Recipe: Vanilla Iced Tea

Refresh your taste buds this month and enjoy our delicious Vanilla Iced Tea.

Vanilla iced tea at Constance Hotels & Resorts

Vanilla iced tea

The recipe makes one litre of iced tea.

  • 5 tea bags of Vanilla tea
  • 3cl Vanilla Essence
  • 20cl Vanilla Syrup
  • 1 litre of hot water

Infuse all ingredients for approximately 30 minutes. Let the infusion cool down then place in the fridge for a couple of hours. Served chilled with three slices of lemon and ice.

Top tips for well being in 2013

One of our leading fitness gurus at Le Prince Maurice, Isabelle Lamant, offers her top tips for well being in 2013.

Isabelle Lamant at Constance Le Prince Maurice

Yoga on the beach with Isabelle Lamant

Her ever-increasingly popular fitness classes have earned Isabelle a loyal following among Constance guests. Many are returning from their holiday saying they’ve never felt better.

Here are Isabelle’s top tips for 2013:

1. Lie down on your back, hands under your head. Inhale 8 seconds with the nose, expanding your ribs and blowing out your stomach. Hold your breath for 5 seconds then exhale naturally. Do this 3 times to relax all the body and the brain.

2. Ask your self ‘What do I actually wish to change or improve on my body?’ Visualize mentally your ideal appearence and the way of living you would like for your wellness.

3. Stretch your arms, stretch your legs, turn on your right side then stand up.

4. Now that you know what you want for your well-being, put on your running shoes or your swimming costume and go out for one hour. Just go out and walk or swim to detox your body and your brain.

5. When you come back home, you’ll feel real satisfaction because you have taken care of yourself. That is the best tip I can give to you: think of yourself first so you have the best energy to give to others.

6. Stretch with fluent movement to allow your joints to relax. You can easily find different postures

7. I advise you to move your body 3 times per week for 1 hour each time. Choose the activity you prefer: aquagym, dance, running, walking, swimming… Stretch every day for 10 minutes, this is good for your joints and your muscles.

Find out more about Le Prince Maurice

At our Fitness Centre at Le Prince Maurice, we have personal trainers who will take you through your paces and offer classes in:  Aqyagym, Pilates, tennis, Yoga, stretching, Trx, dance and swimming.

Visit our website to find out more about the deluxe Constance Le Prince Maurice

The Times names Le Prince Maurice Spa in top 50 breaks for body and soul

If you feel in need of a personal over-haul after indulging this festive season, check into one of our top knotch spas.

Spa at Constance Le Prince Maurice, Mauritius

Spa at Le Prince Maurice

The Times has just listed the spa at Constance Le Prince Maurice in its 50 breaks for body and soul.

Highlights include the latest treatments from top brand Sisley, and pampering from Spa de Constance and podiatrist Brice Nicham.

The Constance Rum d’Esprit treatment starts with a refreshing foot soak and scrub with tamarind salts and lime, followed by a gentle exfoliation with rum, sugarcane and cinnamon to renew the skin and prepare it for exposure to the sun.

With the trend for spa travel growing, Le Prince Maurice is attracting aficionados in search of a luxury holiday that also offers a spa haven to escape into.

Subscribers to The Times can read more about their 50 breaks for body and soul.

And don’t miss our Top 6 reasons to visit Spa de Constance in Mauritius.

Wine with honours at Le Prince Maurice

At Le Prince Maurice we are very proud of our award-winning assistant head sommelier Jorald Julie.

This year Mauritius-born Jorald won the coveted title of Best Sommelier of Mauritius by the Association of Sommeliers of Mauritius following a live final at Château Mon Désir at the Maritim Hotel.

No stranger to winning, Jorald had already won an award back in March at this year’s famous Bernard Loiseau Culinary Festival.

Jorald was selected as winner against some of the best Mauritian sommeliers in a competition to choose the best wines to match a dinner cooked by the guest European Michelin-starred chefs.

