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.’

Read more