BBC Good Food Show Scotland

Tempting local produce

If you love food and fancy a trip to Scotland, head to Glasgow on 21-23 October 2011 for the BBC Good Food Show Scotland.

Highlights include:

  • MasterChef with live demonstrations
  • Celebrity chef appearances including Anthony Worall Thompson
  • Michelin star challenge with Alan Murchison and Paul Rankin
  • Producers’ village – showcasing small artisan producers from across the UK.

After Scotland, the BBC Good Food Show Winter heads to NEC Birmingham on 23-27 November.

Michelin star chef Serge Gouloumès visits Constance Lémuria and Ephélia

Chef Serge Gouloumes

Chef Serge Gouloumes

World class Chef Serge Gouloumès is cooking up a feast at our resorts in the Seychelles this week.

The Michelin star chef from Relais & Châteaux, Le Mas Candille in Mougins, France is visiting Constance Lémuria and Constance Ephélia from 17-21 October. Restaurant Candille is known as one of the best restaurants on the Cote d’Azur.

Special menus are being prepared at Lémuria and Ephélia, so guests can experience Serge Gouloumès’ culinary talent and passion for cooking.

Here’s a taste of what’s on offer this week: 

Monday 17 October 2011

Candlelit dinner at the Seahorse restaurant

  • Amuse Bouche 
  • Candille Foie Gras Tatin with Armagnac
  • Rock lobster roasted in its shell, simmeredSoissonsbeans smoked with tarragon
  • Exotic ilot, coconut caviar flavoured with vanilla, marinated & roasted Victoria pineapple, mango sorbet on chocolate notes

Tuesday 18 October 2011

Constance Lemuria Seahorse restaurant

Constance Lemuria Seahorse restaurant

Gala dinner at the Seahorse restaurant

  • Amuse Bouche
  • Braised white cabbage leaves, flacked crab, full-flavoured sea juice
  • Scallops skewer, celery mash with lardo di Colonata, Parmigiano Reggiano crisps
  • Glazed slab of Angus fillet, tataki sauce, butternut squash cubes, grilled leek, fried onions
  • Hazelnut macaroon, white chocolate ganache with winter truffle, caramelised pecan nuts, praline ice cream

Thursday 20 & Friday 21 October 2011

Constance Ephelia, Cyann restaurant

Constance Ephelia, Cyann restaurant

 

Dinner at Cyann restaurant

  • Amuse Bouche
  • Egg in truffle surprise, wild mushroom duxelles, chervil foam
  • Scallops skewer, sweet chestnut biscuit and purée, braised endives with mandarin juice
  • Duckling fillet in mild spiced glaze, wok-sautéed vegetables with coriander
  • Exotic ilot, coconut caviar flavoured with vanilla, marinated & roasted Victoria pineapple, mango sorbet on chocolate notes 

Friday 21 October 2011

Special lunch at Cyann restaurant

Four hands special menu by the Chefs Serge Gouloumès and Denis Jean-Jacques.

•        Surprise menu

Recipe: Fruity tropical dessert with white chocolate

Bring paradise to your home with this delicious fruity dessert. Guaranteed to pep up the finale to a weekend dinner party.

Beach Deck at Le Prince Maurice

Beach Deck at Le Prince Maurice

Serves 4
Preparation time: 1 hour
Marinating time: 20 minutes
Cooking time: 20 minutes
Freezing time: 1 hour
Refrigerating time: 1 hour

Ingredients:

  • 2 mangoes
  • juice and grated zest of 2 limes
  • pulp and seeds of 2 passion fruit

For the custard:

  • 10cl milk
  • 10cl crème fraîche
  • 40g sugar
  • 3 egg yolks
  • 1/4 vanilla pod

For the white chocolate mousse:

  • 150g white chocolate
  • 1 leaf gelatin
  • 15g chilled whipping cream

For the coconut croustillant

  • 60g grated coconut
  • 70g syrup (made from 40g sugar boiled with 30cl water)

1. To make the custard: in a saucepan, scald the milk with crème fraîche and vanilla, then remove from heat.
2. Meanwhile, briskly whisk the egg yolks with the sugar. Pour the hot milk on the sugar-yolks mixture, whisk well, pour this back into the saucepan and cook on low heat, stirring with a spatula until thickened. Remove from heat, pour custard through a sieve and keep 100g aside for the mousse.
3. Make the white chocolate mousse: soak the gelatine in a bowl of cold water. Finely chop the white chocolate with a knife.
4. After 10 minutes, drain the gelatine and squeeze it between your fingers to remove moisture. Incorporate it to the warm custard, then pour the custard onto the chocolate and mix until smooth and creamy.
5. In a chilled bowl, whip the chilled cream until stiff. Fold this whipped cream into the chocolate cream, cover with clingfilm and refrigerate for 1 hour.
6. Wash the mangoes, peel them and finely slice them with a sharp knife. Let them macerate in a dish for 20 minutes with the lime juice and grated zest.
7. Make the coconut croustillant: mix grated coconut with syrup to make a thick paste. Spread this paste between 2 sheets of parchment paper and roll it out as thinly as possible. Deep-freeze for 1 hour until very hard.
8. Peel off the top sheet of parchment paper and bake the coconut croustillant for 20 minutes in a 160ºC oven, checking often so that it doesn’t burn.
9. Use a tablespoon to drop a little white chocolate mousse into a stemmed glass. Place a few well-drained slices of mango on top. Cover with white chocolate mousse and top again with mango slices.
10. Break pieces of coconut croustillant and stick them into the mousse. Sprinkle with passion fruit pulp and seeds, and serve well chilled.

 

 

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.