Chinese New Year – 23 January 2012

Chinese New Year 2012 - Year of the Dragon

Chinese New Year 2012 - Year of the Dragon

The beginning of the Chinese New Year dawns at midnight on 23 January 2012, marking the start of the Year of the Dragon. The most auspicious sign in the Chinese zodiac, the dragon year promises change.

Celebrate this new beginning with our wonderfully tasty, and very quick to make, noodle dish from Constance Moofushi. Perfect for a Monday evening.

Recipe: Roasted aubergine chatini with peanuts and fritters of cari chilli

Tantalise your tastebuds with this delicious aubergine chutney served with lightly battered chillies and onion rings.

Chillies

Chillies

Serves 4
Preparation time:
1 hour
Cooking time: 20 minutes

For the eggplant chatini:

  • 500g aubergines
  • 3 tbsp olive oil
  • 1 onion
  • 5 spring onions
  • 1 small fresh red chilli
  • 3 sprigs coriander
  • 150g toasted peanuts
  • juice of 1/2 lemon
  • salt and freshly ground pepper

For the batter:

  • 75g flour
  • 2 eggs
  • 2 tbsp olive oil
  • vegetable oil for deep frying
  • salt

For the coriander salad:

  • 1 bunch coriander
  • 3 small preserved limes (salt cured)
  • 2 tbsp olive oil
  • 1/2 tsp fennel seeds
  • salt and pepper

Finishing touch:

  • 6 cari chillies
  • 12 onion slices

1. Preheat oven to 220ºC.
2. Wash the aubergines, season them with salt and pepper, wrap them in aluminium foil, adding 2 tbsp olive oil. Bake for 15 minutes.
3. Let cool, cut in 2 lengthwise and spoon out the flesh. Mash it with a fork and set aside.
4. Peel and chop the onion. Chop the onion greens, chilli and coriander separately. Chop the peanuts with a knife.
5. Mix the aubergine pulp with remaining olive oil, lemon juice, chopped onion, spring onions, coriander, chilli and peanuts. Add a generous amount of freshly ground black pepper.
6. Make the coriander salad: wash the coriander, strip the leaves off the stalks. Halve the preserved limes, remove seeds and cut the flesh into julienne sticks. Toast the fennel seeds in a dry pan for 5 minutes on low heat. Mix all the ingredients and correct seasoning.
7. Halve the cari chillies lengthwise, remove the seeds and blanch them in boiling salted water for 1 minute. Cool in iced water. Repeat once.
8. Make the batter: separate the eggs. Mix the flour with 12.5cl water, the egg yolks, the olive oil and some salt.
9. Heat the oil for frying to 180ºC.
10. Beat the egg whites until stiff and gently fold them into the previous mixture shortly before frying the vegetables. Season the vegetables with salt and dip each one of them (half a chilli and onion slice) in the batter, and fry them until golden (about 5 minutes). Drain on absorbent paper.
10. Drop some aubergine and peanut chatini in a circle in the middle of each plate. Place the vegetable fritters around the chatini and the coriander salad in the centre.

Every Friday we publish a delicious recipe from the kitchens of Constance Hotels. Visit our culinary section to see more of the tasty recipes you can cook at home.

Trends 2012 – the spa experience

Spa treatment room

Wonderful spa treatments available at Constance

As we stride into 2012, are you enjoying the challenge of keeping to your new year’s resolutions?

This is a great time of year to make changes in your life that will bring you a greater sense of wellbeing, and improved health and happiness.

These days, the trend is towards a certain art of living. There’s a general wish to feel comfortable with ourselves, and to find simple internal happiness.

Lifestyles are constantly evolving and we need to adapt to the new demands on us. A spa is all about combining health, beauty and well-being through specific and tailor-made treatments.

Try something new…

At Constance Hotels, our guests return time and again to our spas for well deserved treatments.

Spa de Constance

Stunning setting for Spa de Constance at Moofushi

It’s not just about reclaiming ‘me-time’ – it’s about reminding ourselves, when we’re not functioning at full speed, to listen to our body and mind, and to restore an equilibrium that enables us to live life to the full.

Our spas provide a wonderful harmonious space were you can:

  • enjoy something new
  • immerse yourself in the peaceful surroundings
  • receive personalised treatments
  • feel really well looked after
  • nuture your physical and emotional self.

At our 7 resorts across the Indian Ocean, you’ll find the renowned Spa de Constance as well as spas specialising in Guerlain and Shiseido treatments. At Constance Ephelia, you’ll find spa villas that come complete with personal treatment spaces.

