Gastronomy

Luxury Hotels are often associated with gourmet cuisine and exquisite wines... 
At Constance Hotels & Resorts, we believe it is:  A Harmony of Flavours

It is the assemblage of different flavours, the sauvignon carefully selected by a sommelier and the immaculate service of an experienced waiter

Treat your palate to a luxury culinary invasion whether you choose À la carte or buffet at any of our restaurants.

Our chefs

Alexis Voisin, Constance Belle Mare Plage Alexis Voisin
Constance
Belle Mare
Plage
Michael Scioli – Constance Le Prince Maurice Michael Scioli
Constance Prince Maurice
Jordi Villa – Constance Halaveli Maldives

Jordi Vila
Constance Lemuria Seychelles

Nicholas Heaviside, Constance Ephelia Seychelles Nicholas Heaviside
Constance Ephelia Seychelles
Gabriel Le Roux

Gabriel Le Roux
Constance Halaveli Maldives

Moreno at Constance Moofushi Maldives

Moreno
Constance Moofushi Maldives

 

The most exquisite of flavours

Our daring Sommelier and Chef goes beyond
white wine and fish!

See how they counteract
some faulty percepts on wine pairing

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Wine Spectator Best of Award of Excellence


 

 

RestaurantsandBars

Restaurants
& Bars

  • Archipel

    Savour fine dining and discover Constance's philosophy of food with a light Mauritian twist at Archipel restaurant.
    Beautifully crafted food is served in an elegant setting with view out across the beach or the infinity pool. Amateurs de vin can request to have their fine food pair with an exclusive wine from our wine cellar.

    Opening hours: Breakfast: 7.30am – 10.30am / Lunch: 12.30pm – 3.30pm / Dinner: 7.00pm – 10.30pm
    Dress Code

    Wine list

    GO TO HOTEL→
  • Le Barachois

    Stroll down a lantern-lit pontoon that heads mysteriously through mangrove trees until you find yourself in the romantic seclusion of Le Barachois.
    Enjoy a candlelit feast of authentic Indian Ocean flavours as you  float above the calm water of the barachois, on one of the restaurant’s 5 floating decks

    Opening hours:
    Dinner: 7.00pm – 10.30pm
    Dress Code  |  Wine list

    GO TO HOTEL→
  • Asian

    Regardless of regional differences in cuisine, Constance's philosophy of food embraces nature’s diversity and serves beautifully crafted food through fresh produces, innovative techniques and a harmony of flavours. Enjoy our new sushi bar where fresh sushi, other fine Japanese food and some classic chinese dim sum can be appreciated. 
    Opening hours: 
    Lunch: 12.30pm – 3.30pm | Dinner: 7.00pm – 10.30pm
    Dress Code
    Breakfast and lunch - Smart casual (swimwear, bikinis, sleeveless T-shirt, sarongs are not accepted)
    Evening - Elegant chic (tee-shirts, shorts, Bermudas shorts, faded jeans, sandals, flip flops, tongs, slippers and sports shoes are not allowed)

    GO TO HOTEL→
  • Laguna Bar

    Situated in the main building with two sundecks, Laguna bar overlooks the pool and the beach. Exquisite cocktails and live entertainment are on the menu every night (piano, sitar, and concert flute, jazz) A Juice Bar by the pool is open from 9 am to 5 pm.
    Opening hours:  18.00 - 00.00
    Pool and beach orders from 12.30 to 17.00
    Dress Code: Smart casual (swimwear, bikinis, sleeveless T-shirt, sarongs are not accepted)
    Evening - Elegant chic (tee-shirts, shorts, Bermudas shorts, faded jeans, sandals, flip flops, tongs, slippers and sports shoes are not allowed)

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  • Lotus Lounge Bar

    The trendy Lounge Bar is located in the main building, adjacent to Archipel restaurant. Ideal for an aperitif before dinner and drinks after dinner in an elegant and intimate atmosphere.

