Constance Hotels and Resorts prides itself on its unique ‘culinary spirit’. Each property of the group of hotels celebrates fine cuisine in its own way, sourcing delicious produce from the exceptional destinations themselves: Mauritius, Seychelles, Maldives and Madagascar. Gastronomy isn’t just a set of courses, it is a way of discovering the soul of a country; guests can glimpse the vivid history of the islands through their different culinary influences. The delicious local food tells an unforgettable story of the Indian Ocean.
Constance Hotels and Resorts guests are served with seasonal fruits and vegetables, most of which are locally cultivated. Some are even grown in the Chef’s gardens, reducing the farm-to-fork distance. Way before certification, Mauritius, the Seychelles and the Maldives had a tradition of natural farming, to ensure its fine cuisine is also healthy.
Coconut water is omnipresent in all the properties as is the refreshing lemongrass frequently served in juices – both are tasty ingredient, which contain numerous healthy benefits. The excellent fruits of the islands are used to prepare fresh juices, jams and sorbets, and are also served at breakfast. More tropical flavours are added to the morning buffet like cassava biscuit (biscuit manioc), creole omelette or the mas huni, the Maldivian breakfast made of tuna, coconut and chilli.
The Indian Ocean is full of delicacies: oysters in Mauritius, bourgeois fish in the Seychelles or lobsters in the Maldives. The lands also offer a variety of uncommon game like venison or bat.
Street foods, available at Constance Hotels and Resorts, are an example of the varied culinary influences of its destinations: the Mauritian ‘pancake’, dhull puri, the Maldivian style of chapatti flavoured with coconut, or the Seychellois chips made of cassava. Inspired by titbits from around the world, these tropical snacks cannot be found anywhere else.
Local drinks are also important to accompany the food, whether it is Phoenix in Mauritius or Seybrew in the Seychelles, both are refreshing beers ideal for the climate of the tropics. For stronger yet fragrant taste, the local rums are nicely twisted to create exceptional signature cocktails.
At Constance Hotels and Resorts we believe local produce is incredibly important which is why each of our properties showcases its local specialities once a week during a themed buffet.
It is also why our chefs are pushed to reach exceptional standards of excellence in creating new, innovative dishes with local ingredients.
It is for this reason that later month Constance Le Prince Maurice’s chef, Praveen Jugun, will visit the Chalet d’Adrien in Switzerland from 12th to 14th August for a special culinary promotion with 1 star Chef Mirto Marchesi. Jugun will present the flavoursome ingredients, spices and culinary traditions of the Indian Ocean.
Constance joins other culinary superstars such as the The Fat Duck, Noma and El Celler de Can Roca in taking its exceptional local food on tour, bringing more attention to the uncommonly delicious culinary experiences to be tasted in the Indian Ocean at Constance.
Have you had a chance to sample any Indian Ocean inspired cuisine? Let us know what you thought in the comments below.