Female sommeliers in Mauritius are aiming high

Our female sommeliers at Constance Le Prince Maurice and Constance Belle Mare Plage are both striving to become leaders in the predominantly male world of fine wines.

Malin De Lores, assistant sommelier at Belle Mare Plage

Malin De Lores, assistant sommelier at Belle Mare Plage

Constance Belle Mare Plage

Malin De Lores, assistant sommelier at Belle Mare Plage, who attained her wine training at the Constance Hospitality Academy in Mauritius, claims her personal ambition is to become a chief sommelier.

She took a step nearer to her goal last year when she was selected as a finalist in the Best Sommelier of Mauritius 2012 and again this year as the winner of the sommelier competition at the Culinary Festival Bernard Loiseau. In July Malin was promoted to Assistant Sommelier at Belle Mare Plage.

Constance Le Prince Maurice

Cheryline Coulon, sommelier at Le Prince Maurice, began her career in France before joining Constance. Her ambition is to win the award for Best Sommelier of Mauritius 2014.

Cheryline Coulon, sommelier at Le Prince Maurice

Cheryline Coulon, sommelier at Le Prince Maurice

Cheryline was selected to represent Le Prince Maurice this year in the Culinary Festival Bernard Loiseau.

We are very proud of both women whose passion for wine and their ability to share that passion with our guests has made them an important part of our team of sommeliers in Mauritius.

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Indulge in exclusive fine dining and wine events at Constance

Constance’s diary of exciting food and wine events is filling up with visitors from some of the world’s top kitchens as well as leading winemakers from across the continents.

Brokenwood Wines serving guests at Constance Moofushi

Brokenwood Wines serving guests at Constance Moofushi

Guests at Constance Moofushi last week were treated to a wine dinner at the resort’s Blue Lounge restaurant hosted by Australian winemaker Geoff Krieger of Brokenwood Wines.

With over 30 years experience in the wine industry in Australia, including 10 at Brokenwood where he is General Manager, Krieger was more than happy to share his experiences and expertise with guests at the luxurious Maldives resort.

Our chefs worked with Krieger to create a menu delicately balanced to perfectly pair the food with the best of Brokenwood’s wines.

Highlights of the wine menu and its pairings included:

  • Terrine of foie gras, fig marmalade and apple salad paired with Brokenwood Oaky Creek Road Semillon (Semillon 2004)
  • Seared scallops, papaya salsa, cucumber and mint shooter paired with Brokenwood Unwooded Chardonnay (Chardonnay 2007)
Seared scallops, papaya salsa, cucumber and mint shooter paired with Brokenwood Unwooded Chardonnay (Chardonnay 2007)

Seared scallops, papaya salsa, cucumber and mint shooter paired with Brokenwood Unwooded Chardonnay 2007

  • Grilled Maldivian jobfish, cauliflower puree and chorizo paired with Brokenwood Pinot Noir Beechworth (Pinot Noir 2012)
  • Brie and truffle tian, camembert samosa, pear and raisin chutney paired with Brokenwood Cricket Pitch (Sauvignon Blanc/Semillion 2011)
  • Mango and passion fruit parfait, coconut sorbet and orange tuille paired with Brokenwood Semillon Sticky Wicket (Semillon 2008)

Find out more

At each of our hotels and resorts we are hosting some fabulous events in the coming events for food and wine lovers. Take a look at the selection here, and watch this space for more announcements.

New and Old World wines at Halaveli wine dinner

Constance Halaveli is inviting guests interested in wine to indulge in an exciting wine menu designed to compare and contrast wines from the New and Old World.

Wine dinner at Constance Halaveli

Wine dinner at Constance Halaveli

Held at Halaveli’s signature restaurant Jing on 18 September, wines will be paired with sumptuous fine-dining dishes to bring out the very best in both.

Working together with fine wine suppliers Gavin Davis and Bastien Gautheron of MMI Dubai, Jing has selected French and New Zealand wines which best express current trends in winemaking from both regions so that guests are able to make a direct comparison.

The wine menu for guests at Halaveli will include:

  • Saffron Macaroons with smoked salmon, black summer truffle and wild Iranian Caviar
  • Quail and foie gras sausage with horseradish, Madras curry and brioche
  • Caramelised king scallop, soba noodles, beetroot, enoki and dashi
  • Mango sorbet
  • Liberty duck ‘sous vide’, baby pack choy, carrot miso crème and koppert cress
  • Kaffir lime and ivory ganache, passion fruit panacotta and Valrhonna cacao pearls

Visit our website to read more about Constance Halaveli, Maldives

Culinary Festival winner starts a Michelin-starred internship

Talented winner of last year’s Culinary Festival Bernard Loiseau, Hem Pulami is teaming up with winning partner French chef Luc Mobihan once again for an internship in Mobihan’s Michelin-starred kitchen in France.

Chef Hem Pulami of Constance Halaveli

Chef Hem Pulami of Constance Halaveli

Hem has taken a break from his role at Constance Halaveli’s signature restaurant, Jing, to study under the renowned French chef at his restaurant Le Saint Placide at St-Malo, northern France.

One of the first things Mobihan did on Hem’s arrival was to take him to see the famous oyster farms of Cancale which produce around 25,000 tons of oysters each year.

Chef Mobihan received his training in some of the greatest Michelin-starred restaurants in France and it is the technical expertise he learnt there, as well as his passion for beautiful, simple food, which he will be passing on to Hem.

