Top chef Robert Speth to create exclusive dinners for Constance guests

Guests at Constance Le Prince Maurice and Constance Belle Mare Plage will have the exciting opportunity to savour the food of world famous chef Robert Speth when he visits Mauritius next week.

Robert Speth

Michelin-starred chef Robert Speth

The Michelin-starred chef is returning to the island having participated alongside other leading European chefs in this year’s Bernard Loiseau Culinary Festival held at Belle Mare Plage.

Speth, chef at the prestigious Chesery in Gstaad, will be creating two sumptuous signature dinners exclusively for Constance guests to enjoy on 15 and 16 November.

With his emphasis on elegantly simple cuisine created around the very best, freshest ingredients this will be a delicious treat for everyone lucky enough to attend.

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Bloggers discover #UltimateMauritius with Constance Hotels & Resorts

We’ve invited 4 leading travel bloggers from the UK, US and South Africa to visit us and tell the story of the Constance experience through their own eyes.

Uncover the beauty, flavours and colours of Mauritius in the words of four leading bloggers as they take you with them on an adventure of discovery around the island.

#UltimateMauritius

Join our guest bloggers on a journey of discovery

Getting underway at Constance Le Prince Maurice this weekend you can follow their #UltimateMauritius adventures on Instagram, Twitter , Facebook and their blogs.

Our guest bloggers are:

Peter Parkorr of Travel Unmasked (@PeterParkorr)

Peter gave up his day job to dedicate his life to his true passion, travelling. His blog aims to share that passion and inspire others to take to the open road.

Ishay Govender of Food and the Fabulous (@FoodandtheFab)

Winner of the Best Food and Wine Blog 2011, South African food and travel writer Ishay claims that it is making the connection between food, culture and tradition that fires her passion for travel.

Kim-Marie Evans of Luxury Travel Mom (@LuxuryTravelMom)

Luxury travel writer and mother of four, Kim-Marie believes that exotic travel does not end with having kids. She’s travelled and reviewed luxury holidays with her family from as far afield as Rwanda to the South of France.

Kirsten Alana of Aviators and a camera
 (@KirstenAlana)

Photographer and travel writer Kirsten gave up a humdrum job and unsatisfying life to travel the world and have adventures. She sees her travel blog as a way of giving back by inspiring her readers to live the life they dream about.

Follow and join the conversation with Peter, Ishay, Kim-Marie and Kirsten on their adventures – they’ll be posting on their blogs, Instagram, Facebook and Twitter using #UltimateMauritius as they discover the beautiful island of Mauritius.

Kickstart the Fast Diet at Constance Le Prince Maurice

Constance Le Prince Maurice has teamed up with the best selling author of the Fast Diet to offer guests the perfect way in to the hugely popular diet.

The Fast Diet at Constance Le Prince Maurice

The Fast Diet at Constance Le Prince Maurice

What is the Kickstart Fast Diet?

Our chefs, personal trainers and spa therapists have worked with diet co-creator Mimi Spencer to come up with a Kickstart Fast Diet program at Le Prince Maurice, to help and inspire guests to enjoy the Fast Diet lifestyle.

The Kickstart Fast Diet will be available at Le Prince Maurice from November 2013.

The idea behind the Fast Diet is that people eat normally for five days of the week and fast for two. This makes it the perfect holiday diet for guests who also want to enjoy the sumptuous flavours, signature cocktails and fine wines Le Prince Maurice has to offer.

Fast Diet on the menu

For fast days our chefs have created delicious, fresh dishes including local seafood and locally grown fruits and vegetables with a careful calorie-count listed on the menu.

Fitness and spa at Le Prince Maurice

One-to-one tailored sessions with a personal trainer are also available for guests who are inspired to try the Fast Diet, or those already following it.

Spa treatments to complement the work of the diet will also be available at the Spa de Constance and Sisley Spa such as digestive massages, lymphatic drainage and detoxifying wraps.

Mimi Recommends

Mimi Spencer is determined to help guests get the most from the diet during their stay at Le Prince Maurice and has tagged a range of dishes and spa treatments with ‘Mimi Recommends’ to highlight their effectiveness as part of the Kickstart Fast Diet program.

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Recipe: Samosas and chilli cake, mint chutney and “love-apple” tomato chutney

The most popular “ti gad jak” are not very easy to make, but very easy to eat…

Samosas and chilli cake, mint chutney and "love-apple" tomato chutney

Samosas and chilli cake, mint chutney and “love-apple” tomato chutney

They must be prepared in advance and stored in the freezer. Warning: these nibbles are very addictive!

Ingredients (Serves 4)

The samosa dough:

  • 110g wheat flour
  • 6ml sunflower oil
  • 80ml warm water
  • 2g salt
  • 10g butter

1. Mix all ingredients by hand and work into a smooth paste. Cover in cling film and keep cold.

The potato curry:

  • 300g potatoes
  • 50g onion
  • 10g mixed garlic
  • 10g mixed ginger
  • 100g shelled peas
  • 25g tomato
  • 10g coriander
  • 10g cumin
  • 7g tumeric
  • 5g cayenne pepper
  • 10g chopped fresh coriander
  • 20ml sunflower oil
  • 5g salt

1. Peel and cut the potatoes coarsely, slice the onions, chop the tomatoes.

2. Sweat the onions with oil, add the ginger and garlic puree, the spices and cook for 3 to 4 minutes.

3. Stir in the potatoes, tomatoes and salt. Cook until the potatoes are soft. add the peas and remove from heat. Store in a cool place.

