Hamilton Russell Vineyards wine promotion at Constance Hotels

At Constance Belle Mare Plage and Constance Le Prince Maurice tonight and tomorrow, 16 and 17 May, we are promoting the highly sought after wines from Hamilton Russell Vineyards, one of the most southerly wine estates in Africa and one of the closest to the sea.

L'Archipel restaurant, Constance Le Prince Maurice, Mauritius

L'Archipel restaurant, Constance Le Prince Maurice, Mauritius

The Hamilton Russell Estate specialises in producing individual, terroir driven Pinot noir and Chardonnay – widely regarded as the best in South Africa and among the best in theNew World.

The history of Hamilton Russell Vineyards

In 1975 founder, Tim Hamilton Russell purchased the undeveloped 170 hectare property located in the beautiful, cool, maritime Hemel-en-Aarde Valley appellation, just behind the old fishing village of Hermanus. He found the property after an exhaustive search for the most southerly site on which to make South Africa’s top cool climate wines from a selection of noble varieties.

His son Anthony Hamilton Russell, who took over in 1991 (finally buying the property in 1994), narrowed the range to Pinot noir and Chardonnay only, and registered Hamilton Russell Vineyards as an Estate, committing to work only with grapes from their terroir.

Extensive soil research initiated in 1994 identified 52 hectares of stony, clay-rich, shale-derived soil as optimal for the individual, origin expressive style they aim for and all plantings have now been limited to this soil type.

La Spiaggia, Constance Belle Mare Plage, Mauritius

La Spiaggia, Constance Belle Mare Plage, Mauritius

Anthony, winemaker Hannes Storm and viticulturist Johan Montgomery are completely dedicated to expressing the personality of the Hamilton Russell Vineyards terroir in their wines.

Tiny yields and intense worldwide demand keep the elegant, highly individual, Estate grown Pinot noir and Chardonnay in very short supply.

 

Special promotional dinner at L’Archipel

Wednesday 16 May – L’Archipel, Le Prince Maurice

Urchin with Granny Smith apple

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Unilateral jobfish filet cooked on the skin, clams chowder with shells from our lagoon

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Beef flank, caramelised onion compote with Jamaican pepper, sweet potato dauphine, mirror sauce

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Cinnamon ango with manjari choclate,coconut sherbet with lime

The Wines

  • Asbourne Sandstone (white) 2007
  • HamiltonRussell Vineyards Chardonnay 2011
  • Hamilton Russell Vineyards Pinot noir 2010
  • Asbourne (red) 2007

 

Special promotional dinner at La Spiaggia

Thursday 17 May, La Spiaggia, Constance Belle Mare Plage

Tuna tartar, wasabi-salmon gravlax-vegetables ‘Croqque sel’ tartlet

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Ballotine of duck foie gras and smoked eel, ‘Surf’ beetroot and dandelion salad, ’Turf’ green asparagus with Harenka caviar

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Roasted cod fish with salted butter crusted with fruits nuts and lemon pulp, glazed carrot with vanilla, passion fruit sabayon

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Pigeon breast, grilled potato, roasted abatis with Colonnata lard, raspberries and raw cherries, “Lapsang Souchong” tea juice

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‘Kumabo’ chocolate tartlet, blackcurrant and violet juice

The Wines

  • Southern Right Sauvignon blanc 2011
  • HamiltonRussell Vineyards Chardonnay 2011
  • HamiltonRussell Vineyards Chardonnay 2009
  • HamiltonRussell Vineyards Pinot Noir 2010 & Ashbourne 2007
  • Southern Right Pinotage 2009

Recipe: Salmon sashimi, crabmeat and green papaya salad with ginger

Try this deliciously tasty sashimi recipe made with fresh ginger and papaya, brought to you from the kitchens of Constance Le Prince Maurice.