    Opening hours: 18.00 - 24.00
    Dress Code: Elegant chic (Tee-shirts, shorts, Bermudas shorts, faded jeans, sandals, flip flops, tongs, slippers and sports shoes are not allowed in our bar)

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  • Floating Bar

    Opened from 18h30 until 23h00, the floating bar is an incredible spot with a beautiful and peaceful atmosphere. Enjoy your aperitif while listening to relaxing music and gazing down the Indian Ocean.

    Opening hours: 18.30 - 23.00
    Dress Code: Elegant chic (tee-shirts, shorts, Bermudas shorts, faded jeans, sandals, flip flops, tongs, slippers and sports shoes are not allowed) 

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  • Wine Cellar

    Close to the Archipel restaurant, our Wine Cellar measuring approximately around 175m² is dedicated to exclusive wines with more than 25,000 bottles from around the world. The cellar has been designed with wine lovers in mind with a dedicated area for wine tasting.

    Dress Code: Elegant chic (tee-shirts, shorts, Bermudas shorts, faded jeans, sandals, flip flops, tongs, slippers and sports shoes are not allowed) 

    GO TO HOTEL→

Restaurants
& Bars

  • Blue Penny Cellar

    An exclusive à la carte restaurant located in a sophisticated wine cellar evoking the charm of  “la haute cuisine” melting with gourmet cold cut and cheese selections, homemade delicacies and wine flight experiences.
    The elegant yet relaxed Blue Penny Cellar houses around 15,000 bottles from more than 1,300 wineries around the world.
    Wine lovers and taste chasers, Blue Penny Cellar is the place to be!
    Opening hours: 19.00 – 22.30 (last order 21.30)
    Dress Code | Wine List

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  • La Citronnelle

    Innovative culinary classics from around the globe for breakfast and dinner in a convivial surrounding with a panoramic view of the beach, La Citronnelle restaurant exudes a beautiful al fresco seating area.

    The daily changing buffet with live cooking stations offers the world on a plate with traditional and contemporary dishes to suit every taste.


    Opening hours: 07.00 - 10.30 and 18.30 - 22.30
    Dress Code

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  • La Spiaggia

    A sunny à la carte restaurant situated within the villa compound and set on a wooden deck.
    La Spiaggia offers outstanding views of the ocean and exudes a real tropical charm.
    Start with an exquisite glass of bubbly from our Champagne trolley and delight in a variety of creative preparations from the Mediterranean Sea while listening to the lapping of the Indian Ocean.

    Opening hours:19.00 - 22.30 (last order 21.30)
    Dress Code

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  • Deer Hunter

    Located in the clubhouse of the Legend golf course, the restaurant enjoys a superb view of the greens, and the Java deer can be seen roaming around.
    Offering traditional cuisine of the Indian Ocean, in an authentic dining ambience, Deer Hunter restaurant is open for continental breakfast with a Mauritian touch for early golfers, lunch and light snacks in the afternoon. 
    A la carte/set menu for dinner including signature venison and BBQ dishes are also available.

    Opening hours: 07.00 - 10.00, 12.00 - 17.30 and 19.00 - 22.30 (last order 21.30)
    Dress Code

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  • Le Swing

    Situated in the clubhouse of the Links Golf Course, Le Swing restaurant overlooks the magnificent golf course with a superb view of its surroundings.
    Open for lunch and offering a selection of light snacks, salads and sandwiches in the afternoon to fit in between your next swing.
    Le Swing Restaurant is also the place to enjoy a perfect sundowner!


    Opening hours: 12.00 - 15.00
    Dress Code

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  • LAKAZE

    LAKAZE” meaning “home” in the Creole language is a lively beach restaurant with a barefoot concept - the epitome of relaxation and comfort.
    Enjoy a cutting edge menu featuring a salad bar, gourmet sandwiches, meat and seafood from the grill prepared on the spot and a lavish dessert buffet with a spectacular view over the lagoon.

