Highlights from Art de Vignes week in Seychelles

Our Head Sommelier, Jerome Faure, brings you highlights from the beginning of a fabulous week of wine appreciation as the Art de Vignes wine growers’ collective visits the Seychelles.

Wines from Art de Vignes collective, Constance Hotels & Resorts

Wines from Art de Vignes collective

Constance Ephelia

Sunday 3 March

Our sommeliers at Constance Ephelia enjoyed training with Anne and Olivier Decelle, owners of St Emilion Grand Cru Chateau Jean Faure. We tried the 2009 and 2010. It is a special blend with 50% Cabernet Franc, 40% Merlot and 10% malbec. The property is close to St Emilion Premier Grand Cru Cheval Blanc.

The 2010 is for me a really wonderful wine – one of the top from St Emilion.

Anne and Olivier Decelle also own Domaine Mas Amiel, located in Roussillon nearPyrenees. They are making Maury (Fortified Wine) Maury Sec (new appellation in 2011 – only Red ) and some Cotes du Roussillon Villages (White, Red and Rosé).

On Sunday evening we enjoyed a wine tasting with all the wine makers and our guests at Constance Ephelia.

Preparation for Art de Vignes wine dinner, Constance Ephelia, Seychelles

Preparation for Art de Vignes wine dinner

Wines we tried:

  • Cotes du Roussillon Villages Plaisir Rose – Mas Amiel 2012
  • Saumur Insolite Domaine des Roches Neuves – Thierry Germain 2011
  • Vin de Pays des Collines Rhodaniennes Viognier Georges Vernay 2011
  • Montagny 1er Cru Jean-Marc Boillot 2010
  • Cotes de Castillon Domaine de l’A – 2005
  • Chateauneuf du Pape Chateau de Beaucastel 2009

The menu

The menu was proposed with Domaine Mas Amiel and Chateau Jean Faure.

Starter:

Cotes du Roussillon Villages Altair 2010 Mas Amiel with Red Snapper Wheel’s Carpaccio with Green Bean Salad and local Passion Fruit Dressing

Maury – Mas Amiel 1969 with marinated Red Tuna Rose, Grilled Zucchini with Light Curry Apple Compote and Tomato with Xeres Vinegar.

Main Course:

St Emilion Grand Cru Chateau Jean Faure 2010 with Lamb Fillet with CrispyParmaHam, Local Eggplant Chutney, Parmesan Tuile and Pan Forte Sauce.

Dessert:

Maury Charles Dupuy, Mas Amiel 2008 with Surprise Dark Chocolate Sphere with Berries Compote.

Chateau de Beaucastel in Chateauneuf du Pape

Chateau de Beaucastel in Chateauneuf du Pape

Monday 4 March:

We held staff training about Rhone Valley Wine with Christine Vernay (Domaine George Vernay) who is owner and wine maker for prestigious appellation from North of Rhone Valley (Cote Rotie – Condrieu) and Thomas Perrin, one of the owners of Chateau de Beaucastel in Chateauneuf du Pape.

Wines we tried:

  • Vin de Pays Pied de Samson Viognier – Vernay 2011
  • Cotes du Rhone StAgathe – Vernay  2010
  • St Joseph Vernay 2010
  • Cote Rotie Blonde du Seigneur  Vernay 2010
  • Luberon Vieille Ferme 2011
  • Cotes du Rhone – Coudoulet White 2011
  • Cotes du Rhone – Coudoulet Red 2010
  • Chateauneuf du Pape Beaucastel White 2011
  • Chateauneuf du Pape Vieilles Vignes Beaucastel  White 2011
  • Chateauneuf du Pape Beaucastel Red  2010
  • Chateauneuf du Pape Beaucastel Hommage a J. Perrin 2009
Dessert at Art de Vignes dinner, Constance Ephelia, Seychelles

Dessert at Art de Vignes dinner

Evening at our new Chinese Restaurant at Ephelia :

Chef Ling and his team with the collaboration of our sommelier team created a menu with Thomas Perrin wines from the Chateau de Beaucastel in theRhoneValley

Aperitif

Cotes du Lubéron, La Vieille Ferme, 2011 with Chef Ling canapés selection

Main course:

Chateauneuf du Pape, Chateau de Beaucastel, Vieilles Vignes, 2009 with Seafood siew mai with caviar

Chateauneuf du Pape, Chateau de Beaucastel, Vieilles Vignes, 2009 with Crispy chicken in sweet and sour sauce

Chateauneuf du Pape, Chateau de Beaucastel, 2005 with Wok fried black pepper New Zealand beef with bamboo shoots

Dessert

Muscat de Beaumes de Venise, Perrin, 2010 with Pancake stuffed with coconut mousse, exotic fruit minestrone, lychee sherbet

Find out more about Art de Vignes in Seychelles

 

Recipes: Fresh detox juices

Give yourself a healthy boost with one of our power-packed juices.

Constance Halaveli, Maldives

Constance Halaveli, Maldives

Strawberry Blitz

Strawberries provide Vitamin C, manganese, fibre, folate and other nutrients are a powerful antioxidant.

  • 6 strawberries (120g)
  • ½ cup soy milk (125ml)
  • 1 tsp honey

1. Blend all ingredients together until smooth and pour into glass.

Per serving
3.6g Total Fat (0.4g Saturated fat)
14.4g Carbohydrate
47kj (113 calories)
6.2g Protein
3.2g Fibre

Chard, Apple & Celery

We use green apples in this recipe but you can use the colour of your choice. Chard provides fibre, vitamin C, vitamin E, vitamin A, folate and other nutrients to your diet including antioxidants.

