Top 5 extreme sports in the Seychelles

 
Watersports in the Seychelles

Watersports in the Seychelles

The Seychelles is renowned for its tropical beauty and that enticing sense of getting-away-from it all. What this archipelago also offers in spades is extreme sports for thrill seekers and novices alike.

Here’s our top 5 pick of the crop.

1. Surfing

 

Excellent surfing conditions are on offer for beginners right through to those with years of experience. On Praslin, you’ll find beach breaks for all levels at Anse Georgette and Anse Kerlan. Experienced surfers should head to La Farine Reef and Villa Reef for reef breaks.

Surfing in the Seychelles

Heading out to catch a wave

On the largest island of Mahe, there are plenty of potential surfing spots. If you’re looking for a point-break, head to Anse Poules Bleues. There are also many reef breaks. Check out Anse Bourgainville, Anse Gaulette, Misfit Bay and North East Point. Beginners should head to Beau Vallon beach and Carana beach for gentle beach breaks.

For a more complete rundown of surf spots in the Seychelles, wave direction, skill level and frequency visit the great website Wannasurf.

2. Windsurfing

Clear and warm waters make the Seychelles idyllic for windsurfing. If you’re looking for stronger winds, head out there from May-September although it’s possible to windsurf all year round.

Windsurf boards are free to hire at both our beautiful resorts Constance Lémuria and Constance Ephélia.

3. Scuba diving

Scuba diving Seychelles

Amazing underwater world of the Seychelles

The Seychelles is one of the greatest places for diving in the world. Featuring an impressive 6 national marine parks, there’s an abundance of spectacular scuba diving and snorkeling opportunities.

Our experts at Constance Ephélia have recommended their top 3 diving sites – Trois Bank, National Marine Park at Cap Ternay and Dredger Wreck.

Find out more about the top 3 diving sites in the Seychelles, and watch an video of diving in the Seychelles.

4. Mountain biking

There are a number of paths as well as rough terrain tracks for mountain biking in the Seychelles. While the islands are edged with powdery white sand beaches, the 42 granite islands in the inner area of the archipelago are hilly and rocky. Here, the hills can rise to just under 3000 feet, making for some thrilling mountain biking conditions.

5. Climbing

At Constance Ephélia, we’ve opened a climbing wall for guests of all climbing abilities from 6 years to 60+. The wall offers a beautiful climbing experience with both artificial and natural routes.

Instructors are at hand to teach you the basics or help improve your techniques, depending on your skill level.

Find out more about the climbing wall at Constance Ephélia.

Constance Lémuria scores a hat trick at the World Travel Awards

 

Constance Lemuria, Seychelles - aerial view

Fabulous beaches at Constance Lemuria

Constance Lémuria has won 3 awards at this year’s World Travel Awards ceremony, held in Sharm El Sheikh, Egypt.

Constance Lémuria was voted:

  • Indian Ocean’s Leading Golf Resort (for the 4th year running)
  • Seychelles’ Leading Resort
  • Seychelles’ Leading Spa Resort (for the 2nd year running)

The World Travel Awards, now in their 18th year, are seen as the highest accolade that  a travel product can earn. The awards have been described by the Wall Street Journal as the ‘Oscars of Travel and Tourism’.

Find more about the beautiful resort of Constance Lémuria:

Weekly round-up: 19-25 September 2011

Constance Ephelia spa villa

Constance Ephelia spa villa

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.

Special offers

Events

Culinary

Spa and sport

Insider tips

Inspiration

Recipe: Beef tenderloin in a cari chilli crust with Chinese cabbage and endive leaves

Colourful chillies

Colourful chillies

Here’s a wonderful beef tenderloin recipe from our kitchens at Constance Le Prince Maurice. It takes a little time to prepare but your efforts will be well rewarded.

Serves: 4
Preparation time:
1 1/2 hours
Cooking time:
20 minutes
Freezing time:
2 hours

Ingredients

  • 4 chunks of beef tenderloin, 160g each

For the chilli crust

  • 4 cari chillies
  • 60g breadcrumbs
  • 1 tsp prepared horseradish
  • 40g soft butter

For the garnish

  • 1/4 head of Chinese cabbage
  • 1 tbsp olive oil
  • 1 pinch cumin seeds
  • 2 Belgian endives
  • 2 tbsp brown sugar
  • 1 pinch powdered cinnamon
  • 20cl green peppercorn sauce
  • 20g butter
  • salt and pepper

