Chocolate recipes for Easter from Constance Lémuria

Our Executive Pastry Chef at Constance Lémuria, Yannick Tual has shared two of his favourite chocolate recipes for you to try at home this Easter.

Chocolate recipes from Constance Lémuria

Chocolate recipes from Constance Lémuria

Recipe 1: Easter chocolate cake

Ingredients (serves 4)

Coconut nougat sponge:

  • 350g egg white
  • 275g sugar
  • 150g egg yolk
  • 200g flour
  • 50g cocoa butter

1. Whip the egg whites and add sugar to create stiff meringue, then at a slow speed add the egg yolks. By hand with a spatula, mix in the sifted flour and cocoa powder.

2. Line a baking tray with baking paper. Bake at 200ºC for 15-20mins. Keep on a cooling rack.

Chocolate Chantilly:

Ingredients

  • 500g whipping cream
  • 150g dark chocolate (semi sweet)

1. Melt the chocolate and keep it warm at 45ºC. Whip the cream to soft peaks and then add the warm chocolate and stir fast.

Stock syrup:

Ingredients

  • 200g white sugar
  • 160g water

1. Boil ingredients together and then put in a chiller to cool down.

Cake setting

1. Cut the sponge cake in to an oval shape (different layers, different sizes from large to small to create an egg shape).

2. Start with the bigger layer at the bottom, moisten sponge with the syrup, then a layer of Chantilly, cover with another sponge layer and repeat until you finish at the top of the egg shape.

3. Let it set in the chiller for at least 12 hours then cover with icing and add Easter decorations.

Recipe 2: Half egg chocolate fondant

Ingredients (serves 4)

  • 400g dark chocolate callebault
  • 300g butter
  • 2g vanilla essence
  • 6 eggs
  • 5 egg yolks
  • 230g white sugar
  • 180g flour

1. Beat the egg yolks and whole eggs together with the sugar until fluffy. Add the vanilla essence and the flour.

2. Melt the butter and pour onto the chocolate to let it melt and then add the egg mixture.

3. Keep in a container in the chiller to preserve or you can bake it straight away in a mold for 12-15 mins at 200ºC.

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Ultimate luxury golf holidays in Mauritius and Seychelles

Discover the luxury of playing golf on the Constance championship 18-hole golf courses set in paradise Indian Ocean locations.

Luxury golf holidays at Constance

Luxury golf holidays at Constance

Constance Le Prince Maurice, Mauritius

Savour the elegant luxury accommodation, refined fine dining, sumptuous spa and numerous activities and sporting facilities at Le Prince Maurice, Mauritius.

Our two championship 18-hole golf courses The Links and The Legend are home to the annual MCB Championship.

As a guest at Constance Le Prince Maurice you can enjoy:

  • Unlimited green fees at both courses
  • Blocked tee-off times
  • Unlimited bookings for tee-off times before arrival with our online concierge service
  • Free club cars
  • Free club rental if required
  • A non-stop shuttle to both courses from 7am – 7pm
  • A limousine service to courses is available
  • Access to our Marc Farry Golf Academy
  • A weekly complimentary golf clinic with one of our Academy pros so that you can time your lessons for when you want them.
Lémuria's incredible golf course

Lémuria’s incredible golf course

Constance Lémuria, Seychelles

The beautifully secluded Lémuria hotel on Praslin is an elegant combination of luxury and traditional charm. With beautiful accommodation, 5* fine dining and a soothing spa it offers a perfect island escape for golfers looking to unwind.

The golf course at Lémuria has been described as one of the most beautiful in the world with its terraced greens looking down over the stunning Anse Georgette beach.

The variation of the course will keep even experienced golfers on their toes as it goes from relative flat, tropical parkland surrounded by mangrove forest to jungle-clad hills making the mandatory club cars extremely necessary.

The famous 15th hole will take your breath away as you tee off from a spectacular height with views out across the ocean and watch your ball fall more than 50 meters to the green below.

