Top tips for sourcing great saké

Our Head Sommelier, Jerome Faure shares his top tips for finding top quality saké , and how to enjoy it at its best.

Lounge Bar at Constance Le Prince Maurice

Lounge Bar at Le Prince Maurice

The quality of saké varies greatly. Once you’ve tasted really good saké there’s no looking back. Your taste buds will revel in a fine and very delicate drink.

Similar principles apply as for wine, although in the case of saké particular care needs to be taken. It’s often best kept chilled and should not be kept longer than 3 days once the bottle has been opened.

Top saké tips

  • Check the date it was bottled – it should be less than 1 year ago. Except for a few rare exceptions, saké should be drunk young.
  • Saké should be colourless
  • Buy a Ginjo, or even better a Daiginjo premium saké
  • Drink it chilled (7-9°C)
  • Drink it with fish and vegetable dishes, white meat, pasta or even cheese but not with red meat
  • Avoid pepper or chilli with it
  • Above all: Enjoy

Constance sommeliers can help you choose a great saké

Our sommeliers had the opportunity to listen to Keith Norum, Export Director of Sake Masumi in the Nagano prefecture of Japan. Keith came specially to Mauritius to provide training to the sommeliers from Constance Belle Mare Plage and Constance Le Prince Maurice.

Our guests also had an opportunity to share some of Mr Norum’s knowledge during a special dinner at the Blue Penny Café.

Our sommeliers will be very happy to share their knowledge with you on your next Constance holiday.

Menu: Easter Monday at Constance Le Prince Maurice

Guests staying at Constance Le Prince Maurice are in for a treat on Easter Monday when dining at the delightful L’Archipel.

L'Archipel

L'Archipel

First rate chef Michael Scioli has prepared a menu of Easter inspired delicacies and surprises. Each course is perfectly complemented with a specially selected champagne or wine.

Creamy egg with tarragon, wild mushroom mousse
Champagne Deutz, Brut Classic

Easter egg with foie gras and cocoa chocolate, tangy seasonal fruits and vegetables
Vin de Constance, Klein Constancia Constancia, 2006

Roasted stuffed Easter lamb leg, piperade and preserved potato, thyme juice
Saumur-Champigny, ‘Les Terres Chaudes’, Thierry Germain, 2008  

Dessert and Easter egg buffet
Poiré, ‘Granit’, Eric Bordelet

Highlights from the Culinary Festival Bernard Loiseau

It’s been a fantastic week in Mauritius so far, with the 7th edition of the Culinary Festival Bernard Loiseau providing entertainment, drama, tension and excitement…

Official launch of the Culinary Festival Bernard Loiseau

Official launch of the festival

The competition is in full swing today. As we wait to find out more, Bruno Le Gac brings us highlights from the last couple of days:

Our Chief Executive launches the festival

‘I declare the 7th edition of Festival Culinaire Bernard Loiseau open!’ Our CEO, Jean-Jacques Vallet opened officially the festival on Tuesday evening, in a ceremony oozing conviviality and happiness.

More than ever, the top management of Constance Hotels believes in culinary, is attached to the human values carried by the festival and wishes to develop this unique concept.

Music to the ears of the passionate team at Constance Hotels Experience.

Serge Vieira delights at La Spiaggia

Serge Vieira

Serge Vieira

Tonight, Wednesday, an exceptional dinner took place at La Spiaggia, the casual chic restaurant next to the villas at Belle Mare Plage. Festival 2011 winner and recently promoted 2 Michelin star chef, Serge Vieira (who is also Bocuse d’Or 2005) presented an amazing dinner full of flavours and freshness.

A unique occasion for our team of chefs to work next to one of the most brilliant representatives of the young French culinary scene.

Halaveli chef cooks up a feast at Le Prince Maurice

Another amazing dinner took place on Wednesday. New Zealander and Executive Chef at Halaveli, Glen Cooper, prepared a fabulous feast at L’Archipel, Le Prince Maurice. Fantastic oysters with caviar, delicious sweet potato soup, juicy, soft and extra tasty lamb shepherd’s pie, and of course Pavlova as a tasty and very elegant dessert…

The name of Constance Halaveli Resort, Maldives was on all the lips tonight…

Golfer Bill Longmuir coaching at Belle Mare Plage 24 March-6 April

There’s a treat in store this coming week for golf enthusiasts at Belle Mare Plage and Le Prince Maurice as Scottish professional golfer, Bill Longmuir, will be offering personal coaching courses to guests from 24 March to 6 April 2012.

