Preshal Guness is a lovely host
The Blue Penny is a unique restaurant in Mauritius. Located at Constance Belle Mare Plage, it represents the highlight of the culinary skills of Constance Hotels Experience.
Preshal Guness is a lovely host and combines conviviality and elegance like no other. Discrete and stylish, he and his young and talented team offer a living definition of the expression ‘casual chic’.
The wine list at Blue Penny is impressive (more than 850), and has received the prestigious Wine Spectator award for its excellence.
Under the guidance of Constance celebrity head sommelier Jerôme Faure, sommelier Yann Hangouet has qualified for the semi-finals of the best young sommelier of France.
Dining at Blue Penny
A dinner at Blue Penny should always start with a visit to the wine cellar and the sommelier’s secret room behind it. There, you can enjoy a selection of fresh and joyful wines that will tickle your appetite…
Chef Goisset’s fillet of red mullet filled with local shells, crispy pigs’ trotter, tomato “rougail” and squid ink jus.
Chef Frederic Goisset has been creating behind the stoves of Blue Penny for more than 5 years. He started his career in France at L’Ousteau de Baumanière, at Mr Ducasse’s Louis XV and at L’hôtel du Castellet. He is extremely talented and sensible, and enjoys more than anything cooking with local produce.
Five course discovery menu
On the menu, Chef Goisset proposes different options that can be matched with suggestions from the chef sommelier. He also boasts a 5 courses ‘discovery menu’.
Only the name of the basic ingredient is known to the guests (lobster, squab, pineapple, etc…) and the chef takes care of the rest. A great way to understand the real culinary expression of the place!
Wine dinners every Saturday evening
A dinner at Blue Penny is always a feast
The complicity between sommelier Yann and Maitre D’ Guness is evident – they regularly create new wine dinners that are presented every Saturday evening.
The concept is the sommelier chooses wines that are interesting to discover. They share feelings on the characters of these wines all together and define the aromatic lines that should be followed to be matched by the food.
Then the chef works at creating the best match possible. What is expected is a balance between food and wine. One component should not overpower the other. The menus are tested and tested again until we reach the desired balance.
Have you eaten at the Blue Penny?
If you’ve eaten at the Blue Penny restaurant at Constance Belle Mare Plage, we’d love to hear about your favourite meal.