Valmont and Ila Spa at Constance Halaveli, Maldives

The prestigious Valmont spa is now open at Constance Halaveli Resort, Maldives, joining the cult beauty favourite Ila – making the spa offering at Halaveli a truly indulgent experience.

Spa at Constance Halaveli Resort, Maldives

Spa at Constance Halaveli Resort, Maldives

Guests at Halaveli can now enjoy a fabulous range of treatments from these sought after brands.

Here’s a glimpse of the new Valmont at Halaveli Spa Menu.

Signature anti-ageing treatments

Hydration: Source of Bisses

  • The skin is re-plumped, weary appearance fade away.

Energy: Vitality of the Glaciers

  • The skin is regenerated, appears radiant and tonic.

Radiance: Snow Bright

  • The skin is radiant and glowing.

Anti-wrinkles & Firmness: Peaks of Firmness

  • The skin is visibly lifted and denser.

Anti-age UV Repair : Princess Pan Deï

  • The sun damage are repaired and the skin is deeply regenerated.

Valmont After Diving Treament

  • Exclusive treatment specifically created by the Swiss Brand for Constance Halaveli Resort.

 

Signature Body Treatments

Bisses purity

  • Exfoliant, purifying and stimulating thanks to the Bex salts or apricot kernels.

After Sun Body Massage

  • A massage gathering gentle effleurages on legs, back, stomach and arms with Body Nurturing Cream.

Mother To Be Body Massage

  • A relaxing and nurturing massage.

Read our earlier article about the Valmont spa coming to Constance Halaveli

Great progress on coral regrowth project at Constance Halaveli

Since the first frame of corals was placed in the lagoon at Constance Halaveli back in November 2011, we have seen dramatic growth in each piece of coral.

Coral regrowth at Constance Halaveli Resort

Coral is now growing on the sea bed

As of this month, April, they are now strong enough to be taken off their surrogate support system – the handmade frame – and have been planted in the sea bed at Halaveli. This is very exciting for us because this is our first opportunity to see if the Reefscape project will be successful.

In the 10 days since they have been planted, there are several indicators that the corals are able to not only survive but also thrive under more natural conditions. The corals are strong and healthy which are two very good signs that our project will be a success.

Having planted the coral around the Dive Center, we can see that marine life is also thriving. We now have a lot more fish coming to welcome our guests at the arrival jetty. Beautiful.

Enjoy these photos and find more on our Facebook page.

Purple tips of coral regrowth at Constance Halaveli

Purple tips show coral regrowth

 

Fish at Constance Halaveli Resort, Maldives

Marine life is thriving

Heard it through the grapevine…

Head Sommelier Cedric Jacob is extremely passionate about all wines and is eager to share his knowledge with our guests.

Cedric Jacob

Cedric Jacob

When speaking to Cedric his enthusiasm and love for wine is evident and he always welcomes guests to come visit the cellars at Constance Halaveli.

Below he shares a bit about his background and where his passion for wine began.

Where in France are you from?
I was born inParis. My dad got the opportunity to move to Aix-En-Provence, South of France for his job and we all followed him. My little village where we moved to, Ventabren, is in the middle of the appellation Cotes d’Aix-En-Provence famous for its Rosé. As you can guess, you can find more Rosé wine on every table than simple still water. My dad used to say ‘water is for flowers’ but my mum does drink a lot of water!

When did your interest in wine begin?
My interest in wine began when I started in the hospitality industry at the age of 15 where I discovered there was a soul to every different wine, each a different product, something sometimes that is hard to put into words.

I have always been interested in the mysterious things of life and wine was part of this. My lecturer, a passionate man who could speak for hours and hours about this topic, helped me to develop my knowledge and I started to learn about it seriously aged 18.

Some people might say that 15 years is very young but I think that we need to start early to understand the idea of taste and sensation when tasting a product. This goes for food, music, art etc… My dad understood this concept of life and used to give us, my 2 brothers and myself, a tiny glass of wine every Sunday to smell and try to recognise aromas. Then we’d add water in to taste it. That was the beginning of what I call a ‘love story’.

Sommelier team at Constance Halaveli

Sathir, Sampath and Cedric

Why did you become a sommelier?
First of all, I became sommelier for the simple reason that wine was a passion. I love reading about it, finding out what is happening in the world of wine, watching documentaries. Also wine was becoming a huge trend at the time that I started, and people were willing to understand more and more about what they were drinking. It’s not only about drinking nowadays – people want to discover new horizons, understand the importance of Terroir, grape variety, human touch on the final wine that they are drinking and so on. Being a sommelier is all about experiencing and sharing. This idea of conviviality and becoming a sommelier was the best choice I ever made.

What challenges do you face currently being a sommelier in the Maldives?
The main challenge is the difference of climate that definitely changes your perception while tasting. Your smell as well as your taste is affected by the humidity and heat. The same wine tastes totally difference in Europe compared with the Maldives. Our goal is to find a new way of serving wine so our guests fully enjoy the wine that they order, for example, serving slightly chilled red wine.

Another challenge is offering the best price for our customers, considering the heavy import duty on alcohol as the Maldives is a Muslim country.