L'Archipel at Constance Le Prince Maurice

The elegant L'Archipel

Serves 4
Preparation 
time: 1 hour
Cooking time: 20 minutes

  • 300g boneless, skinless salmon fillet
  • 1 green papaya
  • 1 tbsp coarse salt
  • 40g ginger
  • 4 sprigs coriander
  • 1/2 fresh red chilli (or more to taste)
  • 40g cashew nuts
  • 100g crabmeat
  • 8 capers
  • 2 tbsp olive oil
  • juice of 1 lemon
  • salt and pepper

Finishing touch

  • 1 tbsp olive oil
  • 10 cl soy sauce
  • 1 pinch fleur de sel
  • freshly ground pepper

1. Finely slice the salmon, set aside.
2. Peel the papaya, remove the seeds, cut the flesh into thin julienne strips. Add the coarse salt and let rest for 20 minutes.
3. Rinse the papaya well, squeeze out the moisture and refrigerate.
4. Peel the ginger, cut it into thin julienne strips and blanch it in boiling salted water for 5 minutes. Drain, repeat twice.
5. Chop the coriander leaves. Remove the seeds from the red chilli, then chop the flesh finely. Chop the cashews with a knife.
6. Shred the crabmeat and put it in a salad bowl. Add the capers, ginger, green papaya, cashews, coriander, red chilli, olive oil and lemon juice. Correct seasoning.
7. Lay the salmon slices on the plates, adding a little crabmeat and papaya salad in the centre. Add a streak of olive oil, a pinch of fleur de sel and grind some black pepper on top. Serve with the soy sauce on the side.

Overwater villas and suites in the Indian Ocean

Imagine the romance of your own secluded hideaway, perched on stilts above the Indian Ocean.

Overwater suites, Constance Le Prince Maurice, Mauritius

Overwater suites, Constance Le Prince Maurice

At Constance Hotels, we offer this intimate accommodation perfect for couples and honeymooners looking for somewhere special and exclusive to stay.

Constance Le Prince Maurice, Mauritius – suites on stilts

With a reputation as one of the most romantic hotels in the world, Le Prince Maurice is a haven for couples looking for a sophisticated and stylish retreat to enjoy a luxury holiday.

The 8 overwater bungalows are beautifully positioned looking out across the waters of the sheltered lagoon. Edging a natural fish reserve in a quiet corner at the western end of the resort, these suites offer total privacy and tranquility. Each has a private balcony, wonderfully proportioned rooms and beds so comfy you’ll want to stay in them all day.

Constance Moofushi, Maldives

Senior Water Villa, Constance Moofushi Resort, Maldives

Senior Water Villa, Moofushi

Moofushi is the fresh face of Constance Hotels Experience – a delightful Crusoe-inspired barefoot chic bolthole where couples and families can immerse themselves in the natural beauty of this private island.

The 56 water villas and 30 larger senior water villas offer huge beds, spacious bathrooms, breathtaking views, an abundance of natural light and private access to the sea.

If you’re looking truly special, this stilted accommodation is just the ticket – exclusive, unpretentious and fabulously luxurious.

Constance Halaveli, Maldives

Situated in the North Ari Atoll, Halaveli is a 6* luxury resort surrounded by powder white sands and turquoise waters.

Each of the 57 beautiful water villas provide seclusion and romance while the resort’s restaurants and bars cater to the highest standards.

The villas are designed to give a feeling of space – high raftered ceilings and an elegant modern design that uses natural materials to blend beautifully with the environment outside. A private sundeck and plunge pool, along with steps that lead straight down to the water, makes Halaveli the perfect choice for anyone looking for a place to escape to with their loved one.

Actor Claire Forlani revels in the luxury of Constance Le Prince Maurice

Hollywood star Claire Forlani and actor husband Dougray Scott escaped to the luxurious surroundings of Constance Le Prince Maurice, Mauritius earlier this year.

Claire Forlani and Dougray Scott

Claire Forlani and Dougray Scott

In this month’s Harper’s Bazaar, Claire shares her travel tips for what to pack, beauty must-haves, top iPod tunes and great reads for a Mauritius holiday.

As for the best hotel on the island, Claire says – ‘Constance Le Prince Maurice; it’s a haven of sophisticated luxury with great spa services. And the food at L’Archipel restaurant and the spectacular floating Le Barachois is delicious’.

