Exciting new menu at Jing, Constance Halaveli

Jing restaurant

Fabulous setting at Jing

Awaken the senses with a tantalising new menu at Jing, our South East Asian restaurant at Constance Halaveli.

The new menu has been inspired by the fresh flavours from South East Asia coupled with modern day cooking techniques. Our chef will take you on an intrepid culinary journey of discovery.

Here’s a sneak peek at what’s on offer:

  • Waldoff Made Over –  a modern twist on a classic salad
  • Lobster Bisque – rock lobster croquette & warm artichoke salad
  • Asian Mushroom Soup – summer truffles with Shimeji & Pencil Asparagus
  • Red Thai Curry Cappuncino – a Jing signature red thai curry soup with coconut air
  • Seared Diver Scallops – with Teriyaki Risotto and Hijiki & Kaffir Lime Cloud
  • Soya Raviolli Alaskan King Crab & Sevruga Caviar
  • Roasted Kumera & Ginger Gnocchi – kumera is a native New Zealand sweet potato
  • Garlic & Curry Leaf Spiced Chicken Sous Vide – this dish requires a special cooking method called Sous Vide. It cooks in a warm water bath for approximately 1 hour to deliver succulent tender meat.
  • Textures of Apple, 5 different ways to have an apple – apple as gelée, apple sorbet, apple espuma, apple compote and apple crumble.

Jing - the perfect venue for a taste discovery.

The spirit of the Bernard Loiseau Culinary Festival

The European chef and the island cook sharing their passion

The European chef and the island cook sharing their passion

Bruno Le Gac, our corporate chef and a key mastermind behind the Bernard Loiseau Culinary Festival,  gives an insight into the history behind the remarkable event, now entering its 7th year.

The Bernard Loiseau Culinary Festival takes place in March, and is a major event for everyone at Constance Hotels Experience.

It started 6 years ago with an idea – to honour the legacy of the great chef Bernard Loiseau, and propose something that he would be proud of.

The spirit of the festival

When we first had the idea, we didn’t know what or how we would do it… but we knew that we wanted to create something true, sincere, with spirit. Not just a business event, but a festival with soul.

The European chefs coaching the island cooks for the competition

The European chefs coaching the island cooks for the competition

We wanted it to be an event that would showcase our passion for food and the human values that we cherish.

As I always say, several brains work better than one and the result of this great team work has progressively turned into reality.

The concept for a festival in which we could share our passion and knowledge was born.

Mrs Dominique Loiseau immediately gave us all her support and allowed us to name the event after her late husband.

Chef Patrick Bertron, Loiseau’s protége, has been sensational since day one.

Michelin star chefs join cooks from the Indian Ocean

We wanted to put the spotlight on the people that we never see. The way the festival works is that we put together 6 Michelin star rated European chefs with 6 young cooks from our kitchens.

European chef and island cook prepare for competition day

Feel the tension in the kitchen, competition day is near...

During the festival, they train together for 3 days to create 2 dishes of their own making. Then on the day of the competition, the European chefs are not allowed in the kitchen. In the spirit of Loiseau’s legacy, it’s about sharing, it’s about training and it’s about transmission.

We showcase the best of the produce and culinary wonders of Mauritius and the Indian Ocean. One of the basic rules of the competition is to use local produce and spices as much as possible. I believe that after 6 years we have pretty much seen everything that you could possibly make with fresh heart of palmtree!

What we’ve achieved so far

To date, we’ve managed to create a high profile event that exudes warmth and humanity. Those who were present at the first festival immediately felt that something very special had happened during the week. And the spirit keeps on building up every year…

We wanted this to be an elegant event that represents the image of our hotels. Our partners responded with equal enthusiasm – it’s not every day of the week that you get to drink magnums of Amour de DeutzChampagne…

The festival in 2012

I am extremely proud of Bernard Loiseau Culinary Festival, and so are all of the great people who have participated, who shared their time, hard work and passion.

The 2012 edition will be even more intense and fascinating… watch this space for more news of next year’s unmissable festival.

Recipe: Creole fish and seafood soup

Evening on the beach at Constance Halaveli

Evening on the beach at Constance Halaveli

There’s something wonderfully exotic about this fish soup – the spices give it the special Creole flavour. Ideal for a weekend meal, it’s simple to prepare and cooking time is under an hour.

