Ultimate luxury golf holidays in Mauritius and Seychelles

Discover the luxury of playing golf on the Constance championship 18-hole golf courses set in paradise Indian Ocean locations.

Luxury golf holidays at Constance

Luxury golf holidays at Constance

Constance Le Prince Maurice, Mauritius

Savour the elegant luxury accommodation, refined fine dining, sumptuous spa and numerous activities and sporting facilities at Le Prince Maurice, Mauritius.

Our two championship 18-hole golf courses The Links and The Legend are home to the annual MCB Championship.

As a guest at Constance Le Prince Maurice you can enjoy:

  • Unlimited green fees at both courses
  • Blocked tee-off times
  • Unlimited bookings for tee-off times before arrival with our online concierge service
  • Free club cars
  • Free club rental if required
  • A non-stop shuttle to both courses from 7am – 7pm
  • A limousine service to courses is available
  • Access to our Marc Farry Golf Academy
  • A weekly complimentary golf clinic with one of our Academy pros so that you can time your lessons for when you want them.
Lémuria's incredible golf course

Lémuria’s incredible golf course

Constance Lémuria, Seychelles

The beautifully secluded Lémuria hotel on Praslin is an elegant combination of luxury and traditional charm. With beautiful accommodation, 5* fine dining and a soothing spa it offers a perfect island escape for golfers looking to unwind.

The golf course at Lémuria has been described as one of the most beautiful in the world with its terraced greens looking down over the stunning Anse Georgette beach.

The variation of the course will keep even experienced golfers on their toes as it goes from relative flat, tropical parkland surrounded by mangrove forest to jungle-clad hills making the mandatory club cars extremely necessary.

The famous 15th hole will take your breath away as you tee off from a spectacular height with views out across the ocean and watch your ball fall more than 50 meters to the green below.

As a guest at Constance Lémuria you can enjoy:

  • Free green fees
  • Golf equipment available to rent
  • Club cars available to rent
  • Pre-bookings of tee off times for the first 2 days of your stay before you arrive (for the other days, booking can be done on site with 48 hours notice)
  • Golf lessons for groups or individuals with one of our resident professionals
  • A ‘Discovery Package’ including a 2 hour lesson, a 9 hole lesson and a 45 minute massage.

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Journey into South African wine country Part 2

Continuing on the trail of our Constance sommeliers’ journey in South Africa to source some of the finest wines from the country to bring back for our guests, Jerome Faure reveals what they found on the final days of the tour.

South African wines: Jerome meets the team at La Vierge Wines

South African wines: Jerome meets the team at La Vierge Wines

Day 3

Having stayed at the Hamilton Russell vineyard in the morning we had a tasting of the Hamilton Russell range. Selected from 3 terroirs (Southern Right, Ashbourne and Hamilton Russell) the wines included the Chardonnay 10, 11, 12 Hamilton Russell and the Pinot Noir 10, 11, 12 Hamilton Russell. Amongst the white wines the 2011 stands out for its lively wine with a fresh taste and good minerals. For the reds the highlight was the 2012, an intense wine, complex with good concentration.

Staying in the Hemel-en-Aarde region next we visited Creation, where Swiss winemaker Jean Claude Martin and his wife Carolyn Martin of the Finlayson family create a wide range of wines which each nicely express the terroir.

From there we ventured to the Upper Hemel-en-Aarde valley to visit Newton Johnson, a family run business. We tried the 2012 wines from the new terroirs – Mrs M with sandy soil next to a river, Block 6 with a combination of sandy and clay soil, Windandsea with clay soil on the top of the slope. We found that the sandy soil gave the wines elegance and finesse and the clay gave roundness, structure and freshness.

Next we visited one of the Alheit Vineyards where the Cartology they produce may be the best wine in South Africa. Now in its third vintage it is a very exciting wine with complexity and freshness. At Alheit their ambition is to create the best Chenin of the Western Cape so the 2012 Radio Lazarus uses only old vines, 18 barrels from a single vineyard.

At Crystalum Wines we tasted the Pinot Noir which had body and structure but was still fine and elegant. The Chardonnay had a nice balance with finesse and complexity. Definitely a winemaker I will be following in the future.

Day 4

Staying in the breathtaking Hemel-en-Aarde Valley our last stop was to La Vierge Wines. A new winemaker joined this still very young vineyard last year and made his first vintage in 2013. Having worked for 10 years in Martinborough, his focus is very much on the terroir. During our tasting we discovered wines of elegance and finesse on top of intense fruit aromas. This is another winemaker to follow.

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Romantics guide to getting married in the Seychelles

It’s not hard to picture the romance of the Seychelles’ white sand beaches and crystal waters but a wedding in the Seychelles could also be the stress-free option.

