Constance Hotels & Resorts – Inspired by Passion

Our 7 hotels and resorts in the Indian Ocean are renowned for offering exceptional luxury holiday experiences.

Constance Belle Mare Plage, Unique Resort Experience

Belle Mare Plage offering a unique resort experience

Now, we’re making it easier for you to choose which of our hotels and resorts are right for you. We’ve grouped them into 2 different categories:

Unique Resort Experience

These are our resorts with a soul. Places so unique you’ll feel you’ve discovered a hidden corner of the world.

Ultimate Hotel Experience

These are our ultra-luxe hotels, for those special moments in life when only the most exclusive hideaway will do – a place to experience total luxury.

Private Villas at our resorts

Luxury villas at Constance Hotels & Resorts

Luxury villas at Constance

And then there are our luxury villas. At our resorts in Mauritius, Maldives and the Seychelles we offer a choice of villas – suitable for couples, families and larger groups – giving you the opportunity to enjoy a private holiday with access to all the facilities of a luxury hotel right on your doorstep.

To find out more now, visit our website or join our community on Facebook and Twitter.

Recipe: Sweet orange-ginger ganache

These delicious chocolates are quintessential Constance treats, recently served at the Chocolate Show at Constance Ephelia.

North Beach at Constance Ephelia, Seychelles

North Beach at Ephelia

Ingredients

  • 500g dark chocolate
  • 300g cream
  • 75g butter
  • 50g fresh ginger
  • 1 orange zest
  • 25g preserved orange peel
  • 400g dark chocolate for the coating

1. Chop the chocolate and place in a bowl.
2. Peel and chop the ginger.
3. In a pan add cream, ginger and the orange zest and leave it to infuse for 10 minutes.
4. Strain the flavoured cream and return to heat.
5. Pour over the chocolate and mix until smooth.
6. Stir the softened butter.
7. Pour the contents into a round shaped mould.
8. Refrigerate until firm.
9. Cut into shapes, squares, diamonds, rectangles, circles.
10. Melt the 400g dark choclate in a bain marie.
11. Make curves with the crystallized chocolate.
12. Dip the chocolates one by one.
13. Leave to crystallize.

The recipe makes approximately 50 chocolates.

Find out more about Constance Ephelia from our website.

Constance Memories photo competition winners

We want to say a huge thank you to everyone who entered our Constance Memories photo competition on Facebook recently.

Photo by Tesuo Isazawa, Constance Moofushi

Photo by Tesuo Isazawa, Constance Moofushi

Over the coming weeks we’ll be publishing more of the stories behind the thousands of stunning photographs we received from the Constance community.

Take a look at our album on Facebook to see all the photos entered: Constance Memories winners album.

And in case you missed the announcement of the winners, here they are:

Best 3 photos of the last decade

  • Marek Kluzniak
  • Angel Gomila
  • Nicole Petsa

Winners of each category

Photo by Sven Goelles, Constance Belle Mare Plage

Photo by Sven Goelles, Constance Belle Mare Plage

Winner of Design & Architecture:
Sven Goelles

Winner of Family:
Fabrice Tourres

Winner of Food, drink and entertainment:
Charbel Bou Serhal

Winner of Spa & Sports:
Juan Pablo Dominguez

Winner of Staff/Behind the scenes:
Stacey Dwyer

Winner of Weddings & Honeymoons:
Tesuo Isazawa

Photo by Juan Pablo Dominguez, Constance Moofushi

Photo by Juan Pablo Dominguez, Constance Moofushi

Winner of Beach, Nature & Wildlife:
Jorn Moraal

Winner of Excursions:
Ralf Grosseboerger

Winner of prize draw:
Laura Paterson

Visit us on Facebook

Visit our Facebook page to see all the photos – Constance Memories winners album.

We’ll be running more competitions in the near future – watch this space.

And in the meantime, keep posting your Constance holiday photos on Facebook or through Twitter – we love seeing them and reading your comments about your holidays with us.

 

Recipe: Moussaka at Constance Moofushi

Mediterranean food features highly on our menus at Constance Moofushi.

Moussaka from Constance Moofushi Resort, Maldives

Moussaka from Constance Moofushi Resort

We’ve gathered recipes and influences from across Europe, put them in our basket and brought them over to our idyllic Maldivian island. Some of our favourites include our Asparagus salad, Baba Ghanoush salad, Moutabel salad, Bell pepper chakchouka, Hummus, marinated artichoke and this dish, our famous Moofushi Moussaka.

