Our Chefs
Enjoy gourmet local & international cuisine in the elegant restaurants at the Constance Hotels & Resorts.
Our talented chefs are happy to serve you!
Our Recipes
Neua Yang Jim Jaew
Constance Halaveli Maldives
Ingredients:
- 20 gr shiitake mushroom
- 20 gr shimeji mushroom
- 50 gr broccoli
- 50 gr asparagus
Thai Spicy Sauce:
- 200 gr ribeye beef
- ¼ cup thinly sliced shallots
- ¼ cup finely chopped coriander leaves
- ⅓ cup fish sauce
- 2 tablespoon tamarind paste
- Juice of one lime
- ½ teaspoons grated palm sugar
- 1 tablespoon of toasted rice powder
- 1 tablespoon of dried red pepper flakes
Preparation:
Mix all the Thai spicy sauce ingredients and adjust the taste with more fish sauce, lime juice and chili, if necessary. The sauce should be predominantly sweet, sour and spicy.
Marinate the beef in the spicy sauce and grill the beef.
Sauté the asparagus, broccoli and mushroom.
Plate the beef and vegetable with steam rice and selection of wine.
Spicy pork spare ribs
Constance Belle Mare Plage Mauritius
Ingredients:
- 2 kg Spare ribs
- 300 gr Tomato ketchup
- 50 gr Honey
- 60 gr Sweet chili sauce
- 200 gr Chopped ginger
- 100 gr Chopped garlic
- 100 gr Soya sauce
- 25 gr - 5 spices
- 70 gr Sesame oil
- 50 gr Black pepper
- 60 gr Chopped red chili
- 50 gr Olive oil
- 100 gr Zucchini
- 200 gr Carrot
- 200 gr Bok choi
- 100 gr Turnips
- 100 gr Tomato
- 20 gr White sesame seeds
- 100 gr Onion
Preparation:
Mix the honey, ketchup, sweet chili, chopped ginger, chopped garlic, soya sauce, 5 spices, sesame oil, chopped red chili and put to reduce for 10 mins.
Marinate the spare ribs with salt, pepper and the honey mixture, let it rest for one hour.
Put the spare ribs on the grill and then let it cook in oven for 30 mins.
Sautéed all the vegetables with ginger, garlic and chopped onion.
Glazed the pork with the remaining mixture sauces and sesame seeds.
Sakay
Constance Tsarabanjina, Madagascar
Ingredients:
- 100 gr hot chilies pounded to a paste
- 1 tbsp ginger, finely grated
- 2 garlic cloves, crushed
- 4 tbsp oil
Method:
Place all the ingredients in a pestle and mortar or a food processor and render to a paste.
Serve in little ramekins as an accompaniment to main dishes.
Wines:
With Meat: Mullineux '' Kloof Street'' 2016
With Fish: Vallée du Rhône - Condrieu, La Cote Chery 2014
Red prawns and Thai Curry Carpaccio
Constance Lemuria, Seychelles
Ingredients:
- 15 gr Onion
- 10 gr Garlic
- 4 gr Red curry paste
- 10 gr Tomato paste
- 12 gr Lemon grass
- .6 gr Lime leaf
- 3 gr Ginger
- .4 gr Cloves
- 10 gr Red dal
- 12 ml Coconut milk
- 7 gr Brown sugar
- 1 ml Fish sauce
- 50 ml Water
- 6 X Red prawns from Madagascar
Procedure:
Lightly sauté onion, garlic, ginger (all sliced). Add lemongrass, lime leaves and sauté for another 2- 3 Minutes till fragrant.
Add red curry paste, tomato paste, cloves and mix well over slow fire. Add brown sugar and mix.
Add coconut milk and bring to boil, add dhal and season.
Simmer for 1 hour until dhal is cooked and mashy. Double strain and add butter before to serve.
For curry prawns, drizzle olive oil into a hot frying pan and add the shelled king prawns.
Fry for one minute and add a tablespoon of the red curry paste. Fry for one more minute, ready to dress the plate.
Hot and Spicy Grilled “Kadai” King Prawn
Constance Prince Maurice, Mauritius
Ingredients:
- 4 pcs King Prawns
Marinade:
- 10 gr Ginger & Garlic paste
- 30 gr Cheddar cheese paste
- 40 gr Cashew nuts paste
- 100 gr Yogurt
- 4 gr Fenugreek dry leaves
- 2 gr Kashmiri red chili powder
- 2 gr green chili powder
- 4 gr Cumin powder
- 2 gr Garam masala
- 4 gr king Masala powder
- 20 ml Mustard oil
- 2 gr Himalayan Black Salt
- 3 gr salt
- 2 gr Chaat masala
- 30 ml Lemon juice
Garnishes:
- 1 each 3 coloured peppers
- 50 gr onions
Sauce:
- 250 gr tomato
- 100 gr onions
- 20 gr chopped ginger
- 30 gr Cashew nuts
- 4 gr cumin seeds
Procedure:
Marinade king prawns with the marinating ingredients and keep for 20 minutes in thefreeze. Later grill on a tawa/ tandoor or pan fry. Make a sauce with the chopped onions, cumin seeds, cashew nuts, chopped ginger, and chopped tomatoes.
Season and let simmer until water from the vegetables are completely dry. Keep aside to cool down.
Later fine blend, strain, adjust seasoning and consistency by adding some cream.