Find out more in the June edition of Harper’s Bazaar magazine, and visit our Facebook page for more photos of Claire and Dougray on holiday at Le Prince Maurice.

Catch up with our earlier article:

Recipe: Pressed terrine of pumpkin and peppermint-roasted squash

Looking for something different to cook for your guests? Try this delicious terrine from the kitchens of Constance Le Prince Maurice.

Fresh chillies

Fresh chillies at Constance

Serves 10 (1 terrine)

Preparation time: 30 minutes

Cooking time: 30 minutes

Resting time: 24 hours

  • 750g pumpkin
  • 750g squash
  • 1 fresh red chilli
  • 3 sprigs thyme
  • 5 sprigs peppermint
  • 1 tsp olive oil
  • 2 medium-sized leeks
  • 200g coconut chatini
  • salt and pepper

Finishing touch

  • 10 cinnamon sticks
  • 10 mint blossoms
  • olive oil
  • coarse sea salt, freshly ground black pepper

1. One day in advance, peel and seed the pumpkin and squash, then cut them into large cubes. Finely slice the red chilli.
2. In a large piece of aluminium foil, wrap the pumpkin and squash with the olive oil, thyme, chilli, salt and pepper. Bake in a 180ºC oven for 30 minutes. Let cool, setting aside any cooking juices.
3. Halve the leeks lengthwise and blanch them for 1 minute in boiling salted water. Cool them in iced water, then drain.
4. Rub the inside of the terrine with a little oil. Line the bottom and sides with the blanched leeks. Alternate layers of pumpkin, squash and mint leaves. Sprinkle with the reserved cooking juices. Cover the contents of the terrine directly with clingfilm and put a weight on them. Keep refrigerated for 24 hours.
5. Unmould the terrine and cut into slices. Put a slice on each plate, add a spoonful of coconut chatini on the side. Add a small pinch of coarse sea salt, some freshly ground pepper and a streak of olive oil. Decorate with cinnamon sticks and mint blossoms.

Art de Vignes celebrates fine dining and wine in Mauritius

The talented wine growers of Art de Vignes will be celebrating a week of gastronomy at Constance Le Prince Maurice and Constance Belle Mare Plage from 20-26 May 2012.

Blue Penny Cafe

Fine dining at Blue Penny Cafe, Belle Mare Plage

Art de Vignes is a club of passionate, dedicated wine growers from French wine-producing regions: Alsace, Bordeaux, Burgundy, Champagne, Corsica, the Jura, the Loire and Rhone.

Organised in collaboration with Jerome Faure, our Head Sommelier, the event is now in its third year. Throughout the week we celebrate fine dining and exceptional wines from the six French winemakers, who also attend the dinner.

Guests at our 2 hotels in Mauritius can enjoy this wonderful opportunity to taste rare wines from the Art de Vignes club, and to meet and discuss their passion for wine with the winegrowers. Add to this the famous culinary delights of our talented Constance chefs and you can see why this is an unmissable foodie event.

Highlights of the week

Sunday 20 May

  • Alphonse Mellot – Sancerre Domain La Moussiere
    Special lobster dinner at Indigo Restaurant, Belle Mare Plage
Monday 21 May
  • Olivier Decelle – Maury Mas Amiel/St Emilion GC Jean Faure
    Mauritian cuisine at Deer Hunter Restaurant, Belle Mare Plage
Tuesday 22 May
  • Thierry Germain – Saumur – Domaine des Roches Neuves
    When Val de Loire meets the Sega – at L’Archipel, Le Prince Maurice
Wednesday 23 May
  • Jean-Marc Boillot – Pommard/Puligny-Montrachet
    Recipes from Culinary Festival Bernard Loiseau at La Spiaggia, Belle Mare Plage
Thursday 24 May
  • Marc Perrin – Chateauneuf du Pape – Beaucastel
    4 hands menu at L’Archipel, Le Prince Maurice
Friday 25 May
  • Christine Vernay – Condrieu – Cote Rotie – Georges Vernay
    Summer scents and spices of Syrah and Viognier at La Spiaggia, Belle Mare Plage

Find out more on our Constance Hotels Experience website.