  • Potatoes
  • Minced meat – lamb, beef or a mixture of both
  • Tablespoons butter
  • Tinned tomatoes or 1 tablespoon tomato paste
  • Grated cheese – cheddar, parmesan or kefalotiri
  • Onion, chopped
  • Parsley, finely chopped
  • Oil for frying
  • Salt, pepper
  • French toast (friganies), or dried breadcrumbs

For the Bechamel Sauce

  • Butter
  • Plain flour
  • Milk, (warmed, but not boiling)
  • Egg yolks
  • Salt, pepper
  • Grated cheese, cheddar, parmesan or kefalotiri

Preparation

1. Peel the potatoes, wash well and slice into 1/4 inch round slices.
2. Fry the potatoes both sides.
3. Remove from pan and place on absorbent paper to soak up any excess oil.
4. Melt the butter in a saucepan and sauté the chopped onion, fry the ground meat (lamb or beef) until browned.
5. Add the finely chopped tomatoes (or paste), salt, pepper and parsley.
6. Cover and simmer until most of the juices are dried up.
7. Remove from the heat.
8. In a greased baking tray, sprinkle the French toast on the bottom of the tray.
9. Place half the potatoes in a layer on the bottom of the baking tray.
10. Sprinkle 1/3 of the grated cheese over the potatoes.
11. Pour all the mince meat sauce over the potatoes and spread evenly.
12. Finish with the rest of the potatoes in a layer over the meat sauce.
13. Prepare the béchamel sauce and pour evenly over the potatoes.
14. Sprinkle the remaining cheese over the sauce and then about 2 tablespoons of the ground French toast or breadcrumbs on top.
15. Bake in a medium oven (180C) for approximately 30-40 minutes, or until it reaches a nice golden colour.
16. Remove from the oven and leave it to stand for 5-10 minutes to set before cutting into portions.

Serve with fresh crusty bread and a crisp green salad.

Kanonkop Wine Dinner at Constance Halaveli

Winemaker Johan Krige, from the famous South African winery Kanonkop Estate, is hosting a special wine dinner at Jing restaurant, Constance Halaveli, this Sunday 21 October.

Jing restaurant, Constance Halaveli Resort, Maldives

Jing restaurant

The menu has been created by our Head Sommelier at Halaveli, Cédric Jacob, and his team together with Executive Chef, Glen Cooper.

At the dinner, with each course we’ll be serving 2 bottles of the same wine but from a different vintage, so guests can learn about the impact of the ageing on the wine.

Here’s the delicious menu we’ll be serving:

To begin

  • Prawn in 3 Textures
  • Pickled ginger mayo & sherry vinaigrette
  • Wine – Kanonkop, ‘Kadette’, Rosé, 2010

Fork & spoon

  • Cinnamon & anise spiced breast of Duck
  • Red fruit gelée & consommé of duck
  • Wine – Kanonkop, ‘Paul Sauer’, 2009
  • Wine – Kanonkop, ‘Paul Sauer’, 1998

Main course

  • Carnival peppered Wagyu beef tenderloin
  • Shitake ravioli & horseradish emulsion
  • Wine – Kanonkop, Cabernet Sauvignon, 2009
  • Wine – Kanonkop, Cabernet Sauvignon, 2004

Dessert

  • Warm Jivara Fondant
  • Pinotage ice cream and compote of red fruits
  • Wine – Kanonkop, Pinotage, 2010
  • Wine – Kanonkop, Pinotage, 2003

Want to find out more?

Find out more about Kanonkop Wine Estate in South Africa.

Visit our website for more information about Constance Halaveli Resort, Maldives.

Recipe: Banana curry cannelloni

A simple and delicious curry dish from Constance Ephelia, Seychelles ideal for a healthy mid-week meal served with pan fried snapper.

Banana curry, Constance Ephelia Resort, Seychelles

Banana curry and snapper

  • 5 big leaves of spinach
  • 400g of banana (in Seychelles we use the St Jacques variety)
  • 5-6 curry leaves
  • 30g chopped onions
  • 10g chopped garlic
  • 10g of chopped ginger
  • 4g  turmeric
  • 4g curry powder
  • 20g green peas
  • 20g of peeled tomato dice
  • 20g unsalted butter
  • Salt pepper to taste

1. Blanch the spinach leaves in salted boiling water for 2 minutes, and cool down immediately in ice cold water. Drain, dry and remove the main stalks  and set aside.

2. Blanch the banana with its skins in boiling water for 30 mins or until soft.

3. Cool down, remove the skin and grate the flesh. Set aside.

4. Sautée garlic, ginger, onion in butter until a light brown colour, add curry leaves, turmeric, curry powder and mix together.

5. Now add the grated banana to the pan and mix well together. At last, add the green peas and tomato.

6. Season to taste.

7. To make the cannelloni, take 1 spinach leaf, place some banana curry on top and roll as cannelloni giving a nice cylinder shape. Cut the edges nicely, and set aside.

8. Serve warm with pan seared snapper fish.

Sounds tempting? Find out more about Constance Ephelia Resort from our website.