Malin De Lores, assistant sommelier at Belle Mare Plage
Constance Belle Mare Plage
Malin De Lores, assistant sommelier at Belle Mare Plage, who attained her wine training at the Constance Hospitality Academy in Mauritius, claims her personal ambition is to become a chief sommelier.
She took a step nearer to her goal last year when she was selected as a finalist in the Best Sommelier of Mauritius 2012 and again this year as the winner of the sommelier competition at the Culinary Festival Bernard Loiseau. In July Malin was promoted to Assistant Sommelier at Belle Mare Plage.
Constance Le Prince Maurice
Cheryline Coulon, sommelier at Le Prince Maurice, began her career in France before joining Constance. Her ambition is to win the award for Best Sommelier of Mauritius 2014.
Cheryline Coulon, sommelier at Le Prince Maurice
Cheryline was selected to represent Le Prince Maurice this year in the Culinary Festival Bernard Loiseau.
We are very proud of both women whose passion for wine and their ability to share that passion with our guests has made them an important part of our team of sommeliers in Mauritius.
Constance Halaveli is inviting guests interested in wine to indulge in an exciting wine menu designed to compare and contrast wines from the New and Old World.
Wine dinner at Constance Halaveli
Held at Halaveli’s signature restaurant Jing on 18 September, wines will be paired with sumptuous fine-dining dishes to bring out the very best in both.
Working together with fine wine suppliers Gavin Davis and Bastien Gautheron of MMI Dubai, Jing has selected French and New Zealand wines which best express current trends in winemaking from both regions so that guests are able to make a direct comparison.
The wine menu for guests at Halaveli will include:
Saffron Macaroons with smoked salmon, black summer truffle and wild Iranian Caviar
Quail and foie gras sausage with horseradish, Madras curry and brioche
Caramelised king scallop, soba noodles, beetroot, enoki and dashi
Liberty duck ‘sous vide’, baby pack choy, carrot miso crème and koppert cress
Kaffir lime and ivory ganache, passion fruit panacotta and Valrhonna cacao pearls
Time is running out to join Constance Belle Mare Plage and Constance Le Prince Maurice in a celebration of New Zealand wines including the opportunity to meet some of the country’s most famous winemakers.
Enjoy New Zealand wines at Constance Belle Mare Plage
The weeklong wine event from 15-21 September will include a series of unique wine menus in the restaurants of both resorts in which the New World wines will be paired with exquisite dishes specially prepared by our chefs.
New Zealand winemakers visiting Mauritius for this special event will include:
Millton Vineyards and Winery
Escarpment wine dinner at La Spiaggia, Belle Mare Plage – Monday 16 September
Smoked marlin carpaccio, green apple salpicon, honey lemon and herbs dressing paired with Escarpment Riesling 2011
Black tiger prawn salad, Japanese pearl, watermelon marinated with basil and pink pepper paired with Escarpment Chardonnay 2011
Beef fillet cooked in the pan, celeriac puree, confit shallots, red wine jus paired with Escarpment Kiwa Pinot Noir 2011
Lemon meringue tart mille-feuille style, strawberry sherbet paired with Escarpment Hinemoa Riesling 2011
La Kaze, Constance Belle Mare Plage
Pegasus Bay wine dinner at La Kaze, Belle Mare Plage – Tuesday 17 September
Crab meat and condiments, pumpkin mousse with curry leaves paired with Pegasus Bay Sauvignon Sémillon 2011
Grilled jobfish fillet with fennel seeds, glazed baby vegetables and mussels with citrus salsa, saffroned matelote jus paired with Pegasus Bay Bel Canto Dry Riesling 2011
Spit-roasted sucking pig, grilled vegetables tian with thyme-confit potato with roasted garlic rice paired with Pegasus Bay Pinot Noir 2010
Roasted banana with muscovado sugar, coconut ‘dacquoise’, rum ice-cream paired with Main Divide Pokiri Late Picked Pinot Gris 2009
Ata Rengi wine dinner at Deer Hunter, Belle Mare Plage – Wednesday 18 September
Mauritian canapés served with Ata Rangi Lismore Pinot Gris 2013
Red tuna cannelloni with ‘Dandarangan’, olive oil, citrus salpicon with pink pepper, ‘Victoria’ pineapple jelly, crispy faratha paired with Ata Rangi Petrie Chardonnay 2011
Braised beef cheek with Tasmanian pepper, potato purée with truffle oil, glazed turnip and carrot, blackcurrant jus paired with Ata Rangi Pinot Noir 2008
Cheesecake with confit orange, passion fruit sherbet paired with Ata Rangi Kahu Botrytis Riesling 2013