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These events have been organised to promote a unique range of honey available in Mauritius, Madagascar and the Seychelles.
Chef Sebastien, who is currently the director and co-founder of the Patisserie Salon de Thé Nougat Tea’n in Portugal, will be animating workshops, holding live cooking sessions, demonstrations as well as creating unique menus together with Chef Nicolas Baube, executive chef and Thierry Larallu – pastry chef at Constance Ephelia.
Christian Ritter, the bee keeper will also be present.
Here’s a sneak preview:
Special Chef Buffet at Corossol restaurant – 23rd of October 2015
Live cooking and demonstration where sugar structures, sugar casting, and sugar flowers will be confectioned separately then assemble as one - to form one masterpiece!
Chef Serveau will also recreate Constance Ephelia’s landscape with Chocolate fountains, herisson of exotic fruit sweets, chocolate sculptures, waffles, crepes, candied apples and more…
Watch out for the regular buffet as the chefs transform it into a candy shop with 12 varieties of mini vérines and snacks – a special creation for Constance Ephelia by Chef Serveau on the theme of macaron, chocolate and Madagascar honey.
Buffet Breakfast at Corossol restaurant – 24th of October 2015
Join beekeeper Christian Ritter for an amazing honey tasting – an exceptional honey unique in the world
Among the long list of benefits, honey is believed to be good for improving athletic performance, an instant energy booster, for beautiful skin as well as for weight loss if taken with warm water!
En soirée – At Cyann Restaurant – 24th Of October 2015
Sweet and salted menu created by Chef Baube, Chef Serveau and Chef Lellaru:
Espuma of Parmesan and Salmon roe
Fondant of red grouper fillet, crusty garlic petals, Chinese cabbage, coconut milk, all infused with lemon thyme smoke
Ravioli of Angus grade confit beef tail, stewed with spices and tamarind jus, fine puree of ratte potatoes served with an emulsion of crème de bolet
Sphere of epoisse cheese, Armagnac of Bourgogne, chutney of Provençal black figs and prunes
Timbale of chocolate with caramelised nuts, emulsion of Madagascan cocoa beans
Yuzu and Litchi rolled in bamboo leaf, sweet mascarpone and green tea matcha
Ruby Tartar – Strawberry charlotte, red pepper, tomato confit, black olive pearls, lemon yoghurt freshness
For more information and booking email or call us on (248) 4395 000