As a guest at Constance Lémuria you can enjoy:

  • Free green fees
  • Golf equipment available to rent
  • Club cars available to rent
  • Pre-bookings of tee off times for the first 2 days of your stay before you arrive (for the other days, booking can be done on site with 48 hours notice)
  • Golf lessons for groups or individuals with one of our resident professionals
  • A ‘Discovery Package’ including a 2 hour lesson, a 9 hole lesson and a 45 minute massage.

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Romantics guide to getting married in the Seychelles

It’s not hard to picture the romance of the Seychelles’ white sand beaches and crystal waters but a wedding in the Seychelles could also be the stress-free option.

Getting married in the Seychelles

Getting married in the Seychelles

Perfect weather

If you’re looking for uninterrupted blue skies the best time of year to book your Seychelles wedding is from April to October. This is the islands’ dry season when it is not unusual to have dry spells of two weeks or more.

Perfect location

The Seychelles is world-famous for its powder white sand beaches framed by distinctive granite boulders, leading into calm clear waters. Anse Lazio on Praslin is often ranked in the top 10 beaches of the world.

Other dramatic locations for weddings on the island include its numerous picturesque Roman Catholic churches and beautiful colonial mansions.

Wedding planners

Book a wedding package at Constance Lémuria or Constance Ephélia, and one of our wedding co-ordinators will take care of everything for you.

We will plan with you in advance any personal requests such as flower preferences, cake choices and music. We can also organise the photographer, wedding video, table decorations, or even a live band to play for you.

Your day, your way

Constance Ephélia, Seychelles

Idyllic location: Constance Ephélia, Seychelles

By law you are required to arrive in the Seychelles several days before your wedding giving you the perfect opportunity to look at the wedding venue options and choose the one that’s right for you.

You can meet the hotel or resort’s hair and make up stylists to go through how you want to look on your wedding day.

Pamper yourself

Both Constance Lémuria and Constance Ephélia have a range of romantic private dining options, including in-villa dining, exclusive excursion and spas. Enjoy a Bridal dreams, Perfect Day treatment at Lémuria including a manicure and full body massage or take your partner and experience a couple’s aroma massage followed by a glass of champagne at Ephélia.

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Interview with Swedish chef Jacob Holmström

Jacob Holmström, the 32-year old Swedish chef was born and raised in a family of restaurant owners. Jacob is the owner of restaurant Gastrologik, which opened in Stockholm in June 2011 and got his first Michelin star two years later.

Jacob Holmstrom with teammate Sandy Sokalingum, of Constance Lémuria Seychelles

Jacob Holmstrom with teammate Sandy Sokalingum, of Constance Lémuria Seychelles

At the Culinary Festival Bernard Loiseau prize-giving ceremony in Mauritius this weekend, Jacob and his partner chef Sandy Sokalingdum, who presently works as chef de partie at Constance Lémuria in the Seychelles, finally learned that they had reached the second highest step on the winner’s podium.

‘Of course it is a little disappointing finishing second in the competition,’ Jacob tells me, ‘and saying that, I especially think of Sandy, who is a very talented chef, who ends up so close to the coveted prize of a stay in an European gourmet restaurant – and yet so far. But he is young, and I hope that he will be back next year. But saying that, I also must congratulate Masachi Ijichi and Dammika Sarath with their well-deserved win, which is even more impressive when you know that they had to work through an interpreter,’ Jacob says with a smile.

The past week has been a fabulous experience for Jacob – not only professionally, but also socially. ‘Among the many positive experiences of the Festival is meeting five very nice colleagues. And in spite of the fact that all of us have fought hard to win, I now leave Mauritius with five new friends from five European countries. The actual competition is unique in its format, and I have really enjoyed every minute of my stay, both inside the kitchens of Constance Belle Mare Plage as well as outside.

The location of the event is absolutely spectacular, the weather has been perfect, and the organisation of the competition flawless. In addition to having established new friendships, I also leave the resort with newfound taste buds and some new spices and vegetables, which I may well introduce in my own restaurant,’ the easygoing young Swede happily tells me.

