With amazing pools, beautiful vistas and sun loungers as big as your bed… here’s a poolside view of our hotels and resorts in the Indian Ocean.
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Mauritius is the most popular destination for an exotic wedding with the Maldives taking the top spot as a honeymoon destination, according to the Mail Online.
Based on research carried out by Kuoni, the Mail reports that Mauritius has knocked Sri Lanka off the top position thanks to recent changes which have made getting married in Mauritius much simpler.
According to the Mail report, many couples are choosing to marry in Mauritius while the Maldives was the best-selling honeymoon destination for 2013.
In a separate article the Mail Online says a new Kuoni report predicting travel trends for 2014 believes the Maldives will retain its position as the top long-haul destination for British holidaymakers.
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With the trend for cookery holidays growing year on year many holidaymakers are looking further afield to expand their culinary horizons.
Learning to cook the national food of the country you visit on holiday can be a fascinating insight into the place itself.
In a recent article for Gourmet Travel, Laura Archer recommended visitors to Mauritius take cookery classes to get a step ahead with the new trend for Mauritian cuisine.
At Constance Le Prince Maurice and Constance Belle Mare Plage guests are offered the opportunity to take cookery lessons with one of our world-class chefs who will introduce them to the use of local spices and flavours.
Classes are two hours long and take place in one of our professional kitchens. They are available to book right up to the day before.
The type of dishes you will learn to cook may include:
Classes at Constance Belle Mare Plage also include a 15-minute session with one of our experienced sommeliers who will offer advice on wines to pair with the dishes you have learnt to cook.
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Cheryline tells her story of how she’s found her place as one of the rising sommelier stars in Mauritius.
I had the opportunity to start my career in France, in the largest palaces of the Cote d’Azur in Nice in 2006, including the Palais de la Méditerranée, Le Méridien and Sol Cala Di Ajaccio in Corsica.
In 2009 I got a big break when I had the opportunity to learn and share extensively with industry professionals in the champagne bar ‘L’Effervescence’ in the Old Town, Nice. From that moment my love and passion for wine has not stopped evolving.
On my return to Mauritius in 2010, I started working at Constance Belle Mare Plage and then moved onto Le Prince Maurice. Constance is a pioneer in this field, and attaches great importance to food and wine.
The Culinary Festival Bernard Loiseau is an extraordinary experience for everyone involved. It’s a trying week both mentally and physically but it also offers unforgettable encounters with Star Chefs from around the world. Do not forget the wine and cuisine walking hand in hand. A good dish should be highlighted by wine and vice versa, this is what is known as the triad.
The festival is also an opportunity for us candidates to excel, to question, to see our limitations and to improve.
I am delighted to have won the title of Best Sommelier Festival Bernard Loiseau 2014 and to have had the honour to represent Constance Le Prince Maurice. I am now taking part in the competition of the Best Sommelier of Mauritius 2014.
In the words of David Biraud (Meilleur Ouvrier de France 2004): “I have known many more defeats than victories, but the important thing is to get up and persevere.”
Jacob Holmström, the 32-year old Swedish chef was born and raised in a family of restaurant owners. Jacob is the owner of restaurant Gastrologik, which opened in Stockholm in June 2011 and got his first Michelin star two years later.
At the Culinary Festival Bernard Loiseau prize-giving ceremony in Mauritius this weekend, Jacob and his partner chef Sandy Sokalingdum, who presently works as chef de partie at Constance Lémuria in the Seychelles, finally learned that they had reached the second highest step on the winner’s podium.
‘Of course it is a little disappointing finishing second in the competition,’ Jacob tells me, ‘and saying that, I especially think of Sandy, who is a very talented chef, who ends up so close to the coveted prize of a stay in an European gourmet restaurant – and yet so far. But he is young, and I hope that he will be back next year. But saying that, I also must congratulate Masachi Ijichi and Dammika Sarath with their well-deserved win, which is even more impressive when you know that they had to work through an interpreter,’ Jacob says with a smile.
The past week has been a fabulous experience for Jacob – not only professionally, but also socially. ‘Among the many positive experiences of the Festival is meeting five very nice colleagues. And in spite of the fact that all of us have fought hard to win, I now leave Mauritius with five new friends from five European countries. The actual competition is unique in its format, and I have really enjoyed every minute of my stay, both inside the kitchens of Constance Belle Mare Plage as well as outside.
The location of the event is absolutely spectacular, the weather has been perfect, and the organisation of the competition flawless. In addition to having established new friendships, I also leave the resort with newfound taste buds and some new spices and vegetables, which I may well introduce in my own restaurant,’ the easygoing young Swede happily tells me.
I ask Jacob about his style of cooking. ‘In short it is simple, clean and focused on the produce,’ he says. ‘ I especially love cooking fish and shellfish, and in Gastrolologik we only use produce from Sweden – except seafood, which we get from the crystal clear waters of the Norwegian fjords. I find inspiration everywhere as most chefs. But the most important source is definitely the produce itself. And my 10 days of cooking and meeting new people here in Mauritius have definitely been inspiring in more ways than one.’
Interview by Peter Bojesen of Luxury Aficionados.
The 9th Culinary Festival Bernard Loiseau in Mauritius has seen the finest Michelin-star chefs from Germany, Sweden, England, Switzerland and France team up with Constance island chefs in a competition that puts their skills to the test and challenges them beyond their normal capabilities.
Michelin Star Chef Masachi Ijichi from La Cachette restaurant in Valence, France and Dammika Sarath from Constance Halaveli Maldives, have won the 9th edition of the Culinary Festival Bernard Loiseau.
The competition which took place at Constance Belle Mare Plage from the 29 March to 6 April has also seen the crowning achievement of:
Jacob Holmstrom from Gastrologik restaurant Stockholm, Sweden, 1 Michelin star and Sandy Sokalingum from Constance Lémuria Seychelles.
Tim Allen from Launceston Place London, UK , 1 Michelin star and Yogessen Ramen from Constance Ephélia Seychelles.
The other teams in the competition were:
The winning dishes
Cold white coco beans soup, carrot mousse and marinated vegetables.
Spices and orange marinated Duckling breast, onions stuffed with giblets, fruits chutney and sweet potato cromesquis.
Ashvin Purrun from Constance Belle Mare Plage is the winner of the Cocktail Competition held on 31 March at Constance Belle Mare Plage.
This year, three barmen from Constance Belle Mare Plage and Constance Le Prince Maurice took part in the competition. The liquors used were from Chamarel Rhum. The jury were Laurence and Joachim Louis representatives of Jack Daniels and Crème Chambord.
Cheryline Coulon from Constance Le Prince Maurice is the winner of the Wine Competition held on 31 March. The competition consists of finding the best wines to accompany the dinner which was served by Chef Eyvind Hellstrom. In competition were three Mauritian sommeliers who presented their selection of wines in front of four jury members.
Service & Art de la table competition
Benito Bellehumeur from Constance Belle Mare Plage is the winner of the Service & Art de la table Competition held on Tuesday 2 April at the Blue Penny Restaurant, Constance Belle Mare Plage. He presented the most beautifully prepared table and the best service.
Dominique Loiseau, Mercotte and Isabelle Mobihan made up the jury.
Café Gourmand competition
Pastry Chef Camel El Sherifi from Constance Le Prince Maurice is the winner of a new Competition the “Café Gourmand” that was added this year to the event and organised in collaboration with our partner Nespresso. Participants were the Executive and Pastry Chefs of Constance Hotels and Resorts and were asked to create four pastries to best accompany a Nespresso coffee.
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