Recipe: Pineapple-coriander macaroons

Macaroons became a huge hit last year, and they’re proving as popular as ever in 2012. For all macaroon fans, here’s a tropical recipe from the kitchens of Constance Le Prince Maurice.

Macaroons from Constance Hotels Experience

Macaroons at Constance

Serves 4
Preparation time: 1 hour
Cooking time: 20 minutes
Resting time: 30 minutes
Refrigeration: 2 hours

  • 310g icing sugar
  • 190g powdered almonds
  • 5 egg whites
  • 25g caster sugar

For the ganache

  • 250g milk chocolate
  • 1/2 small pineapple
  • 2 sprigs fresh coriander
  • 150g whipping cream
  • 50g caster sugar

 1. Make the macaroons: sift the icing sugar with the powdered almonds. Whip the egg whites, adding the caster sugar, then add the sifted icing sugar and almonds and mix carefully with a spatula. Pour this batter into a piping bag fitted with a 5mm plain tip and drop regular-shaped disks, 5cm wide, on a biscuit sheet lined with parchment paper. Let them rest for 30 minutes at room temperature.
2. Preheat oven to 140ºC. Bake the macaroons for 20 minutes. Take them out of the overn and let them cool on the paper.
3. Make the ganache: peel the pineapple and dice the flesh finely. Finely chop the coriander. Mix pineapple and coriander, and refrigerate.
4. In a large bowl, break the milk chocolate into small pieces. Bring the cream to simmering point with the sugar, mixing well, then pour it over the chocolate. Mix until smooth. Add the pineapple and coriander, mix well and keep refrigerated for 2 hours.
5. Assemble the macaroons: lift them from the parchment paper and paste them two by two by spreading 1 small teaspoon of ganache between them.

And for inspiration, take a look at these delightful looking macaroons from Constance Belle Mare Plage on our Constance Facebook page.

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.

Golf and food at Swing restaurant, Constance Belle Mare Plage

 

Curry bread sandwich with tandoori chicken

The famous Swing curry bread sandwich with tandoori chicken

Golf enthusiasts on holiday at Constance Belle Mare Plage are in for a culinary treat when playing on the Links golf course.

The deck of the Swing restaurant overlooks the 18 hole championship course, and stays open until late. Ideal for a sundowner after a long day’s play on the course.

Chef Rajesh Payanandee has created a special range of salads and sandwiches with flair and imagination, all served in generous portions and simply presented.

The curry bread sandwich with tandoori-marinated chicken breast is already famous. Perfect with a very cold beer after a hard game of golf under the hot Mauritian.

All dishes are served with the delicious ‘Poivre d’or’ local condiments: spicy ketchup, lime and chilli relish, crushed Mauritian chilli and spiced-up grain mustard.

Special offer: save 40% on honeymoons at Constance Belle Mare Plage

Honeymoon dining

Honeymoon dining

Head to paradise for your honeymoon and enjoy a 40% discount for one adult at Constance Belle Mare Plage, Mauritius.

This beautiful luxury hotel is set on one of the island’s most stunning beaches along the sheltered East coast.

The offer is valid from 16 April to 20 October 2012, in one of our Prestige Rooms, Junior or Deluxe Suites.

Minimum 5 nights stay, the package includes:

  • daily breakfast and dinner
  • a bottle of wine and canapés
  • flower petals and candles in the room/bathroom
  • seafood candlelit dinner and photo souvenir
  • departure gift

Find out more about this great honeymoon deal, including terms and conditions, on the Constance Belle Mare Plage website.

 

 

Rum in Mauritius

In Mauritius, fields of sugar cane can be seen all around the island.

Belle Mare Plage bartenders and our collection of rums

Belle Mare Plage bartenders and our collection of rums

The Constance group was originally involved in the culture of sugar cane, and later developed into the world famous hotel group that we know today.

Rum at Constance Belle Mare Plage

So it’s natural that Head Bartender at Constance Belle Mare Plage, Guillaume Graffeille, chose to pay tribute to the legendary beverage – rum.

Available at the main bar are more than 40 rums from French and British West Indies including the jewels of Martinique, probably the best rum in the World. There are also rums from Latin America, Asia, and of course Mauritius.

 

There’s a full range of rums, from those made out of the distillation of molasses, to the rums based on pure sugar cane juice, and of course the aged rums. These are proposed in different vintages: 5, 6 or 12 years old, and up to 25 years old for the rarest one.

Head bartender - Guillaume Graffeille

Head bartender - Guillaume Graffeille

All are raised in oak casks which allow a good exchange between the air and the rum and ensures the quality of the maturing process.

There are many ways of enjoying rum. It’s used in various classical and signature cocktails, enjoyed after dinner with a cigar or forms part of the composition of different punches or homemade ‘arranged’ rums.

Different flavoured rums

Constance Belle Mare Plage offers different flavoured rums, all with natural fruits: lychee, mango, passionfruit, pineapple, and so on but also with spices or even herbs: cinnamon, star anise, thyme, rosemary…

 

Chamarel Mauritian rum

Bottles of Chamarel Mauritian rums and homemade flavoured rums can be purchased at the resort. They are presented in special packaging and make the perfect present to be brought back home. Don’t miss it!