Category Archives: Culinary

Culinary Festival winner starts a Michelin-starred internship

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Talented winner of last year’s Culinary Festival Bernard Loiseau, Hem Pulami is teaming up with winning partner French chef Luc Mobihan once again for an internship in Mobihan’s Michelin-starred kitchen in France.

Chef Hem Pulami of Constance Halaveli

Chef Hem Pulami of Constance Halaveli

Hem has taken a break from his role at Constance Halaveli’s signature restaurant, Jing, to study under the renowned French chef at his restaurant Le Saint Placide at St-Malo, northern France.

One of the first things Mobihan did on Hem’s arrival was to take him to see the famous oyster farms of Cancale which produce around 25,000 tons of oysters each year.

Chef Mobihan received his training in some of the greatest Michelin-starred restaurants in France and it is the technical expertise he learnt there, as well as his passion for beautiful, simple food, which he will be passing on to Hem.

Culinary Festival Bernard Loiseau 2014

The Culinary Festival Bernard Loiseau, held at Constance Belle Mare Plage, Mauritius, is an opportunity for talented young island cooks like Hem to learn from the great chefs of European haute cuisine.

Farming the oysters of Cancale

Farming the oysters of Cancale

Excitement is already beginning to build for the Culinary Festival Bernard Loiseau 2014 when more chefs from the Constance group will get the opportunity to work alongside some of Europe’s greatest chefs.

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Recipe: Grilled squid and Moofushi chilli tomato preserve

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When we receive a delivery of squid, we serve it the same evening. We simply cook grilled squid in front of our customers. A delight of simplicity!

Grilled squid and Moofushi chilli tomato preserve

Grilled squid and Moofushi chilli tomato preserve

For those who like it, the chilli tomato preserve has something of a “cheeky” side that emphasises the texture of the squid without overpowering it. This preserve was born… out of an ordering mistake!

We ordered too many crates of tomatoes and peppers and we were afraid they would go off. So the recipe was created by chance. But given the success of this condiment, it has become one of the hotel’s staples and its composition continues to evolve.

Ingredients (serves 4)

The squid:

  • 600g squid fillets
  • 30ml olive oil
  • 30ml lemon juice
  • Salt/pepper

1. Clean the squid fillets, removing the thin film. Rinse them well and score them lightly with a sharp knife.

2. Mix the olive oil with lemon juice, the salt and pepper, and marinate the fillets for 30 minutes.

The chilli tomato preserve:

  • 300g whole peeled tomatoes
  • 2 red chilli peppers
  • 1 star anise (lightly toasted, then crushed in mortar)
  • 250g sugar
  • 5g garlic
  • 1 teaspoon ground cinnamon
  • 70ml white wine vinegar
  • 40ml Thai Fish Sauce (Nuoc Mâm)

1. Mix all the ingredients except the fish sauce. Bring it to the boil and let it simmer until it reaches the consistency of a preserve.

2.It will have reduced by a half and it takes approximately two to three hours on a low heat to do this. be sure to stir regularly to avoid the preserve sticking to the bottom of the pan.

3. Season it with fish sauce, which is very salty and must be added gently, depending on your taste.

Finishing and presentation

Drain the squid fillets and grill them on a barbeque.

Place a squid fillet on each plate with a jar of chilli tomato preserve on the side.

Sommelier’s suggested wine

Dry white wine:

  • Sancerre, “Génération XIX”, Alphones Mellot, 2010 France
  • Chablis 1 cru Fourchaume, Domaine Pommier, 2010 France

Visit Mauritius and discover the treasure of New Zealand wines

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Time is running out to join Constance Belle Mare Plage and Constance Le Prince Maurice in a celebration of New Zealand wines including the opportunity to meet some of the country’s most famous winemakers.

Enjoy New Zealand wines at Constance Belle Mare Plage

Enjoy New Zealand wines at Constance Belle Mare Plage

The weeklong wine event from 15-21 September will include a series of unique wine menus in the restaurants of both resorts in which the New World wines will be paired with exquisite dishes specially prepared by our chefs.

New Zealand winemakers visiting Mauritius for this special event will include:

  • Felton Road
  • Millton Vineyards and Winery
  • Ata Rengi
  • Escarpment
  • Pegasus Bay

Escarpment wine dinner at La Spiaggia, Belle Mare Plage – Monday 16 September

  • Smoked marlin carpaccio, green apple salpicon, honey lemon and herbs dressing paired with Escarpment Riesling 2011
  • Black tiger prawn salad, Japanese pearl, watermelon marinated with basil and pink pepper paired with Escarpment Chardonnay 2011
  • Beef fillet cooked in the pan, celeriac puree, confit shallots, red wine jus paired with Escarpment Kiwa Pinot Noir 2011
  • Lemon meringue tart mille-feuille style, strawberry sherbet paired with Escarpment Hinemoa Riesling 2011
La Kaze, Constance Belle Mare Plage