Making the samosas:

  • Flour
  • Water

1. Make twenty samosas. Roll out the dough and cut into strips that are 24cm long and 6cm wide.

2. Place the cold potato curry in the bottom of each strip and roll it to obtain triangular-shaped samosas.

3. Paste down the edges with a little flour mixed in water. Keep them cool.

The chilli cakes:

  • 250g peas
  • 50g chopped onion
  • 2g dried chilli chopped
  • 25g onion chopped tail
  • 25g chopped fresh coriander
  • 50g watercress leaves
  • 2g karipulay
  • 5g cumin seeds

1. Soak the peas for 30 minutes. Drain and mash with a mixer or blender, then mix them in a bowl with the remaining ingredients. Season them.

2. Roll out twenty balls and freeze them.

The love-apple tomato chutney:

1. Mix all the ingredients and store them in a cool place.

The mint chutney:

  • 125g natural yogurt
  • 25g fresh mint
  • 25g coriander
  • 5g caster sugar
  • 5g salt
  • 2g pepper

1. Mix all the ingredients and store them in a cool place.

Finishing and presentation

Fry the samosas and the chilli cakes. Arrange them and serve with the sauces.

Chef’s comment

Samosas can be made with all kinds of fillings. The important thing is to keep a starchy base that allows the ingredients to bind to each other and makes it easier when you are putting them together.

Sommelier’s suggested wine

Dry white wine:

  • Côtes du Lubéron, Château du Mille, 2010 France
  • Swartland Badenhorst, 2010 South Africa

 

Mauritius: the ultimate winter getaway

For those dreaming of escaping the winter blues with a trip to sun-kissed beaches and warm balmy evenings, Mauritius is the ideal destination for a winter getaway.

Constance Belle Mare Plage, Mauritius

Constance Belle Mare Plage, Mauritius

Mauritius’ summer runs from November to April with temperatures of between 21-30ºC during these months.

Mauritian flowers and fruits

The Mauritian summer heralds the season for many of the island’s flowers and fruits. Visitors can enjoy succulent mangos, lychees and longans.

Those tired of the winter grey of the northern hemisphere will find themselves in a vibrant world of colourful blooms with many of the island’s trees, including the aptly named Flamboyant Tree, in full bloom from December onwards.

Perfect season for big game fishing

With the warmer weather the temperature of the ocean also rises to an average of 23-27ºC, bringing a vast array of fish to our waters. With the smaller fish come the larger predators including, throughout the Mauritius summer, the famous blue marlin as well as sailfish, barracuda, wahoo, yellowfin tuna and shark.

Diving in Mauritius

While diving is excellent all year round in Mauritius, the warmer water temperatures make this a perfect time to dive with a wealth of new marine life drawn to the area.

Constance Le Prince Maurice, Mauritius

Constance Le Prince Maurice, Mauritius

The increased numbers mean that divers may see a wide variety of exotic marine life including angelfish, parrot fish, moray, groupers, wrasses and sweetlips as well as a stunning array of corals and sponges.

A warm Mauritian welcome at Constance

The ultimate 5* luxury at the secluded Constance Le Prince Maurice, with its boutique feel and emphasis on personal service, is the perfect winter treat.

Or join the fun at the family-friendly Constance Belle Mare Plage where you can enjoy a raft of activities, spa facilities and water sports, enough to make even the most winter-weary bodies leap into action.

Find out more about Constance Le Prince Maurice and Constance Belle Mare Plage on our website

Book now and take advantage of our fabulous Winter Sun Offer

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Danish chef Thomas Rode Andersen returns to Mauritius

Constance is thrilled to welcome Danish Michelin-star chef Thomas Rode Andersen to Constance Le Prince Maurice and Constance Belle Mare Plage this October.

Danish Michelin-star chef Thomas Rode Andersen

Danish Michelin-star chef Thomas Rode Andersen

Head Chef at the acclaimed Relais et Chateaux restaurant Kong Hans Kaelder in Copenhagen, Rode Anderson will be creating two signature dinners for Constance guests to enjoy.

  • 15 October at Deer Hunter, Belle Mare Plage
  • 19 October at Le Prince Maurice

What’s on the menu

The menus for the signature dinners will be based around the classic traditions of French gastronomy with Chef Rode Anderson’s own personal twist and an emphasis on fresh, high quality ingredients.

Chef Rode Anderson returns to Mauritius having taken part in the Culinary Festival Bernard Loiseau here in 2008. He returned in 2011 to film the Festival for Danish TV channel SBS.

As well as running a Michelin-starred kitchen at Kong Hans Kaelder, Rode Anderson has written a book, Three Stars, about restaurants awarded the prestigious 3 stars and his own cookbook En Kogebog.

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