Constance Stay Safe | Reinforced Sanitary Protocol Read More
A fine cuisine is appealing to both the sight and palate... Italian born Chef Fabio Bragagnolo who is passionate about cooking since his early childhood is the master of such an excellent cuisine and is known for his subtle, harmonious flavour combinations.
Chef Fabio, who has been present at Casadelmar: a five-star hotel in Porto-Vecchio Corsica since the opening; enjoys reflecting the Mediterranean region in his dishes by taking inspiration from the culture, surroundings and by using local ingredients in the delicious creations!
Assisted by a great team at Casadelmar hotel and blessed with a good sense of taste perfectly mastered; Chef Fabio earned the gastronomy restaurant, 2 Michelin stars in 2015 - a reward for the hard work, talent and savoir-fare!
And what if you could savour Chef Fabio’s toothsome delights in an exotic location with superbly paired wine?
As we attempt the festive season, we are pleased to announce that it’s possible to savour Chef Fabio’s delights in the Maldives at Constance Moofushi!
We have two dinners by Chef Fabio for you, 1st dinner on the 27th of November at Alizee Restaurant at 19.30:
Local fish, Scampi, seafood and shellfish, Italian spicy fruit mustard, baby vegetables
Cremant d’Alsace, Domaine Albert Mann 2014 (France)
Seaweed gnocchi, Lobster and Black garlic
Martinborough, Ata Rangi Sauvignon Blanc 2015 (New Zealand
Charcoal crusted Seabass, Shimeji mushrooms, Baby lettuce, and Coconut aromatised scallops
Malborough, Mahi Chardonnay 2016 (New Zealand
Slow cooked Wagyu beef, Carrots and Raspberry
VDP de l’Hérault, Domaine de la Grange des Pères 2013 (France)
Cervione Hazelnut mousse, Lemon Custard
Tokaji, Vega Sicilia Oremus Noble Late Harvest Furmint 2014 (Hungary)
2nd dinner on the 1st of December at Alizee Restaurant at 19.30:
Beef ravioli filled with fennel, Green Apple and Crabmeat, Oyster and Sancho pepper dressing
Alsace, ‘’Turckheim’’ Pinot Gris Zind Humbrecht 10 (France)
Risotto Acquerello, Cauliflower and Hazelnut, Bergamot comfit, Caviar
Saumur, “Insolite”, Domaine des Roches Neuves 2009 (France)
Lobster slow cooked in extra virgin olive oil, lentils, Grapefruit dashi
St Aubin, ‘’Princee’’ Hubert Lamy 2014 (France)
Chinotto aromatised rump of lamb, double texture baby beetroot
Côte Rôtie, “Champin le Seigneur”, Jean-Michel Gerin 2013 (France)
Tahiti vanilla aromatised sable, Cardamom roasted pineapple, Passion fruit sorbet
Tokaj Aszu, 5 Puttonyos, Hetszolo 2004 (Hungary)
Limited tables – Book your table now by contacting a member of the Front Office team!