Cut into dices the 3 colored peppers and onions. Sauté and keep aside.
Plating:
On plate, put the sautéed garnishes lengthwise with a spoon, put some hot sauce here and there and place the 4 pieces of grilled prawns, sprinkle some chaat massala and freshly chopped herbs.
Thai prawns in coconut sauce
Constance Moofushi, Maldives
Ingredients:
- Prawns
- Salt
- Pepper
- Egg
- Corn flour
- Lemon Juice
- 400 gr Thai chili paste
- 50 gr Ginger
- 50 gr Garlic
- 1.2lt Coconut milk
- 7 gr Kaffir lime
- 50 gr Bell pepper
- 50 gr Red Onion
- 40 gr Lemon grass
- 50 gr Fish sauce
- 5 gr Chives
Procedure:
Marinate the prawns with all the 1st part of ingredients.
Reheat oil in a wok and roast ginger and garlic first, add lemon grass and kaffir lime, the Thai chili paste, coconut milk and fish sauce as last, salt to taste.
Cut bell pepper and onion into rough pieces and sauté the vegetables, fry the prawns and add to the vegetables, add the sauce, garnish with chives.
Prince Maurice’s Fruit Cake
Ingredients:
- 100g Butter (soft) + 10g for the tin
- 60g Icing sugar
- 2 Eggs
- 65g Flour
- 2 Heaping tsp baking powder 2
- 65g Raisins
- 50g Shelled walnuts coarsely chopped
- 5 Candied cherries
- 50g Chopped dried figs
Serves 4
Preparation time: 35 minutes
Cooking time : 50 minutes
Preheat oven to 160 °C.
Whisk the butter and icing sugar in a bowl until pale and fluffy. Add the eggs one by one, still whisking, until you get a smooth batter. If the batter is not smooth enough, whisk it over a pan of simmering water for a few moments.
Break the cardamom pods in 2, extract the seeds. Mix the flour, baking powder, cardamom seeds, raisins, figs and walnuts. Add this to the batter.
Butter a cake tin and cover the inside with parchment paper; the paper should cover the bottom and two long sides of the tin, and reach slightly higher than the edges of the tin to facilitate unmoulding. Bake for about 50 minutes. Test doneness by inserting a thin knife blade into the cake: it should come out clean.
Once the cake is out of the oven, unmould it and let it cool on a rack.
Baking this cake in a low oven enhances all the flavours, particularly the sweet butter taste.
Fois Gras Rocher by Chef Jordi Vila
Ingredients
- 500g Skinned hazelnuts
- Foie Gras Ganache
- 750g Foie Gras
- 15g Salt
- 3g Sugar
- 5g pink salt
- 300g Heavy cream, divided 75 g to dissolve the gelatin
- 5g Gelatin
- Melt chocolate; 250g Chocolate, dark
Procedure:
Toast hazelnuts at 165 °C until golden brown. Reserve 20 whole hazelnuts; chop the rest
Reserve 20 whole hazelnuts for the centers of your "rochers." You may not need all of them, but it's good to have extras.
Roughly chop the other hazelnuts. Pass through #10 and #5 sieves. You want to have about 300 g of uniform-size chopped nuts for final garnish. Re- chop or discard as needed.
Cook sous vide 54 °C for 30 min
While “foie” is cooking, combine salt, curing salt, sugar, and cream. Set aside. Pipe ganache into 30 mm hemisphere molds. Fill an even number of hemispheres with foie gras ganache, so the ganache is flush with the top of the mold.
TIP: Place the mold in a baking tray and tap on the counter to flatten and even out the ganache.
In half of the hemispheres, carefully place a whole toasted hazelnut in the center of the ganache.
Leave the other hemispheres with only ganache. Cover and freeze about 1 hour. Scoop out craters in half of the hemispheres.
Pipe ganache into 30 mm hemisphere molds. Fill an even number of hemispheres with foie gras ganache, so the ganache is flush with the top of the mold.
TIP: Place the mold in a baking tray and tap on the counter to flatten and even out the ganache.
Cover and freeze. Scoop out craters in half of the hemispheres. When ganache has frozen completely, remove from freezer.
In hemispheres with no hazelnuts, use a fine-tipped spoon to hollow out a crater large enough to fit a half a hazelnut.
Press halves together. Press hemispheres with craters onto hemispheres with hazelnuts to make spheres. Use a blowtorch to loosen up the mold and stick the halves together. Be sure to heat gently, or you will ruin the shape.
Once hardened, clean up the seam with a knife. Return to freezer.
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Melt chocolate. Place a heat-conductive container in water bath. Take precautions to prevent water from getting in. Fill container with dark chocolate, and bring chocolate up to 131°F/55°C. |
Palm kernel roll and shrimp ragout with mustard by Chef Michael Sciolli
Ingredients
1) Preparing the kernel:
- 1 white peeled kernel
- 1 lemon
- Water
- Coarse salt
- 2 eggs
- 25 g wheat flour
- 50 g white breadcrumbs
2) The lemon foam:
- 30 ml lemon
- 20 ml water
- 10 g white sugar
- 0,6 g agar-agar
- 40 g egg white
3) The shrimp ragout:
- 70 g shrimp tails
- 50 g Paris mushrooms
- 5 ml olive oil
- 100 g crème fraiche
- 20 ml dark rum
- 2 g karipulay
- 5 g Dijon mustard
- 25 g chopped tomato confit
- 1 g chopped fresh tarragon
4) The garnish:
- 80 g shrimp tails (4 pieces peeled)
- 20 g semolina
- 4 skewers
Procedure - Step 1 - Preparing the kernel:
Cut the lemon in half, squeeze it into a saucepan and add the kernel. Cover with water and salt.
