Seychelles Subios underwater festival, 4-6 November

Beach at Constance Lemuria, Seychelles

Stunning beach at Constance Lemuria

Subios - the Seychelles Festival of the Sea - gets underway at Beau Vallon at the end of this week, running from 4-6 November.

Celebrating the rich marine heritage of the Seychelles archipelago, this year’s festival theme is ‘Wonders beneath the waves’. 

Festival-goers can enjoy a host of marine-oriented activities including film-shows and the much anticipated underwater image and film competitions.

Find out more from the official Subios website.

Send us your underwater photos and videos

We’d love to see your underwater photos and videos. You can post them on the Constance Facebook page or write a comment below.

And don’t miss these inspiring articles about diving in the Seychelles:

Last few days to enter our name the sea creature competition

Win fragrance and wine with Constance.

Diving in the Indian Ocean

Diving in the Indian Ocean

Competition closes this Friday 4 November…

We need your help to give a pet name to our friendly sea creatures below. Come up with the best name (winners will be chosen by us, so be creative) and you could win.

We’ve had some brilliant entries so far – check out the ones you’ve submitted on our blog post, Name the sea creature,  or visit our Constance Hotels Facebook page.

To enter, just comment on this blog post, or on our Twitter feed with the name or names for one or both of the below sea creatures.

Bonus: there’s a bonus sea creature to name on the Constance Hotels Facebook page – name this one and you can also win a magnum of Art de Vignes wine. Enter as many times as you like.

1. Name the anemone fish and win Serge Lutens fragrance

Clark's anemone fish, Maldives

Clark's anemone fish, Maldives

2. Name the spotted unicorn fish and win a bottle of Art de Vignes wine

Male and female spotted unicorn fish

Male and female spotted unicorn fish

Weekly round up: 24-30 October 2011

Wedding day at Moofushi

Wedding day at Moofushi

This weekly feature offers a round-up of the content on our blog from the past week, in case you missed anything.

Split into categories, it’s another way for you to easily find the posts of value to you.

Competition

  • Name the sea creature: win perfume and wine
    We’ve had some great entries so far… we still need your help to give a pet name to our friendly sea creatures. Come up with the best name (winners will be chosen by us, so be creative) and you could win. Closing date 4 November.

News and events

Inspiration

  • Wedding bliss at Constance Moofushi
    If you’re looking for a beautifully romantic location for your wedding, Constance hotels offer a luxury experience in some of the most breathtaking locations in the world.

Culinary

Spa & sports

Behind the scenes

Constance Belle Mare Plage celebrates Divali 2011

Guests and staff enjoyed a beautiful evening at Constance Belle Mare Plage on Tuesday 25 October, to celebrate Divali, the festival of lights.

Special dishes and decorations

Special dishes and decorations

Our chefs prepared special dishes for the evening, with traditional table decorations created from coloured rice.

Celebrations took place at Indigo and Citronelle restaurants.

The name Divali comes from the word Deepavali, which means ‘row of lamps’.

Divali involves the lighting of small clay lamps (diyas) filled with oil to signify the triumph of good over evil.

Don’t miss more lovely photos of Divali at Belle Mare Plage and Constance Le Prince Maurice on our Constance Facebook page.

Preparing for the Bernard Loiseau Culinary Festival 2012

Preparations are well under way already for the 7th Bernard Loiseau Culinary Festival, due to take place in March next year.

Gala evening 2011

Gala evening 2011

Bruno Le Gac, our Corporate Executive Chef, gives us an insight into the organisation behind what’s become the most prestigious culinary event in the Indian Ocean.

On the last day of the Festival Culinaire, we’ve already started thinking ahead to next year’s event…

The festival has been extremely successful since it began in 2005. Every year, we work harder than ever to make the next edition even more memorable than the last.

What’s new for 2012?

In 2012, guests will be more involved in the competition, so they really feel the excitement of the competing teams. They’ll feel the anticipation and suspense ‘live’, like on the competitive cookery shows on TV.

Planning next year’s festival

At the end of each festival, we have a debrief with the organisation team to discuss which parts of the program to keep, what needs to be adjusted and what innovations we should introduce to the next festival. From this discussion, we begin to write the programme of events.

The internal organisation in the hotel is a huge task. Chef Dominique Grel and his team have become experts at this. But it’s always a lot of work and requires great dedication.

Choosing who takes part

Then we have to think about who’s going to take part.

The judges and the winners 2011

The judges and the winners 2011

The European chefs

It’s a difficult alchemy to pull off because the professionals that we invite need to connect and share something special together. It’s all about harmony.

Being a food-lover, I like to describe the sense of competition as being akin to chilli. A touch of it is nice to bring a bit of zing, but too much is overpowering and counter-productive…

There’s now a large family of chefs all over Europe who have become friends through the event, and who meet up regularly.

The judges

The choice of the jury members is also extremely important. They must be well respected professionals who can all get along well, even if they have different backgrounds and ideas about what makes a great dish.

The island chefs

Last but not least, we need to select the candidates from our hotels. For the first time this year, we’ll have participants from 6 of our resorts. The process has already begun.

  • First step is a questionnaire.
  • Second is a practical task where the chefs have to create two classical recipes ‘from the book’. No innovation required – it’s all about technical ability and precision.
  • Third and last step is a competition with two recipes to make. The ‘basket’ of ingredients is the same for all chefs, and they are free to prepare anything they want out of it. We want to see technique of course, but mainly we’re looking for talent, creativity, taste and elegance.

The winners earn the right to represent their hotel, their colleagues and their country during the final event that takes place in Mauritius in March.

Let the show begin!

Find out more

Don’t miss our article about the spirit of the Bernard Loiseau Culinary Festival.

And if you want to know more about the event, get in touch with us. You can get in contact with us via Twitter, post photos to Facebook or use the comments section below.

Constance Belle Mare Plage wins International Chefs’ Day Challenge

Winning team from Belle Mare Plage
Winning team from Belle Mare Plage

Constance Belle Mare Plage has won one of the top culinary contests on the island of Mauritius.

Out of a total of 9 teams, Belle Mare Plage won the Best Table Set Up and was overall winner in the Black Box Competition.

Belle Mare Plage presented an elegant and classic table setting.

The general theme was futuristic with plexiglass balls suspended like planets, a small nod to us treating the International Day as a ‘universal’ event. The table design included a dominant orchid floral decoration and handwritten blackboard menus.

All decorations reflected our eco-awareness and included LED lamps, recycled materials and volcanic rock.

The event marks International Chefs’ Day and is organised by the Mauritius Chefs’ Association.