Shiseido offers new taster spa collection at Constance

World renowned Japanese beauty brand Shiseido introduces a collection of taster spa treatments for guests at Constance Belle Mare Plage, Ephélia and Lémuria.

Shiseido spa at Constance Hotels & Resorts

Shiseido spa at Constance

These treatments provide relaxation and visible results, using Shiseido’s award winning products and formulas.

The taster collection is already available at Belle Mare Plage, and will be on offer at Ephélia and Lémuria in the Seychelles from June.

Guests can choose from the following:

Shiseido Deluxe Facial Experience
45 minutes

Shiseido Express Facial Experience
30 minutes

Shiseido Relaxing Body Experience
60 minutes

Shiseido Relaxing Back Massage
30 minutes

Find out more

Constance’s young star chefs at Culinary Festival Bernard Loiseau

The very best young local chefs from Constance are set to battle it out this week for the accolade of winner of the Culinary Festival Bernard Loiseau 2013.

Culinary at Constance Hotels & Resorts

Dining at Constance Hotels & Resorts

Here’s a run down of who is appearing at this year’s festival in Mauritius.

Sasha Dinnoo – Constance Le Prince Maurice, Mauritius

For Sasha Dinno of Le Prince Maurice being granted a place in this year’s Culinary Festival is a dream come true.

Beginning her career as a trainee at Le Prince Maurice, Sasha Dinnoo has literally grown up in the hotel’s exclusive kitchens, working her way up through their demanding ranks.

Known by her colleagues for her humility and passionate commitment to service excellence, she is excited about the opportunity to learn from the prestigious European chefs.

Elodie Oudeuil – Constance Belle Mare Plage, Mauritius

Belle Mare Plage Chef Elodie Oudeuil is passionate about all aspects of food from the excitement of working in a busy kitchen to cooking with quality fresh ingredients.

She is very proud to be competing in this year’s Culinary Festival, especially because she is representing Belle Mare Plage in the competition.

Oudeuil is known for her calmness in the kitchen combined with her excellent powers of organisation.

Shanifa Larue – Constance Lémuria, Seychelles

Constance Belle Mare Plage, Mauritius

Belle Mare Plage hosts festival

The 19-year-old chef began her culinary career with Constance at Lémuria.

Larue has gone on to be recognised twice as employee of the month as well as being voted Star of Lémuria.

Very focused Larue never stops learning while she is in the kitchen.

Driven to progress in her career, she is eager to show her talents in the competition and contribute her own personal touch and knowledge of Seychelles cuisine.

Beguitta Ally – Constance Ephélia, Seychelles

Beguitta Ally dreams of being the first female cook to win the Bernard Loiseau trophy.

Having trained in tourism she has always been passionate about cooking and it was that passion which brought her to Ephélia.

Her positive attitude, and her ability to listen and learn from advice is what has got her this far in the competition and she hopes she can go all the way.

Hem Pulami – Constance Halaveli, Maldives

Pulami discovered his passion for food in his home country Nepal. Having worked in local restaurants he joined the kitchen of Hotel D, la Annapurna Casino Ann in Kathmandu.

Deciding to widen his experience Pulami joined the culinary team at Halaveli in 2009.

Starting as a commis chef in the resorts signature restaurant Jing he has recently been promoted to demi chef de partie in recognition of his hard work and dedication.

Sampath Mariyadasa – Constance Moofushi, Maldives

Sampath, originally from Sri Lanka, is passionate about food and relishes the opportunity to work with the European chefs in order to learn as much as possible from them.

Constantly practising his culinary craft, Mariyadasa is creatively inspired to create new and exciting dishes.

His willingness to seize new opportunities at Moofushi has meant that he is always learning new techniques and he hopes to use these skills to win this year’s competition.

 

Photos of this year’s Island Chef contestants

Sasha Dinnoo

Sasha Dinnoo

 

Elodie Oudeuil

Elodie Oudeuil

 

Shanifa Larue

Shanifa Larue

 

Beguitta Ally

Beguitta Ally

 

Hem Pulami

Hem Pulami

 

Sampath Mariyadasa

Sampath Mariyadasa

Constance sommeliers trained by leading winemakers Thierry Germain and Stephane Derenoncourt

As part of our exciting Art de Vignes week our sommeliers had the wonderful opportunity of receiving training from Thierry Germain and Stephane Derenoncourt.