Bill Longmuir

Bill Longmuir

Book your lesson with Bill Longmuir

If you would like to book a lesson with Bill, visit the Club House at the Links or Legend Golf courses during your stay, or pre-book by using our the contact us form on our website.

Winning titles

After joining the European Senior Tour in 2003, Bill finished runner up in the Order of Merit that same year winning 2 titles.

He has won the following European Seniors’ Tour titles:

  • 2003   De Vere PGA Seniors Championship, Ryder Cup Wales Seniors Open
  • 2004   Charles Church Scottish Seniors Open, Mobile Cup  
  • 2005   Scandinavian Senior Open          
  • 2007   Midas English Seniors Open       
  • 2008   DGM Barbados Open         
  • 2010   Handa Senior Masters       

Other wins:

  • 1976 – Nigerian Open, Southland Classic (Nouvelle-Zélande)
  • 1980 -Nigeria Open
  • 1983 -Ivory Coast Open
  • 1985 -Nigeria Open
  • 1996 – British PGA Club Professional Championship

Find out more about golf holidays with Constance

Constance Le Prince Maurice gears up for super-deluxe refurbishment

The deluxe 6* Constance Le Prince Maurice, Mauritius is about to undergo some fabulous enhancements.

Lobby at Constance Le Prince Maurice

Lobby at Constance Le Prince Maurice

During July and August this year, we’ll be working hard to make this high-functioning paradise even more desirable for luxury holiday aficionados.

Key features of the Prince Maurice upgrade include:

  • Spa – adding additional rooms to the ever-popular Spa de Constance.
  • Swimming pool – building a new heated lap pool bringing the number of pools to two.
  • Suites and villas – refurbishing all suites and luxury bathrooms.
  • Main restaurant – L’Archipel enjoys a beautiful location overlooking the infinity pool and beach. We’ll be upgrading the restaurant.
  • New wine cellar adjoining to the restaurant – stocked with exclusive old and new world wines.
  • Le Barachois – our delightful floating restaurant will serve a new menu of fish and seafood specialities. We’re also adding a floating bar near the Barachois.  This hip new spot will give guests a space to enjoy long evenings listening to live music and DJ sets while sampling some wonderful cocktails and wines.
Suite on stilts
Suite on stilts

At Constance Hotels, we’re very excited about the changes that are about to take place at one of our favourite hotels.

Watch this space, and we’ll post regular updates and photos on progress. The resort will be closed from 1 July – 31 August 2012 so we can complete the final stage of this refurbishment.

We look forward to welcoming you soon to the beautiful Constance Le Prince Maurice.

Recipe: Pineapple-coriander macaroons

Macaroons became a huge hit last year, and they’re proving as popular as ever in 2012. For all macaroon fans, here’s a tropical recipe from the kitchens of Constance Le Prince Maurice.

Macaroons from Constance Hotels Experience

Macaroons at Constance

Serves 4
Preparation time: 1 hour
Cooking time: 20 minutes
Resting time: 30 minutes
Refrigeration: 2 hours

  • 310g icing sugar
  • 190g powdered almonds
  • 5 egg whites
  • 25g caster sugar

For the ganache

  • 250g milk chocolate
  • 1/2 small pineapple
  • 2 sprigs fresh coriander
  • 150g whipping cream
  • 50g caster sugar

 1. Make the macaroons: sift the icing sugar with the powdered almonds. Whip the egg whites, adding the caster sugar, then add the sifted icing sugar and almonds and mix carefully with a spatula. Pour this batter into a piping bag fitted with a 5mm plain tip and drop regular-shaped disks, 5cm wide, on a biscuit sheet lined with parchment paper. Let them rest for 30 minutes at room temperature.
2. Preheat oven to 140ºC. Bake the macaroons for 20 minutes. Take them out of the overn and let them cool on the paper.
3. Make the ganache: peel the pineapple and dice the flesh finely. Finely chop the coriander. Mix pineapple and coriander, and refrigerate.
4. In a large bowl, break the milk chocolate into small pieces. Bring the cream to simmering point with the sugar, mixing well, then pour it over the chocolate. Mix until smooth. Add the pineapple and coriander, mix well and keep refrigerated for 2 hours.
5. Assemble the macaroons: lift them from the parchment paper and paste them two by two by spreading 1 small teaspoon of ganache between them.

And for inspiration, take a look at these delightful looking macaroons from Constance Belle Mare Plage on our Constance Facebook page.