Constance: a lifestyle by Louis Nore and Yvon Meyer

Take a journey of discovery across the Indian Ocean with our stunning new coffee table book, Constance: a lifestyle.

Constance: a lifestyle by Louis Nore and Yvon Myer

Constance: a lifestyle by Louis Nore and Yvon Meyer

Full of beautiful photographs and interviews with people whose passion has inspired Constance Hotels & Resorts, the book brings to life the colour and vitality of the Indian Ocean.

Sumptuous island food, beautiful white-sand beaches, luscious tropical landscapes and the laughter and joy of the local spirit are all captured in the photographs of Yvon Meyer, and descriptions and interviews of writer Louis Nore.

Travelling across the Indian Ocean

Nore and Meyer travelled across Mauritius, the Maldives, Madagascar and the Seychelles to uncover the stories, culture and cuisine of the people which lie at the heart of everything we do at Constance. The book also includes delicious recipes from each of our resorts.

The beautiful 463-page book started life as a conversation between publishers Lydie and Christian Riehl and Constance CEO, Jean Jacques Vallet, during their stay at Halaveli.

The concept developed into a journey for Nore and Meyer to each of our 7 resorts to discover just what it is that makes Constance so unique.

Where to buy ‘Constance: a lifestyle’

Discover the secret for yourself. Constance: a lifestyle is available now from Amazon or directly from the publishers Editions du Signe.


Constance: a lifestyle book launch

Book launch with Bruno le Gac (second right) and Jean Jacques Vallet, CEO (right)

 

 

Recipe: Sliced fillet of fish served raw with passionfruit marinade

Looking for a tasty appetiser to add a bit of pazazz to a festive dinner? Try this delicious and easy to make fish dish to bring a taste of the Maldives to your home this Christmas.

Fresh fish
Fresh fish

Serves 4

Ingredients:

  • 500g clean fillet of fresh white fish (firm flesh)
  • 1 soup spoon of fresh passionfruit per person (scoop out the pulp and seeds from the shell)
  • 20cl good extra virgin olive oil
  • juice of 1 small lime
  • chopped herbs to taste (mint, basil, flat parsley, coriander, chives)
  • small onion or shallot, thinly chopped
  • salt flakes and freshly ground pepper
  • chopped chilli to taste

1. Brush four flat plates with olive oil. Sprinkle with salt.
2. Cut the fish fillet into slices of approximately 3mm thick (don’t slice it too thinly so you can enjoy texture of fish). Lay the slices evenly on the 4 plates as you go.
3. Leave the plates in the fridge, and then prepare the dressing.
4. In a bowl, place the passionfruit pulp and seeds. Add lemon juice and onion to taste.
5. Season with salt and pepper.
6. Mix together with a whisk, and add the olive oil slowly to the mix.
7. Check seasoning.
8. Add the fresh herbs to the marinade.
9. Spread the marinade evenly on the fish and leave it to marinate for 10 minutes at room temperature.
10. You can finish the dish with your choice of toppings such as small croutons, pomegranate, fresh tomato, toasted pine nuts, rocket, lambs lettuce… Enjoy!

Recipe: Pan-roasted sea bass with mild spices, salad of warm spinach, asparagus and berries

Pan-fried sea bass with mild spices, salad of warm spinach, asparagus and berries

Pan-fried sea bass with mild spices, salad of warm spinach, asparagus and berries

This week at Constance Hotels we’re showing you a fish recipe – pan roasted sea bass with mild spice, salad of warm spinach, asparagus and berries with an almond-green chilli vinaigrette.

Delicious and easy to make, it takes just 15 minutes to prepare.

Let us know what you think of the recipe or send us pictures of your own pan roasted sea bass. You can get in contact with us via Twitter, Facebook or the comments section below.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Cardamon pods

Cardamon pods

Ingredients

4 sea bass fillets, 160g each
2 tbsp olive oil
4 star anise
4 small sticks cinnamon
4 cardamom pods
800g fresh spinach
400g asparagus
60g mixed berries (strawberries, raspberries, redcurrants)
1/4 bunch chervil
4 sprigs fresh mint
salt and pepper

For the almond-green chilli vinaigrette

5 tbsp olive oil
juice of 1 lemon
1 fresh green chilli
1 red bell pepper
40g blanched almonds
salt and pepper

1. Tear off the central rib of each spinach leaf.
2. Clean the asparagus, cook them in boiling salted water for 2-3 minutes, then cool them in iced water and drain them.
3. Make the vinaigrette: remove the seeds from the green chilli then cut it into thin julienne strips. Blanch them in boiling salted water for 2-3 minutes, cool in iced water, drain and repeat twice.
4. Remove the seeds from the bell pepper, finely dice the flesh.
5. Toast the almonds for 10 minutes in a 180C oven. Chop them with a knife.
6. Mix the almonds, diced bell pepper, green chilli julienne, olive oil and lemon juice. Correct seasoning.
7. In a hot pan, sauté the sea bass fillets in the olive oil with the star anise, cinnamon sticks and cardamom pods. Keep warm. Reserve the whole spices for decoration at the end.
8. Sauté the spinach in a hot pan with the olive oil for 1 minute. At the last moment, add the asparagus, berries, mint leaves and chervil. Correc seasoning and put them in the middle of each plate. Top with the fish, pour a little vinaigrette around. Decorate with the reserved whole spices.

You can also purchase the Prince Maurice recipe book that contains this recipe and fifty more from our online store.