Weekly round up: 26 September – 2 October 2011

Watersports with Constance Hotels

Watersports with Constance Hotels

This weekly feature offers a round-up of the content on our blog from the past week, in case you missed anything.

Split into categories, it’s another way for you to easily find the posts of value to you.

Special offers

News and events

Competition

  • Weird Wildlife photo competition
    Friday 30 September is the last day of our great competition. Seize your chance to enter or check out the photos we’ve been sent so far.

Culinary

  • Fish and seafood soup
    Want to create some of our chefs’ amazing dishes yourself at home? Every Friday, we post some of the most amazing, delicious and popular recipes online.

Inspiration

Spa and sports

Recipe: Creole fish and seafood soup

Evening on the beach at Constance Halaveli

Evening on the beach at Constance Halaveli

There’s something wonderfully exotic about this fish soup – the spices give it the special Creole flavour. Ideal for a weekend meal, it’s simple to prepare and cooking time is under an hour.

Serves 4:
Preparation time: 45 minutes
Cooking time: 45 minutes

Ingredients

  • 4 firm fleshed white fish fillets, about 80g each
  • 4 large prawn tails, shelled
  • 4 small cleaned squid
  • 2 spiny lobsters, about 500g each
  • 200g potatoes
  • 2 tbsp olive oil

For the broth

  • 1 fish head (red snapper)
  • 2 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 tsp finely chopped ginger
  • 2 carrots
  • 1 celery stick
  • 1 fennel bulb
  • 5 small or 2 medium sized tomatoes
  • 1 fresh red chilli
  • 1 tsp turmeric
  • 4 coriander roots
  • 4 coriander leaves
  • 1 sprig thyme
  • 4 curry leaves
  • 3 sprigs parsley
  • 10cl dry white wine
  • 1.5 litre fish stock
  • 20g butter
  • salt and pepper

Finishing touch

  • garlic croutons

1. Make the broth: peel and chop the onion and garlic. Peel the carrots. Dice carrots, celery and fennel bulb. Cut the tomatoes into quarters and slit the red chilli lengthwise.
2. Fry the onion, carrots, celery, fennel, chopped ginger, garlic, tomatoes and chilli in the olive oil for 2 minutes. Add the fish head, turmeric, coriander roots, thyme, curry leaves and parsley. Season with salt and pepper and let it brown for 3 to 4 minutes. Add the white wine and reduce by 1/3. Add the fish stock, bring to the boil and simmer for about 30 minutes.
3. Strain the broth through a fine sieve and keep warm.
4. Pan-fry the fish and the prawn tails separately in olive oil for 3 to 4 minutes. Set aside.
5. Poach the squid and the spiny lobsters for 4 to 5 minutes in boiling salted water, then throw them into iced water to cool them. Drain, shell the lobsters and slice their tails.
6. Peel the potatoes and boil them for 12 minutes. Slice them into rounds.
7. Shortly before serving, coarsely chop the coriander leaves. Correct seasoning and, using a hand blender, emulsify the broth with the butter.
8. In a soup tureen, arrange the fish, shellfish, potatoes and cover with the hot broth. Sprinkle with chopped coriander and serve with garlic croutons on the side.

You can purchase the Constance Prince Maurice recipe book from our online store - it includes 50 of our favourite recipes.

 

Recipe: Beef tenderloin in a cari chilli crust with Chinese cabbage and endive leaves

Colourful chillies

Colourful chillies

Here’s a wonderful beef tenderloin recipe from our kitchens at Constance Le Prince Maurice. It takes a little time to prepare but your efforts will be well rewarded.

