Spotlight: Constance Le Prince Maurice, Mauritius

Constance Le Prince Maurice, Mauritius

Constance Le Prince Maurice, Mauritius

All of our luxury hotels are unique, situated in some of the most beautiful locations in the world.

Constance Le Prince Maurice, Mauritius is ideal for anyone wanting a romantic and secluded getaway. You’ll find yourself immersed in a place that oozes refined and relaxed luxury.

Take a look at some photos of the overwater villas at Constance Le Prince Maurice on our Facebook page.

Accommodation is spread along the beach or on stilts above the lagoon.

There are:

  • 76 junior suites with private terrace or balcony
  • 12 senior villas complete with private pool and outdoor soaking bath
  • a princely suite made up of two Junior and one Senior Suite with garden, two swimming pools and three private terraces.

This five star luxury hotel is inspired by Prince Maurice of Orange and Nassau, who pioneered the discovery of spices in theIndian Ocean.The spice route theme is infused through the décor of the hotel and the wood, stone and thatch creates a mood of tranquillity.

Fine dining at Constance Le Prince Maurice, Mauritius

Fine dining at Constance Le Prince Maurice, Mauritius

There are three restaurants offering gourmet food. Unique to the island is Le Barachois, Mauritius’ only floating restaurant. Le Barachois enjoys a breathtaking setting on the lagoon with panoramic views of a mountain range. Diners enter along a gangplank that meanders through the mangrove trees. The restaurant is open for dinner and offers daily specials including grills, seafood and Mauritian delicacies.

Other highlights at Constance Le Prince Maurice include the spa offering Guerlain and Spa de Constance products. Treatments soothe even the most tired bodies and minds, and include:

  • a range of Ayurvedic massages
  • shiatsu
  • Thai massage
  • natural body wraps and exfoliation
  • the deliciously tempting afternoon of massage for two on the beach, including champagne and sweet macaroons.

There’s even a spa for children and teenagers offering fun treatments such as the Little Prince (includes bubble foot bath) and Little Mermaid (includes flowers in your hair).

The fitness centre offers a fully equipped gym, tennis and squash courts, as well as yoga and t’ai chi classes. The Fitness Bar serves vitamin cocktails for an extra health boost. The beautiful infinity swimming pool has views across the ocean, while the most recent addition to the hotel is a helipad where guests can take a ride in an Air Mauritius helicopter over the lagoon.

Add to this superb diving and snorkeling, and free access to two championship 18 hole golf course, and you have a world class luxury hotel in one of the finest resorts in Mauritius.

See some of the celebrity guests who have stayed at Constance Le Prince Maurice, Mauritius.

Check out some of our other resorts too: our latest luxury experience in the Maldives– Moofushi, the Jewel Island, and the Constance Halaveli, floating on the North Ari Atoll in the Maldives.

Recipe: Constance chicken and prawn curry in coconut milk

Chicken and prawn curry in coconut milk

Mauritian chicken and prawn curry in coconut milk

We like to share some of our chefs’ finest recipes so that you can experience the Constance luxury experience at home.

This Mauritian chicken and prawn curry is served in a spicy coconut sauce. Let us know how you get on and send us your comments and pictures of your very own chicken and prawn curry.

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Serves 4
Preparation time: 30 minutes
Cooking time: 30 minutes
Marinating time: 30 minutes

Ingredients:

  • 800g skinless, boneless chicken legs, cut into 4 pieces each
  • 250g shelled raw prawns (leave the tails on)
  • 1 tbsp oil 4 tbsp curry powder
  • 1 tsp turmeric
  • 2 tsp finely chopped garlic
  • 2 tsp finely chopped ginger
  • 4 sprigs thyme 1 sprig parsley
  • 5 sprigs coriander (keep 2 for decoration)
  • 10 curry leaves
  • 4 small ripe tomatoes
  • 1 onion
  • 50 ml coconut milk
  • salt and pepper
  1. In a large dish, put the chicken legs, curry powder and turmeric. Chop the coriander, thyme, parsley and curry leaves. Add them to the chicken with half the oil, chopped garlic and ginger, salt and pepper. Marinate for 30 minutes.
  2. Peel the onion, slice it finely and fry in remaining oil until golden. Add chicken and brown for 3 to 4 minutes, stirring continuously.
  3. Dice the tomatoes and add them to the chicken. Cover and simmer for 15 minutes on a low heat until the sauce thickens. If necessary, add a little water.
  4. Add the prawns and coconut milk, and cook for a further 5 minutes until the sauce is thick.
  5. Chop the 2 remaining coriander sprigs and use them to garnish the curry. Check the seasoning and serve hot with rice.