Cook covered for 45 minutes from boiling. Keep it bubbling.
Once cooked, allow it to cool in the liquid and then keep it cold in the same way.
Remove the outer skin from the kernel and slice it into four portions.
Scoop out the inside with an apple corer, taking care to maintain the cylindrical shape of the removed portions.
Beat the eggs and slacken them with a little water.
Place the flour and breadcrumbs in two flat containers.
Coat the rolls one by one, by dipping them successively in the flour, egg and breadcrumbs. Store in a cold place.
Procedure - Step 2 - Preparing the lemon foam:
A maximum of an hour before serving, mix the water, juice and sugar. Bring to the boil and add the agar-agar. Melt it and let it cool to approximately 50°C. Add the egg whites and pour it into a siphon.
Add a cartridge and keep warm at 60°C, max.
Procedure - Step 3 - Preparing the shrimp ragout:
Peel the shrimp tails. Peel the mushrooms and let the trimmings infuse into the crème fraîche.
Cut the mushrooms into small cubes and sauté them in olive oil. Drain the fat and cool it quickly.
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Cut the shrimp into small cubes and sauté them lightly in olive oil. Drain the fat and cool it quickly.Deglaze the pan with the rum. Add the infused cream, the karipulay and the mustard. Let it reduce until it has the consistency of a coating. Cool it quickly and set it aside. |
Fougasse Bread with Smoked Pork Belly
Ingredients
- 75g boucane (smoked pork belly)
- 125g flour
- 1/2 tsp turmeric
- 125g fine semolina
- 10g fresh baker yeast
- Olive oil for brushing
- 5g salt
Serves 4
Preparation time: 30 minutes
Cooking time: 40 minutes
Raising time: 2 hours
Cut off the rind from boucane, then finely dice the meat. Cook it in boiling water for 20 minutes, then drain.
In a salad bowl, gather all the ingredients except the salt and boucane. Knead for 8 minutes. Add the salt and boucane, knead for 2 more minutes.
Divide this dough onto 2 equal-sized balls. Roll out each one separately in an oval shape, about 15 cm long and 5cm wide. Lay each fougasse on a biscuit sheet, cut 3 diagonal slits into each one with a sharp temperature. They should double in size.
Bake the fougasses for about 20 minutes in the oven. Take them out of the oven and brush them with olive oil.
Hokkaido Scallop
Constance Halaveli
Ingredients:
- 150 gr. Hokkaido scallop
- 10 gr. Salt
- 03 gr. Pepper
- 15 ml olive oil
Preparation:
Marinate the scallop with salt & pepper to taste heated up a nonstick pan. Seared the scallop until brown, turn around and do not overcook. Let it rest a few minutes and then serve.
Sweet of my heart
Constance Belle Mare Plage
Ingredients:
- 210g Liquid Milk
- 150g Butter
- 135g Flour
- 255g Egg yolk
- 75g Cacao powder
- 375g Egg white
- 180g Sugar
Mousse Hanako:
- 270g Liquid Milk
- 270g Baileys
- 110g Egg yolk
- 330g Chocolate milk
- 135g Dark chocolate
- 270g Whipping cream
Preparation:
1. Bring the milk to boil, butter and then add the flour and the cacao powder to get a soft dough.
2. Put the soft dough in a mixing bowl and mix at low speed by adding the egg yolk one by one.
3. In another mixing bowl, whisk the egg white at medium speed and the sugar to get a soft mixture.
4. Then mix the chou paste with the whipping egg white. On a tray put a greased paper and spread the dough equally on it.
5. Put in the oven at 170 degrees and baked for 20 mins.
For the Mousse:
6. Bring the milk and the baileys to boil. Then whisk the egg yolk until white.
7. Mix both together to a crème Anglaise, then add the dark chocolate and milk together. Let it cool down.
8. In a mixing bowl, whip the cream till soft, add the chocolate mixture to get a mousse.
9. Spread the chocolate mousse on the biscuit and keep it refrigerated.
Stuffed Chicken
Constance Prince Maurice
Ingredients:
- 1 pc Whole chicken
- 20 g Onion
- 37 g unsalted butter
- 20 ml Orange juice
- 2 g Salt
- 2 g Orange zest
- 900g Chicken legs
- 7 g Marjoram
- 2 g Celery
- 4 g Fresh sage
- 2 g Thyme flower
- 1 g Star anise
- 2 g Breadcrumbs
- 6 g Black pepper powder
Preparation:
1. Slice the onions and sweat with half the butter.
2. Deglaze with the orange juice, season with salt and cook for a few minutes.
3. Remove from heat and add the orange zest.
4. Chop the chicken leg and add the thinly sliced fresh herbs. Then mix all the ingredients.
5. Stuff the whole chicken.
6. Roast in oven at 62°C, for 3 hours.
Crusty Foie Gras
Constance Tsarabanjina
Ingredients:
- 400 gr Fresh Foie Gras
- 1 Sweet potato
- 1 Egg
- 100 gr Flour
- Salt & Pepper
- Oïl
- 1 Pear
- 1 Carrot
- 1 Zucchini
- 100 gr Green beans
- 100 gr Butter
- Olive oïl
- Sugar
- Pink berries
- Honey
- Balsamic Vinaigrette
Preparation:
1. Foie gras
Clean the foie gras
Cut the foie gras, seasoned with salt and pepper.
