Tag Archives: fine dining

Constance Creatives: Jordi Vila, executive chef, Constance Halaveli

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Spanish Executive Chef at Constance Halaveli, Jordi Vila, has followed his passion for gastronomy around the globe and brought his expertise to the Maldives.

Fine dining at Constance Halaveli, Maldives

Fine dining at Constance Halaveli, Maldives

Having learnt his trade in some of Europe’s most illustrious kitchens including L’Atelier de Joel Robuchon and the legendary Spanish three-star El Bulli, Jordi has brought his fervour for imaginative fine dining to Halaveli.

Jordi is one of an innovative group of young Barcelona chefs who believe in modernising traditional gastronomy by combining new methods and technology with classic culinary traditions.

His unique and creative approach to fine-dining blends the best fresh ingredients with the latest culinary techniques and has made Halaveli an essential port of call for food lovers looking for creative, exotic cuisine.

To celebrate his 16 years of travelling the globe learning from the world’s leading chefs, Jordi has created a special menu for guests at Halaveli inspired by his travels.

The World Discovery Menu includes:

  • Yellow fin tuna tartar from the Caribbean
  • White Asparagus from New Zealand
  • Royale of Foie Gras from France
  • Seared watermelon from Spain
  • Seared Hakkaido scallops from Japan/Asia
  • Black Angus Beef, Maldivian Lobster from Maldives
  • Black chocolate combination from Belgium/Africa.

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Chef Robert Speth returns to create a culinary treat for Constance guests

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We are thrilled to be able to welcome Michelin-starred chef Robert Speth back to Mauritius for a culinary event this November.

Robert Speth

Michelin-starred chef Robert Speth

The famous German chef at Gstaad’s Chesery Restaurant visited Constance Belle Mare Plage in March as one of the participating chefs in the Bernard Loiseau Culinary Festival. 2013.

This time Chef Speth will be returning to create two signature dinners exclusively for Constance guests at Belle Mare Plage on 15 November and Constance Le Prince Maurice on 16 November.

Having worked his way up through the kitchen of the Chesery since 1984, Chef Speth was rewarded in 1998 with a Michelin star and again in 2005 when he was named Chef of the Year by GaultMillau.

Chef Speth believes in simple, uncomplicated cuisine based around the very best ingredients from the most basic vegetables and spices to the finest delicacies. With a love of seafood he creates dishes using techniques from French, Italian and even Asian cuisine.

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Gala dinner to celebrate the best New Zealand wines

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Join us at Constance Belle Mare Plage for the climax of our New Zealand wines week, a unique gala dinner celebrating the best New Zealand wines.

Blue Penny Café, Constance Belle Mare Plage

Blue Penny Café, Constance Belle Mare Plage

The dinner is to be held at the stylish Blue Penny Café, famous for its sumptuous fine-dining menu and wine cellar, and will feature the wines of all the visiting New Zealand winemakers.

Wine makers from New Zealand

Winemakers visiting Belle Mare Plage and Constance Le Prince Maurice for the celebration of New Zealand wine week include:

  • Felton Road
  • Millton Vineyards and Winery
  • Ata Rengi
  • Escarpment
  • Pegasus Bay

What’s on the menu?

Guests at the resort will have the opportunity to sample an exquisite menu of culinary delights paired with the very best wines from each of the vineyards.

Wine dinners at Constance Belle Mare Plage

Wine dinners at Constance Belle Mare Plage

The menu for the gala dinner will include:

  • Red tuna tartar with kafir lime, carpaccio of scallop with ‘harenka’, goat nougat with apricot paired with Ata Rangi Craighall Chardonnay 2010
  • Crispy ‘Black Tiger’ prawn tails in kadaïf, fades carrot and green granny Smith balls, acidulated coulis paired with Millton Clos St Anne Chardonnay 2009
  • Pan-seared cod fish fillet, heirloom vegetables and mushroom, chicken gravy scented with Barolo vinegar paired with Felton Road Pinot Noir Calvert 2006
  • ‘Barbaire’ duck fillet, confit turnip and samoussas with giblets, wild Bourbon pepper and cherry paired with Escarpment Pinot Noir 2010
  • Roasted Victoria pineapple style ‘Pina Colada’ paired with Pegasus Bay Aria Lat Picked Riesling 2008

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Indulge in exclusive fine dining and wine events at Constance

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Constance’s diary of exciting food and wine events is filling up with visitors from some of the world’s top kitchens as well as leading winemakers from across the continents.

