Launching Champagne Salon 2002 in the Indian Ocean

We’re looking forward to the arrival of the much anticipated Champagne Salon 2002 next week. With the Indian Ocean launch of this superb Champagne at Constance Halaveli and Constance Moofushi next week, we have some very special events lined up in the Maldives.

Didier Depond brings Champagne Salon 2002 to Constance

Didier Depond brings Champagne Salon 2002 to Constance

This world-famous, critically acclaimed Champagne is special because it is born from a single grape variety (Chardonnay), a single terroir (the Côte des Blancs) and a single cru village (Le Mesnil-sur-Oger).

Champagne Salon 2002 is only the 38th vintage released under the Champagne Salon label in the last 90 years and is the very first Champagne Salon vintage of the 21st Century.

This is because at Champagne Salon they only produce their Champagne when all the conditions are perfect and the grapes are at their very best, something which fortunately happened in 2002.

Champagne Salon was first created by Eugène Aimé Salon at the beginning of the 20th Century to prove that Chardonnay grapes from Le Mesnil-sur-Oger could produce an elegant Champagne without the need to add Pinot Noir or Pinot Meunier.

After Eugène’s death in 1943 the company was passed onto his sister and later sold to Laurent-Perrier in 1989 when it became part of the combined Salon-Delamotte house.

To celebrate the honour of Constance Halaveli and Constance Moofushi being chosen as the place to launch the vintage to the Indian Ocean and Africa we will be joined by the Director of Salon & Delamotte, Didier Depond.

Together we will be hosting two exclusive champagne dinners.

Constance Halaveli

On 4 May a Champagne Salon launch dinner will be held at Jing, Constance Halaveli

  • Marinated sea bass with curry oil, coriander sponge, apple & lime Original chenin blanc 2013
  • Seared scallops with fennel puree, pear & ginger Old vine chenin blanc 2012
  • Grilled tuna with purple broccoli, smoked avocado cream, red berry vinegar blaze
  • Dolomite cabernet franc 2012
  • Pan-seared duck breast with mushroom tart, pickled blue cheese, coffee jus Family cabernet franc 2010
  • Chocolate balloon with chocolat mousse & chocolat Croquant Red jasper 2012

Constance Moofushi

On 7 May Didier Depond will host an exclusive champagne dinner at Alizée, Constance Moofushi.

  • Gazpacho of Red Pimento, Lobster, Eggplant Confit Delamotte Blanc de Blanc N/V (France)
  • Baked Job Fish, Mango Barbecue Sauce ‘S’ Salon Blanc de Blanc 2002 (France)
  • Grilled Angus Beef fillet, Beef Cheek Meza Luna, Wilted Kale Tiano & Moreno Malbec 2010 (Argentina)
  • Milk Chocolate Parfait, Raspberry Trifle Delamotte Rose N/V (France)

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How to mix the perfect cocktail

Have you ever sat in a hip city bar watching a mixologist creating a Mojito or Martini and wish you could mix it up just the same?

Mix the perfect cocktail at Constance Halaveli

Mix the perfect cocktail at Constance Halaveli

Now’s you chance. At Constance Halaveli in the Maldives you can take a cocktail-making master class in the beautiful Jing Bar, set on a jetty floating above the Indian Ocean.

With views out across the still lagoon our expert bar staff will teach you how to mix, shake and stir your favourite cocktails.

The class lasts an hour and features some of the world’s most popular drink combinations.

Our staff will ensure that by the end of the class you’re well on your way to mastering the art of mixology.

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Constance Halaveli perfect spring escape for top luxury travel blogger

Luxury travel blogger Mrs O has included Constance Halaveli in her top 5 Destinations for spring.

Constance Halaveli, Maldives

Constance Halaveli, Maldives

Mrs O has developed a huge following for her honest reviews of luxury hotels and luxury travel related products.

In her countdown to spring, Mrs O is looking forward to spending time in the Maldives where she will stay at Constance Halaveli.

She tells her readers she’s so excited about her Water Villa at Halaveli that she is ‘lost for words and losing sleep over it.’

Follow her adventures and her stay at Constance Halaveli on her blog mrsoaroundtheworld.com.

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Recipe: Maldives chapati and banana puri

The chapati is from the same family as the rotis, the famous Indian breads eaten on every street corner of the subcontinent. These loaves emerged in the sixteenth century in Indian and their recipe has hardly changed since.