You can also purchase the Prince Maurice recipe book that contains this recipe and fifty more from our online store.

Recipe: Bake something special this Mothers Day


100% Mauritius - Recipes from our finest chefs

This Sunday is Mothers day so why not bake her something special with a recipe straight from, one of our finest resorts, Le Prince Maurice. Below you can choose from a luxurious Coconut-coriander pound cake or a delicious Orange-lemon gingerbread. Do something extra special this mothers day and give her a hint of Mauritius.

Coconut-coriander pound cake

Preparation Time: 30 minutes

Cooking Time: 45 Minutes

Ingredients

  • 125g butter + 20g for the tin
  • 10g icing sugar
  • 3 eggs
  • 100g powedred coconut
  • 1/2 vanilla pod
  • 8g powdered coriander seeds
  • 1 tsp baking powder
  • 15cl milk
  • 200g flour
  • 50g trimoline (inverted sugar syrup), clear Golden Syrup, or glucose syrup

Baking instructions

  1. Preheat oven to 140 °C
  2. Cut the vanilla pod in two lengthwise and scrape out the seeds with the tip of a knife. Keep them aside
  3. Beat the butter until smooth and fluffy, then add icing sugar and trimoline
  4. Add eggs one by one, still beating, then powered coconut, vanilla seeds, powdered coriander and milk. Mix well.
  5. Add flour and baking powder
  6. Butter a cake tine and pour the batter into it; should reach two thirds of its height. Bake for 45 minutes

Orange-lemon gingerbread

Preparation Time: 20 minutes

Cooking Time: 50 minutes

  • 165g runny honey
  • 6 tbsp milk
  • 125g wholewheat flour
  • 1 tsp baking powder
  • 1/2 level tsp baking soda
  • 13g powdered almonds
  • 1 pinch of salt
  • 1 egg
  • the grated zest of 1 orange
  • the grated zest of 1 lemon
  • 1 pinch powdered ginger
  • 1 pinch powdered aniseed
  • 1 pinch powdered cinnamon
  • 1 pinch powdered coriander seeds
  • 1 pinch ground cloves

Instructions

  1. Preheat oven to 160 °C
  2. In a saucepan, boil the milk with the honey. Let cool to blood temperature.
  3. Sift the flour with the baking powder and baking soda. Add them to the milk-honey mixture. Mix with spatula.
  4. Add the powdered almonds and the sale, mix well until smooth.
  5. Add the egg, grated zests and all the spices.
  6. Immediately pour the batter into the tin. It should reach halfway up the sides.
  7. Bake for about 45 minutes
  8. After baking, and before it has cooled completely, wrap the gingerbread in cling-film to keep it moist.

You can also purchase the Prince Maurice recipe book that contains these two recipes and fifty more from our online store.

Wine and gastronomy week in the Maldives!

Gastronomic delights at Halaveli Resort, Maldives

Gastronomic delights at Halaveli Resort, Maldives

We pride ourselves on having the very best sommeliers in their fields – and we like to ensure they stay up to date with their expertise.

Our sommeliers often have the opportunity to meet the owners of internationally recognised wine estates and understand their philosophy and their product line – and we’re very excited about the latest visit.

Following the first edition of the Art de Vignes promotion held in March 2010 in the Seychelles, we are pleased to announce that this exceptional wine growers’ club will organise a gastronomic week at two of Constance Hotels Experience’s establishments in the Maldives:

‘Art de Vignes’ is a club which gathers wine growers who associate themselves with the art of wine. It is an association of French wine-producing regions with a strong identity: Alsace, Bordeaux, Burgundy, Champagne, Corsica, the Jura, the Loire, Rhone. Each vine grower of the club “Art de Vignes” registers his work in his wine-producing area of origin, by respecting his geographical, historical and cultural characteristics.

Jerome Faure, Head Sommelier of Constance Hotels Experience, intends to make this very unique event a regular fixture on our annual calendar.

The week in our Maldives resorts will run from 21st to 27th March 2011.

You can download a PDF with more information on this gastronomy week in the Maldives here.