Culinary Festival Bernard Loiseau 2014

The Culinary Festival Bernard Loiseau, held at Constance Belle Mare Plage, Mauritius, is an opportunity for talented young island cooks like Hem to learn from the great chefs of European haute cuisine.

Farming the oysters of Cancale

Farming the oysters of Cancale

Excitement is already beginning to build for the Culinary Festival Bernard Loiseau 2014 when more chefs from the Constance group will get the opportunity to work alongside some of Europe’s greatest chefs.

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Top 8 reasons to go scuba diving in the Maldives

The Maldives is considered to offer some of the best scuba diving in the world, with the Ari Atoll topping many people’s lists as the go-to spot in the islands.

Dive scooter courses at Constance Moofushi

Dive scooter courses at Constance Moofushi

Ari Atoll, Maldives

The unique location of the Ari Atoll, with Constance Moofushi located in the South Ari Atoll and Constance Halaveli in the North, means that it is perfect for diving all year round. Visibility is usually between 20-25 metres and currents slow to moderate.

Here are our top 8 reasons why scuba diving in the Maldives is one of life’s great experiences.

1. Learn more about sharks

For those divers fascinated by these beautiful creatures the PADI Shark Speciality Courses offered at Moofushi and Halaveli will teach you more about them and their habits before taking you out to swim among them in a spectacular shark pass. Read more about shark diving in the Maldives.

2. Swim with manta rays

Swim with these giants of the oceans during the season at Moofushi or Halaveli. At Halaveli guests can also learn more about these elegant fish with a course written by PADI Manta Awareness Diver Alexis Vincent.

Diving with Manta Rays

Diving with Manta Rays

3. Night dives

Discover what the ocean looks like at night where fish sleep and others change colour in the darkness. Experience the thrill when the group turn off their torches and play in the ocean’s stunning phosphorescence. Find out more about night dives in the Maldives.

4. Nitrox dive

Swim more often and for longer with this enriched air option at Halaveli.

5. Wreck diving

Explore wrecks on the ocean floor teeming with stunning marine life at sites around the Ari Atoll. Learn more about wreck diving in the Maldives.

6. Photography diving

Learn how to take stunning underwater photographs, so you can relive the memories once you’re back home. Our course is followed by a series of dives designed to give you the best opportunities for taking beautiful underwater shots. More about underwater photography courses at Moofushi.

7. Diver scooter courses at Moofushi

Experience the exhilaration of diving with a diver scooter allowing you to travel greater distances during your dive. The course at Moofushi includes three dives, the first on the home reef to learn the basics and the last as part of a shark dive.

A Moray Eel in the Indian Ocean

A Moray Eel in the Indian Ocean

8. The ultimate exclusive dive experience at Halaveli

Indulge in the ultimate dive experience at Halaveli with a day and night on your own yacht with your own crew, chef and spa therapist to take care of you while you explore the beautiful reefs of the Ari Atoll. Tempted? Find out more

When is the best time to go diving in Maldives?

Both Moofushi and Halaveli have a great choice of local dives to keep even the keenest divers hungry for more. From November to April the northeast monsoon pushes currents to the west bringing schools of manta rays and whale sharks and from May to October the oceanic currents push from the southwest making the water incredibly clear for diving.

Winter sun offer with Constance

If you’re tempted to book a holiday to explore the Maldives, take a look at our Winter Sun Offer or visit our website for more information on all Constance Hotels & Resorts.

Recipe: Grilled squid and Moofushi chilli tomato preserve

When we receive a delivery of squid, we serve it the same evening. We simply cook grilled squid in front of our customers. A delight of simplicity!

Grilled squid and Moofushi chilli tomato preserve

Grilled squid and Moofushi chilli tomato preserve

For those who like it, the chilli tomato preserve has something of a “cheeky” side that emphasises the texture of the squid without overpowering it. This preserve was born… out of an ordering mistake!

We ordered too many crates of tomatoes and peppers and we were afraid they would go off. So the recipe was created by chance. But given the success of this condiment, it has become one of the hotel’s staples and its composition continues to evolve.

Ingredients (serves 4)

The squid:

  • 600g squid fillets
  • 30ml olive oil
  • 30ml lemon juice
  • Salt/pepper

1. Clean the squid fillets, removing the thin film. Rinse them well and score them lightly with a sharp knife.

2. Mix the olive oil with lemon juice, the salt and pepper, and marinate the fillets for 30 minutes.

The chilli tomato preserve:

  • 300g whole peeled tomatoes
  • 2 red chilli peppers
  • 1 star anise (lightly toasted, then crushed in mortar)
  • 250g sugar
  • 5g garlic
  • 1 teaspoon ground cinnamon
  • 70ml white wine vinegar
  • 40ml Thai Fish Sauce (Nuoc Mâm)

1. Mix all the ingredients except the fish sauce. Bring it to the boil and let it simmer until it reaches the consistency of a preserve.

2.It will have reduced by a half and it takes approximately two to three hours on a low heat to do this. be sure to stir regularly to avoid the preserve sticking to the bottom of the pan.

3. Season it with fish sauce, which is very salty and must be added gently, depending on your taste.

Finishing and presentation

Drain the squid fillets and grill them on a barbeque.

Place a squid fillet on each plate with a jar of chilli tomato preserve on the side.

Sommelier’s suggested wine

Dry white wine:

  • Sancerre, “Génération XIX”, Alphones Mellot, 2010 France
  • Chablis 1 cru Fourchaume, Domaine Pommier, 2010 France