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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Unusual wines: Mauritian Lychee Wine

We always like to support local producers especially when they bring something new and exciting to the market like Divine’s innovative and delicious lychee wine.

Divine Tropical Lychee Wine

Divine Tropical Lychee Wine

Now served at both Constance Le Prince Maurice and Constance Belle Mare Plage this fresh sweet wine, launched in 2012, is produced entirely by lychees grown on Mauritius.

Best served chilled, Divine Tropical Lychee Wine is a refreshing drink on hot summer days as well as making a perfect accompaniment for Asian cuisine, light fish starters and fresh fruit salads.

The wine uses the pulp from fruit which has been picked, peeled and deseeded and is then left to ferment for up to three weeks.

The wine was the brain child of oenologist Patick Oxenham whose company now makes the wine.

Patick was inspired by the long-standing tradition in Mauritius of making wine from the fruit of the island and when he came across an old recipe of his grandfather’s for lychee wine he decided to give it a go.

The result has been hugely popular in Mauritius with Patick now looking to extend his production with the potential to export in the future.

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How Constance Hotels supports coconut farmers in the Maldives

Guests visiting the kurumba station beside the main pool at Constance Halaveli can enjoy coconuts cut freshly from trees on local farms.

Supporting coconut farmers: enjoy the flavours of the Maldives

Supporting coconut farmers: enjoy the flavours of the Maldives

Coconuts, or kurumbas as they are known in the Maldivian language Dhivehi, are offered to guests at Halaveli in the traditional way.

First the top is chopped off so guests can drink the sweet coconut water. Then the coconut is opened so they can eat the white flesh using the shell as a spoon.

And for later in the day, we use the coconut juice to make the delicious Halaveli pina colada.

Working with local farmers

It is also important to us to support local farmers and for this reason all the coconuts used at Halaveli are bought from farmers from the neighbouring islands of Malahous and Thoddu.

At the hotel we use around 100 coconuts each month, so every week we contact the farmers to give them an order for the coming week. They are then able to cut exactly the number we need.

The farmers send the coconuts to Male to be loaded on to our weekly supply boat.

The coconut’s journey from the tree to our popular kurumba hut takes only a few days, but the memory of drinking sweet fresh coconut juice looking out across the Indian Ocean lasts much, much longer.

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Constance Creatives: Jordi Vila, executive chef, Constance Halaveli

Spanish Executive Chef at Constance Halaveli, Jordi Vila, has followed his passion for gastronomy around the globe and brought his expertise to the Maldives.

Fine dining at Constance Halaveli, Maldives

Fine dining at Constance Halaveli, Maldives

Having learnt his trade in some of Europe’s most illustrious kitchens including L’Atelier de Joel Robuchon and the legendary Spanish three-star El Bulli, Jordi has brought his fervour for imaginative fine dining to Halaveli.

Jordi is one of an innovative group of young Barcelona chefs who believe in modernising traditional gastronomy by combining new methods and technology with classic culinary traditions.

His unique and creative approach to fine-dining blends the best fresh ingredients with the latest culinary techniques and has made Halaveli an essential port of call for food lovers looking for creative, exotic cuisine.

To celebrate his 16 years of travelling the globe learning from the world’s leading chefs, Jordi has created a special menu for guests at Halaveli inspired by his travels.

The World Discovery Menu includes:

  • Yellow fin tuna tartar from the Caribbean
  • White Asparagus from New Zealand
  • Royale of Foie Gras from France
  • Seared watermelon from Spain
  • Seared Hakkaido scallops from Japan/Asia
  • Black Angus Beef, Maldivian Lobster from Maldives
  • Black chocolate combination from Belgium/Africa.

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Recipe: Asian marinated BBQ Chicken

This fragrant chicken marinade created by Chef Alexis Voisin combines rich traditional Asian flavours.

Marinated BBQ chicken at Constance Lémuria

Marinated BBQ chicken at Constance Lémuria

The Asian marinated barbecued chicken is one of the most popular dishes among guests at Constance Lémuria, Seychelles and is a perfect marinade to spice up your chicken at home for a summer barbecue.

Ingredients (Serves 5)

  • 1.3kg chicken leg (without bone)
  • 70g oyster sauce
  • 50g honey
  • 50g grated ginger
  • 2 tbsp soya sauce
  • 5g pepper (black or white)
  • 20g sugar
  • 20g chicken powder

Marinated BBQ Chicken

1. Put the boneless chicken leg in a bowl and add the rest of the ingredients. Mix well and keep for at least 3 hours before grilling or roasting.

2. Place the chicken legs on the heated BBQ until the chicken is done.

3. Serve with steamed rice or barbecue fare such as salads and breads.

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