Michelin star Chef Serge Gouloumes to visit Seychelles

Chef celebre Serge Gouloumes, of the world-famous Le Mas Candille in France, will be visiting Constance Lémuria and Constance Ephélia from 7-13 January to share his culinary passion with Constance guests.

Chef Serge Gouloumes

Chef Serge Gouloumes

The famous French chef will be organising special dinners and events, and offering a number of cookery classes at both Constance Lémuria and Constance Ephélia.

If you’re interested in improving your culinary skills and wowing your friends with a bit of gourmet French cooking back home, then this is the event for you.

Gouloumes has spent much of his career travelling the world and has been inspired by the mix of exotic spices and fresh ingredients of Seychellois cuisine. It was his fusion of exotic spices with the haute cuisine traditions of France that won him a Michelin star.

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Château Cos d’Estournel dinner at Constance Le Prince Maurice

At a fabulous dinner at Constance Le Prince Maurice last week, we showcased wines from one of the finest wineries in Bordeaux, Château Cos d’Estournel.

Chateau Cos d'Estournel dinner, Constance Le Prince Maurice

Special dinner at Le Prince Maurice

Mr Jean-Guillaume Prats, Director of Château Cos d’Estournel, joined us to host the dinner. Here’s a glimpse of what was on offer to guests:

Appetizer
Bordeaux Blanc Château Cos d’Estournel 2008

- – -
Palm heart and scallops carpaccio
Bordeaux Blanc Château Cos d’Estournel 2008
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Curry leaves pan-fried ‘sot l’y laisse’, bok choy and sweet potato gnocchi
St Estèphe Les Pagodes de Cos, Château Cos d’Estournel 2009
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Tomato rougail neck of lamb
St Estèphe Château Cos d’Estournel
2ème Grand Cru Classé 2003 & 2007
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Victoria pineapple, Breton shortbread flavoured with exotic fruit
Tokaj Hétszóló 5 Puttonyos, Hungary, 2001

Find out more

Recipe: Sweet orange-ginger ganache

These delicious chocolates are quintessential Constance treats, recently served at the Chocolate Show at Constance Ephelia.

North Beach at Constance Ephelia, Seychelles

North Beach at Ephelia

Ingredients

  • 500g dark chocolate
  • 300g cream
  • 75g butter
  • 50g fresh ginger
  • 1 orange zest
  • 25g preserved orange peel
  • 400g dark chocolate for the coating

1. Chop the chocolate and place in a bowl.
2. Peel and chop the ginger.
3. In a pan add cream, ginger and the orange zest and leave it to infuse for 10 minutes.
4. Strain the flavoured cream and return to heat.
5. Pour over the chocolate and mix until smooth.
6. Stir the softened butter.
7. Pour the contents into a round shaped mould.
8. Refrigerate until firm.
9. Cut into shapes, squares, diamonds, rectangles, circles.
10. Melt the 400g dark choclate in a bain marie.
11. Make curves with the crystallized chocolate.
12. Dip the chocolates one by one.
13. Leave to crystallize.

The recipe makes approximately 50 chocolates.

Find out more about Constance Ephelia from our website.

Recipe: Moussaka at Constance Moofushi

Mediterranean food features highly on our menus at Constance Moofushi.

Moussaka from Constance Moofushi Resort, Maldives

Moussaka from Constance Moofushi Resort

We’ve gathered recipes and influences from across Europe, put them in our basket and brought them over to our idyllic Maldivian island. Some of our favourites include our Asparagus salad, Baba Ghanoush salad, Moutabel salad, Bell pepper chakchouka, Hummus, marinated artichoke and this dish, our famous Moofushi Moussaka.

  • Potatoes
  • Minced meat – lamb, beef or a mixture of both
  • Tablespoons butter
  • Tinned tomatoes or 1 tablespoon tomato paste
  • Grated cheese – cheddar, parmesan or kefalotiri
  • Onion, chopped
  • Parsley, finely chopped
  • Oil for frying
  • Salt, pepper
  • French toast (friganies), or dried breadcrumbs

For the Bechamel Sauce

  • Butter
  • Plain flour
  • Milk, (warmed, but not boiling)
  • Egg yolks
  • Salt, pepper
  • Grated cheese, cheddar, parmesan or kefalotiri