For the batter

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

1. Make the chilli crust: cut the cari chillies in 2, remove the seeds and blanch the chillies for 1 minute in boiling salted water. Cool in iced water. Repeat once.
2. Setting aside 4 half-chillies for frying later, purée the remaining chillies in a blender, then mix them with the breadcrumbs, horseradish and butter. Shape this into a cylinder, about 4cm thick, wrap in clingfilm and refrigerate.
3. Cut the Chinese cabbage into large sticks. Blanch them in boiling salted water for 2 minutes, cool them in iced water, drain. Put them in a dish with the olive oil and cumin seeds. Add salt and pepper. Refrigerate.
4. Clean and halve the endives: brown them in the butter on both sides with the brown sugar and cinnamon for about 3 minutes. When they are nicely browned, set them aside and keep them warm.
5. Make the batter: separate the eggs. Mix the flour with 12.5cl water, the egg yolks, olive oil and some salt.
6. Heat the oil for frying to 180ºC.
7. Beat the egg whites until stiff and gently fold them in to the previous mixture shortly before frying the chillies. Dip the half-chillies into this batter and fry them until golden (about 5 minutes).
8. Pan-sear the tenderloins to your taste, slice the chilli crust into rounds and lay them over the tenderloins. Put under the grill until brown and sizzling.
9. On each plate, lay the Chinese cabbage in a lattice pattern, top with tenderloin, arrange the endive around and top each tenderloin with one chilli fritter. Serve with the heated peppercorn sauce.

You can purchase the Constance Prince Maurice recipe book from our online store - it includes 50 of our favourite recipes.

And don’t miss our article on how to buy and cook beef.

Beauty tip: make your summer glow last longer

Sophie Demaret

Sophie Demaret

After the summer break, keep your skin glowing for longer with this easy beauty tip from Sophie Demaret, Spa Manager at Constance Le Prince Maurice.

To make your summer tan from your Mauritius trip last, I suggest you
combine delight and wellness with this home-made scrub recipe.

1. In a bowl, mix 2 tablespoons of coconut powder with a tablespoon of honey.

2. Apply to your face. Avoiding
the delicate area around your eyes, massage gently from the inside to the outside for 1 minute, then rinse in cold water.

3. Make sure not to forget your neck and cleavage.

4. Finally, apply your usual beauty products.

Constance Belle Mare Plage celebrates the Fête de la Gastronomie

Fine dining at Blue Penny Cafe, Belle Mare Plage

Fine dining at Blue Penny Cafe, Belle Mare Plage

Everywhere you look, you’ll find something to do with gastronomy – in the media, in the increasingly imaginative dishes available in our restaurants… as though the whole idea were something new.

In fact, it’s no more than a tradition in a constant state of renewal. It’s one that makes the most of France’s dynamism, the foods we produce, and what we do with them.

The Fête de la Gastronomie is first and foremost an event that celebrates generosity and conviviality. A time for people to get together.

Constance celebrates the Fête de la Gastronomie

La Spiaggia, Belle Mare Plage

La Spiaggia, Belle Mare Plage

As part of our special evening at our Constance Hotels Experience resorts in the Seychelles and Mauritius, our chefs will be presenting menus that celebrate the best of French cuisine and the fabulous local produce of the Indian Ocean.

Festival menu at Constance Belle Mare Plage

On 23 September, at Constance Belle Mare Plage, we’re presenting an incredible ’16 hands’ menu based on the best produce of the Indian Ocean, paired with wines from the Old World.

  • The welcoming glass from Chef Sohan Singh.
  • Crab from Madagascar… by Chef Marcelino, as at La Kaze – Madagascar crab jelly, crunchy salad with coriander.
  • Local oyster… by Chef Fréderic Goisset, catch of the day of Blue Penny – warm oyster, creamy cauliflower and buds with curry, emulsified kafir lime-yuzu juice.
  • Black Qwehli prawn… by Chef Chinnien, mist and colour of Indigo – black qwehli prawn, Curaçao dressing, polenta with curry leaves.
  • Fish and dry shrimps… by Chef Sanjeev, delightfully garnished with Citronnelle – half-cooked dorado fillet, river shrimps chutney, saffroned emulsion.
  • Palmheart by Chef Jocelyn, planted and harvested on the shores of la Spiaggia – braised heart of palm with spices, fish mayonnaise orange flavour.
  • Braised venisson and noisette… by Chef Rajesh, deer hunter or Deer Hunter – venisson duo from our Chassée braised and roasted with local spices, preserved vegetables from our garden, chasseur sauce.
  • Papaya… by our Chef Sylvano, our parents Heritage – papaya crumble with green lemon.
  • Vanilla, banana and coconut… by our Chef Thierry, or Coco-Banane-Moelleux-Passionnément – biscuit creamy with coconut, banana compote with vanilla, and passion fruit emulsion.