Beauty tip: make your summer glow last longer

Sophie Demaret

Sophie Demaret

After the summer break, keep your skin glowing for longer with this easy beauty tip from Sophie Demaret, Spa Manager at Constance Le Prince Maurice.

To make your summer tan from your Mauritius trip last, I suggest you
combine delight and wellness with this home-made scrub recipe.

1. In a bowl, mix 2 tablespoons of coconut powder with a tablespoon of honey.

2. Apply to your face. Avoiding
the delicate area around your eyes, massage gently from the inside to the outside for 1 minute, then rinse in cold water.

3. Make sure not to forget your neck and cleavage.

4. Finally, apply your usual beauty products.

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.

Villa inspiration with Constance Hotels

At Constance Hotels, there’s an enticing choice of villas and suites to choose from.

Water villa at Constance Halaveli, Maldives

Water villa at Constance Halaveli, Maldives

We offer overwater villas, junior and senior suites set amidst tropical vegetation or perched on the edge of hilltops, family villas directly on the beach, and sumptuous presidential villas.

Sometimes it’s hard to decide exactly what type of accommodation you want, so here’s a quick run down of the luxurious rooms we offer.

Also, take a look at Constance on Facebook. There are lots of inspiring photos and videos posted by Constance fans.

Interview with Gert Puchtler, General Manager at Constance Belle Mare Plage

Gert Puchtler

Gert Puchtler

Gert Puchtler is our General Manager at Constance Belle Mare Plage, Mauritius.

Originally from Germany, Gert started in the hotel industry doing work experience as a bell-boy while still at school. He quickly proved his talents, becoming a general manager in Germany at just 29 years old.

1. Tell us a bit about Constance Belle Mare Plage

Belle Mare Plage is one of the longest established hotels on Mauritius. People have been working here for the last 30 years. Staff have contact with guests who have been coming here since the beginning, and special bonds develop between the staff and guests. They see each other as friends.

For example, families who come back sometimes insist that a particular villa master looks after them. Guests bring staff gifts, and some have tears in their eyes when they leave. Guests might come every 3 years – everyone recognises them, and everything is prepared just as they like it.

At Belle Mare Plage we also have two championship golf courses. Golf draws people here – the golf pros at our hotel encourage the guests, and teach them. People feel very comfortable here.

Legends golf course, Constance Belle Mare Plage

Legends golf course, Constance Belle Mare Plage

2. What do you think of hotel standards today?

The sincere service culture isn’t apparent in Europe anymore. It’s more natural to people in Mauritius, owing to their culture and their background of life – it makes them more sincere when dealing with other people.

Staff in hotels who’ve been working for a long time are intuitive. The management encourages and supports this -we teach that you need to ‘read guests’.

When you start out you need to make mistakes – you need to have a guest who isn’t happy, and to learn from it.

Constance has standard operating procedures for complaints but we also want staff to be creative and to think out of the box. We’re trying to implement a buddy system so that younger staff follow someone more experienced.

A guest’s second stay is the critical one – the potential for disappointment is greater because of higher expectation. The first time, guests don’t know what to expect but if on their second visit they don’t have a flower on their bed like the first time, they feel disappointed.

La Spiaggia restaurant, Constance Belle Mare Plage

La Spiaggia at Belle Mare Plage

3. What qualities should someone have if they want to work in this industry?

There’s a higher turnover of younger people these days – the hotel industry demands a lot of time and devotion of your hours. Early morning, late at night, public holidays. Younger people don’t want to do it so much anymore. It limits the kind of life you can live because your social life is limited.

Staff either get into it, live it, love it and stay. Or get into it, try it and don’t like it. Work experience is the best way to see what’s happening at the back of house.

I had a boss who said if you want to achieve something in the hotel industry, at the beginning of your career don’t look at time or money because you’ll always be unhappy if you do.

If you’re good at it, you can achieve something quite fast in this profession. I moved on in my career and by 29 I was made a general manager. That’s very young in Germany for that to happen.

4. What made you pursue this as a career?

As a young child, I was lucky to travel with my family to nice places. I loved it and I always wanted to get into the service industry. My father told me that ‘service’ is key – it makes you a servant or the one who is served. You have to make the choice which one you’ll be.

I tried it, and liked it. I’ve met so many people in my life. I wanted to meet international people – people from different cultures. Germany wasn’t enough for me. I went to great parties and functions when I was younger. In the hotel industry, you meet people you wouldn’t normally meet. I like going to nice places, restaurants, eating good food and wine.

It was a world that I loved, it was clear that I wanted to do it.

Everyday something else will happen – every day you come to work and you don’t know how your day will end.

5. Where do you think the hotel industry goes from here?

Young people don’t want to work that hard. There’s a change in generations of staff and guests. Young people think younger, so it’s good to have that in your staff. But you also need a more traditional service because wealthy older people prefer that type of service.

The analogy is that my father likes classical music. My generation likes dance and techno. There’s a big difference between these types of people, and you have to think how to align these two.

It’s a very important time at the moment, a period of transition. As management you need to be careful how you direct this transition.

6. You’ve travelled all over the world. Where’s your favourite place to go on holiday?

My favourite holiday destination is the southern part of France and I never miss the chance to visit this region whenever I go to Europe.

Enjoy a natural facelift with our nutmeg facial massage

If you’re feeling jet-lagged and less than radiant upon arrival at Constance Le Prince Maurice, head to Spa Constance.

Deco at Spa de Constance

Spa de Constance

One of our most popular beauty treatments is the nutmeg facial massage. Your beautician will massage certain points to give your face a ‘natural lift’.

Many guests are so pleased with how they look after the treatment, they return to the spa several times during a holiday.

Your beautician will also teach you some self-massage tips, using the whole nutmeg, so that you can continue the beauty treatment once you’re home.

Give it a go – the results are truly amazing.

Recipe: Smoked marlin and Pejipaye fresh heart of palm tree with passion fruit dressing

Smoked marlin and heart of palm from Constance Hotels Experience

Smoked marlin and heart of palm from Constance Hotels Experience

Fresh heart of palm tree is an Indian Ocean delicacy. Michael Scioli, our Executive Chef at Constance Le Prince Maurice, shares with you one of his best recipes made out of fresh palmiste – ‘Cigars’ of smoked marlin and Pejipaye fresh heart of palm tree, with passion fruit dressing.

Serves 4 

Ingredients

For the palmheart:

  • 130g thinly diced fresh Pejibaye heart of palm
  • 40g fresh lemon-flavoured mayonnaise
  • 10g grated horseradish
  • 5g grain mustard
  • 4g gelatine leaves
  • 4g chopped chives
  • 1g salt
  • Freshly ground black pepper 
 

For the marlin and passion fruit dressing:

  • 130g smoked marlin in slices
  • 30g passion fruit coulis
  • 2g maïzena
  • Rucola salad leaf
  • 8ml extra virgin olive oil

1. Put the gelatine in cold water. Press the gelatine and melt in a bain-marie.
2. Remove the gelatine from the bain-marie, add the horseradish, mustard, mayonnaise, chives, salt and pepper.
3. Add the heart of palmtree, mix well and keep at room temperature.
4. Divide the marlin into 4 servings.
5. On a sheet of cling film, lay out the marlin in a rectangular shape, spread a quarter of the mix of palm tree, then roll as a cigar with the cling film.
6. Keep in the fridge for at least 5 hours.
7. Dilute the maizena with a few drops of water.
8. Bring the passion fruit coulis to the boil, then thicken with the maizena.
9. Keep chilled until ready to serve.

You can also purchase the Constance Prince Maurice recipe book from our online store.