Reserve to the refrigerator.
2. Pear
Peel and divide in half, remove the seeds.
Caramelise half of the pear in a saucepan, with butter, sugar, honey and balsamic vinegar.
Cook it in the oven for 10 minutes.
3. Cut the vegetables into strips. (peel carrots, zucchini, green been).
Add Salt and pepper, then pan fry the vegetables with olive oil.
Bread foie gras with flour, egg and sweet potato finely chopped
Deep fry the foie in oil.
4. Stuff the other half of the pear with the vegetable strips
Place it in the middle of the plate.
Place the foie gras above sautéed vegetables, decorate with caramel sauce and pink berries.
Love at first sight by Tyrie Philoe
Constance Ephelia
Ingredients:
Red Velvet Biscuit
- 260g Almond Paste
- 120ml Water
- 80g Whole eggs
- 150g Egg-yolk
- 260g Egg-white
- 100g Cream
- 80g Sugar
- 8g Baking Powder
- 120g Flour
- 20g Cocoa Powder
- 80g Melted Butter
Coconut cream with rum
- 2L Cream
- 4pcs Vanilla stick
- 520g Egg yolk
- 280g Sugar
- 90g Gelatin leaves
- 100g Rum
Strawberry Moose
- 100g Strawberry Puree
- 12g Egg yolk
- 20g Sugar
- 1g Gelatin leaves
- 100g Whipped cream
Granola
- 1kg Oats
- 100g Peanuts
- 100g Cashew Nuts
- 100g Almond Flakes
- 100g Pumpkin seed,
- 100g Black seed
- 100g Sesame seed
- 100g Dry raisins
- 100g Dry apricot
- 200g Syrups/Honey
- 500g Maple syrup
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Procedures: Red Velvet: To make a red velvet biscuit, beat the egg yolk, water, almond paste, eggs until fluffy. Then add the egg-white mix with sugar then add in the dry items, melted butter, and colour. Strawberry Mousse: To make a strawberry mousse, mix the egg yolk with sugar and make a crème anglaise. Add the gelatin leaves. Melt the strawberry puree and reduce the temperature for the crème anglaise then add strawberry puree and whipped cream. Coconut cream with rum: Boil the cream in a pot. Mix egg yolk with sugar, vanilla stick and pour it in the cream. Add the gelatin leaves. Reduce the temperature and add the rum. Granola: To make granola mix oats, dry fruits and dry seed with honey. Add maple syrup then bake for 10-12minutes. Let your creativity flow when it comes to plating. |
Strawberry Bavarian Mousse Cake by Chef Mukesh Singh
Constance Halaveli
Ingredients:
- 250ml Milk
- 3 Egg Yolk
- 50g Sugar
- 250g Whipping Cream
- 10g Gelatin Powder
- 150g Strawberry Puree
- 50g Chopped Fresh Strawberry
- 50g Icing Sugar
By using the bain-marie technique, boil Milk, Egg Yolk, and Sugar until it turns into a custard-like thickness and set aside.
In a saucepan, bring to boil the strawberry puree and sugar, mixing it gradually.
While waiting for the strawberry puree to boil, soak the gelatin powder into a bowl of hot water and make it melt in the microwave oven for about 30 seconds.
Put the whipping cream in a mixing bowl then add the melted gelatin, strawberry puree mixture, chopped fresh strawberries and custard mixture.
Stir using a spatula until it turns into a mousse.
Place the mousse in a heart-shaped mould and refrigerate for at least 3 to 4 hours
Lemon Meringue heart by Chef Sylvain Rasambimanana
Ingredients:
Breton Shortbread
- 100g Flour
- 75g Castor sugar
- 2 Egg Yolk
- 65g Almond powder
- 140g Butter
Meringue
- 100g Flour
- 180g Castor sugar
Lemon Cream
- 3dl Lemon juice
- 150g Castor sugar
- 4 Eggs yolks
- 2 Whole eggs
- 25g Maizena
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Procedure: Meringue: Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture. Using a pocket bag, place the heart-shaped meringue on the baking paper. Lemon Cream: Heat the lemon juice. Cake assembly: Put the lemon cream in a pastry bag.
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Chocolate recipe With love by Chef Stephan Labastide
Ingredients:
Chocolate Ganache
- 100g Chocolate
- 50g Cream
Praline Chocolate
- 70g Almonds
- 30g Caramel
- 15g Milk Chocolate
Heart shaped Chocolate
- 30g Chocolate
- 20g Butter
- 25g Sugar
- 1 Egg
- 5g Flour
- 3g Raspberry
Procedure:
Chocolate Ganache: Heat the cream in a small saucepan over medium heat. Bring just to a boil. Then immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts. Gently stir until smooth.
Praline Chocolate:Toast the almonds and then caramelized with sugar. Set aside to cool. Grind the almonds and add the chocolate milk. Pour in shaped mold.
Heart shaped Chocolate: Melt the chocolate and the butter. Add the sugar and egg.
Then add the flour and raspberry. Pour the mixture into a heart mold.
Bake for 15 minutes at 180c
Strawberry Tartare, Lime Confit and Safran Ice-cream by Chef Nicolas Durousseau
Constance Belle Mare Plage
Ingredients:
For the Icing:
- 110g milk
- 150g sugar
- 225g liquid cream
- 75g glucose
- 75g Sugar and 20g Potato starch sifted together
- 8g Gelatin
- 45g Water
- 2g Titanium oxide
Meringue:
- 100g Egg whites
- 36g Castor sugar
- 90g Icing sugar
Saffron ice cream:
- 1220g Milk
- 120g Butter
- 160g Egg yolks
- 260g Sugar
- 100g Milk powder
- 70g Glucose powder
- 4g Stabilizer
- 0,2g Sologne saffron
Lime Whipped Cream
- 200g liquid cream
- 20g sugar
- 1 lime
- 500g Mara Des Bois Strawberry
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Procedures: Icing: Heat together the milk, 150g sugar, liquid cream and glucose. When boiling, sieve together 70g sugar and potato starch. When the temperature of the mixture drops down to 60 degrees, add gelatin leaves previously rehydrated then add titanium oxide. Mix to obtain a smooth blend then keep in the fridge. Meringue: Whisk egg whites with 11g caster sugar and 75g icing sugar. Beat until they form soft peaks. Then add 25g caster sugar and 15g icing sugar with a spatula. Using a pastry bag, poach half-spheres (n°10) then bake at 85°C for 2 hours and 30 minutes. Afterwards, peel off meringues and hollow them out using a small spoon. Finish the baking of shells; turn them over for an additional 30 minutes. Take them out and keep in a dry place. Ice Cream: Heat together the milk and butter. At 60°C, add milk powder, atomized glucose and stabilizer. Whiten the egg yolks with the sugar then add it with the saffron to the mixture. Bake at 85°C. then keep the cream at 4°C during 4 hours to release saffron flavours. Pour the mixture in PacoJet bowls then block at -20°C. Lime Whipped cream: Whip cream with 20g sugar. Once you reach the right consistency, add lime zest then keep in a thin pastry bag. Strawberry tartar: Keep the less pretty strawberries for the juice. Cut the lime you used for zesting into small dice. Cut also strawberries into small dice and add some lime. Keep aside. Strawberry juice: Make strawberry juice using a centrifuge. Vacuum the obtained juice to have juice without bubbles. Add a dash of black fruity olive oil into the strawberry juice and keep aside. Dressing: Choose a shallow dish. Using a cookie cutter cleanly place the strawberry tartar. Garnish meringue shells with saffron ice cream. Glaze shells with the icing mixture that you chilled at 32°C. Place the shell on strawberries then poach evenly the whipped cream all around. Add strawberry juice in the bottom of the plate. |
Creole Lobster Salad by Chef Hildy Sinon
Constance Lemuria
Ingredients:
Pickled Pumpkin
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Pineapple sauce:
Pumpkin Dressing:
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Procedures:
Lobster: Slow cook the lobster, cool and keep aside.
Pickled Pumpkin: Combine all in a pot and heat until salt and sugar have dissolved.
Cool and soak the pumpkin cubes for at least 24hours, till picked.
Pineapple Sauce: Slow cook the pineapple with sugar, red wine and pineapple juice. Cool and blend finely.
Pumpkin Dressing: Blend pickled pumpkin, extra virgin olive oil and passion fruit puree together to a thick consistency.
Slice chilli into julienne and dip them in ice water till use.
To plate, slice the lobster in roundels, with all the ingredients as in the picture above.
Butter Rolls
Constance Prince Maurice
Ingredients:
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Procedures: 1. Pour all the ingredients into a mixer and let all combine for 10minutes. (use the hook) 2. Divide into portions of 40gm. Set aside for 30minutes. 3. Flatten the ball and with a chopstick divide in two, add 4g of butter stick for each ball. 4. Sprinkle some semolina and let it rise for 15minutes. 5. Preheat the oven at 200°C and let bake for 15minutes. |
Lemuria Green Detox Drink
Ingredients:
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Preparation:Put all the ingredients into the juicer. Garnish with a slice of apple and basil leaves.
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Shrimp BIO in roulade, cristophine berlingot and coconut milk bisque
No of covers: 10 portionsShrimp mousseline
Procedures: 1) Shell, chastise the shrimp and dice them.
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Coconut Jelly
Procedures: 1) In a saucepan bring to boil the coconut milk and curry leaf, after boiling remove it from the heat and let infuse for 30 minutes. Lemon Gel
Procedures: 1) In a saucepan mix all the ingredients and bring to boil for 2 to 3 minutes. |
Coconut milk bisque
Procedures: 1) Peel and slice the shallots and carrot. Peel and crush the garlic with the knife.