    Opening hours: 12.00 - 15.00
    Dress Code

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  • Indigo

    Perfectly situated at the edge of the turquoise water, Indigo Restaurant offers a splendid view of the sea and the pool.
    For lunch, afternoon bites and à la carte/themed dinners under the stars. There is a fine selection of the finest sushi, meat, seafood out of the Josper Charcoal Oven, South East Asian delicacies, original pizza from the traditional Ambrogi wood fire oven.
    The urban chic Indigo restaurant is also a place where you can lounge in the cabanas while sipping a refreshing drink.

    Opening hours: 12.00 – 15.00 (full menu) and 15.00 – 17.00 (snack menu)
    Dress Code

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  • The Bar

    The Bar, a vibrant and chic area, situated in the heart of the resort overlooking the pool, houses a remarkable 10m long bar counter, over 200 Rums from around the world and excellent cocktails.
    Live entertainment and the stylishly designed floating loungers on the pool add an extra dash of sophistication to The Bar


    Opening hours: 08.00 – 00.30
    Dress Code

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  • The Blu Bar

    Named after the striking blues of the ocean and the sunlit tropical sky, The Blu Bar adjacent to the Indigo restaurant is stylish and unique in its kind.
    Enjoy a selection of healthy juices, homemade iced tea, pancakes, ice-cream and signature Tiki Chic cocktails created by our award winning brigade of bartenders.
    Coffee lovers are in for a treat at the Barista corner. Try it!


    Opening hours: 10.00 – 17.00, Pancakes: 16.00 - 17.30
    Dress Code

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Restaurants
& Bars

  • The Legend

    Legend Restaurant offers a lavish buffet for breakfast and dinner. At lunch time, an  à  la carte menu with all-time favourites is served by the pool.
    Every evening, our chefs propose a trip to different parts of the culinary world interacting with you in a "cooking show" style !
    Our pastry themes changes everyday. Look out for the chocolate extravaganza once a week !
    Opening Hours:
    Breakfast: 7.00am – 10.30am - Lunch: 12.00pm – 6.00pm - Dinner: 7.00pm – 10.30pm
    Dress Code Wine List Sommelier Suggestion

     

    GO TO HOTEL→
  • Diva

    In the evening, DIVA is the place for modern and tasty cuisine served in a casual chic atmosphere, designed by French interior designer Marc Hertrich. 
    The wine list is simply the most complete and desirable in the region. Don’t miss the “sommelier wine room experience” and sample a wide selection of whiskies at DIVA bar.
    Golf menu available from 9:00 to 18:00 | Open for dinner from 19:00 to 22:30. Booking is recommended
    Diva bar : 9am to 11:30pm
    Restaurant will be closed at lunchtime in August
    Dress Code  Wine List Sommelier Suggestion

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  • The Nest

    Sample fresh seafood from the Indian Ocean in Creole style at The Nest, perfectly located on the rock peninsula between the two Anse Kerlan beaches. Sit back and enjoy the stunning beauty of Petite Anse Kerlan from the restaurant’s exquisite location, and spot the delicate flight of the Paradise Fly Catcher birds during the day. The signature coconut sherbet is a must-try… At The Nest, true Creole flavours are revealed.
    The deck located “on the rocks” behind the restaurant is the most private location of the hotel for very exclusive dinners and the perfect place to celebrate special occasions.
    Open for lunch from noon to 15:30; and for dinner from 19:00 to 22:30. Booking is strongly recommended
    Dress Code Wine List | Sommelier Suggestion

     

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  • Legend Pool Bar

    The all-day bar to enjoy an ice-cold beer, a smoothie or a tropical cocktail by the pool or… in the pool. Meet our pet peacock while enjoying a selection of cool sundaes, delicious waffles or fancy ice-cream cones.
    A welcoming and comfortable al fresco smoking lounge is available just in front of the bar.

    Opening hours: 9:00 to 19:00, weather permitting
    Dress Code

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  • Takamaka

    Snack in style at Takamaka, just a few metres away from the turquoise water of Petite Anse Kerlan.
    A selection of salads, sandwiches, ceviches as well as fresh sushi with a Seychellois twist can be enjoyed under the shade of swaying coconut trees.
    Takamaka is also the perfect place to marvel at legendary Praslin sunsets!
    Open every day
    Lunch  : 12 noon to 4pm
    Takamaka bar  : 10am to 7pm
    Dress Code

    GO TO HOTEL→

Restaurants
& Bars

  • Corossol

    Corossol is Ephelia’s main buffet restaurant offering breakfast and dinner. The restaurant offer dishes from different cuisine of the world - from tandoori to pizza, it’s a real harmony of flavours. The dining area is spread around in different units and features various types of seating, offering a variety of ambiances.

    Opening hours: Breakfast - 7.00-10.30 / Dinner - 18h30 - 22h30
    Dress Code

    GO TO HOTEL→
  • Helios

    Helios is a casual chic restaurant offering a Mediterranean buffet and is situated at the South beach. Open for lunch with influences from South of France, Italy, Spain, Morocco and Lebanon. Choose from a selection of Tapas, Mezze and Antipasti or simply a thin crispy pizza. Themed evening diner on request.

    Opening hours: Lunch - 12h00 to 15h00 / Dinner - 19h00 - 22h00 / Beach Menu: 12h00 - 17h00
    Dress Code

    GO TO HOTEL→
  • Adam & Eve

    Embedded in nature loving structure Adam & Eve Restaurant embraces the four elements water, air, earth and fire.
    The food concept focuses mainly on the flavours of South East Asia with an emphasis on Malay, Singapore and Indonesian cuisines. An interactive and fun cuisine focusing on national dishes of the region and famous street foods. This restaurant is all about family, bringing guests together at the table. At Adam & Eve you will experience all the pungent and fragrant flavours of South East Asia. 

    Opening hours: Lunch is from 12h00 - 15h00 / Beach Menu: 12h00 - 17h00 / Dinner : 19h00 to 22h00 
    Dress Code

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  • Cyann

    Cyann, unique in its concept and design; offers a beautiful view over Port Launay Marine Park. You can enjoy a selection of signature dishes that combines the precision of French culinary techniques with local and Asian influences. A sushi bar near the pool open for lunch and dinner is not to be missed!

    Opening times: Lunch: 12h00 to 15h00 / Sushi: 12h00 to 16h00 / Dinner: 19h00 to 22h00 
    Dress Code  |  Wine List - RedWine List - White

     

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  • Seselwa

    Seselwa “Cuisine des Iles” is an all-day à la carte restaurant facing the gorgeous North Beach. Designed with white furniture and brightly coloured cushions, it evokes freshness and the festive spirit of the Seychelles. Breakfast, lunch and dinner are served in buffet style.

    Opening hours: Lunch from 12h00 - 15h00  |  Dinner from 19h00 - 22h00
    Dress Code

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  • Kabana

    Set up right on the beautiful Port Launay beach, with tables surrounded by chess game, bocci ball, beach volley or kids play ground;
    Kabana is a lively place offering a large choice of cocktails and tropical slushies.

    Opening hours: Lunch -10.00-18.00
    Dress Code

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  • Zee Bar

    Zee bar is open all day until late evening, offering a selection of drinks and live music in the evening.
    For a quieter evening, choose the lounge next to the bar under a canopy of stars and sample signature cocktails.
    Dress Code

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  • Helios Bar

    Helios bar next to Helios restaurant offer a classic selection of drinks and cocktails, our bartender specializes in freshly brewed ice teas, and a wide range of coffee drinks, both hot or cold.

    Opening hours: 10h00 - 23h00
    Dress Code

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  • Adam & Eve Bar

    Adam and Eve bar with pool view faces the beach and is next to Adam & Eve restaurant. It specialises in fresh fruit and vegetable juices, smoothies, as well as local drinks served in green coconuts.