Visit our Constance Hotels Experience website to find out more about our spas at each resort, and don’t miss these spa articles on our blog:

Truffle Week at Constance Belle Mare Plage and Le Prince Maurice

This year, Constance Belle Mare Plage and Constance Le Prince Maurice organised a ‘Truffle Week’ to the delight our guests who love gourmet food.
Delectable black truffles

Delectable black truffles

La Confrérie de la Truffe Noire, the Brotherhood of the Black Truffle, is based in the hill region of the Drome des Collines in South East France.

They kindly sent one of their members, Helene Faure, to Mauritius to speak with our chefs and sommeliers about the tuber melanosporum, more commonly known as the black truffle.

The black truffle provides the gold standard in the truffle world because of its delicate taste, and delightful and intense bouquet.

 

To help in understanding and recognising this black treasure, Helene offered the team a comparative tasting and visual appreciation of the various kinds of truffle. We learnt how to identify each one’s shape, aroma and taste. Helene also gave our chefs a variety of recipes for how truffles can be used in our cuisine.

Guests in our Mauritian resorts enjoyed special dinner menus on Tuesday 10 and Friday 13 January 2012, featuring a flavoursome black truffle purée and an amazing black truffle soufflé, which made a delicious and tasty dessert.

The atmosphere in the stylish and friendly settings of both the Constance Le Prince Maurice’s Archipel Restaurant and the Constance Belle Mare Plage’s Blue Penny Café was really something to be savoured – quite simply fantastic.

Blue Penny at Constance Belle Mare Plage

Preshal Guness and guests

Preshal Guness is a lovely host

The Blue Penny is a unique restaurant in Mauritius. Located at Constance Belle Mare Plage, it represents the highlight of the culinary skills of Constance Hotels Experience.

Preshal Guness is a lovely host and combines conviviality and elegance like no other. Discrete and stylish, he and his young and talented team offer a living definition of the expression ‘casual chic’.

The wine list at Blue Penny is impressive (more than 850), and has received the prestigious Wine Spectator award for its excellence.

Under the guidance of Constance celebrity head sommelier Jerôme Faure, sommelier Yann Hangouet has qualified for the semi-finals of the best young sommelier of France.

Dining at Blue Penny

A dinner at Blue Penny should always start with a visit to the wine cellar and the sommelier’s secret room behind it. There, you can enjoy a selection of fresh and joyful wines that will tickle your appetite…

Fillet of red mullet at Blue Penny

Chef Goisset’s fillet of red mullet filled with local shells, crispy pigs’ trotter, tomato “rougail” and squid ink jus.

Chef Frederic Goisset has been creating behind the stoves of Blue Penny for more than 5 years. He started his career in France at L’Ousteau de Baumanière, at Mr Ducasse’s Louis XV and at L’hôtel du Castellet. He is extremely talented and sensible, and enjoys more than anything cooking with local produce.

Five course discovery menu

On the menu, Chef Goisset proposes different options that can be matched with suggestions from the chef sommelier. He also boasts a 5 courses ‘discovery menu’.

Only the name of the basic ingredient is known to the guests (lobster, squab, pineapple, etc…) and the chef takes care of the rest. A great way to understand the real culinary expression of the place!

Wine dinners every Saturday evening

Luxury food at Blue Penny

A dinner at Blue Penny is always a feast

The complicity between sommelier Yann and Maitre D’ Guness is evident – they regularly create new wine dinners that are presented every Saturday evening.

The concept is the sommelier chooses wines that are interesting to discover. They share feelings on the characters of these wines all together and define the aromatic lines that should be followed to be matched by the food.

Then the chef works at creating the best match possible. What is expected is a balance between food and wine. One component should not overpower the other. The menus are tested and tested again until we reach the desired balance.

Have you eaten at the Blue Penny?

If you’ve eaten at the Blue Penny restaurant at Constance Belle Mare Plage, we’d love to hear about your favourite meal.

The Sunday Times Travel Magazine – Constance Ephelia Resort

Family villa at Constance Ephelia

Spacious family villa

There’s a great article about Constance Ephelia Resort in the February edition of The Sunday Times Travel Magazine, out in newsagents now.

Journalist Jeremy Lazell takes his family to the Seychelles and discovers that 5* luxury beach resorts and children are a winning combination when you visit Constance Ephelia. 

Family holidays with Constance

Constance hotels have much to offer families looking for luxury in a paradise setting. Read this first hand account by the Guittet family about what it’s like to go on holiday to a Constance hotel.

And for more inspiration about family holidays with Constance, don’t miss these articles: