Last chance to vote for Halaveli in the World Luxury Hotel Awards

There’s still one week left to cast your vote for Constance Halaveli in the World Luxury Hotel Awards 2013.

Relaxing in the pool at the Presidential Villa

Relaxing in the pool at the Presidential Villa

VOTE NOW for Constance Halaveli

Voting continues until Friday 26 July 2013.

At Halaveli we have created a sumptuous luxury experience around the natural beauty of the island where spacious water villas float above turquoise waters and elegant beach villas open onto powder white sand.

In celebrating the ‘pinnacle of achievement for luxury hotels’ we hope the World Luxury Hotel Awards will recognise Halaveli in 2013.

VOTE NOW for Constance Halaveli in the World Luxury Hotel Awards

Read more

Top tips for food and wine pairing

Matching the perfect wine with the perfect food to bring out the subtle, distinctive flavours of both is a delicate skill.

Chablis, “Terroir de Courgis”

Chablis, “Terroir de Courgis”

Here Constance Halaveli sommelier Cedric Jacobs selects his favourite wines and, with the help of executive chef at Halaveli Holger Joost, pairs them with a selection of delectable dishes.

1. Chablis, “Terroir de Courgis”, Patrick Piuze, 2010, France, Burgundy

I will always remember the first time I tasted this wine, I was in Bordeaux in 2011 for a famous wine exposition and a friend of Jerome Faure brought a few bottles from this producer to be blind-tasted. When the results came back, it was like I was back in school with my lecturer warning me that Chablis can be confused with wine from the Loire Valley due to the proximity of Terroir.

Courgis is the western city of the Chablis appellation and very close to Pouilly Fumé – a total confusion, yet an incredible discovery.

100 per cent Chardonnay – The hint of gunflint, citrus & exotic fruit and minerality could confuse the drinker with a Sauvignon Blanc. Showing an amazing purity in the mouth, a juicy, rich mineral wine with a perfect respect of the fruit.

Food Pairing:

Some time ago, the executive chef prepared prawns in 3 textures (seared, sous vide and tartar) served with mango salsa for me to taste. This would have been the perfect wine to drink to respect both of the wine and dish.

Chef Pairing:

Tiger Prawns in 3 textures (seared, sous vide and tartar) with mango and palm heart salsa curry emulsion.

VDP des Bouches du Rhône, Villa Minna

VDP des Bouches du Rhône, Villa Minna

2. VDP des Bouches du Rhône, Villa Minna, Red, 2007, France, Provence

This wine comes from the commune of Saint Cannat, a few kilometres from Aix-en-Provence and neighbour of the small village I am from, Ventabren. I discovered the wine from Jean Paul Luc 8 years ago when I started my sommelier formation. Unfortunately, it wasn’t that easy to bring to the middle of the Indian Ocean. Eventually, the wines arrived and my love for them did not change at all.

A bold blend between Cabernet Sauvignon, Syrah and Mourvèdre. The nose is crammed full of black cherry, almost kirsches, and dried fig aromas. After few minutes of aeration in the glass, violets, mixed Provençal herbs and spices are showing off. The mouth is fruitful and complex offering a beautiful freshness for a 2007 vintage showing that this wine still has guts to age even more.

Food Pairing:

Halaveli cheese selection – a selection of international cheeses with dried fruit, crackers & honey.

As a typical French man I cannot refuse a piece of cheese but being in the middle of the Indian ocean I do not have access to it that easily. I discovered here a Brie from Australia, the Jindi Triple Cream, battered more than a normal one and showing an incredible complexity. I could simply spend a whole night with friends pairing these two.

Waterkloof, Sauvignon Blanc

Waterkloof, Sauvignon Blanc

3. Waterkloof, Sauvignon Blanc, 2010 – South Africa, Stellenbosh

I discovered this wine in October 2012 while visiting South Africa, more precisely the Cape Wine wine exposition in Cape Town. The first contact was with Paul Boutinot, the owner of the winery, and then his son Louis, who invited us to taste his wine.

The Waterkloof Sauvignon Blanc is one of my ‘Coup de Coeur’ of the year for the purity that is present in this wine. A rich and complex Sauvignon Blanc offering citrus fruit, vegetal and fennel aromas on the nose for a mineral, salty, and long lasting finish – a great complexity for an easy drinking wine.