  • 1 trimmed chard leaf (80g)
  • 1 large apple (200g) cut in to wedges
  • Trimmed celery stalk (100g) chopped coarsely

1. Push ingredients through juice extractor into glass, stir to combine.

Per Serving
0.5g Total Fat (0g Saturated fat)
24.6g Carbohydrate
460kj (110 calories)
1.4g Protein
7.8g Fibre

Find out more

Take a look at more healthy breakfast juice recipes from Whole Living.

Visit our website to read more about Constance Halaveli.

 

 

 

Bid to dine at Michelin star restaurants in our online charity auction

In celebration of the Culinary Festival Bernard Loiseau, we are holding an online charity auction, offering exclusive dinners for two at a selection of Michelin-star restaurants across Europe.

Inside Chez Bruce, London

Inside Chez Bruce, London

All proceeds from the charity auction will go to a ground breaking school for disadvantaged teenagers in Mauritius – Etoile de Mer.

The online auction will start on 18 March and run for five days to mark the Culinary Festival.

Each lucky bidder will win an exclusive dinner for two at one of a selection of Michelin-star restaurants, including London’s Chez Bruce.

How to take part

Join us on Facebook, Twitter or here on the blog to find out more about how to take part in the auction when it launches on 18 March 2013.

The charity - Etoile de Mer

At Constance, we have supported the Mauritian school for teenagers, Etoile de Mer, for some years. Now, with your support, we can help the school expand so the founder, Christine Baudot, can take in more children. Currently demand is far in excess of the number of places available.

The school welcomes children from 12 years old who come from deprived families living in the neighbourhood, and who have struggled in their primary education.

The school’s proven non-academic approach is enabling pupils to thrive as they build self-confidence and personality, teaching them non-vocational skills, as well as how to read and write.

Find out more

Visit us on Facebook and Twitter to keep up with the latest Constance news, competitions and offers, including the launch of this online charity auction.

Find out more about the 2013 Culinary Festival Bernard Loiseau.

 

Culinary Festival Bernard Loiseau returns to Mauritius

Excitement is building around the 2013 Culinary Festival Bernard Loiseau at Constance Belle Mare Plage, Mauritius. For guests this is a rare opportunity to sample food prepared by some of the world’s leading chefs all together in one stunning location.

Bernard Loiseau Culinary Festival 2012, behind the scenes

Behind the scenes at 2012 festival

Top chefs, including three Michelin star-holder Patrick Berton and two Michelin-starred Eyvind Hellstrom, are lined up to judge the nail-biting culinary competition which runs from 18-26 March 2013.

A selection of six of Europe’s finest chefs will visit Mauritius to cook alongside six of our island chefs with the challenge of creating an award-winning menu from local produce.

Michelin star chefs at this year’s festival:

Dominique Loiseau, President of Jury at Culinary Festival Bernard Loiseau

Dominique Loiseau

Judges of this year’s festival:

Highlights for guests include:

Guests at both Belle Mare Plage and Le Prince Maurice can get involved throughout the week with cooking demonstrations, special menus created by the visiting chefs and the thrilling prize-giving ceremony.

  • Special dinner at Le Prince Maurice on 18 March orchestrated by Chef Hellstrom
  • Special dinner at Belle Mare Plage on 20 March created by Chef Bertron
  • Morning cooking demonstration by Chef Bertron at Belle Mare Plage’s Citronnelle restaurant on 22 March
  • Gala dinner by the Constance chefs at the Deer Hunter restaurant, Belle Mare Plage on 23 March

The week will climax with a cook-off on the final day in which the island chefs will need to put into practice all they have learned from their Michelin-starred mentors to create the winning menu.

Bertron, a former protégé of chef Bernard Loiseau after whom the festival is named, has described the competition as being, ‘In the spirit of Loiseau’s legacy, it’s about sharing, it’s about training and it’s about transmission.’

Beach at Constance Belle Mare Plage, Mauritius

Beach at Belle Mare Plage

Foodie holidays in Mauritius

Indulge your passion for food and join us for the festival in Mauritius this year. Check availability and book now for Constance Belle Mare Plage and Constance Le Prince Maurice.

Find out more

 

 

Romantic dinners at Constance

At Constance, we’re preparing our restaurants for some extra special romantic dining this week.

Constance Lemuria, Seychelles, Beach Bar and Grill

Constance Lemuria, Seychelles, Beach Bar and Grill

Here’s what’s on the menu at Constance Lemuria and Constance Le Prince Maurice on Valentine’s night.

Constance Lemuria Beach Bar and Grill

Amuse Bouche

Lovers Delight
Lobster & Crab meat salad with sundry cherry tomato confit & Red Fruit vinaigrette

Romantic Sundown
Pan seared scallop with beetroot mousse & local ginger garlic spinach

Love in Paradise
Strawberry sorbet with Takamaka Vodka

Cupid Dream
Grilled lobster tail with tandoori spices and seafood risotto served with mushroom, capers sauce

Love Me Tender
Raspberry parfait with chocolate mille-feuille served with warm wild berries compote

Petits fours

Dinner at Le Barachois restaurant

Le Barachois, Constance Le Prince Maurice, Mauritius

Le Barachois, Le Prince Maurice

Aphrodisiac delicacies
Oysters from our lagoon, served hot with ginger sabayon

Love on ice
Chilled pumpkin and foie gras soup in ice with rose petals

Burning with feelings
Roasted heart-shaped stuffed chicken, prepared in front of you

Pomme d’amour
Intense red apple with forbidden fruits, galangal flavour and Malagasy vanilla

Delicacies