Countdown to Culinary Festival Bernard Loiseau in Mauritius

With just over a week to go until the start of this year’s Culinary Festival Bernard Loiseau, chefs and foodies alike are starting to gather at Constance Belle Mare Plage in Mauritius.

Bernard Loiseau Culinary Festival at Constance Hotels & Resorts

Preparing six star dinner at 2012 festival

During the food festival, six top European Michelin-star chef’s come to work alongside six of our best island chefs. The festival culminates in a cook-off competition for the best Euro-island inspired menu.

During the festival the world renowned chefs and judges will be offering special menus and cooking demonstrations to guests at both Belle Mare Plage and Le Prince Maurice.

A rare treat for gastronomes, this is a chance to sample some of the world’s best food in one of the world’s most beautiful locations.

Bid to dine at Michelin-star restaurants in Europe

And this year, we’re holding an online charity auction to celebrate the festival and give you the chance to bid for an exclusive meal at a Michelin-star restaurant.

Constance Le Prince Maurice, Mauritius

Constance Le Prince Maurice, Mauritius

Find out more

Read about the star chefs and judges attending the 2013 Culinary Festival Bernard Loiseau

Check booking availability for this year’s culinary festival:

 

Fill up on Indian Ocean sunshine this Easter

After a long, cold winter, Easter is the perfect time of year to treat yourself to some guaranteed sunshine.

Constance Tsarabanjina, Madagascar

Constance Tsarabanjina, Madagascar

Across the Indian Ocean you can expect up to 9 hours of glorious sunshine every day in April, with average temperatures ranging from 29-32ºC.

Feel the sun on your face as you lie back and relax on picture-perfect white sand beaches. Then kick start a personal renaissance as you reboot body and mind, and enjoy our range of water sports, spa treatments, fitness classes and deliciously healthy menus.

Madagascar
Constance Tsarabanjina is celebrating its own rebirth this April as it emerges transformed from a multi-million pound refurbishment. It’s the perfect time to come and experience the new barefoot luxury feel of the resort. Find out more about the revamped barefoot chic of Tsarabanjina.

Seychelles
In the Seychelles, April is known as the calmest, warmest month as the winds die down and start to change direction, making it an idyllic time to visit Constance Lémuria and Ephélia.

April to May is also considered one of the best times to explore the stunning marine life which teems through the waters of the archipelago – with water temperatures at a delightful 29ºC and visibility excellent at around 30 metres. This is also the beginning of the big game fishing season in the Seychelles.

Constance Ephelia, Seychelles

Constance Ephelia, Seychelles

Maldives
Easter is an ideal time to visit Moofushi and Halaveli in the Maldives as April is one of the ‘iruvai’ or ‘dry-season’ months. Guests can enjoy calm seas lapping against their luxury water villas, and dive and snorkel in water with temperatures of around 30ºC.

Mauritius
At the exclusive Le Prince Maurice and the vibrant Belle Mare Plage in Mauritius, there are 2 championship golf courses, superb spas, great selection of restaurants and the lure of stunning reefs off the East coast of the island.

Find out more

Revive your spirit and get yourself back on track this Easter. Visit our website to find out more and check availability at all resorts – Constance Hotels & Resorts.

Read about our Secluded hotels and resorts with passion

And check the best time to visit the Indian Ocean: Responsible Travel.

Highlights from Art de Vignes week in Seychelles

Our Head Sommelier, Jerome Faure, brings you highlights from the beginning of a fabulous week of wine appreciation as the Art de Vignes wine growers’ collective visits the Seychelles.

Wines from Art de Vignes collective, Constance Hotels & Resorts

Wines from Art de Vignes collective

Constance Ephelia

Sunday 3 March

Our sommeliers at Constance Ephelia enjoyed training with Anne and Olivier Decelle, owners of St Emilion Grand Cru Chateau Jean Faure. We tried the 2009 and 2010. It is a special blend with 50% Cabernet Franc, 40% Merlot and 10% malbec. The property is close to St Emilion Premier Grand Cru Cheval Blanc.

The 2010 is for me a really wonderful wine – one of the top from St Emilion.

Anne and Olivier Decelle also own Domaine Mas Amiel, located in Roussillon nearPyrenees. They are making Maury (Fortified Wine) Maury Sec (new appellation in 2011 – only Red ) and some Cotes du Roussillon Villages (White, Red and Rosé).

On Sunday evening we enjoyed a wine tasting with all the wine makers and our guests at Constance Ephelia.

Preparation for Art de Vignes wine dinner, Constance Ephelia, Seychelles

Preparation for Art de Vignes wine dinner

Wines we tried:

  • Cotes du Roussillon Villages Plaisir Rose – Mas Amiel 2012
  • Saumur Insolite Domaine des Roches Neuves – Thierry Germain 2011
  • Vin de Pays des Collines Rhodaniennes Viognier Georges Vernay 2011
  • Montagny 1er Cru Jean-Marc Boillot 2010
  • Cotes de Castillon Domaine de l’A – 2005
  • Chateauneuf du Pape Chateau de Beaucastel 2009

The menu

The menu was proposed with Domaine Mas Amiel and Chateau Jean Faure.

Starter:

Cotes du Roussillon Villages Altair 2010 Mas Amiel with Red Snapper Wheel’s Carpaccio with Green Bean Salad and local Passion Fruit Dressing

Maury – Mas Amiel 1969 with marinated Red Tuna Rose, Grilled Zucchini with Light Curry Apple Compote and Tomato with Xeres Vinegar.

Main Course:

St Emilion Grand Cru Chateau Jean Faure 2010 with Lamb Fillet with CrispyParmaHam, Local Eggplant Chutney, Parmesan Tuile and Pan Forte Sauce.

