A taste of India in the Seychelles

We’re thrilled to announce that world-renowned Indian chef and restaurateur, Vineet Bhatia will be visiting Constance Ephélia this December.

Chef Vineet Bhatia, Constance Hotels & Resorts

Chef Vineet Bhatia

The first Indian chef ever to receive a Michelin Star, Bhatia’s approach puts a contemporary twist on traditional Indian cuisine.

Vineet Bhatia’s influence

Bhatia’s global influence as a restaurateur now spreads from Mumbai to Geneva, Saudi Arabia, Dubai and Mauritius.

‘I would describe myself as a global Indian whose inspiration is deeply rooted in India with an ever-burning desire to put Indian cuisine on the forefront,’ he says.

Events at Ephélia

Bhatia will run special dining events at Cyann Restaurant, Constance Ephélia from 29th December to 1st January.

  • 29-30th December – A glimpse of Vineet Bhatia’s A La Carte including three starters, three main courses and two desserts
  • New Year’s Eve & New Years Day – A five course taster menu
Read more 

Discover fruits and spices of the Seychelles

One of the most pleasurable ways to immerse yourself in island culture is by sampling delicious local cuisine, flavoured by locally grown fruits, vegetables and spices.

Fresh produce, Constance Ephelia, Seychelles

Fresh produce at Ephelia

At our two Seychelles resorts, Constance Lemuria and Constance Ephelia, you’ll discover the fusion inherent in Creole cooking where traditions of many nations blend to create the distinctive dishes on offer. Influences include African, European, Chinese and Indian cuisines.

Fruits such as mango, passion fruit, banana and pineapple are combined with local fish to make light refreshing dishes while spices such as lemongrass (‘citronel’), chilli (‘pima’), and onions (la ke onyon) give the food its heat.

Fruit and spice discovery at Ephelia

Our team at Constance Ephelia are passionate about the luscious local fruits and exotic Seychellois spices served in the resort’s restaurants.

Every Saturday guests can enjoy a special fruit and spice discovery evening, where you can learn more about the island’s delicacies.

Find out more

If you’ve been inspired by a visit to the Seychelles and would like to try to recreate the exciting flavours back home, take a look at the recipes in our culinary section.

 

 

Antinori Estates wine dinner at Constance Moofushi

At Constance Moofushi we’ve organised a rare treat for gourmet travellers next month, when our Head Sommelier Romain Sauzier and Chef Ahmed Boukraa team up with premium Italian wine producer Antinori to create a one-off wine pairing dinner.

Wine glass

Antinori wine dinner at Moofushi

Antinori director Stefano Leone has worked with our team to create a menu which perfectly blends the exclusive Italian wines with the dining experience offered at Moofushi.

What’s on the menu

Leone will be at the event, where dishes will be paired with the perfect wine to complement both. In some cases the wine will be used in the preparation of the dish such as the delicious Franciacorta Montenisa Brut and rose petal sorbet.

Other dishes include:

  • a duo of fresh and smoked salmon tartar on an avocado bed, accompanied by an Umbria, Castello della Salla San Giovanni, 2011
  • glazed duck liver with a white grape verjus, accompanied by a Moscato d’Asti, Prunotto, 2010.

The event will be held at the Blue Lounge on Sunday 9 December at Constance Moofushi.

Find out more

 

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.

Find out more

 

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

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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.