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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Mauritius is the most popular destination for an exotic wedding with the Maldives taking the top spot as a honeymoon destination, according to the Mail Online.
Based on research carried out by Kuoni, the Mail reports that Mauritius has knocked Sri Lanka off the top position thanks to recent changes which have made getting married in Mauritius much simpler.
According to the Mail report, many couples are choosing to marry in Mauritius while the Maldives was the best-selling honeymoon destination for 2013.
In a separate article the Mail Online says a new Kuoni report predicting travel trends for 2014 believes the Maldives will retain its position as the top long-haul destination for British holidaymakers.
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Night dives are a unique experience for many divers, enabling even the most experienced to see the ocean in a new way.
Few places offer such stunning night diving as at Constance Moofushi, located in the Maldives’ South Ari Atoll, and regarded as one of the best diving spots in the world.
What you’ll see by night
At night, diving in shallow waters, with only the light of a dive torch, the multitude of colours from the reef and the life it supports becomes even more apparent, as it stands out against the blackness.
The atmosphere on the reef at night is also very different from that experienced during the day. Predators go hunting, prey flees while other fish sleep quietly in holes or crevices.
Night divers are more likely to see certain species such as the Moray eel or octopuses emerging from their holes to hunt at night.
Underwater firework display
Some sea creatures use bioluminescence as a defence mechanism by ejecting glowing chemicals from their body to ward off danger. These appear as clouds of light under water, creating a beautiful sight for the night diver.
In our quest to offer guests an exciting culinary experience we have invited leading Italian chef Nicolino Lalla to cook for guests at Constance Moofushi.
Nicolino will be creating a sumptuous Mediterranean dinner at Moofushi’s Alizee Beach Grill Restaurant, with a special wine pairing by Head Sommelier Nash, on 16 and 23 April.
With more than 15 years experience cooking for fine-dining restaurants including Baglioni Hotel in London, Paresa Resort and Le Meridien Beach resort in Phuket, Nicolino specialises in Italian and Mediterranean cuisine.
As a chef, his passion lies in sourcing and using the very freshest seasonal ingredients.
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.
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:
Jacob Holmstrom from Gastrologik restaurant Stockholm, Sweden, 1 Michelin star and Sandy Sokalingum from Constance Lémuria Seychelles.
Tim Allen from Launceston Place London, UK , 1 Michelin star and Yogessen Ramen from Constance Ephélia Seychelles.
The other teams in the competition were:
The winning dishes
Cold white coco beans soup, carrot mousse and marinated vegetables.
Spices and orange marinated Duckling breast, onions stuffed with giblets, fruits chutney and sweet potato cromesquis.
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.
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.
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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Wednesday 2 April – the final day to get everything ready before tomorrow’s finals at the Culinary Festival Bernard Loiseau 2014.
Peter Bojesen gives the day’s highlights from Mauritius.
A final without the star chefs present – only the Island chefs will be allowed in the kitchen at Constance Belle Mare Plage, each with an appointed commis chef at his side.
Today was the day when the finishing touches to the recipes are made, the dressing of the dishes approved, the recipes written.
I arrive in the kitchen in the morning and the tension is palpable at several of the stations. Some chefs seem to be more relaxed than others, however. One of those is Mirto Marchesi from Switzerland: ‘I’ve been very lucky with my Island partner, Emmanuel Fortuno, who normally works here at Constance Belle Mare Plage,’ he says. The two are sitting at a table with their starter dish in front of them, trying to compose a fitting name and to write the recipe required by the jury. The starter looks like a beautiful painting, where red, orange and green colours dominate. Hopefully, it tastes as good as it looks…
Chef Masachi Ijichi comes from Japan, and runs a one-star restaurant in the French city of Valence and speaks very little English. As his Island partner, Damika Sarath doesn’t speak French a translator is needed, but apparently it hasn’t affected the bonding between the two chefs. ‘Everything is going just fine,’ Masachi says with a big smile, ‘we have the same kind of philosophy regarding gourmet cooking, and I have learned quite a lot from my new friend, who normally works at Constance Halalevi in the Maldives.’
German chef Jens Rittmeyer also seems quite cool in spite of the heat in the kitchen. ‘I enjoy working with my partner Dinushan Patabadage who comes from Sri Lanka but works at Constance Moofushi in the Maldives. Our two dishes are well under way, and I am sure that Dinushan will perform well tomorrow,’ he says, while his partner is busy dressing the main course on a bone white Raynaud plate.
Leaving the kitchen, I enter the Blue Penny Café, which today hosts the Service and Arts de Table competition, which for several years has been a part of the Culinary Festival Bernard Loiseau. Five tables have been beautifully laid, each occupied by two carefully chosen guests. Each table has been assigned a waiter, each of whom has won an internal competition in five of the hotels in the Constance group.
The guests are served a gourmet lunch by the five waiters in question under the watchful eye of three jury members, one of which being Mme. Dominique Loiseau. I watch several courses being expertly served, red and white wine properly presented and poured, coffee and tea offered. Everything seems to be perfectly in order, and I am quite sure that the jury will have a tough task deciding on the winner.
But just like the cooking- and sommelier competitions, we shall all have to be patient and wait until Saturday night to learn the names of the different winners of the ninth edition of the Bernard Loiseau Culinary competition.