    Opening hours: 10h00 - 23h00
    Dress Code

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  • Cyann Bar

    Cyann bar features a unique selection of aged rums from around the world and single malt whiskies, as well as rare spirits, saké and cocktails.
    Guests can also enjoy a glass of wine, especially selected by our sommelier from our in house cellar. The deck of Cyann bar is a perfect place to enjoy the evening breeze.

    Opening Hour: 10h00 - 00h00
    Dress Code

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  • Seselwa Bar

    Seselwa bar is set right on the beautiful North Beach, peppered with relaxed seating. Seselwa bar is a place to enjoy a chilled beer or a tropical cocktail while listening to Creole tunes.

    Opening Hour: 10h00 - 00h00
    Dress Code

     

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Restaurants
& Bars

  • Jahaz

    Elegant, laid back feel, Jahaz Restaurant and Bar offers one refined dining room as well as an extensive outdoor dining area so that you enjoy the sand between your toes , ocean and pool-side view.
    Open for breakfast, lunch and dinner; Jahaz restaurant consist of an extensive buffet - celebrating world's cuisine. Enjoy the vibrant theme evenings including live music and barbecues.

    Breakfast: 7.00am - 10.30am / Lunch: 12.00pm - 3.30pm / Dinner: 7.00pm - 10.30pm
    Dress code  |  Wine List

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  • Jing

    Set in a serene area half way along the Halaveli jetty, Jing restaurant and bar offers the perfect fusion of Asian and European cuisine. It is ideal for candlelit dinners where the lapping of the ocean against the shore creates a pleasant ambiance for a sumptuous dinner.

    Open for Dinner only: From 7.00 pm till 10.30 pm
    The Jing restaurant closes one night per week.
    Dress code   |  Wine List

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  • Meeru

    Embrace laid-back, barefoot chic at Meeru restaurant and enjoy a la carte menu of fresh seafood and meat.
    Simple, smart and seriously tasty, the classic grill kitchen is open for dinner. (subject to weather conditions)

    Dress code 

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  • Jahaz Bar

    Main Beach Bar with 75 seatings, delicious drinks can be savoured while listening to live music. Experience our collection of refreshing cocktails made with the best liquors and fresh fruits or enjoy an ice-tea while making the most of the stunning view of the Indian ocean.

    Dress code 

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  • Jing Bar

    Located half way along the Halaveli jetty; Jing Bar enjoys a beautiful location and view.
    Contemplate the beauty of the Indian Ocean while enjoying one of our signature cocktails.

    (22 seats inside + 16 seats outside on the terrace)
    Open from 06:30pm till 00h30. 

    Dress code 

    GO TO HOTEL→
  • Kaika Sushi

    Kaika Sushi – overlooks the magnificent turquoise lagoon at Constance Halaveli Maldives offering exceptional views.
    Sand floored sushi bar, with an open cooking counter so that guest sees the creation of their chosen dish.

    Be ready to feast on a variety of traditional Japanese sushi rolls, sashimi & Maki's.

    Open daily for lunch (Except Friday's) from 12:00pm to 03:30pm
    Dress code

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Restaurants
& Bars

  • Manta

    Enjoy the barefoot dining experience at this buffet restaurant with partial white sand floors and views across the ocean. The theme of Manta restaurant changes daily so that you can enjoy different specialities on each day. Pair each night’s gastronomic delights with a perfect wine from our cellar with the help of our friendly sommeliers.

    Opening hours:
    Breakfast: 7:30 to 10:30
    Lunch: 12:30 to 14.30
    Dinner: 19:30 to 22:00

    GO TO HOTEL→
  • Alizée

    Dine on the beach at the elegantly laid back Alizée. Enjoy the beach lifestyle as you dine by the beach beneath the shade of luscious tropical palms. Beach Grill features a very casual and relax atmosphere and serves a vast selection of seafood dishes, grilled fish and meat, and amongst other specialties.

