Launching Champagne Salon 2002 in the Indian Ocean

We’re looking forward to the arrival of the much anticipated Champagne Salon 2002 next week. With the Indian Ocean launch of this superb Champagne at Constance Halaveli and Constance Moofushi next week, we have some very special events lined up in the Maldives.

Didier Depond brings Champagne Salon 2002 to Constance

Didier Depond brings Champagne Salon 2002 to Constance

This world-famous, critically acclaimed Champagne is special because it is born from a single grape variety (Chardonnay), a single terroir (the Côte des Blancs) and a single cru village (Le Mesnil-sur-Oger).

Champagne Salon 2002 is only the 38th vintage released under the Champagne Salon label in the last 90 years and is the very first Champagne Salon vintage of the 21st Century.

This is because at Champagne Salon they only produce their Champagne when all the conditions are perfect and the grapes are at their very best, something which fortunately happened in 2002.

Champagne Salon was first created by Eugène Aimé Salon at the beginning of the 20th Century to prove that Chardonnay grapes from Le Mesnil-sur-Oger could produce an elegant Champagne without the need to add Pinot Noir or Pinot Meunier.

After Eugène’s death in 1943 the company was passed onto his sister and later sold to Laurent-Perrier in 1989 when it became part of the combined Salon-Delamotte house.

To celebrate the honour of Constance Halaveli and Constance Moofushi being chosen as the place to launch the vintage to the Indian Ocean and Africa we will be joined by the Director of Salon & Delamotte, Didier Depond.

Together we will be hosting two exclusive champagne dinners.

Constance Halaveli

On 4 May a Champagne Salon launch dinner will be held at Jing, Constance Halaveli

  • Marinated sea bass with curry oil, coriander sponge, apple & lime Original chenin blanc 2013
  • Seared scallops with fennel puree, pear & ginger Old vine chenin blanc 2012
  • Grilled tuna with purple broccoli, smoked avocado cream, red berry vinegar blaze
  • Dolomite cabernet franc 2012
  • Pan-seared duck breast with mushroom tart, pickled blue cheese, coffee jus Family cabernet franc 2010
  • Chocolate balloon with chocolat mousse & chocolat Croquant Red jasper 2012

Constance Moofushi

On 7 May Didier Depond will host an exclusive champagne dinner at Alizée, Constance Moofushi.

  • Gazpacho of Red Pimento, Lobster, Eggplant Confit Delamotte Blanc de Blanc N/V (France)
  • Baked Job Fish, Mango Barbecue Sauce ‘S’ Salon Blanc de Blanc 2002 (France)
  • Grilled Angus Beef fillet, Beef Cheek Meza Luna, Wilted Kale Tiano & Moreno Malbec 2010 (Argentina)
  • Milk Chocolate Parfait, Raspberry Trifle Delamotte Rose N/V (France)

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Sizzling barbecue recipes from Constance Belle Mare Plage

Nothing says summer’s on the way like the sound of friends gathered in the garden with the scent of marinated meat sizzling on the barbecue.

Sizzling barbecue recipes at Constance

Sizzling barbecue recipes at Constance

Here is a selection of our favourite BBQ marinades from our chef at Constance Belle Mare Plage.

Recipe 1: Fish marinade

  • 50g grated orange zest
  • 50g grated lime zest
  • 15g dried chilli
  • 15g black pepper
  • 10g salt
  • 50ml virgin olive oil

1. Blend all the ingredients together and let it rest for one hour.

2. Put the fish into the marinade for at least two hours, then grill.

Recipe 2: Pork breast marinade

  • 100g honey from Rodrigues
  • 100g virgin olive oil
  • 20g roasted sesame seed oil
  • 50g BBQ spices (Mexican or Cajun mix)
  • 15g salt 10g coriander seeds
  • 10g Balsamic vinegar
  • 5g soy sauce
  • 4 garlic cloves
  • ½ spring onion bouquet
  • ½ chopped thyme bouquet

1. Mix the honey and spices together, add the oils and blend together to create a paste.

2. Add all other ingredients.

3. Cut the pork breast into 1cm thick slices and put them into the marinade. Make sure, that all slices are fully covered. After some hours, turn the slices.

4. Grill on the BBQ.

Recipe 3: Chicken Marinade Sohan Singh style

  • 1kg yoghurt
  • 40g coriander powder
  • 20g cumin powder
  • 10g saffron powder
  • 30g red pepper powder
  • 10g black pepper
  • 10g salt
  • 50g garlic paste
  • 50g ginger paste
  • 10ml lemon juice
  • 80ml mustard oil

1. Blend all powders together. Add the garlic and ginger paste as well as the lemon juice and the oil. Add the yoghurt.

2. Cut the chicken in big pieces and marinate them for at least 5 hours.

3. Fit the chicken on to skewers and put them on the BBQ or in a Tandoor-style oven.

Recipe 4: Lamb marinade

  • 100ml virgin olive oil
  • Juice of 2 lemons
  • 10 mint leaves
  • 1 bay leaf
  • 2 rosemary branches
  • 3 thyme branches
  • 3 cracked garlic cloves
  • Ground black pepper
  • Salt

1. Chop the herbs and fold them into the other ingredients.

2. Marinate the lamb chops for at least 2 hours before you grill them.

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How to mix the perfect cocktail

Have you ever sat in a hip city bar watching a mixologist creating a Mojito or Martini and wish you could mix it up just the same?