Brokenwood Wines serving guests at Constance Moofushi

Brokenwood Wines serving guests at Constance Moofushi

Guests at Constance Moofushi last week were treated to a wine dinner at the resort’s Blue Lounge restaurant hosted by Australian winemaker Geoff Krieger of Brokenwood Wines.

With over 30 years experience in the wine industry in Australia, including 10 at Brokenwood where he is General Manager, Krieger was more than happy to share his experiences and expertise with guests at the luxurious Maldives resort.

Our chefs worked with Krieger to create a menu delicately balanced to perfectly pair the food with the best of Brokenwood’s wines.

Highlights of the wine menu and its pairings included:

  • Terrine of foie gras, fig marmalade and apple salad paired with Brokenwood Oaky Creek Road Semillon (Semillon 2004)
  • Seared scallops, papaya salsa, cucumber and mint shooter paired with Brokenwood Unwooded Chardonnay (Chardonnay 2007)
Seared scallops, papaya salsa, cucumber and mint shooter paired with Brokenwood Unwooded Chardonnay (Chardonnay 2007)

Seared scallops, papaya salsa, cucumber and mint shooter paired with Brokenwood Unwooded Chardonnay 2007

  • Grilled Maldivian jobfish, cauliflower puree and chorizo paired with Brokenwood Pinot Noir Beechworth (Pinot Noir 2012)
  • Brie and truffle tian, camembert samosa, pear and raisin chutney paired with Brokenwood Cricket Pitch (Sauvignon Blanc/Semillion 2011)
  • Mango and passion fruit parfait, coconut sorbet and orange tuille paired with Brokenwood Semillon Sticky Wicket (Semillon 2008)

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At each of our hotels and resorts we are hosting some fabulous events in the coming events for food and wine lovers. Take a look at the selection here, and watch this space for more announcements.

Wine training from Domaine Marcel Lapierre

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Last week saw the exciting visit of Marie Lapierre of Domaine Marcel Lapierre to Constance Le Prince Maurice and Constance Belle Mare Plage for a wine tasting evening and fine wine training event.

Wines from Marcel Lapierre

Wines from Marcel Lapierre

Marie was accompanied by her daughter Camille, and together they introduced us to their stunning reds from the Château Cambon and the Vin de France Raisin Gaulois 2012.

Marie explained to our team of Constance sommeliers how the Domaine vines have been cultivated organically since 1981, and about how the wines are made in carbonic maceration.

The wines are light and fruity and can be enjoyed with fish, chicken, goats cheese, charcuterie or as an aperitif. Guests joined our sommeliers to taste the wines and find out more about Domaine Marcel Lapierre.

Find out more about the wine evening: Marie Lapierre of Domaine Marcel Lapierre visits Mauritius

For more information

Discover more about the wines from the website: Domaine Marcel Lapierre

Visit Constance Le Prince Maurice and Constance Belle Mare Plage

 

Wine training with Marie Lapierre at Constance Hotels & Resorts

Sommelier wine training with Marie Lapierre

 

Delores Malin tasting Morgon of Domaine Lapierre

Delores Malin tasting Morgon of Domaine Lapierre

Fine dining at Constance Ephélia Seychelles

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Guests at Ephélia will be savouring a fine dining treat at Cyann tomorrow evening with a menu based around the prestigious Château Angelus Premier Grand Cru Classé (A).

Cyann Restaurant, Constance Ephelia, Seychelles

Cyann Restaurant, Constance Ephelia

Here’s a mouthwatering peak at tomorrow night’s menu:

  • Chef’s canapés with Champagne
  • An amuse bouche of sea scallop carpaccio with strawberry and basil accompanied by a Saint-Émillion Grand Cru Chateau Bellevue, 2010
  • A starter of tomato mosaic with soya mustard dressing and espellette pepper served with a Saint-Émillion Grand Cru Chateau Bellevue, 2008
  • Roasted red snapper with chorizo and porcini with a duck jus reduction also served with a Saint-Émillion Grand Cru Chateau Bellevue, 2008
  • Grilled Australian beef with mash potatoes, chips and truffle sauce served with Saint-Émillion Grand Cru Classé B Chateau Angelus, 2007
  • A cheese course of Brillat Savarin with mesclun and Chioggia beetroot with a coco and pink garlic dressing served with Saint-Émillion Grand Cru Classé B Chateau Angelus, 2005
  • A trio of cherry surprise served with Eau de vie de Framboise

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