Serves: 4
Preparation time:
1 1/2 hours
Cooking time:
20 minutes
Freezing time:
2 hours

Ingredients

  • 4 chunks of beef tenderloin, 160g each

For the chilli crust

  • 4 cari chillies
  • 60g breadcrumbs
  • 1 tsp prepared horseradish
  • 40g soft butter

For the garnish

  • 1/4 head of Chinese cabbage
  • 1 tbsp olive oil
  • 1 pinch cumin seeds
  • 2 Belgian endives
  • 2 tbsp brown sugar
  • 1 pinch powdered cinnamon
  • 20cl green peppercorn sauce
  • 20g butter
  • salt and pepper

For the batter

  • 75g flour
  • 2 eggs
  • 2 tbsp olive oil
  • vegetable oil for deep frying
  • salt

1. Make the chilli crust: cut the cari chillies in 2, remove the seeds and blanch the chillies for 1 minute in boiling salted water. Cool in iced water. Repeat once.
2. Setting aside 4 half-chillies for frying later, purée the remaining chillies in a blender, then mix them with the breadcrumbs, horseradish and butter. Shape this into a cylinder, about 4cm thick, wrap in clingfilm and refrigerate.
3. Cut the Chinese cabbage into large sticks. Blanch them in boiling salted water for 2 minutes, cool them in iced water, drain. Put them in a dish with the olive oil and cumin seeds. Add salt and pepper. Refrigerate.
4. Clean and halve the endives: brown them in the butter on both sides with the brown sugar and cinnamon for about 3 minutes. When they are nicely browned, set them aside and keep them warm.
5. Make the batter: separate the eggs. Mix the flour with 12.5cl water, the egg yolks, olive oil and some salt.
6. Heat the oil for frying to 180ºC.
7. Beat the egg whites until stiff and gently fold them in to the previous mixture shortly before frying the chillies. Dip the half-chillies into this batter and fry them until golden (about 5 minutes).
8. Pan-sear the tenderloins to your taste, slice the chilli crust into rounds and lay them over the tenderloins. Put under the grill until brown and sizzling.
9. On each plate, lay the Chinese cabbage in a lattice pattern, top with tenderloin, arrange the endive around and top each tenderloin with one chilli fritter. Serve with the heated peppercorn sauce.

You can purchase the Constance Prince Maurice recipe book from our online store - it includes 50 of our favourite recipes.

And don’t miss our article on how to buy and cook beef.

Constance Belle Mare Plage celebrates the Fête de la Gastronomie

Fine dining at Blue Penny Cafe, Belle Mare Plage

Fine dining at Blue Penny Cafe, Belle Mare Plage

Everywhere you look, you’ll find something to do with gastronomy – in the media, in the increasingly imaginative dishes available in our restaurants… as though the whole idea were something new.

In fact, it’s no more than a tradition in a constant state of renewal. It’s one that makes the most of France’s dynamism, the foods we produce, and what we do with them.

The Fête de la Gastronomie is first and foremost an event that celebrates generosity and conviviality. A time for people to get together.

Constance celebrates the Fête de la Gastronomie

La Spiaggia, Belle Mare Plage

La Spiaggia, Belle Mare Plage

As part of our special evening at our Constance Hotels Experience resorts in the Seychelles and Mauritius, our chefs will be presenting menus that celebrate the best of French cuisine and the fabulous local produce of the Indian Ocean.

Festival menu at Constance Belle Mare Plage

On 23 September, at Constance Belle Mare Plage, we’re presenting an incredible ’16 hands’ menu based on the best produce of the Indian Ocean, paired with wines from the Old World.

  • The welcoming glass from Chef Sohan Singh.
  • Crab from Madagascar… by Chef Marcelino, as at La Kaze – Madagascar crab jelly, crunchy salad with coriander.
  • Local oyster… by Chef Fréderic Goisset, catch of the day of Blue Penny – warm oyster, creamy cauliflower and buds with curry, emulsified kafir lime-yuzu juice.
  • Black Qwehli prawn… by Chef Chinnien, mist and colour of Indigo – black qwehli prawn, Curaçao dressing, polenta with curry leaves.
  • Fish and dry shrimps… by Chef Sanjeev, delightfully garnished with Citronnelle – half-cooked dorado fillet, river shrimps chutney, saffroned emulsion.
  • Palmheart by Chef Jocelyn, planted and harvested on the shores of la Spiaggia – braised heart of palm with spices, fish mayonnaise orange flavour.
  • Braised venisson and noisette… by Chef Rajesh, deer hunter or Deer Hunter – venisson duo from our Chassée braised and roasted with local spices, preserved vegetables from our garden, chasseur sauce.
  • Papaya… by our Chef Sylvano, our parents Heritage – papaya crumble with green lemon.
  • Vanilla, banana and coconut… by our Chef Thierry, or Coco-Banane-Moelleux-Passionnément – biscuit creamy with coconut, banana compote with vanilla, and passion fruit emulsion.

