The secret to beautiful shiny hair

Our Spa Manager at Le Prince Maurice, Sophie Demaret, shares one of her beauty insights.

Sophie Demaret

Sophie Demaret

Today, I want to let you know about an amazing hair product – amla oil.

Amla oil

Amla oil is one of the world’s oldest natural hair conditioners. Used widely in India, it turns your hair into a piece of finery that swirls in the air and shines in the sunlight!

Amla oil is made from the Indian gooseberry (or amla). It comes from the Phyllanthaceae family of flowering plants, other members of which also produce fine and precious oils.

Rich in vitamins A and C, it works like a hair pack on your scalp and your hair. It helps fight dandruff, strengthens your hair and aids hair growth – basically it’s a total hair-care must have.

From the moment you apply it to dry hair, you’ll experience a very pleasant fresh sensation, and you’ll quickly feel the benefits of an oxygenated scalp.

How to use it

When I tried it, I gave my hair a thorough soaking with the oil after a good scalp massage. I left it on for 4 hours, although ideally it’s best left on overnight. After the treatment, I shampooed my hair and – hey presto – it had performed its magic.

After just 4 hours, the results are amazing – beautiful, soft, shining hair.

Interview with Ashok Bhugoo, Resident Manager at Constance Le Prince Maurice

Ashok Bhugoo is our Resident Manager at Constance Le Prince Maurice, Mauritius. Recently promoted, he gives an insight into developing your career in the luxury hotel industry.

Ashok Bhugoo, Resident Manager at Le Prince Maurice

Ashok Bhugoo, Resident Manager at Le Prince Maurice

Tell us how you got into the hotel industry?

I joined the hotel industry by mere coincidence. I’d just finished school, when one of my cousins told me about a hotel in Mauritius that was starting a training course.

At the time I had no idea how hotels worked. During the training, some of us were asked to help the restaurant during breakfast service. My job was to give the guests their plates as they came into the breakfast buffet. It was my first encounter with guests at a hotel, and I really enjoyed talking to them.

I was so impressed by this first experience of guest contact – I felt like I’d found my world, and this was where I wanted to grow.

How has your career progressed through the years?

Constance Le Prince Maurice

Constance Le Prince Maurice

After working as a trainee restaurant and room service waiter for 18 months, I tried different roles including Waiter, Head Barman, and Food and Beverage Manager.

In 2002, I joined Le Prince Maurice as Food and Beverage Manager before being promoted to Executive Assistant Manager in 2007. Since September 2011, I’ve been working in my new role as Resident Manager.

Tell us about your latest job as Resident Manager at Le Prince Maurice

My role is to assist the General Manager in the day-to-day operations of the hotel. I assist all the heads of departments and give them full support.

I help to ensure our guests needs are met, and that our quality service is maintained at all times. Personal service is very important at Constance hotels, and each guest is treated as an individual.  

What qualities does someone need to make it to management level in this industry?

I’d say the main qualities are self-motivation, passion for new challenges, dedication, good customer service and leadership skills, an eye for detail, being an excellent team player, and taking a neutral stance when resolving conflict.

How are guests’ expectations changing the way services are delivered?

Guests on the beach

Guests on the beach

Constance Le Prince Maurice has a high rate of repeat guests.  Each guest expects to be treated as a unique person, and we ensure that their expectations are met and exceeded. 

We focus on the small touches – the detail – at the right time. We really look after each guest from the time they walk into our hotel until they leave. This princely touch is one the main reasons guests choose to come back here.

You must have travelled a lot with your job – where would you most like to go in the future?

My favourite place is Monaco but I’d like to visit Singapore, Thailand, Greece and New York. I also feel great spending time at home in Quatre Bornes with my family – they are my driving force.

Special offers: honeymoon discount at Constance Le Prince Maurice

 

Infinity pool at Le Prince Maurice

Infinity pool at Le Prince Maurice

Enjoy your honeymoon at the wonderfully luxurious Le Prince Maurice on the paradise island of Mauritius, and get up to 20% discount on the amount your spouse pays.

You’ll be staying in a junior suite or villa, and the package includes:

  • daily breakfast and dinner 
  • fruit speciality and wine (1 per room)

The offer is not combinable with any other offer. Valid for stay from 11 October 2011- 30 April 2012, excluding 22 December 2011-6 January 2012. You must stay for a minimum of 5 nights.

Find out more about this fantastic honeymoon deal,  including terms and conditions.

 

Recipe: Creole fish and seafood soup

Evening on the beach at Constance Halaveli

Evening on the beach at Constance Halaveli

There’s something wonderfully exotic about this fish soup – the spices give it the special Creole flavour. Ideal for a weekend meal, it’s simple to prepare and cooking time is under an hour.