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Crumble Coco
Procedures: 1) Mix the clarified butter, Panko breadcrumbs and coconut powder. Green Cristophine Coulis
Procedures: 1) Peel the cristophine |
Berlingot de Cristophine
Procedures: 1) Mix all without the washers of cristophine, in order to have a stuffing. |
Shrimp Roulade
Procedures: 1) Spread the plastic film, lay 6pcs of shrimp and flatten them with a meat hammer and season. |
Cocoa Mocha De Almond by Chef Jabeen
Constance Halaveli
Ingredients:
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Almond Dacquoise (Gluten-free)
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Cocoa Nib Crunch
Almond Coffee Mouse
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Procedures:
Almond Dacquoise: Sift icing sugar, rice flour & almond flour. Whip the egg white, sugar & albumen to meringue.
Melt the chocolate to 40 - 45C & fold to meringue.
Fold the rest of the dry ingredients into meringue. Bake 170C for 10 - 12 minutes.
Cocoa Nib Crunch: Melt chocolate until 40 - 45C add oil and add the rest of all ingredients.
Place the mixture in a baking tray and freeze.
Almond Coffee Mouse: Semi-whip the cream (2) and place it in the fridge. Heat up cream (1) to 80C and add gelatin mass.
Pour it over the chocolate and coffee paste in a tall cup, and emulsify with the blender.
Cool down to 28-29C fold in the whipped cream.
Assemble the full cake using all the inserts.
Green Juice
Constance Halaveli
Ingredients:
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Preparation:Put all ingredients into the blender, and blend until smooth. Easy, healthy, enjoy your green drink leaving you feeling energised! |
Island Queen cocktail
Ingredients:
Garnish: Dry pineapple /Lime/ Cherry |
Preparation:
Add ice to the cocktail shaker.
Mix the ingredients and shake vigorously for approximately 15 to 20 seconds or until the condensation has formed on the outside of the cocktail shaker.
Pour the cocktail into a serving glass and add the garnish to the serving glass to complete your cocktail.
Pinacolada
Constance Halaveli
Ingredients:
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Preparation for the Classic Pinacolada:
Put all the ingredients in a blender and mix with crushed ice until smooth.
Pour into a Poco Grande glass.
Preparation for Pinacolada - Constance Halaveli Twist
For a beautiful array of coloured layers, white liquors go in first.
Pour White Rum, Coconut cream and Pineapple juice into the shaker, and shake well. Pour in the water goblet glass with the help of a bar spoon.
Pour in blue curacao coconut cream, pineapple juice and shake well. Pour in the water goblet glass with the help of a bar spoon.
Lastly, add the pomegranate juice and pineapple juice in the shaker, shake well and pour the mixture into the water goblet glass using the bar spoon still.
Garnish with red Cherry and Green Coconut leaves and a slice of grapefruit
Frederic Goisset
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse turpis nulla, mollis at sagittis in, ultrices eget tortor. Nulla a mattis dolor. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Aliquam imperdiet sollicitudin lacus id tincidunt. Morbi euismod egestas ante, a consequat quam facilisis sed. Maecenas aliquet augue a ipsum porttitor, et suscipit velit maximus. Nam molestie nisl non lacinia pharetra. Donec nec ultricies erat, non interdum tortor. Nulla auctor lacus molestie tellus dignissim, vitae venenatis sapien imperdiet. Nullam eu sem non ipsum consectetur laoreet eu vel urna. Proin facilisis erat justo, non tristique felis molestie sit amet. Nullam tincidunt dapibus pretium. Mauris vitae condimentum lacus.
Fusce non turpis auctor, rhoncus ante quis, rhoncus neque. Pellentesque urna libero, tristique sit amet interdum eget, sollicitudin non ipsum. Nulla at risus odio. Fusce aliquet elit nec enim mollis, a ultricies elit cursus. Aenean nec sapien massa. Donec consequat arcu et elementum ornare. Nunc condimentum vulputate libero vel tempor. Donec lacinia ornare tempor. Etiam aliquam accumsan risus quis malesuada. Morbi sagittis mollis elementum. Donec gravida porttitor commodo. Integer lacus tellus, iaculis nec gravida quis, malesuada posuere lacus. Cras at odio ac leo tempor iaculis in vel mi. Nullam feugiat eleifend consectetur. Aliquam efficitur dolor at eros tincidunt egestas.
Donec auctor ligula odio, eu ullamcorper massa vulputate vel. Praesent eu elit tempus, vulputate massa id, vestibulum nulla. Ut ac condimentum dui. Sed quis mi a nibh maximus vestibulum id et leo. Praesent sed elit aliquet, posuere urna ultricies, porttitor nulla. Vivamus mollis porta tellus, at viverra augue iaculis ac. Donec faucibus tellus nisl, at commodo velit mollis id. Phasellus volutpat accumsan libero, sed iaculis libero facilisis nec. Nam sit amet varius dui, et imperdiet urna. Duis purus eros, pulvinar in feugiat eu, condimentum in velit. Sed condimentum nec augue non consectetur.
Morbi bibendum viverra nulla nec efficitur. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Sed vitae leo felis. Vestibulum ut rhoncus risus, quis ultrices arcu. Vivamus dui lacus, rhoncus non sodales vitae, convallis et quam. Pellentesque maximus malesuada justo, ut maximus turpis. Nam justo orci, interdum eu dolor in, gravida ultricies nulla. Suspendisse rhoncus, nunc gravida viverra posuere, justo turpis ultricies leo, a tincidunt libero metus quis arcu. Sed ac pharetra erat, molestie scelerisque massa. Etiam vel tincidunt urna. Fusce vitae blandit lorem. Ut tempor fermentum bibendum. Phasellus eu enim eu sapien euismod tempus id vitae quam. Aliquam tortor turpis, tempor eget risus id, accumsan interdum ipsum. Aenean hendrerit lorem tincidunt, fermentum magna id, auctor elit. Nam consequat blandit commodo. Donec scelerisque, nulla vel consequat ornare, turpis mi interdum sem, non aliquet elit augue et turpis. Etiam fringilla in neque ut consequat. Curabitur consequat rutrum sem.