La Kaze, Constance Belle Mare Plage

Pegasus Bay wine dinner at La Kaze, Belle Mare Plage – Tuesday 17 September

  • Crab meat and condiments, pumpkin mousse with curry leaves paired with Pegasus Bay Sauvignon Sémillon 2011
  • Grilled jobfish fillet with fennel seeds, glazed baby vegetables and mussels with citrus salsa, saffroned matelote jus paired with Pegasus Bay Bel Canto Dry Riesling 2011
  • Spit-roasted sucking pig, grilled vegetables tian with thyme-confit potato with roasted garlic rice paired with Pegasus Bay Pinot Noir 2010
  • Roasted banana with muscovado sugar, coconut ‘dacquoise’, rum ice-cream paired with Main Divide Pokiri Late Picked Pinot Gris 2009

Ata Rengi wine dinner at Deer Hunter, Belle Mare Plage – Wednesday 18 September

  • Mauritian canapés served with Ata Rangi Lismore Pinot Gris 2013
  • Red tuna cannelloni with ‘Dandarangan’, olive oil, citrus salpicon with pink pepper, ‘Victoria’ pineapple jelly, crispy faratha paired with Ata Rangi Petrie Chardonnay 2011
  • Braised beef cheek with Tasmanian pepper, potato purée with truffle oil, glazed turnip and carrot, blackcurrant jus paired with Ata Rangi Pinot Noir 2008
  • Cheesecake with confit orange, passion fruit sherbet paired with Ata Rangi Kahu Botrytis Riesling 2013

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Read more about this exciting wine event: Constance celebrates New Zealand Wines in Mauritius

Tempted to join the festivities?

Check late booking availability for both Constance Belle Mare Plage and Constance Le Prince Maurice.

Celebrity Chef Sanjeev Kapoor to create gala lunch at Constance Ephelia

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We are excited to announce that Indian celebrity chef Sanjeev Kapoor will be visiting Constance Ephélia in October to create a gala lunch.

Chef Sanjeev Kapoor

Chef Sanjeev Kapoor

Working with the Indian High Commission we have been able to tempt India’s most famous chef to the shores of the Seychelles to create a stunning Indian banquet for guests on Sunday 6 October.

Best Chef of India

Famous for his recipe books and television show, Chef Kapoor also has his own TV food channel, FoodFood.

Chef Kapoor has made it his life’s mission to keep the traditions of Indian cooking alive. As a result he has received many accolades including being named ‘Best Chef of India’ by the Indian government and representing the country at the 2012 World Association of Chefs Societies.

Chef Kapoor’s work in India and beyond

Chef Kapoor has also played an important role in improving cooking and hygiene standards across the developing world. He was Indian Ambassador for the United Nation’s Clean Cookstoves campaign, and continues to work empowering Indian women to start up their own businesses as well as fighting to improve food standards in schools.

Find out more

  • Follow Chef Sanjeev Kapoor on his blog
  • Get a comprehensive guide to cooking Indian food and a list of mouth-watering recipes at www.sanjeevkapoor.com

Book your holiday at Constance Ephélia

Recipe: Lacquered rack of pork and red onion confit

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This dish is a tribute to the crossroads of cultures prevailing in our islands. In this dish, the basics of French cuisine are associated with Asian flavours and spices of the Indian subcontinent. A rather technical recipe, but one rich in taste and texture.

Lacquered rack of pork and red onion confit

Lacquered rack of pork and red onion confit

Ingredients (serves 4)

The meat:

  • 1 rack of wild pig or suckling pig, 2kg
  • 2 tablespoons ketchup
  • 100ml soy sauce
  • 20g honey
  • Peanut oil: as required
  • salt/pepper

1. Open out the rack of pork, trim it, and cut the bone to uniform height and tie it. Season it with salt and pepper.

2. On the hob or griddle brown all the sides and then bake at 160˚C for about 40 minutes. Remove it from the plate and let it rest.

3. Mix the ketchup, honey and soy sauce into a preparation which will be used to lacquer the rack of pork.

The pork juice:

  • 20g honey
  • 1 lime
  • 3 black peppercorns
  • 4g ginger
  • 100ml balsamic vinegar
  • 1/2 Tonka bean
  • 1 cinnamon stick

1. Brown the bones and trimmings in the oven.

2. Prepare a small mirepoix of vegetables (onion, garlic, carrot) and add it to the bones. caramelise everything together. Once a good good colour has been achieved, deglaze the plate with white wine. Put everything into a bowl and moisten it on the top with water. Cook for about 3 hours, skimming well.

3. Pass the stock through a cheesecloth sieve and reduce it to three-quarters.

4. Caramelise a little honey in a saucepan. Add 1 stick of cinnamon, 3 black peppercorns, half a chopped Tonka bean, 4g of chopped ginger, the zest of 1 lime and its juice, and 100ml of balsamic vinegar. Add the pork juice and cook it again for 30 minutes until it reaches a consistency which will coat the meat.