Cedric Jacob and guests

Cedric and guests at Jahaz

With these challenges how do you foresee them affecting the wine industry in the Maldives?
The main impact regarding government restriction is that wine is getting more and more expensive in this country, especially since the government plans to further increase the duty. However, as a sommelier, we always believe that the price doesn’t always rhyme with quality. Our goal as professionals is to find more small producers from different countries who are driven by their passion to produce great wines. Many young wine makers inFranceand elsewhere are becoming more and more famous for this, and those are the wines we are trying to import. Once again our aim is to satisfy the needs and wants of our guests. 

What is your favourite wine and why?
That is the trickiest question for a sommelier and one that people often ask me because I like everything as long as it is good – white, red, rosé, dessert, Champagne…However since I arrived in the Maldives I have to say that I have a preference for white Sauvignon Blanc for their freshness and their minerality and red Pinot Noir for the easiness and fruit…New Zealand is a region that I particularly appreciate for that even though we do produce amazing Sauvignon Blanc or Pinot Noir in France.

What would be your perfect evening?
A perfect evening is a couple of friends, each bringing a good bottle that they want to make others discover, me in the kitchen (I love to cook, in fact I wanted to be chef before sommelier) and spending the evening enjoying, sharing and having fun with friends… that’s my idea of conviviality.

Do you have any special tips that you would like to share?

Just like a magician, I would say I can’t.

Next time you’re at Halaveli don’t forget to ask our Sommelier team to take you on a tour of our superb wine cellars.

Prestigious Valmont Spa to open at Constance Halaveli

Already well established as the ultimate luxury holiday get-away, Constance Halaveli is now set to position itself as an elite spa destination.

Valmont at Constance Halaveli logo

At Halaveli we’ve teamed up with Valmont, the exclusive Swiss skincare experts, to join the revered V35 – Valmont’s Prestige Spa Club.

From May, guests at Halaveli can indulge in the very latest cellular cosmetics and treatments from Valmont’s Magician of Time range.

Among the renowned Valmont treatments, our spa menu offers an exclusive treatment specifically created by the Swiss house - the Valmont After Diving Treatment. Devoted to restoring the skin and caring for the hair after diving, this 45-minute treatment features alternating hydrating masks and modelage massages to relieve congestion, while pampering the contour of the eye with a collagen mask.

Our spa is situated on stilts above the Indian Ocean, with wonderful views from each of the 10 cabins. Our other spa treatments at Halaveli use the very popular Spa de Constance and Ila organic products.

Staying at Halaveli is an escape into a thrillingly beautiful world. With gourmet delights, spectacular scuba diving and now a world-class spa, Halaveli is firmly placed as one of the world’s most desirable luxury resorts.

Find out more

Recipe: Naan Bread

The perfect accompaniment to a curry, this Naan Bread recipe from the kitchens of Constance Halaveli is quick and easy to make.

Jing restaurant at Constance Halaveli Resort

Jing restaurant

  • 300g flour
  • 5g baking powder
  • 10g salt
  • 200ml milk
  • 100ml water
  • 2 tsp sugar
  • 50ml oil
  • 1 egg

1. Sift the salt and baking powder into a bowl and make a well in the middle.
2. Mix the sugar, milk, eggs, and oil in a bowl.
3. Pour this into the centre of the flour and knead adding water if necessary to form a soft dough.
4. Add the remaining oil and knead again then cover with a damp cloth, leave for 2-3 hours.
5. About half an hour before the naan is required, turn on the oven to 200°C.
6. Divide the naan into 8 balls and allow to rest for 3-4 minutes.
7. Shape each ball of dough with the palms of your hands to make an oval shape.
8. Bake the naan bread until they are puffed up and golden brown.

Try this naan bread with our delicious Constance Chicken and Prawn Curry in coconut milk

Highlights from the Culinary Festival Bernard Loiseau

It’s been a fantastic week in Mauritius so far, with the 7th edition of the Culinary Festival Bernard Loiseau providing entertainment, drama, tension and excitement…

Official launch of the Culinary Festival Bernard Loiseau

Official launch of the festival

The competition is in full swing today. As we wait to find out more, Bruno Le Gac brings us highlights from the last couple of days:

Our Chief Executive launches the festival

‘I declare the 7th edition of Festival Culinaire Bernard Loiseau open!’ Our CEO, Jean-Jacques Vallet opened officially the festival on Tuesday evening, in a ceremony oozing conviviality and happiness.

More than ever, the top management of Constance Hotels believes in culinary, is attached to the human values carried by the festival and wishes to develop this unique concept.

Music to the ears of the passionate team at Constance Hotels Experience.

Serge Vieira delights at La Spiaggia

Serge Vieira

Serge Vieira

Tonight, Wednesday, an exceptional dinner took place at La Spiaggia, the casual chic restaurant next to the villas at Belle Mare Plage. Festival 2011 winner and recently promoted 2 Michelin star chef, Serge Vieira (who is also Bocuse d’Or 2005) presented an amazing dinner full of flavours and freshness.

A unique occasion for our team of chefs to work next to one of the most brilliant representatives of the young French culinary scene.

Halaveli chef cooks up a feast at Le Prince Maurice

Another amazing dinner took place on Wednesday. New Zealander and Executive Chef at Halaveli, Glen Cooper, prepared a fabulous feast at L’Archipel, Le Prince Maurice. Fantastic oysters with caviar, delicious sweet potato soup, juicy, soft and extra tasty lamb shepherd’s pie, and of course Pavlova as a tasty and very elegant dessert…

The name of Constance Halaveli Resort, Maldives was on all the lips tonight…