I ask Jacob about his style of cooking. ‘In short it is simple, clean and focused on the produce,’ he says. ‘ I especially love cooking fish and shellfish, and in Gastrolologik we only use produce from Sweden – except seafood, which we get from the crystal clear waters of the Norwegian fjords. I find inspiration everywhere as most chefs. But the most important source is definitely the produce itself. And my 10 days of cooking and meeting new people here in Mauritius have definitely been inspiring in more ways than one.’

Interview by Peter Bojesen of Luxury Aficionados.

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Winners of the Culinary Festival Bernard Loiseau 2014

The 9th Culinary Festival Bernard Loiseau in Mauritius has seen the finest Michelin-star chefs from Germany, Sweden, England, Switzerland and France team up with Constance island chefs in a competition that puts their skills to the test and challenges them beyond their normal capabilities.

FCBL winners: Masashi Ijichi & Dammika Sarath of Constance Halaveli, Maldives

FCBL winners: Masashi Ijichi & Dammika Sarath of Constance Halaveli, Maldives

The winners

1st Prize:

Michelin Star Chef Masachi Ijichi from La Cachette restaurant in Valence, France and Dammika Sarath from Constance Halaveli Maldives, have won the 9th edition of the Culinary Festival Bernard Loiseau.

The competition which took place at Constance Belle Mare Plage from the 29 March to 6 April has also seen the crowning achievement of:

2nd Prize:

Jacob Holmstrom from Gastrologik restaurant Stockholm, Sweden, 1 Michelin star and Sandy Sokalingum from Constance Lémuria Seychelles.

3rd Prize:

Tim Allen from Launceston Place London, UK , 1 Michelin star and Yogessen Ramen from Constance Ephélia Seychelles.

The other teams in the competition were:

Masashi & Dammika's winning main dish: Spices and orange marinated Duckling breast

Masashi & Dammika’s winning main dish: Spices and orange marinated Duckling breast

  • Jens Rittmeyer from Budersand Hotel Golf & Spa, Sylt, Restaurant Kai 3, Hornum, Germany, 1 Michelin star and Dinushan Patabadage, Constance Moofushi Maldives
  • Mirto Marchesi from La Table d’Adrien restaurant, Le Chalet d’Adrien, Verbier, Switzerland, 1 Michelin star and Emmanuel Fortuno from Constance Belle Mare Plage Mauritius
  • Nicolas Masse from Les sources de Caudalie, La Grand’ Vigne restaurant, Bordeaux-Martillac, France, 1 Michelin star and Sasha Dinnoo from Constance Le Prince Maurice Mauritius.

The winning dishes

Starter:

Cold white coco beans soup, carrot mousse and marinated vegetables.

Main course:

Spices and orange marinated Duckling breast, onions stuffed with giblets, fruits chutney and sweet potato cromesquis.

Cocktail competition

Cocktail competition winner: Ashvin Purrun from Constance Belle Mare Plage

Cocktail competition winner: Ashvin Purrun from Constance Belle Mare Plage

Ashvin Purrun from Constance Belle Mare Plage is the winner of the Cocktail Competition held on 31 March at Constance Belle Mare Plage.

This year, three barmen from Constance Belle Mare Plage and Constance Le Prince Maurice took part in the competition. The liquors used were from Chamarel Rhum. The jury were Laurence and Joachim Louis representatives of Jack Daniels and Crème Chambord.

Wine competition

Cheryline Coulon from Constance Le Prince Maurice is the winner of the Wine Competition held on 31 March. The competition consists of finding the best wines to accompany the dinner which was served by Chef Eyvind Hellstrom. In competition were three Mauritian sommeliers who presented their selection of wines in front of four jury members.

Service & Art de la table competition

Benito Bellehumeur from Constance Belle Mare Plage is the winner of the Service & Art de la table Competition held on Tuesday 2 April at the Blue Penny Restaurant, Constance Belle Mare Plage. He presented the most beautifully prepared table and the best service.

Dominique Loiseau, Mercotte and Isabelle Mobihan made up the jury.

Wine competition winner: Cheryline Coulon from Constance Le Prince Maurice

Wine competition winner: Cheryline Coulon from Constance Le Prince Maurice

Café Gourmand competition

Pastry Chef Camel El Sherifi from Constance Le Prince Maurice is the winner of a new Competition the “Café Gourmand” that was added this year to the event and organised in collaboration with our partner Nespresso. Participants were the Executive and Pastry Chefs of Constance Hotels and Resorts and were asked to create four pastries to best accompany a Nespresso coffee.

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These guys are good… Cook off day at Culinary Festival Bernard Loiseau

Thursday 3 April – it’s the BIG day for the six Island chefs taking part in the Culinary Festival Bernard Loiseau at Constance Belle Mare Plage.

Constance Lémuria's Sandy Sokalingum with Gastrologik's, Jacob Holmstrom

Constance Lémuria’s Sandy Sokalingum with Gastrologik’s, Jacob Holmstrom

Luxury Aficionados journalist Peter Bojesen reports on the action from Mauritius.

Today is the day when the result of three days of intensive preparations will be put to the test. Preparations have been made in close cooperation with their Michelin-star European partner chefs – but today the Constance Island chefs are on their own, except for a commis-chef giving a helping hand. Each chef has four hours to prepare eight identical starters and main course to be judged by the jury.

8:30am: The Island chefs enter the kitchen after having a last, encouraging pep-talk with their European mentors at the Blue Penny Café The young local chefs seem tense and their smiles are somewhat strained. The next four hours may be crucial for their careers, and the importance of the situation weighs heavily on their shoulders. Mauritian chef Sandy Sokalingum, who will return to the Seychelles on Sunday where he works as chef de partie at the Seahorse restaurant at Constance Lémuria, leaves the Blue Penny with the words: ‘I feel well prepared to meet the challenge – but I must admit that I didn’t sleep much last night…’

12:30pm: The six members of the jury have taken their assigned seats in the Blue Penny Café. Members of the press and many hotel guests have arrived in the restaurant together with the six star chefs. Now these guys look nervous – having spent the previous hours speculating on how their Island partner is doing. We all (except the jury) gather in a miniscule ante-room close to the kitchen, where the action by the chefs can be followed on a TV monitor. In a few minutes the first of the starters will appear on its way to the jury.

Taste test: Judges Juan Amador Perez & Mrs Dominique Loiseau

Taste test: Judges Juan Amador Perez & Mrs Dominique Loiseau

A warning is called out, and six plates pass in a rush in front of our eyes. It is Sandy’s creation and his Swedish partner, Jacob Holmstrom looks rather pleased: ‘It looks close enough to what we wanted to achieve,’ he says before tasting the starter prepared for him. ‘The same goes for the taste – not 100% perfect, but close enough.’

Ten minutes later the next starter arrives. It is the work of Yogessen Ramen – the local partner of British chef Tim Allen, who also has a smile on his face. On so it continues. Every 10 minutes a new creation passes by, made by the partners of the Swiss, Japanese, German and French chefs respectively. First the starters – then the procedure is repeated with the main course, which has Berberie duckling as the main ingredient.

Every dish is welcomed by loud cheering and applause by all the people in the room. The noise and the heat seem to increase as the hours pass, which most likely is due to the endless flow of Deutz champagne. Tim Allen, star chef of the Launceston Place Restaurant in London sums it up: ‘There has been a fantastic ambiance since the beginning of the Festival, but today beats everything I have experienced. Great to see how all the chefs applaud each other’s creations in spite of us being competitors. I really think that lasting friendships have been made during the past few days, and that may very well be more important than winning.’

I am sure that Tim’s words sound like sweet music in the ears of the organisers.

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