Serves 4:
Preparation time: 45 minutes
Cooking time: 45 minutes

Ingredients

  • 4 firm fleshed white fish fillets, about 80g each
  • 4 large prawn tails, shelled
  • 4 small cleaned squid
  • 2 spiny lobsters, about 500g each
  • 200g potatoes
  • 2 tbsp olive oil

For the broth

  • 1 fish head (red snapper)
  • 2 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 tsp finely chopped ginger
  • 2 carrots
  • 1 celery stick
  • 1 fennel bulb
  • 5 small or 2 medium sized tomatoes
  • 1 fresh red chilli
  • 1 tsp turmeric
  • 4 coriander roots
  • 4 coriander leaves
  • 1 sprig thyme
  • 4 curry leaves
  • 3 sprigs parsley
  • 10cl dry white wine
  • 1.5 litre fish stock
  • 20g butter
  • salt and pepper

Finishing touch

  • garlic croutons

1. Make the broth: peel and chop the onion and garlic. Peel the carrots. Dice carrots, celery and fennel bulb. Cut the tomatoes into quarters and slit the red chilli lengthwise.
2. Fry the onion, carrots, celery, fennel, chopped ginger, garlic, tomatoes and chilli in the olive oil for 2 minutes. Add the fish head, turmeric, coriander roots, thyme, curry leaves and parsley. Season with salt and pepper and let it brown for 3 to 4 minutes. Add the white wine and reduce by 1/3. Add the fish stock, bring to the boil and simmer for about 30 minutes.
3. Strain the broth through a fine sieve and keep warm.
4. Pan-fry the fish and the prawn tails separately in olive oil for 3 to 4 minutes. Set aside.
5. Poach the squid and the spiny lobsters for 4 to 5 minutes in boiling salted water, then throw them into iced water to cool them. Drain, shell the lobsters and slice their tails.
6. Peel the potatoes and boil them for 12 minutes. Slice them into rounds.
7. Shortly before serving, coarsely chop the coriander leaves. Correct seasoning and, using a hand blender, emulsify the broth with the butter.
8. In a soup tureen, arrange the fish, shellfish, potatoes and cover with the hot broth. Sprinkle with chopped coriander and serve with garlic croutons on the side.

You can purchase the Constance Prince Maurice recipe book from our online store - it includes 50 of our favourite recipes.

 

A day in the life of a spa trainer

Ajay Kishtoo, spa trainer, Le Prince Maurice

Ajay Kishtoo

Ajay Kishtoo’s working day as a spa trainer is varied and exciting. Here’s a look at a typical day for Ajay at Constance Le Prince Maurice, Mauritius.

I wake up at 6am and have a light breakfast. I have to be ready to catch the hotel bus by 7am. Once I arrive at the hotel, I check the schedule for the day, help the therapists with the set up and organise training with the staff.

Launching a new treatment

Today, I’ve got a long day ahead of me as we’re finalising the last assessment for a new treatment we’ll be offering – Fusion Massage. Fusion full body massage is inspired by occidental and oriental massages like Thai, shiatsu and Swedish.

The treatment launches tomorrow, and we have to make sure that all our therapists understand the benefits of the treatment and are able to use the different movements confidently.  

Massage at Spa de Constance

Massage at Spa de Constance

Before we launch a new treatment, our therapists and receptionists experience the massage themselves so they really understand what they’re selling.

My inspiration

It was my mother who inspired me to get into this type of work. She has a real gift for healing people who suffer from back pain. She’s never trained formally but she’s helped so many people during her life.

Seeing my mother doing something that makes her so happy has inspired me and my brothers. We used to pretend to do massage on each other. Little did we know that later in life we’d develop a real passion for our work as therapists. Together, we’ve created a school for youngsters who want to train in this type of work.

What I really love about my job

What I really love about my job is the notion that I’m sharing my knowledge with people but also learning from others. All therapists have slightly different techniques and views, and it’s good to take these on board and to share our thoughts with each other.

I enjoy every moment of my day in the spa – particularly the sharing, and seeing the satisfaction of a client after their treatment.

Beauty tip: make your summer glow last longer

Sophie Demaret

Sophie Demaret

After the summer break, keep your skin glowing for longer with this easy beauty tip from Sophie Demaret, Spa Manager at Constance Le Prince Maurice.

To make your summer tan from your Mauritius trip last, I suggest you
combine delight and wellness with this home-made scrub recipe.

1. In a bowl, mix 2 tablespoons of coconut powder with a tablespoon of honey.

2. Apply to your face. Avoiding
the delicate area around your eyes, massage gently from the inside to the outside for 1 minute, then rinse in cold water.

3. Make sure not to forget your neck and cleavage.

4. Finally, apply your usual beauty products.