Online concierge

6-hands dinner orchestrated by three of the starred chefs, with Burgundy Wines and Italian Wines.

Bocuse d’Or 4 hands dinner at Deer Hunter restaurant

at Deer Hunter Restaurant, Constance Belle Mare Plage

 

~ MENU ~

Appetizer by Chef Julien
~
Bourgogne, Xavier Monnot, 2017, France - Blanc

 ~ • ~

Starter
by Star Michelin Chef Julien Poisot
Oysters nº3 “ La Perle Blanche”,  fine seawater jelly with bergamot, watercress coulis in Aïoli
~
Bourgogne, Xavier Monnot, 2017, France - Blanc

 ~ • ~

Fish course
by Star Michelin Chef Mikael Svensson
Oven baked Bio Sea Bass Oso® from the Gulf of Corinth, roasted foie gras terrine, grilled beetroot and charred cabbage,  flavoured with chamomile, foie gras and lemon verbena sauce
~
Meursault ‘Les Chevalieres’, Xavier Monnot, 2014, France

~ • ~ 

Meat
by Star Michelin Chef Sascha Kemmerer
Char grilled purebred Wagyu sirloin from Margaret River of Gourmet Emporium spiced coriander gel, chickpeas, peanuts, lime leaf coconut broth, pickled carrots
Valpolicella, Ripasso, Classico Superiore, Tenute Salvaterra, 2017, Veneto, Italy

~ • ~ 

Dessert
Menton
~
Rum, Chamarel ‘VS’, 3 Years, Mauritius

~ • ~

Price per person: Rupees 6,200 incl VAT 

Book your dinner

+

Menu Supplement of Rs 5110 per person for guests on half/full board & all inclusive.
Menu Rs 6200 per person for guests on bed & breakfast or non-residents of the hotel.
All prices are in Mauritian Rupees and inclusive of 15 % VAT


Dinner is subject to availability - Look out for a booking confirmation email!

6-hands dinner orchestrated by three of the starred chefs, with Burgundy Wines and Italian Wines.

at Archipel Restaurant, Constance Prince Maurice

~ MENU ~

Indian Ocean shrimps from Madagascar, preserved lime and Mauritian palm heart
~
Bourgogne Blanc, « Les Grandes Coutures », 2017, Xavier Monnot

 ~ • ~

Organic Oso Royal dorado Tataki with Madagascar caviar, creamy Brillat Savarin, Burgundy organic lentils and waffle
Chef Takashi Kinoshita - Château de Courban - France
~
Bourgogne Blanc, « Les Grandes Coutures », 2017, Xavier Monnot

~ • ~ 

Ireland Organic Oso salmon, Rougié pan-fried foie gras and carrots
Chef Maryline Nozahic - La table de Mary – Suisse 
~
Meursault, « Les Chevalières », 2014, Xavier Monnot

 ~ • ~

Seared Wagyu beef, orange and sichuan pepper, butternut squash and ponzu
Chef Glynn Purnell - Purnell Restaurant UK
~
DOC Valpolicella, « Salvaterra », 2017, Tenuta Campocroce

~ • ~

Creamy milky jivara and macadamia nuts
~
Rhum Chamarel VS 3 Ans

~ • ~

 

Price per person: Rupees 6,200 incl VAT

 

Book your dinner

+

Dinner is subject to availability - Look out for a booking confirmation email!

Culinary Class with Patrick Bertron from the Relais Bernard Loiseau.

at Archipel Restaurant, Constance Prince Maurice

Price per person: Rupees 3,000 incl VAT

 

Book your class

+

Subject to availability - Look out for a booking confirmation email!

Culinary Class with Mercotte and Quentin Bailly, 2013 World Pastry Champion

at Constance Belle Mare Plage, Conference Room

Price per person: Rupees 1,500 incl VAT

 

Book your class

+

Subject to availability - Look out for a booking confirmation email!


Title
Your request

Thank you for using our online concierge, your request has been completed successfully.
An email will be sent to {{ data.personalDetails.email }}

Back to hotel