Luxury fitness holidays

With a personal trainer on hand to help and guide you, your next holiday with Constance could be the perfect time to kick-start a new fitness regime.

Yoga on the beach at Constance Le Prince Maurice

Yoga on the beach at Constance Le Prince Maurice

Whatever shape you’re in, seize the opportunity while you’re with us of having a personal trainer design an exercise programme specifically for you.

Sometimes there’s no better motivation than having someone at your side to check your progress and help you out when you need it.

As well as offering dietary and fitness advice, our trainers will also put together a programme of exercises for you to take home so that you can keep up the good work.

Constance Le Prince Maurice

With a wealth of activities on offer during our luxury fitness holidays such as yoga, gym training and tennis, our trainers will build a programme around your interests to help you enjoy getting into peak condition.

French fitness guru Isabelle Lamant offers one-to-one training sessions to help guests target personal goals. Not only will she design the exercises specifically around your needs but she’s happy to carry out fitness sessions in your room/villa, in the fitness centre, the garden or even on the beach.

Constance Belle Mare Plage

The three dedicated personal trainers at Belle Mare Plage believe that keeping in shape raises levels of wellbeing and self-esteem. They know that for a new fitness regime to stick you need to actually enjoy it, so they increase levels slowly and always try to make sessions fun.

Work out in the gym at Constance Lémuria

Work out in the gym at Constance Lémuria

Each trainer is qualified in body tonic, body sculpt, Tai Chi, yoga, self defence/martial arts, Tae Bo, kick boxing, stretching, spinning, aquagym/swimming lessons for children, body conditioning and pilates.

Relax after a hard session in our wellness area that includes jacuzzis, sauna and steam-bath.

Constance Halaveli

Personal trainer at Halaveli, Arindam Sarkar, creates exclusive, bespoke training sessions and diet counselling for guests of all ages and fitness levels. Arindam is also able to create a rehabilitation programme for guests with specific injuries.

At Halaveli luxury is all about choice so discuss with Arindam whether you’d prefer using the fitness centre facilities including cardio equipment, weight machines, the Kinesis station, free weights or mats or whether you would like one-to-one power yoga, boot camp, body pump or kinesis sessions.

Constance Moofushi

Get active in the beautiful setting of Moofushi and let our personal trainer design a programme of wellbeing including yoga and stretching on the beach and fitness activities in our fully equipped gym.

Choose high-octane cardio including running machines and exercise bikes or work specific muscles with free weights and muscle isolation machines. Or perhaps you’d rather step outside and swim some lengths in our beautiful beachside pool under clear blue skies.

Swim in the pool at Constance Moofushi

Swim in the pool at Constance Moofushi

Constance Ephélia

Personal trainer Ziad Mekdachi likes to begin a personal training programme by discovering exactly what each guest is hoping to achieve and any previous injuries or health issues which need to be worked around.

As well as advising you on which exercise will best achieve your goal, Ziad is a trained dietician who will create a dietary plan to run alongside your fitness programme to create a complete wellbeing package.

Best of all Ziad will be on hand to offer dietary and exercise advice for when you get home so that you can build on all the good work you’ve achieved.

Constance Lémuria

At Lémuria personal training is about building a programme around you whether that means training in the state-of-the art fitness centre or, if the gym isn’t your thing, taking a health walk around the resort, doing a beach work out or mountain biking around the island.

Whatever form of exercise you choose we’ll give you all the advice and support you need to carry on your new regime when you get home.

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Female sommeliers in Mauritius are aiming high

Our female sommeliers at Constance Le Prince Maurice and Constance Belle Mare Plage are both striving to become leaders in the predominantly male world of fine wines.

Malin De Lores, assistant sommelier at Belle Mare Plage

Malin De Lores, assistant sommelier at Belle Mare Plage

Constance Belle Mare Plage

Malin De Lores, assistant sommelier at Belle Mare Plage, who attained her wine training at the Constance Hospitality Academy in Mauritius, claims her personal ambition is to become a chief sommelier.

She took a step nearer to her goal last year when she was selected as a finalist in the Best Sommelier of Mauritius 2012 and again this year as the winner of the sommelier competition at the Culinary Festival Bernard Loiseau. In July Malin was promoted to Assistant Sommelier at Belle Mare Plage.

