Constance stays on top of latest spa trends

Our Spa Manager at Constance Le Prince Maurice, Sophie Demaret, shares her experience of a recent visit to a spa exhibition in Dubai to learn about the latest spa trends.

Sophie Demaret

Sophie Demaret

Travel is about having the opportunity to share experiences and to discover unique places. We always return from travelling with new ideas and it was a great experience for me to go back to Dubai.  

I used to work in Dubai 30 years ago when it was just desert. I couldn’t believe what it was like when I returned. Everything was so perfect. When I left the airport to take a taxi, I was greeted by a woman from Ethiopia, dressed in pink, driving a pink taxi that’s exclusively for women!  

So, climbing into the taxi, we drove to the exhibition where I spent 2 very busy days having one-to-one meetings with prospective suppliers of every spa product imaginable, including linen and equipment. All the luxurious details that make your spa experience so special.

One of the most important parts of my job as Spa Manager is managing relationships – with guests, suppliers, employees… At the exhibition, I was able to meet with very enthusiastic suppliers who provide the things we need at Constance Hotels to make the spa experience for guests a truly luxurious and memorable one.

Spa de Constance treatment room

Beautiful treatment rooms at Spa de Constance

At the end of the event, we were invited to an incredible ‘white party’ event – thank you Shadiha. Her attention to detail was amazing. The same kind of attention our guests expect when they visit our luxury hotels.

Watch this space – we’ll be keeping you posted on new products and treatments we’re introducing over the coming months.  

And don’t miss out on our articles about Spa de Constance to get a taste of the luxurious spa treatments we offer:

Recipe: Black lentil soup with smoked pork belly and grilled scallops

Warm yourself up with this delicious lentil soup from the kitchens of the luxury 5* Le Prince Maurice.

Ginger root

Ginger adds extra warmth to the soup

Serves 4
Preparation time: 45 minutes
Cooking time: 1 hour
Soaking time for the lentils: 2 hours

Ingredients:

  • 250g cleaned scallops (without roes)
  • 15g butter

For the soup:

  • 200g black lentils
  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 tsp chopped ginger
  • 1 carrot
  • 1 celery stick
  • 50g boucane (smoked pork belly)
  • 1 sprig thyme
  • 2 sprigs parsley
  • 2 curry leaves
  • 1 litre chicken stock
  • 5cl crème fraîche
  • salt and pepper

1. Soak the black lentils for 2 hours.
2. Peel and chop the onion and garlic separately. Grate the carrot. Finely dice the celery and carrot.
3. Cut the boucane in two pieces. Fry the onion, carrot, celery, garlic, ginger and boucane in hot olive oil for 3 minutes. Add the drained black lentils, thyme, parsley and curry leaves. Cook for 2 to 3 minutes. Add the chicken stock, salt and pepper, and simmer for 1 hour on low heat.
4. Remove the boucane, blend and sieve the soup. Add the crème fraîche and correct seasoning.
5. Season the scallops with salt and pepper. Grill them for 2 minutes on each side.
6. Using a hand blender, blend the soup with the butter. Serve hot with the scallops.

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.