Cookery class at Constance Le Prince Maurice

Dishes prepared at Constance Hotels Experience

Dishes prepared at Constance Hotels Experience

If you’re heading to the exquisite Constance Le Prince Maurice, check out the weekly culinary masterclass led by our team of chefs.

Every Wednesday morning, our team holds a cookery class for a small group on the theme of ‘the discovery of Mauritian cuisine’.

The program includes:

  • A guided visit to the bustling Flacq local market.
  • Return to the hotel to start the cooking session.
  • Tasting lunch at L’Archipel restaurant, where you’ll have the opportunity to taste the dishes you’ve prepared during the cookery class.

To end the day, you’ll be presented with a Constance Le Prince Maurice apron and recipe book.

Give this wonderful experience as a gift

If you’d like to give this experience to someone as a gift, you can use our online gift service to guarantee a place on the course.

Festival of French Gastronomy – 23 September 2011

Logo for French Festival of Gastronomy
French Festival of Gastronomy

As France celebrates its first national food festival – the Fête de la Gastronomie – on 23 September, our French chefs in the Seychelles and Mauritius are joining in the party to celebrate French food globally, and show our love of good food.

This year we’ve chosen ‘Our Earth’ as the theme – because it generously allows us to work it, harvest its fruits and use them for our food. And because man and earth are inseparable.

On 23 September, we will show that the heart of every French citizen still beats in time to the rhythm of good food!

In the Seychelles

Our 2 beautiful resorts in the Seychelles – Constance Ephélia and Constance Lémuria – are joining forces to present the same menu on the evening of the festival.

French classics with a modern twist

The menu proposes a modern version of great French classics such as Tournedos Rossini, accompanied by some of the best wines of the world.

The menu has been created by Lémuria’s executive chef Cyrille Carofano and Ephélia’s executive sous-chef Gwenael Briat.

Seahorse restaurant at Constance Lemuria

Seahorse restaurant at Constance Lemuria

Prize draw

We’ll be holding a prize draw on the evening in both hotels – superb prizes include a holiday for 2 at Constance Ephélia. Students from the Hotel School of Seychelles will also be joining in the fun, to discover more about the culinary culture of France.

In Mauritius

Constance Le Prince Maurice – the menu

On the same evening in Mauritius, celebrity Chef Michael Scioli at Constance Le Prince Maurice will showcase a fabulous selection of the best French cheeses, served with homemade tropical jams and relish, paired with a creative selection of homemade breads.

Pastry chef Chrystel Germain will propose a personal interpretation of the most famous French pastries and desserts. And Constance Head sommelier Jerôme Faure will be ready to suggest the perfect match of great wines at a very special price.

Constance Belle Mare Plage

Evening at Constance Belle Mare Plage

Evening at Constance Belle Mare Plage

At Constance Belle Mare Plage, the theme of the evening – ‘from France to the Indian Ocean’ – celebrates
the friendship and long lasting culinary relationship that exists between Mauritius and France.

The menu

There’ll be an incredible ’16 hands’ menu, based on the best produce of the Indian Ocean, paired with wines from the Old World.

Madagascar crab, local oysters, Black Qwelhi prawns from Mozambique are some of the delicacies that will be served on the night. The menu has been prepared by executive chef Dominique Grel together with all the Mauritian chefs of the resort, and our Food and Beverage Director Frederic Gille.

Pastry chef Thierry Lerallu has combined the tropical flavours of papaya, coconut and vanilla in a creation that’s not to be missed.

Sound tempting? Take a look at the menu for our special event at
Constance Belle Mare Plage
.

Everyone is welcome

This wonderful festival is one this year’s unmissable events. Everyone is welcome to attend the special occasion at our hotels.