Opening press conference for MCB Tour Championship
The compliments came thick and fast at Monday’s press conference on the Constance Belle Mare Plage Legend course to launch the inaugural MCB Tour Championship.
Among those in attendance were Australian Peter Fowler, who leads the Senior Tour order-of-merit, and Englishman Barry Lane, his only rival for the John Jacobs Trophy that is awarded to the season’s top money-winner.
Just over €25,500 separates the two men in the contest for Senior Tour supremacy and with €61,000 on offer to the winner, the contest could well go all the way to the final round.
In November, exclusive Swiss watchmaker Hublot and celebrity restaurant Blue Penny Café at Constance Belle Mare Plage combined their talents to create a prestigious event.
Invited guests had the pleasure to discover the latest creations of the prestigious Swiss group and try on the fantastic watches made by the Hublot craftsmen.
Blue Penny Café chef Frederic Goisset, executive chef Dominique Grel and food and beverage Frederic Gille created an incredible menu with wine pairing, linking the worlds of ‘haute cuisine’ and ‘haute horlogerie’.
Big bang Tutti Frutti and canapes
During the opening cocktail, exclusively created appetisers were presented in jewelry showcases, along with a Hublot watch:
Caviar (an oyster in green apple jelly, with a cream of wasabi, caviar and shiso)
Big bang Tutti frutti (Foie gras and agar of organic vegetable, spiced crumble)
Vendôme (bread crouton, shrimp tartar, coconut jelly, red capsicum tapenade)
Yacht club Monaco (Scallop mousse, heart of palmtree, scallop carpaccio)
The dinner was splendid… with names evoking Hublot watches.
Great team work between kitchen, service and sommellerie
GMT A canneloni of tomato and local crab, spiced syrup.
Served with Domaine des Dieux, Sauvignon Blanc 2009, South Africa
Vibration: Duck foie gras preserved with Port jelly, ginger-flavoured pineapple chutney, young sprouts.
Served with Alsace, Pinot Gris ‘Cuvée Albert’, Albert Mann 2009, France
Submarine: Back of pan-seared codfish lemon and shellfish condiment with smoked herring row.
Served with Châteauneuf du Pape “La Crau” – Domaine du vieux télégraphe 2005, France
Haute cuisine meets haute horlogerie
Amplitude: Lamb fillet in a crust of mild chili, the chop in a spicy kofta, pimientodel piquillo stuffed with potato chutney, a jus flavoured with Pata Negra ham.
Served with Vriesenhof Pinot Noir 2003, South Africa
Carat: Creamy poppy and raspberry dessert, raspberry sherbet.
Served with Rhum Nation Demerarra 31 years old
Before dessert, guests were served the most exclusive cheeses in Switzerland including an incredible Gruyère made by Hublot CEO Mr Biver, that he wished to share with guests at this remarkable evening.
The event was a wonderful occasion for invited guests to discover or re-discover Blue Penny Café, the temple of food and wine in Mauritius.
Our Reefscaping programme aims to stimulate the growth of coral in the lagoon around the resort, to help repair the damage caused by the Tsunami in 2004.
At the beginning of December, we launched a metal cage structure into the lagoon. Our team has removed healthy live coral from the reef, and transferred it to the cage which is held securely to the lagoon floor. The aim is to grow healthy coral that can then be replanted.
What happens next
Over the coming months our team will track progress of the coral’s growth. If successful, we will be able to increase the marine life in the lagoon.
Reefscaping team carry metal cage to lagoon
We’ll be posting more photos of the coral as it grows, both on our Constance Facebook page and on this blog.
The 2004 Tsunami impacted greatly on the natural environment around the South East Asian region. The significant damage to local tourism in this region is widely known, and there was also a large amount of damage done the coral reefs.
By taking these steps, we hope to improve the condition of the reef for future generations.
This weekly feature offers a round-up of the content on our blog from the past week, in case you missed anything.
Luxurious spa treatments
Split into categories, it’s another way for you to easily find the posts of value to you.
Recipe video: How to make puri bread Watch the first in our series of recipe videos. This week a delicious and easy recipe for puri bread from Chef Rajesh Payannandee at Constance Belle Mare Plage.
Celebrate Christmas with Constance Hotels
There’ll be a crackle in the air across the Indian Ocean this Christmas as Constance lays on some fabulous celebrations at its 7 resorts in the Maldives, Seychelles, Mauritius and Madagascar.
Video Golf Pro Tip: Chip and run Learn how to make the perfect chip and run with this video from our golf pro, Vishnoo Seeneevassen, from the Marc Farry Golf Academy at the Legend Golf Course, Constance Belle Mare Plage.