A romantic meal in the Maldives

Sharing a romantic meal for two, freshly prepared by world-class chefs, in an idyllic, secluded spot with views out across the Indian Ocean is the stuff that dreams are made of.

A romantic meal at Constance Halaveli, Maldives

A romantic meal at Constance Halaveli, Maldives

At Constance Halaveli you can choose whether you want to enjoy your food in laidback exotic luxury as you lounge on soft floor cushions on the beach or prefer the elegance of a candlelit table laid with fresh white linen.

Select your favourite idyllic location from a secluded jetty to a remote section of beach for just the two of you and your table or floor cushions will be prepared and dinner served there.

For those dreaming of perfect isolation you can even dine on your very own torch-lit sandbank or travel by boat to our private island Alikoihrah, yours alone for the entire evening.

You can book a special dining option before you arrive or once you are with us. It can even be arranged as a special gift by family and friends via our online concierge service.

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Artisan ceramics set off world-class food at Culinary Festival Bernard Loiseau

In our on-going quest to source the best from across the globe to bring back for our guests, Head Sommelier Jerome Faure introduced the unique, handmade ceramics from Jars Céramistes to this year’s Culinary Festival Bernard Loiseau in Mauritius.

Artisan ceramics from Jars Céramistes

Artisan ceramics from Jars Céramistes

The idea was conceived during a conversation about the festival with leading winemaker Maxime Graillot over a glass of wine at Constance Le Prince Maurice earlier this year.

The pair discussed how the best dish deserved to be served on the very best plates and Graillot recommended the small, French artisan ceramics factory, Jars.

The ceramics included plates and tableware used at the Blue Penny Café and Deer Hunter restaurant on the first day of the competition, as well as for guests to present dishes following a private cooking class with Chef Patrick Bertron.

The beautiful simple design of the ceramics are based around the elements of nature, and were designed to create a poetic blend of beauty and utility.

Jerome, organiser of this year’s Culinary Festival, believes the stylish simplistic ceramics helped enhance the elegance of the dishes presented on them.

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5 delicious chocolate and wine pairings

Fine wine and top quality chocolate make perfect partners, and when paired together offer that pleasure of a simple, deliciously indulgent moment.

Chocolate and wine pairings at Constance

Chocolate and wine pairings at Constance

Here Head Sommelier at Constance Le Prince Maurice, Jérôme Carlier, offers his tips for how to pair wine with chocolate.

1. Coeur de Guanaja 80% chocolate with Porto Red, Auinta de Infantado, Ruby

The pairing of the fruity Porto wine here with the rich, intense bitterness of the chocolate creates a beautiful balance between bitter and sweet.

2. DGF Caraibes 72% chocolate with Mas Amiel Vintage 1980, Olivier Decelle

The combination of the crisp, dark DGF Caraibes (buttons) 72% with the sweet acidity and light syrupy flavours of the Mas Amiel wine create multi-dimensional flavours of roasted walnut on the palate.

3. Valrhona Manjari 64% chocolate with Du Toitskloof Cellar Red Muscadel 2011

This pairing of the acidulous notes of red and dried fruits from the chocolate, and the rich fruit of the wine creates a full body mouth with persistence of fruit and acid on the palate.

4. Pegasus white chocolate with Pinot Gris ‘Pokiri’, late harvest, 2009

This unusual match between white chocolate and a very good Pinot Gris wine from New Zealand combines the sweetness of the chocolate with the sweetness of the Pinot Gris to create a very light flavour with notes of lychee fruit.

5. Valrhona Jivara 41% chocolate

This delectable milk chocolate with its pronounced cocoa taste and notes of malt and vanilla can be perfectly matched with all the wines listed above. With each wine it will create its own unique tasting experience.

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Pioneering winemaker Alex Dale visits Constance Le Prince Maurice

Innovative South African winemaker, Alex Dale, created a sumptuous wine dinner for guests and training for our sommeliers at Constance Le Prince Maurice.

Archipel, Constance Le Prince Maurice

Constance Le Prince Maurice

At the Winery of Good Hope, Dale has made it his mission to create a range of wines to showcase exciting new varieties, vineyards and even alternative winemaking techniques.

He says, ‘The fact that the pioneering settlers of 1652 named their new land The Cape of Good Hope is proof of their faith in this area’s potential. Wine grapes were among the first crops to be grown there, starting in 1655… Today, this land – and this industry – still holds so much untapped potential.’

A confirmed Burgundy lover, when Dale founded the winery in 1998 he was determined to champion the much maligned South African Chenin, which he has succeeded in putting on the map in the last 15 years.

Dale also brings his passion to the cultivation of surprising Pinot Noirs, Pinotages, Viogniers and Chardonnays.

On his visit to Constance Le Prince Maurice, Dale took the time to organise a private wine tasting with our sommeliers when he was able to tell them personally all about his wine and his winery.

Guests at the hotel were then invited to attend a special wine dinner featuring some of Dale’s favourite wines including:

  • Renaissance, Chenin blanc 2012
  • Freedom, Pinot Noir, 2012
  • Freedom 2008/2010
  • Winery of Good Hope’s Syrah 2011
  • Old Vine Viognier 2011.

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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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