Dessert:

Maury Charles Dupuy, Mas Amiel 2008 with Surprise Dark Chocolate Sphere with Berries Compote.

Chateau de Beaucastel in Chateauneuf du Pape

Chateau de Beaucastel in Chateauneuf du Pape

Monday 4 March:

We held staff training about Rhone Valley Wine with Christine Vernay (Domaine George Vernay) who is owner and wine maker for prestigious appellation from North of Rhone Valley (Cote Rotie – Condrieu) and Thomas Perrin, one of the owners of Chateau de Beaucastel in Chateauneuf du Pape.

Wines we tried:

  • Vin de Pays Pied de Samson Viognier – Vernay 2011
  • Cotes du Rhone StAgathe – Vernay  2010
  • St Joseph Vernay 2010
  • Cote Rotie Blonde du Seigneur  Vernay 2010
  • Luberon Vieille Ferme 2011
  • Cotes du Rhone – Coudoulet White 2011
  • Cotes du Rhone – Coudoulet Red 2010
  • Chateauneuf du Pape Beaucastel White 2011
  • Chateauneuf du Pape Vieilles Vignes Beaucastel  White 2011
  • Chateauneuf du Pape Beaucastel Red  2010
  • Chateauneuf du Pape Beaucastel Hommage a J. Perrin 2009
Dessert at Art de Vignes dinner, Constance Ephelia, Seychelles

Dessert at Art de Vignes dinner

Evening at our new Chinese Restaurant at Ephelia :

Chef Ling and his team with the collaboration of our sommelier team created a menu with Thomas Perrin wines from the Chateau de Beaucastel in theRhoneValley

Aperitif

Cotes du Lubéron, La Vieille Ferme, 2011 with Chef Ling canapés selection

Main course:

Chateauneuf du Pape, Chateau de Beaucastel, Vieilles Vignes, 2009 with Seafood siew mai with caviar

Chateauneuf du Pape, Chateau de Beaucastel, Vieilles Vignes, 2009 with Crispy chicken in sweet and sour sauce

Chateauneuf du Pape, Chateau de Beaucastel, 2005 with Wok fried black pepper New Zealand beef with bamboo shoots

Dessert

Muscat de Beaumes de Venise, Perrin, 2010 with Pancake stuffed with coconut mousse, exotic fruit minestrone, lychee sherbet

Find out more about Art de Vignes in Seychelles

 

The Sunday Times names Tsarabanjina and Moofushi in world’s best 20 all-inclusives

The Sunday Times this week highlighted Constance Moofushi and Tsarabanjina as offering truly all-inclusive packages.

Constance Tsarabanjina, Madagascar

Constance Tsarabanjina, Madagascar

Susan d’Arcy applauds the Cristal package at our resorts for genuinely ‘including everything’, lamenting how other resorts claim to be all inclusive but go on to charge guests for everything from bottled water to Mars bars.

The praise for Tsarabanjina and Moofushi came in an article outlining the 20 best all-inclusive packages around the world.

D’Arcy defined all inclusive as meaning, ‘You’ll get the drinks you want, endless fabulous food – often à la carte and, if not, of the highest quality and freshly prepared – and free wi-fi.’

Subscribers to The Sunday Times can read Susan d’Arcy’s article in full: ‘All inclusives – minus the hidden extras‘.

And in The Financial Times

The FT was also singing the praises of Tsarabanjina this week in ‘How to spend it‘ describing the resort’s new refurbishment as bringing a luxury element to Madagascan tourism.

Find out more about Moofushi and Tsarabanjina

 

Vote for Constance in 2013 Conde Nast Traveller Readers’ Travel Awards

Is there a Constance hotel you love, or a travel experience you want the world to know about?

Constance Moofushi, Maldives

Constance Moofushi, Maldives

Now’s your chance to have your say in which hotels, spas, villas, destinations and travel experiences receive this year’s prestigious Condé Nast Traveller Readers’ Travel Awards.

The online questionnaire makes it quick and easy to vote. Complete the form and you’ll be entered into the prize draw for a luxury break for two, travelling by private jet, to Mallorca.

Cast your votes before the deadline of 1 May.

For more details and your chance to vote visit the Conde Nast Traveller website.

Recipes: Fresh detox juices

Give yourself a healthy boost with one of our power-packed juices.

Constance Halaveli, Maldives

Constance Halaveli, Maldives

Strawberry Blitz

Strawberries provide Vitamin C, manganese, fibre, folate and other nutrients are a powerful antioxidant.

  • 6 strawberries (120g)
  • ½ cup soy milk (125ml)
  • 1 tsp honey

1. Blend all ingredients together until smooth and pour into glass.

Per serving
3.6g Total Fat (0.4g Saturated fat)
14.4g Carbohydrate
47kj (113 calories)
6.2g Protein
3.2g Fibre

Chard, Apple & Celery

We use green apples in this recipe but you can use the colour of your choice. Chard provides fibre, vitamin C, vitamin E, vitamin A, folate and other nutrients to your diet including antioxidants.

  • 1 trimmed chard leaf (80g)
  • 1 large apple (200g) cut in to wedges
  • Trimmed celery stalk (100g) chopped coarsely

1. Push ingredients through juice extractor into glass, stir to combine.

Per Serving
0.5g Total Fat (0g Saturated fat)
24.6g Carbohydrate
460kj (110 calories)
1.4g Protein
7.8g Fibre

Find out more

Take a look at more healthy breakfast juice recipes from Whole Living.

Visit our website to read more about Constance Halaveli.