Duis non euismod ipsum. Aliquam viverra et est ultricies pretium. Mauris eu sagittis metus. Aenean sapien ipsum, tempor id lorem eu, tempor suscipit tellus. Etiam porta leo ac libero sagittis euismod. Maecenas laoreet quam eget eros dictum, a faucibus nulla luctus. Mauris tempus feugiat ex vitae accumsan. Sed ultricies dignissim mauris. Donec congue fermentum nibh a pretium. Curabitur diam tellus, eleifend vitae turpis at, posuere convallis sem. Praesent feugiat, arcu et dictum volutpat, lacus leo scelerisque nunc, ac congue mauris purus at dui. Nulla vel porttitor ligula. Maecenas quis massa ut sapien aliquet tincidunt sed sit amet diam. Etiam bibendum elementum tincidunt. Nulla viverra suscipit aliquet. Duis fermentum interdum eros in elementum. Quisque fermentum tincidunt auctor. Morbi sed est eu risus luctus iaculis nec a dui. In metus mi, tempor vitae nulla sit amet, fringilla vehicula enim. In augue risus, interdum vel rhoncus vel, laoreet sit amet lacus. Nulla id nibh at sem tincidunt pretium. Fusce augue lectus, bibendum ac neque non, tempus fringilla felis. Pellentesque lacinia aliquam luctus. Nam vitae blandit dui, sed pellentesque augue. Praesent consequat, risus eget consectetur congue, leo mi ultricies felis, sit amet gravida orci ligula id odio. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Aliquam rhoncus turpis lorem, eu maximus justo fermentum nec. Nunc in erat lectus. Vestibulum eu enim risus. Nullam malesuada ligula non quam efficitur, in ornare risus volutpat. Aenean tincidunt porttitor quam in iaculis. Nunc tellus orci, sollicitudin sed magna at, imperdiet pretium leo. Vivamus faucibus dolor ut placerat consequat. Nam at elit erat.
Praesent ultrices, arcu pulvinar malesuada gravida, justo tellus iaculis massa, sed gravida augue nunc in metus. Donec nisl felis, tempus vitae metus at, consectetur tempus risus. Fusce vehicula posuere leo, eget porta magna vulputate ac. Vestibulum varius enim nec vulputate sollicitudin. Vestibulum sit amet neque purus. Duis sed enim venenatis, tincidunt mi quis, lacinia lorem. Curabitur luctus, metus at sollicitudin ullamcorper, magna libero mattis arcu, at ultricies libero ante vitae diam. Aliquam sit amet quam nec nisl consequat pharetra. Nam vulputate leo nunc, non finibus diam feugiat id. Nam sodales enim non arcu posuere pellentesque. Phasellus ultricies laoreet ipsum vitae luctus. Cras blandit volutpat elit sed fringilla. Etiam feugiat consequat accumsan. Nunc eleifend nibh leo, in varius dolor accumsan at. Ut et diam eget lorem dictum pulvinar vel iaculis risus.
Donec rhoncus augue et interdum rutrum. Curabitur vulputate nulla sit amet augue varius malesuada. Aenean ornare nisl id dui laoreet ultricies. Nunc pulvinar eu odio in semper. Morbi imperdiet, sem in pulvinar sollicitudin, risus augue mattis elit, et accumsan lectus nisi sit amet orci. Fusce id turpis tincidunt, venenatis nunc sed, auctor ante. Donec luctus, nibh in vehicula facilisis, sapien lacus euismod nunc, eget dapibus urna erat ac justo. In at blandit ligula. Quisque justo magna, accumsan nec semper vitae, hendrerit et nunc. Maecenas elit eros, accumsan quis purus quis, convallis placerat ligula. Nulla dapibus nisl est, ac mollis leo hendrerit ac. Curabitur non magna purus. Praesent at metus dui. Fusce et velit mi. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Vestibulum condimentum ipsum massa, sit amet consequat ante cursus sodales. Interdum et malesuada fames ac ante ipsum primis in faucibus. Vestibulum pellentesque lectus ut dolor rhoncus aliquam. Proin sit amet sem metus. Quisque sed hendrerit sem, eget blandit justo. Donec nisi nibh, consectetur id maximus id, malesuada ac leo. Nunc non mattis justo, sit amet vehicula neque. Vestibulum at orci sodales, scelerisque augue non, bibendum arcu. Nulla eleifend viverra velit, a maximus risus ultricies id. Nulla at nisi tempus ex efficitur interdum in vel diam.