Preparation

1. Peel the potatoes, wash well and slice into 1/4 inch round slices.
2. Fry the potatoes both sides.
3. Remove from pan and place on absorbent paper to soak up any excess oil.
4. Melt the butter in a saucepan and sauté the chopped onion, fry the ground meat (lamb or beef) until browned.
5. Add the finely chopped tomatoes (or paste), salt, pepper and parsley.
6. Cover and simmer until most of the juices are dried up.
7. Remove from the heat.
8. In a greased baking tray, sprinkle the French toast on the bottom of the tray.
9. Place half the potatoes in a layer on the bottom of the baking tray.
10. Sprinkle 1/3 of the grated cheese over the potatoes.
11. Pour all the mince meat sauce over the potatoes and spread evenly.
12. Finish with the rest of the potatoes in a layer over the meat sauce.
13. Prepare the béchamel sauce and pour evenly over the potatoes.
14. Sprinkle the remaining cheese over the sauce and then about 2 tablespoons of the ground French toast or breadcrumbs on top.
15. Bake in a medium oven (180C) for approximately 30-40 minutes, or until it reaches a nice golden colour.
16. Remove from the oven and leave it to stand for 5-10 minutes to set before cutting into portions.

Serve with fresh crusty bread and a crisp green salad.

Kanonkop Wine Dinner at Constance Halaveli

Winemaker Johan Krige, from the famous South African winery Kanonkop Estate, is hosting a special wine dinner at Jing restaurant, Constance Halaveli, this Sunday 21 October.

Jing restaurant, Constance Halaveli Resort, Maldives

Jing restaurant

The menu has been created by our Head Sommelier at Halaveli, Cédric Jacob, and his team together with Executive Chef, Glen Cooper.

At the dinner, with each course we’ll be serving 2 bottles of the same wine but from a different vintage, so guests can learn about the impact of the ageing on the wine.

Here’s the delicious menu we’ll be serving:

To begin

  • Prawn in 3 Textures
  • Pickled ginger mayo & sherry vinaigrette
  • Wine – Kanonkop, ‘Kadette’, Rosé, 2010

Fork & spoon

  • Cinnamon & anise spiced breast of Duck
  • Red fruit gelée & consommé of duck
  • Wine – Kanonkop, ‘Paul Sauer’, 2009
  • Wine – Kanonkop, ‘Paul Sauer’, 1998

Main course

  • Carnival peppered Wagyu beef tenderloin
  • Shitake ravioli & horseradish emulsion
  • Wine – Kanonkop, Cabernet Sauvignon, 2009
  • Wine – Kanonkop, Cabernet Sauvignon, 2004

Dessert

  • Warm Jivara Fondant
  • Pinotage ice cream and compote of red fruits
  • Wine – Kanonkop, Pinotage, 2010
  • Wine – Kanonkop, Pinotage, 2003

Want to find out more?

Find out more about Kanonkop Wine Estate in South Africa.

Visit our website for more information about Constance Halaveli Resort, Maldives.

Recipe: Banana curry cannelloni

A simple and delicious curry dish from Constance Ephelia, Seychelles ideal for a healthy mid-week meal served with pan fried snapper.

Banana curry, Constance Ephelia Resort, Seychelles

Banana curry and snapper

  • 5 big leaves of spinach
  • 400g of banana (in Seychelles we use the St Jacques variety)
  • 5-6 curry leaves
  • 30g chopped onions
  • 10g chopped garlic
  • 10g of chopped ginger
  • 4g  turmeric
  • 4g curry powder
  • 20g green peas
  • 20g of peeled tomato dice
  • 20g unsalted butter
  • Salt pepper to taste

1. Blanch the spinach leaves in salted boiling water for 2 minutes, and cool down immediately in ice cold water. Drain, dry and remove the main stalks  and set aside.

2. Blanch the banana with its skins in boiling water for 30 mins or until soft.

3. Cool down, remove the skin and grate the flesh. Set aside.

4. Sautée garlic, ginger, onion in butter until a light brown colour, add curry leaves, turmeric, curry powder and mix together.

5. Now add the grated banana to the pan and mix well together. At last, add the green peas and tomato.

6. Season to taste.

7. To make the cannelloni, take 1 spinach leaf, place some banana curry on top and roll as cannelloni giving a nice cylinder shape. Cut the edges nicely, and set aside.

8. Serve warm with pan seared snapper fish.

Sounds tempting? Find out more about Constance Ephelia Resort from our website.