    Opening hours: 19.30 - 22.00

    Wine List

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  • Totem Bar

    Relax out under the sun without leaving the beach at Totem bar. Enjoy fresh fruit smoothies, iced tea or something a little stronger under a canopy located beside the pool and metres from the ocean. Savour a range of snacks at lunchtime and enjoy a beautiful sunset in the evening.
    The menu offers a selection of all-time favourites such as hamburgers, sandwiches and fries.

    Opening hours: 10:30 until 23:30

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  • Manta Bar

    Located next to the Manta restaurant, the Manta Bar has a lively, tropical and friendly atmosphere with sand floor open areas. Enjoy a wide selection of drinks is served including signature tropical cocktails and mocktails.
    After dinner, the bar is the perfect place to enjoy while listening or dancing to our DJ's selcetion of tunes.

    Opening Hour: 10.30 am to 00.30 am

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Restaurants
& Bars

  • Tsarabanjina Restaurant

    Nestled on a private beach, Tsarabanjina Restaurant serves delicious Malagasy cuisine in a friendly, laid- back atmosphere. Delicious fresh seafood and enchanting ocean view, also on the menu.

    Lunch in a buffet style: 13:00 to 14:30
    Dinner (3 courses) from: 20:00
    Breakfast served from 7am and afternoon tea at 5pm. All included in the crystal package.
    Dress code: Relax, Barefoot

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  • The Bar

    Sip a delicious cocktail while watching the sunset or simply join in for a relaxed drink in the white sand floored bar. With no closing time, you can drink and chill as much as you want. The friendly personel will only leave and close after the last guest.

    No closing time
    Dress code: Relax, Barefoot

    GO TO HOTEL→

Restaurants
& Bars

  • Neema Restaurant

    A mixture of marvellous aromas awaits you at Neema Restaurant.
    Rich and varied Zanzibari, as well as international cuisines, served at the restaurant for Breakfast, Lunch & Dinner. Indulge in fresh fish and scrumptious seafood while marvelling at the beautiful hues of the Pemba Ocean

    GO TO HOTEL→
  • Jua Bar

    Enjoy fresh cocktails at Jua Bar. From floral to Berry and Boozy, there's a drink for every palate.

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  • Shisha Lounge Area

    When the night is too good to end, stick to total relaxation and chill out mode at Shisha Lounge Area in the main restaurant.

    GO TO HOTEL→

Our recipes

Neua Yang Jim Jaew – Constance Halaveli, Maldives

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

Spicy pork spare ribs – Constance Belle Mare Plage, Mauritius

Ingredients X 10 PAX:

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

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 Cappuccino – Constance Lemuria, Seychelles

Red prawns and Thai Curry Cappuccino – 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

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 massala
4 gr king Masala powder
20 ml Mustard oil
2 gr Himalayan Black Salt
3 gr salt
2 gr Chaat massala
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.

Chicken curry with homemade coconut – Constance Aiyana, Zanzibar

Chicken curry with homemade coconut – Constance Aiyana, Zanzibar

Ingredients For 2 Pax:

1 pcs Chicken leg
200 gr Fresh chili
5 gr Chili powder
100 gr Onions red
2 pcs of young coconut milk
10 gr Thymes
10 gr Coriander leaves
200 gr Fresh tomato
5 gr Cumin powder
10 gr Curry powder

5 gr Saffron
5gr Garam masala
2 pcs Lemon
5 gr Cinnamon stick
Sunflower oil
10 gr Ginger
30gr Garlic
2 gr Methi seed
5 gr Curry leaves
Salt
Pepper

 

Procedure:

Debone the chicken and cut into chunky pieces. Ginger, garlic and onion blend.
Marinate the chicken with chili powder, cumin, saffron, salt, pepper and ginger, garlic and onion paste.
Preheat a food pan, add sunflower oil.
Add methi, thymes, curry leaves, ginger, garlic and onion paste, cook for few minutes until golden brown.
Add curry powder, cinnamon stick, fresh chili, garam masala, and fresh chopped tomatoes.
Cook for 10 mins slow heat (add little bit of water if needed).
Add chicken and for another 10 mins and let it cook slowly.
Add homemade coconut milk and last squeeze lemon Spread fresh coriander for flavored.
Salt and pepper for taste.