Mix the perfect cocktail at Constance Halaveli

Mix the perfect cocktail at Constance Halaveli

Now’s you chance. At Constance Halaveli in the Maldives you can take a cocktail-making master class in the beautiful Jing Bar, set on a jetty floating above the Indian Ocean.

With views out across the still lagoon our expert bar staff will teach you how to mix, shake and stir your favourite cocktails.

The class lasts an hour and features some of the world’s most popular drink combinations.

Our staff will ensure that by the end of the class you’re well on your way to mastering the art of mixology.

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Asian tapas on the menu in Mauritius

Asian tapas at Constance Le Prince Maurice

Asian tapas at Constance Le Prince Maurice

Chefs at Constance Le Prince Maurice have merged Asian specialities like sushi, noodles and dim sum to create a unique ‘Asian tapas’ menu.

The blending of Asian flavours in light, delicious bite-sized treats served against the laid-back poolside vibe of the Laguna Bar has proved hugely popular with guests.

Originally the inspiration of Chef Li Junwei, who described the food prepared at the Asian Tapas Corner as, ‘a unique concept where we serve sushi, noodles, dim sum, Asian tapas and desserts all prepared in front of the guests.’

Guests can enjoy a light lunch with views over the infinity pool to the beach beyond or a sumptuous evening treat with cocktails or whiskey (yes, it’s a delicious pairing) in the evening, Asian Tapas is a light, delicious option.

Some Asian Tapas treats to try:

The Laguna Bar's chicken noodles

The Laguna Bar’s chicken noodles

Chicken Noodles

Udon noodles with a spicy sesame sauce served with vegetables and chicken is popular thanks to its lightly spicy flavour and fresh sauce.

Godzilla’s roll

This is a kind of maki combining ingredients such as papaya with shrimp. It is garnished with cashew nuts and coconut and fits perfectly with those following the Kickstart the Fast Diet at Constance Le Prince Maurice.

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Recipe of the week: Fresh crab with saffron and coconut

Our chefs at Constance Lémuria love to create recipes combining sumptuous fresh, local seafood with fragrant Seychellois spices.

Fresh crab recipes at Constance

Fresh crab recipes at Constance

Make this an authentic Seychelles meal by accompanying it with basmati rice, tomato or mango chutney and vegetable pickles (achards).

Crab with saffron and coconut

Ingredients (serves 4–6)

  • 1.5kg (3.3 lb.) fresh Crab (we use Giraffe Crab)
  • 3 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 3/4 tsp of finely grated fresh ginger
  • 3 fresh red chilli peppers, deseeded and finely chopped
  • 1 tbsp turmeric
  • 1/4 tsp ground cardamom
  • 3/4 tsp salt
  • liquid from 2 grated pressed coconuts (or 1 if preferred)
  • 400g can of cream of coconut
  • a few curry leaves

1. Cut the crab into two pieces and season with salt.

2. Sauté the onion, garlic, ginger, chilli and turmeric over a low heat until the onion begins to colour. Add the coconut milk.

3. Add the crab pieces. Stir gently, coating the crab with the sauce. Season with salt, add the cardamom and curry leaves, cover, reduce the heat and cook for 10 minutes.

4. Remove the lid and cook a few minutes longer until the liquid has evaporated. The sauce should be thick and creamy.

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Try the Kickstart Fast Diet in Mauritius

Get inspired to look and feel your best with the Kickstart Fast Diet at Constance Le Prince Maurice.

Constance Le Prince Maurice

Constance Le Prince Maurice

The luxurious, elegant setting of Le Prince Maurice with its fine dining restaurants and emphasis on wellbeing is the perfect place to kick off your Fast Diet or to give it an extra boost.

Created by Fast Diet co-creator Mimi Spencer, the Kickstart Fast Diet at Le Prince Maurice builds the 5:2 approach into a program of specially created menus, spa treatments and exercise routines.

On fast days guests can enjoy delicious carefully calorie-counted dishes and on non-fast days Mimi has a range of recommendations for scrumptious, healthy treats marked on the menu as ‘Mimi Recommends’.

She even recommends a range of lower-calorie cocktails such as the ‘skinny mojito’ and ‘sea breeze over lots of ice’.

As part of the Kickstart Fast Diet program there are also some key spa treatments recommended by Mimi to help optimise the diet’s effect such as the anti-cellulite treatment at the hotel’s award-winning Sisley Spa.

Have a session with one of our personal trainers to devise the perfect exercise routine for you on fast and non-fast days or join one of our classes including yoga fusion, Pilates and animal flow.

To learn more about the Fast Diet visit the official website.

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