Serves 4:
Preparation time: 45 minutes
Cooking time: 45 minutes

Ingredients

  • 4 firm fleshed white fish fillets, about 80g each
  • 4 large prawn tails, shelled
  • 4 small cleaned squid
  • 2 spiny lobsters, about 500g each
  • 200g potatoes
  • 2 tbsp olive oil

For the broth

  • 1 fish head (red snapper)
  • 2 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 tsp finely chopped ginger
  • 2 carrots
  • 1 celery stick
  • 1 fennel bulb
  • 5 small or 2 medium sized tomatoes
  • 1 fresh red chilli
  • 1 tsp turmeric
  • 4 coriander roots
  • 4 coriander leaves
  • 1 sprig thyme
  • 4 curry leaves
  • 3 sprigs parsley
  • 10cl dry white wine
  • 1.5 litre fish stock
  • 20g butter
  • salt and pepper

Finishing touch

  • garlic croutons

1. Make the broth: peel and chop the onion and garlic. Peel the carrots. Dice carrots, celery and fennel bulb. Cut the tomatoes into quarters and slit the red chilli lengthwise.
2. Fry the onion, carrots, celery, fennel, chopped ginger, garlic, tomatoes and chilli in the olive oil for 2 minutes. Add the fish head, turmeric, coriander roots, thyme, curry leaves and parsley. Season with salt and pepper and let it brown for 3 to 4 minutes. Add the white wine and reduce by 1/3. Add the fish stock, bring to the boil and simmer for about 30 minutes.
3. Strain the broth through a fine sieve and keep warm.
4. Pan-fry the fish and the prawn tails separately in olive oil for 3 to 4 minutes. Set aside.
5. Poach the squid and the spiny lobsters for 4 to 5 minutes in boiling salted water, then throw them into iced water to cool them. Drain, shell the lobsters and slice their tails.
6. Peel the potatoes and boil them for 12 minutes. Slice them into rounds.
7. Shortly before serving, coarsely chop the coriander leaves. Correct seasoning and, using a hand blender, emulsify the broth with the butter.
8. In a soup tureen, arrange the fish, shellfish, potatoes and cover with the hot broth. Sprinkle with chopped coriander and serve with garlic croutons on the side.

You can purchase the Constance Prince Maurice recipe book from our online store - it includes 50 of our favourite recipes.

 

Recipe: Beef tenderloin in a cari chilli crust with Chinese cabbage and endive leaves

Colourful chillies

Colourful chillies

Here’s a wonderful beef tenderloin recipe from our kitchens at Constance Le Prince Maurice. It takes a little time to prepare but your efforts will be well rewarded.

Serves: 4
Preparation time:
1 1/2 hours
Cooking time:
20 minutes
Freezing time:
2 hours

Ingredients

  • 4 chunks of beef tenderloin, 160g each

For the chilli crust

  • 4 cari chillies
  • 60g breadcrumbs
  • 1 tsp prepared horseradish
  • 40g soft butter

For the garnish

  • 1/4 head of Chinese cabbage
  • 1 tbsp olive oil
  • 1 pinch cumin seeds
  • 2 Belgian endives
  • 2 tbsp brown sugar
  • 1 pinch powdered cinnamon
  • 20cl green peppercorn sauce
  • 20g butter
  • salt and pepper

For the batter

  • 75g flour
  • 2 eggs
  • 2 tbsp olive oil
  • vegetable oil for deep frying
  • salt

1. Make the chilli crust: cut the cari chillies in 2, remove the seeds and blanch the chillies for 1 minute in boiling salted water. Cool in iced water. Repeat once.
2. Setting aside 4 half-chillies for frying later, purée the remaining chillies in a blender, then mix them with the breadcrumbs, horseradish and butter. Shape this into a cylinder, about 4cm thick, wrap in clingfilm and refrigerate.
3. Cut the Chinese cabbage into large sticks. Blanch them in boiling salted water for 2 minutes, cool them in iced water, drain. Put them in a dish with the olive oil and cumin seeds. Add salt and pepper. Refrigerate.
4. Clean and halve the endives: brown them in the butter on both sides with the brown sugar and cinnamon for about 3 minutes. When they are nicely browned, set them aside and keep them warm.
5. Make the batter: separate the eggs. Mix the flour with 12.5cl water, the egg yolks, olive oil and some salt.
6. Heat the oil for frying to 180ºC.
7. Beat the egg whites until stiff and gently fold them in to the previous mixture shortly before frying the chillies. Dip the half-chillies into this batter and fry them until golden (about 5 minutes).
8. Pan-sear the tenderloins to your taste, slice the chilli crust into rounds and lay them over the tenderloins. Put under the grill until brown and sizzling.
9. On each plate, lay the Chinese cabbage in a lattice pattern, top with tenderloin, arrange the endive around and top each tenderloin with one chilli fritter. Serve with the heated peppercorn sauce.