Food Pairing:

Halaveli Sushi and Sashimi selection with pickled ginger and soy.

Minerality and saltiness lead me directly to products from the sea and one of my first experiences with the Waterkloof, and the most memorable, was with Japanese Food: Sushi, Sashimi, Californian Roll… This unctuous wine matched perfectly these Japanese specialties.

4. Mullineux, “Granit”, Syrah, 2010 – South Africa, Swartland

Like the Waterkloof, this was a discovery that happened in South Africa during my last trip. We were welcomed by Andrea and Chris Mullineux in a restaurant called “French toast” in the city of Cape Town.

The cuvée Granit is, for me, majestic. The nose offers beautiful black berries, olive, spices and meaty aromas. On the palate, the wine is fresh, lively and spicy with an amazing fruit – the feeling of literally biting into berries. A feminine, yet complex Syrah which deserves to be aged for couple of years, but can be enjoyed right now.

Food Pairing:

Tuna steak and caramelized foie gras, warm salad of Shimeji, Edamame and tomato, celeriac puree.

Living in the Maldives for the past few years, tuna, the meatiest fish of the Indian Ocean, has become one of my favourite dishes. To complement this amazing fish, The Mullineux Syrah is a perfect match, especially when the tuna steak is served with a typical olive tapenade, grilled Mediterranean vegetables and a celeriac purée.

Barolo, Attilio Ghisolfi

Barolo, Attilio Ghisolfi

5. Barolo, Attilio Ghisolfi, 2005 – Italy, Piedmont

My most recent trip was to Italy where we visited mostly the north of the country seeking out small yet amazing winemakers. I had already worked with the wines from Attilio Ghisolfi for the last 2 years (in fact, Jerome Faure discovered them during a tasting in Italy a few years back) but I wanted to meet the man behind the superb bottle.

Cherry, balsamic, olive and chamomile all together coming to your nose for an amazing mouthful, this 100 per cent Nebbiolo is similar to a Pinot Noir but with firm Tannin – This wine from Attilio Ghisolfi, after a long and delicate aging in the cellar, shows beautiful and melted tannins, with impressive fruit – Can be kept for aging for another 10 to 15 years.

Food Pairing:
Angus beef tenderloin, Asian spiced spinach, truffle potato and horseradish crème.

Red meat is the first dish that comes to my mind when having a bottle of Barolo in front of me. More exactly, a nice, juicy Angus beef tenderloin, served in its own jus with a homemade truffle potato purée and horseradish cream.

Find out more

 

Vote for Constance Halaveli in the World Luxury Hotel Awards

Cast your vote for Constance Halaveli in this year’s World Luxury Hotel Awards.

Luxury Water Villa at Constance Halaveli, Maldives

Luxury Water Villa at Constance Halaveli, Maldives

VOTE NOW for Constance Halaveli

You can vote at any time until 26 July 2013.

At Halaveli we imbue everything we do with a spirit of luxury from our sumptuous spa floating above the lagoon using world-class products from Valmont and Ila Organics, to our elegant spacious accommodation and deluxe dining.

Guests can also enjoy a range of facilities and activities including romantic excursions to deserted islands, boat and fishing trips, water sports and of course diving in the stunning waters of the North Ari Atoll. 

VOTE NOW for Constance Halaveli: World Luxury Hotel Awards

 

Flying by seaplane over the Maldives

Get your camera at the ready, and experience the exhilarating thrill of arriving at your Maldivian hideaway by seaplane.

Constance Moofushi from the air

Constance Moofushi from the air

Prepare to have the cabin fever of a long-haul flight cleared from your mind as you take in the awe-inspiring 360º views, and vibrant shades of blues and greens that make up the beauty of these islands.

If you’re lucky, you might even spot some of the larger species of marine life such as giant manta rays gliding by beneath you. And as you approach Constance Halaveli or Moofushi, you’ll be able to see the whole island beneath you.

Taking the seaplane from Malé

Boarding the seaplane couldn’t be easier. A Constance airport host will meet you at Malé International Airport and guide you to the seaplane check-in before a short luxury bus journey that takes you to the seaplane airport.

See the Maldives from the air

Watch the video from Trans Maldivian Airlines and experience the beauty of the islands from the air.

Find out more