Sed blandit ac nisl vel fringilla. In nunc eros, cursus a interdum ultrices, feugiat nec mauris. Nam dignissim felis pulvinar nibh aliquam, eget convallis nunc fringilla. Duis eget purus ipsum. Nunc ultricies nisi odio. Integer dolor augue, vestibulum id vehicula et, volutpat id nunc. Curabitur ante ligula, porttitor at tempor nec, euismod sit amet felis. Duis porta justo sit amet nulla dapibus, eu aliquet augue tempor. Sed ac pellentesque elit. Vivamus semper mi diam, a congue neque efficitur in. Nunc a ullamcorper elit, imperdiet laoreet justo. Aenean hendrerit, est sit amet aliquam viverra, libero nibh vestibulum lorem, eget tincidunt tellus ex eu nibh. Integer est tortor, placerat sit amet viverra in, lacinia et leo. Aenean in accumsan magna, ut mollis justo. Etiam ut ipsum arcu. Fusce tincidunt aliquam nunc, nec ultrices purus fermentum consequat. Vivamus eu nulla et lacus ullamcorper lobortis non ullamcorper lorem. Sed tincidunt vitae lectus non vulputate. Maecenas ut neque vitae tellus sollicitudin dapibus. Quisque eu dui convallis, porta ipsum ac, porttitor augue.
Nunc bibendum lorem non mi luctus, eget fringilla justo euismod. Maecenas tincidunt pretium volutpat. Duis varius erat fermentum arcu posuere auctor. Nam tincidunt nisl pulvinar purus aliquam luctus. Nullam lobortis turpis mi, a consectetur nulla eleifend in. Suspendisse et luctus sem, at commodo tortor. Donec maximus laoreet nisi, ut rhoncus leo blandit et. Curabitur ac vehicula magna, eget eleifend enim. Vestibulum sit amet malesuada diam, vitae convallis mauris. Phasellus pellentesque, arcu ac commodo ultrices, orci urna venenatis libero, et finibus magna odio vel libero. Nam ut tortor fermentum, rhoncus ante in, ornare libero. Morbi tincidunt pellentesque nisl, interdum placerat dolor sollicitudin sed. Vestibulum ac tortor elementum, tincidunt eros vehicula, laoreet metus. Nunc vulputate sem nec elit semper, id tincidunt justo molestie. Donec tristique ligula quis tincidunt molestie. Nunc at ipsum dictum, condimentum justo sed, dictum nibh. Curabitur interdum sapien ex, eu condimentum nulla volutpat non. Cras vel leo in ante hendrerit commodo. Fusce semper vel lectus blandit tempus. Donec a nulla sem. Etiam venenatis augue ac pretium iaculis. Nulla nec rutrum urna. Lorem ipsum dolor sit amet, consectetur adipiscing elit. In eget euismod libero. Sed sem libero, vestibulum in leo at, mattis ultricies tortor. Sed fermentum eu est at pellentesque. Integer ornare felis pellentesque vehicula accumsan. Nunc tellus nisi, feugiat mollis tortor eget, sollicitudin laoreet nulla. Aenean vitae felis magna. Sed tempus nunc non nisl accumsan, sit amet tempus sapien porta. Fusce vitae consectetur nunc. Nullam tempus in ipsum eget finibus. Donec imperdiet non nisl in bibendum. Maecenas at mauris ac mauris convallis fringilla. Nulla facilisi. Nulla ultricies luctus dui id aliquam. Mauris et interdum odio.
Curabitur venenatis risus ut lectus cursus, a gravida nibh eleifend. Maecenas at purus eros. Duis egestas ipsum non eros tristique tempus. Integer nec lectus consequat, imperdiet magna eget, gravida risus. Suspendisse quis accumsan mauris, eget aliquet purus. Duis fermentum viverra maximus. Nulla fermentum odio ut ex consequat hendrerit. Morbi ante nulla, vehicula id interdum et, sagittis sed arcu. Suspendisse rhoncus, tellus ac pretium facilisis, mi tortor posuere augue, et pellentesque augue leo eget ligula. In feugiat mattis hendrerit. Pellentesque nisl justo, laoreet eu nulla nec, cursus cursus elit. Duis varius ullamcorper leo et auctor. Donec malesuada erat ante, ac fringilla nisi rutrum nec. Aliquam sagittis euismod felis, et viverra dui maximus vitae. Integer fringilla luctus accumsan. Morbi finibus odio et pretium volutpat. Sed pretium magna id ex aliquet mollis. Sed eros lectus, venenatis sit amet consequat ut, sollicitudin eu nulla. Donec pulvinar turpis neque, scelerisque lobortis arcu placerat ac. Proin congue arcu vel diam varius, sed suscipit diam egestas.
Nunc ac nulla porttitor, venenatis eros non, porta turpis. Sed tempor ultrices urna. Donec pulvinar augue mi, sit amet elementum lacus congue sed. Aenean aliquam lorem id enim sagittis mollis. Vestibulum vitae ex sollicitudin ante suscipit sagittis sed quis leo. Suspendisse accumsan ultrices sodales. Sed molestie enim sed feugiat interdum. Sed faucibus tincidunt leo, at sodales tellus. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia curae; Praesent hendrerit dui et efficitur euismod. Praesent aliquet nec massa ac cursus. Pellentesque bibendum eleifend quam vitae elementum. Proin volutpat euismod neque, eget sagittis leo pulvinar eu.
Etiam non tellus tortor. Duis mollis ex id magna dignissim, consectetur vulputate est fringilla. Vivamus vestibulum magna eget ante consectetur, sit amet tempor eros dapibus. Proin facilisis risus et nisl pretium, at convallis magna consectetur. Donec fermentum rutrum scelerisque.