Jorald’s tips for wines to try in 2013

  • Champagne Delamotte Brut – fine bubbles with nice complexity 
  • Springfield Estate Life from stone Sauvignon Blanc from the Robertson Region South Africa – exotic fruit flavours and marvellous freshness for summertime.
  • Clos Henri Pinot Noir from the Malborough Region New Zealand – Red fruit and spicy note, fresh and elegant in mouth

Watch Jorald Julie’s beginner’s guide to wine tasting below, or find out more about Constance Le Prince Maurice on our website.

Cocktail recipe: Flaming Mai Tai

It’s party time and we’re celebrating with our Flaming Mai Tai from the Laguna Bar at Constance Le Prince Maurice.

Ingredients:

  • 4c l New Grove Rhum
  • 2cl Orange Curacao Triple Sec
  • 2cl Apricot Brandy
  • 1cl Lemon Juice
  • 1.5cl Orgeat Syrup
  • 5cl Pineapple Juice
  • 3 cl St Aubin Rhum
  • Cinnamon Powder
  • Garnish: Pineapple and Mint Leaves

Method:
Pour all of the ingredients into a Boston glass in the order stated. Shake well and then single strain into glass. Add crushed ice.

Garnish:
Place two thin slices of pineapple in a wine glass, dust with cinnamon powder and pour about 30ml St Aubin Rhum into the glass. Light and let the liquid burn so as to caramelize the fruit a little (10 seconds). Then pour, flaming, over the top of the cocktail. When the flame stops, add a straw and a sprig of fresh mint.

Before the garnish, a splash of crème de Peche can be added if preferred.

Food for thought

Foodies looking for new and exciting culinary experiences will find what they’re looking for in Mauritius.

Asian tapas, Constance Le Prince Maurice

Asian tapas, Le Prince Maurice

The restaurants at Le Prince Maurice and Belle Mare Plage epitomise Constance’s culinary spirit combining traditional haute cuisine with the flavours and spices of the Indian Ocean.

Our menus are based around the very freshest local produce, whether it be fish caught that day or herbs and spices grown on the island. Across our restaurants we then prepare these delicacies using a variety of local and international culinary traditions.

Guests can indulge their taste for European fine dining one evening and then shake things up with a traditional Mauritian beach barbecue the next.

At Le Prince Maurice highlights include:

  • L’Archipel – Chef Michael Scioli celebrates local Mauritian cuisine with his lunchtime barbecues and light, spice-infused evening menu.
  • Le Barachois – One of the most romantic restaurant in the Indian Ocean floating on pontoons on the lagoon, diners can enjoy fresh-from-the-sea seafood cooked in local herbs and spices.
  • Laguna Bar – fans of Asian food should visit the new Asian Tapas Corner where Chef Li Junwei prepares the freshest sushi, noodles and dim sum.

At Belle Mare Plage diners can experience:

Crab curry, Deer Hunter restaurant, Constance Belle Mare Plage

Crab curry, Deer Hunter restaurant

  • La Spiaggia – the finest Mediterranean cuisine cooked in the classic traditions of France, Italy and Spain. Once a week La Spiaggia hosts a lobster menu offering a variety of lobster dishes.
  • Deer Hunter – a celebration of Mauritian cuisine. Chef Rajesh Payanandee uses traditional recipes and cooking techniques to create a taste of Mauritius for his guests.
  • Blue Penny Café – the epitome of fine dining, head chef Frederic Goisset sets the culinary standard extremely high with his creation of elegant dishes, beautifully presented. He also frequently opens his kitchens to Michelin-star chef’s from around the world.
Bernard Loiseau Culinary Festival

 

In March every year Belle Mare Plage attracts foodies from around the globe to the famous Bernard Loiseau Culinary Festival. Six European Michelin-starred chefs compete in teams alongside Constance chefs to create award-winning dishes using only local produce.
Our chefs are given the opportunity to work alongside these European masters, watching and learning from the best of the best. In return the European chefs return to Europe with a hint of Mauritian spice they’ve learnt from us.