One of the hot holiday trends for foodies in 2014 is the gourmet holiday, a chance to combine a trip abroad with the very finest food experience.
Gastronomy holidays at Constance
The islands of the Indian Ocean have long had a tradition of delicious food infused with the flavours and heat of local herbs and spices but it took the development of luxury hotels and restaurants in the area to create a gastronomic fusion of traditional and European cuisines.
It is this development which has made discovering the local flavours of countries like Mauritius, Madagascar, Maldives and the Seychelles, a fine-dining treat for the foodie traveller.
Traditional flavours with a culinary twist
At Constance, our classically trained, world-class chefs are at the very centre of this passion for culinary adventure taking the traditional spices and flavours of the islands and merging them with European traditions of haute cuisine.
So at Constance Moofushi in the Maldives our chefs took the traditional Maldivian fisherman’s dish of tuna curry and gave it a Constance twist while at Constance Belle Mare Plage the chefs have turned the popular Mauritius fruit, the Chinese guava, into a sorbet served with a local palm kernel salad.
Fresh high-quality ingredients
Our passion for creating the very best dishes begins with the sourcing of fresh ingredients and, where possible, this means sourcing things locally from the vibrant markets or direct from local fishermen.
Our chefs at Constance Le Prince Maurice were even able to track down an Italian cheese-maker who had settled in Mauritius and is passionate about making the very best cacioricotta cheese from local goats’ and cows’ milk to use in their restaurant’s ravioli cacioricotta.
East meets West
At Constance Halaveli’s fine-dining Jing restaurant East meets West in sumptuous style as chefs create fusion dishes such as Red Thai Curry Cappuccino, coffee and anise spiced duck and the delicious desert of mango sticky rice.
A celebration of local culinary traditions
Experience local food, prepared in a traditional way by our world-class chefs and you’ll discover the very best of local island cuisine.
Chefs at Constance Lémuria in the Seychelles recently set about restoring the popularity of the traditional Creole ingredient brède mouroum, the leaves from the moringa tree, by using it as a garnish to their Creole fish broth.
Respect for local culinary traditions is also taken very seriously by our chefs at Constance Tsarabanjina. Our head chef describes the preparation of the national dish Romazava as being like a ritual which no one is allowed to disturb and he is proud to share it with guests of all nationalities.