The fisherman's table at Constance Moofushi, Maldives

Bruno Le Gac, our Corporate Executive Chef, reveals the first ever ‘fisherman’s table’ at Constance Moofushi Resort.

Totem Bar at night

Totem Bar

What started as an idea on a fishing boat has become reality, and will soon become a tradition.

The resort’s manager, Mr Sona, famous for his incomparable sense of welcoming, is also a passionate fisherman.

He sometimes escapes for an hour from his busy schedule to jump on a dhoni (traditional Maldivian boat) and drop a fishing line in the crystal clear surrounding waters.

Sometimes fishing is somehow ‘miraculous’ and after one of these lucky days, wevdecided to organise a special dinner for guests and enjoy a simple yet super fresh fish fair on the beach.

On the menu:

***

  • Grilled grey emperor with olive oil and fresh herbs
  • Chinese style steamed grouper with light soy sauce
  • Baked jobfish in light Indian rub

The fish is served whole and carved at the table, accompanied with virgin sauce, lemon and crushed chilli, and rice and grilled vegetable skewers.

***

  • Chef Murulie’s signature coconut ice cream.

That’s it! Simplicity and freshness, barefoot under the stars. Paradise…

The fisherman’s table at Constance Moofushi, Maldives

Bruno Le Gac, our Corporate Executive Chef, reveals the first ever ‘fisherman’s table’ at Constance Moofushi Resort.

Totem Bar at night

Totem Bar

What started as an idea on a fishing boat has become reality, and will soon become a tradition.

The resort’s manager, Mr Sona, famous for his incomparable sense of welcoming, is also a passionate fisherman.

He sometimes escapes for an hour from his busy schedule to jump on a dhoni (traditional Maldivian boat) and drop a fishing line in the crystal clear surrounding waters.

Sometimes fishing is somehow ‘miraculous’ and after one of these lucky days, wevdecided to organise a special dinner for guests and enjoy a simple yet super fresh fish fair on the beach.

On the menu:

***

  • Grilled grey emperor with olive oil and fresh herbs
  • Chinese style steamed grouper with light soy sauce
  • Baked jobfish in light Indian rub

The fish is served whole and carved at the table, accompanied with virgin sauce, lemon and crushed chilli, and rice and grilled vegetable skewers.

***

  • Chef Murulie’s signature coconut ice cream.

That’s it! Simplicity and freshness, barefoot under the stars. Paradise…

Hublot watches inspire culinary creativity at Blue Penny Café

Hublot watches
Hublot and Constance – elegance comes naturally

In November, exclusive Swiss watchmaker Hublot and celebrity restaurant Blue Penny Café at Constance Belle Mare Plage combined their talents to create a prestigious event. 

Invited guests had the pleasure to discover the latest creations of the prestigious Swiss group and try on the fantastic watches made by the Hublot craftsmen.

Blue Penny Café chef Frederic Goisset, executive chef Dominique Grel and food and beverage Frederic Gille created an incredible menu with wine pairing, linking the worlds of ‘haute cuisine’ and ‘haute horlogerie’.

Creative appetisers

Big bang Tutti Frutti and canapes

Big bang Tutti Frutti and canapes

During the opening cocktail, exclusively created appetisers were presented in jewelry showcases, along with a Hublot watch:

  • Caviar (an oyster in green apple jelly, with a cream of wasabi, caviar and shiso)
  • Big bang Tutti frutti (Foie gras and agar of organic vegetable, spiced crumble)
  •  Vendôme (bread crouton, shrimp tartar, coconut jelly, red capsicum tapenade)
  • Yacht club Monaco (Scallop mousse, heart of palmtree, scallop carpaccio) 

The menu 

The dinner was splendid… with names evoking Hublot watches.

Team at Blue Penny Cafe evening with Hublot watches

Great team work between kitchen, service and sommellerie

  • GMT A canneloni of tomato and local crab, spiced syrup.
    Served with Domaine des Dieux, Sauvignon Blanc 2009, South Africa

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  • Vibration: Duck foie gras preserved with Port jelly, ginger-flavoured pineapple chutney, young sprouts.
    Served with Alsace, Pinot Gris ‘Cuvée Albert’, Albert Mann 2009, France

***

  • Submarine: Back of pan-seared codfish lemon and shellfish condiment with smoked herring row.
    Served with Châteauneuf du Pape “La Crau” – Domaine du vieux télégraphe 2005, France

***

Hublot watch and appetiser

Haute cuisine meets haute horlogerie

  • Amplitude: Lamb fillet in a crust of mild chili, the chop in a spicy kofta, pimientodel piquillo stuffed with potato chutney, a jus flavoured with Pata Negra ham.
    Served with Vriesenhof Pinot Noir 2003, South Africa

***

  • Carat: Creamy poppy and raspberry dessert, raspberry sherbet.
    Served with Rhum Nation Demerarra 31 years old  

Before dessert, guests were served the most exclusive cheeses in Switzerland including an incredible Gruyère made by Hublot CEO Mr Biver, that he wished to share with guests at  this remarkable evening.

The event was a wonderful occasion for invited guests to discover or re-discover Blue Penny Café, the temple of food and wine in Mauritius.

Recipe: Sliced fillet of fish served raw with passionfruit marinade

Looking for a tasty appetiser to add a bit of pazazz to a festive dinner? Try this delicious and easy to make fish dish to bring a taste of the Maldives to your home this Christmas.

Fresh fish
Fresh fish

Serves 4

Ingredients:

  • 500g clean fillet of fresh white fish (firm flesh)
  • 1 soup spoon of fresh passionfruit per person (scoop out the pulp and seeds from the shell)
  • 20cl good extra virgin olive oil
  • juice of 1 small lime
  • chopped herbs to taste (mint, basil, flat parsley, coriander, chives)
  • small onion or shallot, thinly chopped
  • salt flakes and freshly ground pepper
  • chopped chilli to taste

1. Brush four flat plates with olive oil. Sprinkle with salt.
2. Cut the fish fillet into slices of approximately 3mm thick (don’t slice it too thinly so you can enjoy texture of fish). Lay the slices evenly on the 4 plates as you go.
3. Leave the plates in the fridge, and then prepare the dressing.
4. In a bowl, place the passionfruit pulp and seeds. Add lemon juice and onion to taste.
5. Season with salt and pepper.
6. Mix together with a whisk, and add the olive oil slowly to the mix.
7. Check seasoning.
8. Add the fresh herbs to the marinade.
9. Spread the marinade evenly on the fish and leave it to marinate for 10 minutes at room temperature.
10. You can finish the dish with your choice of toppings such as small croutons, pomegranate, fresh tomato, toasted pine nuts, rocket, lambs lettuce… Enjoy!