Constance Le Prince Maurice

Cheryline Coulon, sommelier at Le Prince Maurice, began her career in France before joining Constance. Her ambition is to win the award for Best Sommelier of Mauritius 2014.

Cheryline Coulon, sommelier at Le Prince Maurice

Cheryline Coulon, sommelier at Le Prince Maurice

Cheryline was selected to represent Le Prince Maurice this year in the Culinary Festival Bernard Loiseau.

We are very proud of both women whose passion for wine and their ability to share that passion with our guests has made them an important part of our team of sommeliers in Mauritius.

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Recipe: Grilled squid and Moofushi chilli tomato preserve

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

Improve your golf in the Seychelles

Golf at Constance Lémuria is a combination of luxury, 5* service and an 18-hole golf course, often described as one of the most beautiful in the world.

Luxury golf holidays at Constance Lémuria

Luxury golf holidays at Constance Lémuria

Golf in the Seychelles

Lémuria is proud to offer the only 18-hole golf course in the Seychelles with greens that stretch across terraced mountainsides with breathtaking views over three stunning beaches and across the Indian Ocean.

Golf manager and pro at Lémuria, Gary Pouponneau, describes, ‘Although this is considered a difficult golf course guests love to play it because of its beautiful landscape. Whether you are a golfer or not you will definitely love the last six holes for their breathtaking view over neighbouring islands and the ocean.’

World Travel Awards Leading Golf Resort in Indian Ocean

Winner of the World Travel Awards Leading Golf Resort in the Indian Ocean five years running, Lémuria has extended the 5* standard and luxury of its hotel to its golf course.

You can even book your tee-off time before you arrive with our online concierge, and enjoy coaching sessions with golf pros and top class golf equipment to rent.

Lémuria's stunning 18 hole golf course

Lémuria’s stunning 18 hole golf course

Gary says, ‘The great advantage that golfers at Lémuria have is that they can play our course alone, that is something you never see on other golf courses around the world.’

Golf pros at Lémuria

Gary Pouponneau is an example of one of the golf pros on hand to help guests improve their game or learn the ways of the challenging course.

Gary has played professional golf around the world representing the Seychelles at the Commonwealth Youth Games in Scotland in 1997 and winning the Mauritius Open in 2003 and 2005. In 2008 he won the Basin Blue Open and in 2009 the Vanuatu Open.

He explains his ambition to become a golf pro and golf manager at Lémuria, ‘I decided I wanted to be the first Seychellois to be a qualified golf professional on the only 18-hole golf course in the Seychelles.

‘I was lucky that I was able to turn my hobby into a job. I love to be on the golf course everyday, whether I get to play or not at least I am not sitting behind a desk the whole day. I enjoy meeting some really great people and helping golfers improve their game.’

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Luxury diving holidays in Mauritius

With its stunning variety of coral islands, dramatic volcanic formations and granite reefs the Indian Ocean is a mecca for divers.

Diving with turtles

Diving with turtles

In the first of our guides to luxury diving holidays in the Indian Ocean, we take a look at what’s on offer for divers in Mauritius.

Mauritius

With its variety of reefs and lagoons Mauritius is a divers’ paradise where you are likely to encounter a wide range of marine life from the small reef dwellers such as clown fish, stingrays, angel and butterfly fish to the larger snappers, groupers, turtles and sharks when you venture further.

Choose how you want to explore the vibrant underwater world at Constance Le Prince Maurice and Constance Belle Mare Plage with a range of different dive options available.

Underwater safari

Explore the teeming waters off the north, west or south-east coast with a diving safari led by an expert diver who will help you identify the fascinating marine life found in these waters.

Wreck diving

Diving in Mauritius

Diving in Mauritius

Experience the thrill of investigating a wreck and the creatures who have chosen to set up home there.

Swimming with sharks

Discover more about these beautiful creatures with a dive to a ‘shark pit’ where you can feel the exhilaration of swimming alongside reef sharks and others.

Night dives

Uncover the secret world of the ocean at night by flashlight. See creatures normally dormant during the day and see the ocean colours in a whole new light.

Other diving options in Mauritius include:

• Beginners dives
• Refresher dives
• Single dives

Find out more about diving in Mauritius at Constance Belle Mare Plage and Constance Le Prince Maurice

Recipe: Lacquered rack of pork and red onion confit

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