Constance Halavel's chapatti & banana puri recipe

Constance Halavel’s chapatti & banana puri recipe

This recipe from Constance Halaveli, is a modernised version of the original classic.

Ingredients (Serves 4)

Chapati:

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 teaspoon olive oil
  • 3/4 cup hot water
  • 1 pinch of salt

1. In a bowl, mix together the flour and salt, and using a wooden spatula, stir it while adding the olive oil and hot water. You will get a soft elastic dough, but not sticky.

2. On a lightly-floured worktop, knead the dough until it is smooth and fluffy.

3. Divide it into 10 equal portions, or fewer if you want larger loaves. Roll them into balls and let them rest for a few minutes.

Banana puri:

  • 30g flour
  • 30g salt
  • 20g pepper
  • 40g ripe bananas
  • 2 tablespoons water
  • 60ml milk
  • Ghee vegetable butter plant: to taste

1. Make a firm but pliable dough and cover it with a damp cloth for 30 minutes.

2. Knead the dough gently. it should be firm enough to be able to spread without sticking.

3. Divide it into small balls and cover them with a damp cloth.

4. take a ball of dough, dip at an angle in a mixture of Ghee and oil and spread it into a round 13cm diameter shape. Do the same with the rest of the puris.

Finishing and presentation

The chapatis:

Heat a griddle and lightly grease it. Using a rolling pin, roll out the balls. They must be quite thin, like tortillas. When the griddle starts to smoke, add the chapatti and cook for about 30 seconds to produce a brown colour. Turn it over and cook it in the same way. Continue with the rest of the dough.

Banana puris:

Heat a wok filled with oil to 200˚C. Dip the puris in the oil. Using a slotted spoon, and while shaking them, make the puris rise by covering them with hot oil. This operation lasts only a few seconds. Turn the puris over and continue cooking then so that they go a nice golden brown colour.

Sommelier’s suggested wine

White aromatic wine:

  • Alsace Pinot blanc, “Mise de Printemps”, Josmeyer, 2009 France
  • Stellenbosch Neethlingshof, Gewürztraminer, 2010 South Africa.

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Daily Mail’s Carol Driver is won over by Constance Halaveli

With so many activities and such a rich marine life to explore, travel writer Carol Driver is wowed by how much there is to do at Constance Halaveli.

Giant Mantas in the Maldives

Giant Mantas in the Maldives

In her piece for Travel Mail Online, Driver admits, ‘The Maldives had never been on my radar – perhaps for all the wrong reasons. I had visions of being bored, stuck on a tiny island.

‘However, with an outdoor tennis court (which has been graced by none other than Roger Federer), and the possibility of windsurfing, kayaking, wakeboarding, water skiing or heading out by catamaran, Halaveli has enough to keep even the most active occupied.’

What really excited Driver was the excellent diving in the area around Constance Halaveli, including the dive site Fish Head which she claims is the ‘most famous dive site in the Maldives’.

In her time at Halaveli Driver was thrilled to have her first encounter with a shark and to swim alongside a giant Manta.

She was also impressed by Halaveli’s accommodation claiming it was ‘indulgently spacious, with a bedroom, an entrance area and a bathroom that has an extravagant stand-alone bathtub.’

To read all about Carol Driver’s experience at Constance Halaveli go to the Mail Online website.

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Lux Traveller review says Halaveli is ‘absolutely perfect’

Luxury travel website Lux Traveller has described Constance Halaveli as a ‘true 6 star experience in the Maldives’.

The double storey beach villa at Constance Halaveli

The double storey beach villa at Constance Halaveli

The review, written by Lux Traveller CEO Marina Noble, gives Halaveli a glowing score of 10/10 for service, rooms, spa, attention to detail, wow factor, location, generosity and value.

Noble also points out that all the villas at Halaveli come with their own pool, something which she says is, ‘quite rare in the Maldives and sets Halaveli above others’.

As well as the individual pools, Noble praises the luxurious, ‘no expense spared’ design of the villas and their technological features including Apple TV with a wide range of free movies, Nespresso coffee machine and iPod docks.

She goes on to say how impressed she was with the range of activities on offer at the hotel including snorkelling, excursions and the wellness-focused spa with its traditional and modern treatments.

Noble took her two young children to Halaveli and was struck by how child-friendly the hotel was, with everyone from the restaurant staff to the Constance Kids Club (which she describes as, ‘a great addition to an already child friendly resort) making them feel welcome.

Noble reserves her strongest praise for the staff at Halaveli, ‘The best service ever throughout the hotel.’

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