Getting married in the Seychelles

Getting married in the Seychelles

Perfect weather

If you’re looking for uninterrupted blue skies the best time of year to book your Seychelles wedding is from April to October. This is the islands’ dry season when it is not unusual to have dry spells of two weeks or more.

Perfect location

The Seychelles is world-famous for its powder white sand beaches framed by distinctive granite boulders, leading into calm clear waters. Anse Lazio on Praslin is often ranked in the top 10 beaches of the world.

Other dramatic locations for weddings on the island include its numerous picturesque Roman Catholic churches and beautiful colonial mansions.

Wedding planners

Book a wedding package at Constance Lémuria or Constance Ephélia, and one of our wedding co-ordinators will take care of everything for you.

We will plan with you in advance any personal requests such as flower preferences, cake choices and music. We can also organise the photographer, wedding video, table decorations, or even a live band to play for you.

Your day, your way

Constance Ephélia, Seychelles

Idyllic location: Constance Ephélia, Seychelles

By law you are required to arrive in the Seychelles several days before your wedding giving you the perfect opportunity to look at the wedding venue options and choose the one that’s right for you.

You can meet the hotel or resort’s hair and make up stylists to go through how you want to look on your wedding day.

Pamper yourself

Both Constance Lémuria and Constance Ephélia have a range of romantic private dining options, including in-villa dining, exclusive excursion and spas. Enjoy a Bridal dreams, Perfect Day treatment at Lémuria including a manicure and full body massage or take your partner and experience a couple’s aroma massage followed by a glass of champagne at Ephélia.

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Italian chef to create a Mediterranean feast at Constance Moofushi

Nicolino Lalla

Nicolino Lalla

In our quest to offer guests an exciting culinary experience we have invited leading Italian chef Nicolino Lalla to cook for guests at Constance Moofushi.

Nicolino will be creating a sumptuous Mediterranean dinner at Moofushi’s Alizee Beach Grill Restaurant, with a special wine pairing by Head Sommelier Nash, on 16 and 23 April.

With more than 15 years experience cooking for fine-dining restaurants including Baglioni Hotel in London, Paresa Resort and Le Meridien Beach resort in Phuket, Nicolino specialises in Italian and Mediterranean cuisine.

As a chef, his passion lies in sourcing and using the very freshest seasonal ingredients.

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Interview with Swedish chef Jacob Holmström

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.

Jacob Holmstrom with teammate Sandy Sokalingum, of Constance Lémuria Seychelles

Jacob Holmstrom with teammate Sandy Sokalingum, of Constance Lémuria Seychelles

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.

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Winners of the Culinary Festival Bernard Loiseau 2014

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.

FCBL winners: Masashi Ijichi & Dammika Sarath of Constance Halaveli, Maldives

FCBL winners: Masashi Ijichi & Dammika Sarath of Constance Halaveli, Maldives

The winners

1st Prize:

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:

2nd Prize:

Jacob Holmstrom from Gastrologik restaurant Stockholm, Sweden, 1 Michelin star and Sandy Sokalingum from Constance Lémuria Seychelles.

3rd Prize:

Tim Allen from Launceston Place London, UK , 1 Michelin star and Yogessen Ramen from Constance Ephélia Seychelles.

The other teams in the competition were:

Masashi & Dammika's winning main dish: Spices and orange marinated Duckling breast

Masashi & Dammika’s winning main dish: Spices and orange marinated Duckling breast

  • Jens Rittmeyer from Budersand Hotel Golf & Spa, Sylt, Restaurant Kai 3, Hornum, Germany, 1 Michelin star and Dinushan Patabadage, Constance Moofushi Maldives
  • Mirto Marchesi from La Table d’Adrien restaurant, Le Chalet d’Adrien, Verbier, Switzerland, 1 Michelin star and Emmanuel Fortuno from Constance Belle Mare Plage Mauritius
  • Nicolas Masse from Les sources de Caudalie, La Grand’ Vigne restaurant, Bordeaux-Martillac, France, 1 Michelin star and Sasha Dinnoo from Constance Le Prince Maurice Mauritius.

The winning dishes

Starter:

Cold white coco beans soup, carrot mousse and marinated vegetables.

Main course:

Spices and orange marinated Duckling breast, onions stuffed with giblets, fruits chutney and sweet potato cromesquis.

Cocktail competition

Cocktail competition winner: Ashvin Purrun from Constance Belle Mare Plage

Cocktail competition winner: Ashvin Purrun from Constance Belle Mare Plage

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.

Wine competition

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.

Wine competition winner: Cheryline Coulon from Constance Le Prince Maurice

Wine competition winner: Cheryline Coulon from Constance Le Prince Maurice

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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