5. Strain it and save it.

The garnish:

The potates with cinnamon:

  • 500g large potatoes
  • 2 sticks of cinnamon
  • 1 litre peanut oil
  • 50g butter
  • Sea salt: to taste

1. Wash the potatoes, cut them into thick wedges with skin still on, blanch them in an oil bath at 150˚C for the first cooking. Drain and store them.

2. Place the butter into a pan to heat. Add the potatoes with the cinnamon sticks and bring them to a nice golden colour. Drain them on paper towels and season them with sea salt.

The red onion confit:

  • 300g red onions
  • 20g butter
  • 1/4 litre red wine
  • 10ml crème de cassis
  • Thyme: as required
  • 2g black cracked pepper
  • Salt/pepper

1. Peel the onions finely. Melt the butter in a skillet. Add the onions and lightly salt them. Bring them to a golden colour and then deglaze them with crème de cassis and red wine. Add the thyme and pepper. Cover and cook until completely evaporated. take them out and set them aside.

Finishing and presentation

  • Pink peppercorm: as required
  • Aniseed: as required

Warm the rack of pork in the oven for about 5 minutes. using a brush, coat it several times and finish it off under the grill so that it glistens.

Add some pink berries roses and star anise. The rack can be cut in front of the guests or arranged earlier on a plate. Put the onion confit in a saucepan along with the apples.

Present the sauce separately.

Sommeliers’ suggested wine

Strong red wine:

  • Swartland, Kloof Street Rouge, Mullineux Family, 2009 South Africa
  • Côtes-du-Rhône Brézème, Charles Helfenbein, 2009 France

 

Cookery holidays in Mauritius and the Maldives

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Food has always been an integral part of a holiday, a chance to literally immerse yourself in the flavours of a new country.

Sample the Mauritian cuisnine on offer at Constance Le Prince Maurice

Sample the Mauritian cuisnine on offer at Constance Le Prince Maurice

Cookery holidays

Cookery holidays, on which you spend a few days in a Tuscan villa or French farmhouse slaving over a stove to master the intricacies of their cuisine have become increasingly popular.

But what if you actually want a bit of holiday in your holiday, or you want to know how to cook something a bit more exotic than a Quiche Lorraine?

For those who are interested in broadening their culinary horizon with the warm heat of exotic spices but still want time to lie on an idyllic beach, a cooking class in the restaurant of a 5* Indian Ocean hotel could offer the perfect solution.

Learn to cook in Mauritius or Maldives

At Constance Le Prince Maurice and Constance Belle Mare Plage in Mauritius and Constance Halaveli in the Maldives, our chefs offer the opportunity to learn directly from them.

In morning classes – available to book just a day ahead – you will discover the key ingredients and spices that make up the core of the region’s cuisine, and how to delicately combine them to create some of the sumptuous dishes you’ll enjoy in our restaurants.

Fine dining at The Deer Hunter

Fine dining at The Deer Hunter

Le Prince Maurice

Discover the secrets of Mauritian cuisine with the hotel’s Chef Pravin, Chef Ah Youne and Chef Boucher.

Some of the dishes you may learn to cook include:

  • Mauritian cuisine – Guests will learn to cook Creole style fish salad and vegetable samoussa
  • Pastry – Guests will learn to make coconut and pineapple macaroons with Chef Boucher
  • Asian cuisine – Guest will learn to prepare sushi and Chinese shrimps sumai

Belle Mare Plage

Learn about the traditions of Mauritian cuisine in the kitchens of the Deer Hunter restaurant or Blue Penny Café with classes run by Chef Frederic Goisset and Chef Patrick Travady.

Included in the two hour class will be a 15 minute session with the head sommelier who will explain how to pair the perfect wine with the food you are learning to prepare.

Some of the dishes you may learn to cook include:

  • Learn to cook steamed prawns with kaffir lime, pineapple with spicy salt, tapioca and coconut milk at The Deer Hunter
  • Spice Experience – Learn to cook chicken with garam masala and discover the secret of cooking with local spices
Exquisite asian cuisine on offer at Constance Halaveli

Exquisite asian cuisine on offer at Constance Halaveli

Halaveli

The food of the Maldives is an intoxicating blend of flavours from across Asia and Africa so it’s no surprise that the classes on offer cover cuisines from around the region – we’ve even got a French pastry chef to teach desserts.

Some of the dishes you may learn to cook include:

  • Maldivian tuna curry, steamed rice, chapatti and papadum or Mugh Makani (Indian chicken curry), Kashmiri palau and papadum taught by Sous Chef Hammed Siddiq
  • Indonesian chicken satay with peanut sauce, lontong and achar or red Thai beef curry and fragrant rice, taught by Chef Handhi Wijaya
  • Lemongrass infused crème or croustade vanilla poached pear taught by pastry chef Pascal Galette
  • Private one-to-one classes are available on request as are learning to prepare special ingredients such as lobster, caviar and Wagyu beef.

Find out more and book now