You can purchase the Constance Prince Maurice recipe book from our online store - it includes 50 of our favourite recipes.

And don’t miss our article on how to buy and cook beef.

Constance Belle Mare Plage celebrates the Fête de la Gastronomie

Fine dining at Blue Penny Cafe, Belle Mare Plage

Fine dining at Blue Penny Cafe, Belle Mare Plage

Everywhere you look, you’ll find something to do with gastronomy – in the media, in the increasingly imaginative dishes available in our restaurants… as though the whole idea were something new.

In fact, it’s no more than a tradition in a constant state of renewal. It’s one that makes the most of France’s dynamism, the foods we produce, and what we do with them.

The Fête de la Gastronomie is first and foremost an event that celebrates generosity and conviviality. A time for people to get together.

Constance celebrates the Fête de la Gastronomie

La Spiaggia, Belle Mare Plage

La Spiaggia, Belle Mare Plage

As part of our special evening at our Constance Hotels Experience resorts in the Seychelles and Mauritius, our chefs will be presenting menus that celebrate the best of French cuisine and the fabulous local produce of the Indian Ocean.

Festival menu at Constance Belle Mare Plage

On 23 September, at Constance Belle Mare Plage, we’re presenting an incredible ’16 hands’ menu based on the best produce of the Indian Ocean, paired with wines from the Old World.

  • The welcoming glass from Chef Sohan Singh.
  • Crab from Madagascar… by Chef Marcelino, as at La Kaze – Madagascar crab jelly, crunchy salad with coriander.
  • Local oyster… by Chef Fréderic Goisset, catch of the day of Blue Penny – warm oyster, creamy cauliflower and buds with curry, emulsified kafir lime-yuzu juice.
  • Black Qwehli prawn… by Chef Chinnien, mist and colour of Indigo – black qwehli prawn, Curaçao dressing, polenta with curry leaves.
  • Fish and dry shrimps… by Chef Sanjeev, delightfully garnished with Citronnelle – half-cooked dorado fillet, river shrimps chutney, saffroned emulsion.
  • Palmheart by Chef Jocelyn, planted and harvested on the shores of la Spiaggia – braised heart of palm with spices, fish mayonnaise orange flavour.
  • Braised venisson and noisette… by Chef Rajesh, deer hunter or Deer Hunter – venisson duo from our Chassée braised and roasted with local spices, preserved vegetables from our garden, chasseur sauce.
  • Papaya… by our Chef Sylvano, our parents Heritage – papaya crumble with green lemon.
  • Vanilla, banana and coconut… by our Chef Thierry, or Coco-Banane-Moelleux-Passionnément – biscuit creamy with coconut, banana compote with vanilla, and passion fruit emulsion.

Cookery class at Constance Le Prince Maurice

Dishes prepared at Constance Hotels Experience

Dishes prepared at Constance Hotels Experience

If you’re heading to the exquisite Constance Le Prince Maurice, check out the weekly culinary masterclass led by our team of chefs.

Every Wednesday morning, our team holds a cookery class for a small group on the theme of ‘the discovery of Mauritian cuisine’.

The program includes:

  • A guided visit to the bustling Flacq local market.
  • Return to the hotel to start the cooking session.
  • Tasting lunch at L’Archipel restaurant, where you’ll have the opportunity to taste the dishes you’ve prepared during the cookery class.

To end the day, you’ll be presented with a Constance Le Prince Maurice apron and recipe book.

Give this wonderful experience as a gift

If you’d like to give this experience to someone as a gift, you can use our online gift service to guarantee a place on the course.