Sunset at North Beach

Sunset at North Beach

One of the world’s leading wine consultants and producers, Stephane Derenoncourt of Domaine de l’A was keen to talk about the benefits of Biodynamic wine producing techniques.

Thierry Germain, of the acclaimed domaine de Roches Neuves, is also an advocate of Biodynamic farming and explained to our sommeliers how he used his vineyard’s natural resources without pesticides and synthetic fertilisers to cultivate the highest quality grapes.

Wine menu

In honour of their visit Chef Aviraj collaborated with the sommelier team to create a menu based around the wines of Domaine des Roches Neuves.

  • Chef Aviraj aperitif selection – served with Samur, Bulles de Roche, 2010
  • Chilled red mullet fillet, green apple and citrus cigar – served with Saumur, L’insolite, 2011
  • Lightly smoked ‘bourgeois’ fish wrapped in Serrano ham, breadfruit scoop, glazed vegetable and red wine sauce – served with Saumur Champigny, La Marginale, 2010
  • Cherry surprise – served with Saumur Champigny, Terres Chaudes, 2011

More about Biodynamic wine growing

The term ‘Biodynamic’ refers to an agricultural movement defined by Dr. Rudolf Steiner in the 1920s. The goal of biodynamic wine growing is to get a vineyard to be as self-sustaining as possible, using waste products from one area to be used as fuel for another area. It’s a system that looks at the vineyard as a living organism itself from the soil to the sun, all working in harmony towards a well-balanced ecosystem that is self-sustaining.

Biodynamic wines and growing practices go beyond organic farming methods and focus on soil sustainability and viability via crop rotation, composting, non-chemical interventions for pest management and astronomical cycles to provide continual vineyard input. This emphasis often means the qualities of biodynamic wine offer more balance, clarity and depth of aromas and flavours.

Find out more about Thierry Germain and Domaine des Roches Neuves  and Stephane Derenoncourt and his philosophy of wine.

 

Legendary winemaker Jean Marc Boillot visits Ephélia for Art de Vignes week

To celebrate the visit of Jean Marc Boillot to the Seychelles, Cyann’s head chef Aviraj and the sommelier team at Constance Ephelia created a stunning wine menu based around his acclaimed Domaine de la Pommardière wines.

Wine tasting with Jean Marc Boillot at Constance Ephelia, Seychelles

Staff wine tasting with Jean Marc Boillot

A favourite among the three-star restaurants of Europe, Jean Marc Boillot is unusual in Burgundy for having an equal number of celebrated red and white wines.

The menu at Cyann evening

  • Selection of Chef Aviraj canapés – served with Vin de Pays d’Oc, Domaine de la Truffiere, 2010 (white)
  • Duo of scallops and langoustine, celeriac gratin laced with curry spice, bisque emulsion and pomegranate reduction – served with Meursault, 2011
  • Stuffed chicken breast, leg confit ‘Pomme pont-neuf’ and morel mushroom, cooking jus and crispy pancetta – served with Pommard, 2010
  • Mandarin delice with honey, passion fruit compote, blood orange sorbet – served with Vin de Pays d’Oc, Domaine de la Truffière, 2011 (rosé)
Find out more

Enjoy these photos from the dinner at Cyann

Art de Vignes dinner at Cyann, Constance Ephelia, Seychelles

Art de Vignes dinner at Cyann, Constance Ephelia, Seychelles

 

Dinner at Cyann, Constance Ephelia

At Constance Ephelia

 

Jean Marc Boillot dinner at Constance Ephelia

At Constance Ephelia

 

Jean Marc Boillot dinner at Constance Ephelia

At Constance Ephelia

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

 

Ephélia and Lémuria celebrate the art of French winemaking

We have invited some of the most inspirational French winemakers from the Art de Vignes association to visit the Seychelles to share their passion and produce with our guests.

Adam & Eve Restaurant, Constance Ephelia

Adam & Eve Restaurant, Constance Ephelia

Run in connection with a series of dining events, guests will be able to sample wines from:

  • Domaine Mas Amiel
  • Chateau Beaucastel
  • Domaine Des Roches Neuves
  • Domaine De La Pommardiere

The guest winemakers will work in conjunction with the sommeliers and chefs at the restaurants of Ephélia from 3 – 6 March.

At Lémuria guests can enjoy the opportunity to meet and talk with the winemakers before enjoying a wine dinner and golf competition running from the 8 – 9 March.

Find out more

Visit our website to find out more about Constance Ephelia and Constance Lemuria.

Discover more about these winemakers and the fine wines they produce: