With amazing pools, beautiful vistas and sun loungers as big as your bed… here’s a poolside view of our hotels and resorts in the Indian Ocean.
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With his passion for grapes and wine head sommelier at Constance Lémuria, Cédric Jacob shares his knowledge of the Syrah grape and gives his tips for how to enjoy the wine in the heat of the tropics.
The Syrah grape
With its creation of dark full-bodied red wines, the Syrah grape charms with its dark fruit flavours ranging from sweet blueberry to savoury black olive. Tasting a Syrah wine is like receiving a punch of flavour that tapers off to leave a subtle, spicy, peppery aftertaste.
Syrah tends to give its distinctive kick on the front palate and so it’s often blended with grapes that offer more to the mid-palate. In France, Syrah is traditionally blended with Grenache or Mourvèdre to create the classic Côte du Rhône blend. Some producers also blend it with Cabernet Sauvignon to create a more complete, rounded taste.
My Old World Syrah recommendation
Côte Rôtie, ‘Blonde du Seigneur’, Domaine Georges Vernay, 2011 – France, Rhône Valley
In what has traditionally been a very male dominated industry, Christine Vernay (daughter of Georges) has put her stamp on the French winegrowing industry with this wine. She and her husband Paul Ansellem run this tiny 12ha winery (mostly focusing on Condrieu but with 2.5ha of Côte Rôtie) with fantastic flare.
The cuvee ‘Blonde du Seigneur’ is a Syrah-based wine blended with a small amount of Viognier. The wine presents a fine acidity on the palate as well as lots of blackberries and raspberry flavours, forest fruit and liquorice. It is like a Provencal Garrigue with its subtle peppery notes. Deep in colour this medium to full-bodied wine shows a richness and terrific personality.
Drinking this wine in the Seychelles
Due to the high temperature and humidity I recommend drinking this at 14-16ºC and letting it reach that temperature slowly. It is better to serve this wine directly from the bottle to avoid losing the fresh acidity that contributes to its elegance.
My New World Syrah recommendation
Mullineux, Syrah, 2011 – South Africa, Swartland
I discovered this fantastic wine about 2 years ago on a trip to South Africa. Chris and Andrea Mullineux are at the forefront of the ‘Swartland Revolution’, adopting a minimalist approach to their wines with a particular focus on expressing the terroir, translating the granite and schist soils of Swartland.
This superb Syrah presents notes of black pepper, dark juicy cherries and a hint of smoke. This full-bodied wine offers a silky texture with delicate melted tannins. I am impressed by its long fresh finish with a kick of black pepper.
How to drink this wine in the Seychelles
Again, I suggest drinking this Syrah at around 14-16ºC and letting it reach that temperature slowly. A soft decanting is necessary but done very slowly to avoid losing the freshness of the wine.
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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.
Recipe 1: Easter chocolate cake
Ingredients (serves 4)
Coconut nougat sponge:
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.
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.
1. Boil ingredients together and then put in a chiller to cool down.
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)
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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Discover the luxury of playing golf on the Constance championship 18-hole golf courses set in paradise Indian Ocean locations.
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:
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:
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.
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.
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.
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
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.
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.
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.
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.