Note - Side dish:
It goes well with local mbeya rice and tomato, onions and green pepper salads

Thai prawns in coconut sauce – Constance Moofushi, Maldives

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.

Bourride - Constance Epehelia Mahe

Bourride - Constance Epehelia Mahe

Ingredients:

Onion chopped =1 cup
4 garlic gloves peel and paste
1 tea spoon ginger paste
Tomato paste =2tb spoon
Dry white wine = 1 cup
Crab bisque 4 cups
Bouquet garnish= thyme, parsley, leek, celery

Fish sauce 100 ml
Fresh tomato 2 medium, chopped
300g Mix sea food = black mussel, half mussel, clam, white fish, prawns, flipper lobster
Salt and pepper
Juice of one lemon
Creole Curry sauce 200 ml
Turmeric powder 10 gm.
Fresh cream 200 ml
Coconut milk 200 ml
Salted butter 100gm
Sunflower oil 2 tbsp

Preparation:

Place a large sauce pan on a medium heat add the oil, butter , onion and turn the heat to a medium high stir constantly with a  cooking spoon, until the onion is golden brown.

Return the heat to medium and add the ginger, garlic, tomato paste and continued to stir.

Season the mix seafood with salt and pepper, lemon juice cover with a plastic wrap and set aside or in a chiller.

In the pan add  wine ,fresh tomato , bisque ,fish sauce , curry sauce bring to boiling piont for one minute and turn down the heat let simmer .

For last add the mix seafood to the pan together with the bouquet garnish and continued to let it simmer for two minute , remove the bouquet garnish add the cream , coconut milk correct seasoning and served right away .

Prince Maurice - Fruit Cake

Prince Maurice’s Fruit Cake

Ingredients:

  • Butter 100g (soft) + 10g for the tin 
  • Icing sugar 60g
  • Eggs 2
  • Flour 65g
  • Heaping tsp baking powder 2
  • Raisins 65g
  • Shelled walnuts, coarsely chopped 50 g
  • Candied cherries 5
  • Dried figs, chopped 50g

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.

Foie Gras - Rocher

By Chef Jordi Vila

Ingredients
  • 500g Skinned hazelnuts
  • Foie Gras Ganache
  • 750 g Foie Gras
  • 15g Salt
  • 11.3 g Sugar
  • 1.5 g pink salt
  • 300 g Heavy cream, divided 75 g to dissolve the gelatin
  • 7.5 g 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.

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.
Remove container from water bath. Dip frozen spheres into melted chocolate. Using a tooth pick or skewer, dip frozen foie gras spheres into melted chocolate. Allow chocolate to fully harden before dipping a second time. It may be necessary to return spheres to freezer between dips for best results. (If returning to freezer, be sure to return your chocolate to the water bath to keep its temperature up.)
Garnish with chopped hazelnuts. Place chopped hazelnuts from step 2 in a bowl. One at a time, place chocolate covered spheres in the bowl. Using a blowtorch, carefully melt the outside of the spheres so the nuts will stick. Do not overheat or you will ruin the shape.
Serve with just a bit of salt if desired. We recommend Maldon sea salt flakes. Keeps for about two hours outside the fridge, but they are best enjoyed cold. Keeps in the fridge for 3–4 days. If well-sealed, keeps in the freezer for up to a month.

Meet the Chef

 

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 fraîche
    - 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.

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.
At serving time, gather all the ingredients in a saucepan and warm them over a low heat.
Procedure - Step 4 - The garnish
At the last moment, roll the shrimp in the semolina and fry them.
Put them onto the skewers.
Finishing and Presentation:
Fry the palm well on each side in the food colorant. Place it in the centre of the plate. Fill the inside with the shrimp ragout. Arrange the skewers on top. On each side place two rolls that were cut out with an apple corer.
Cover the dish with the foam in front of the guests.

Meet the Chef

 

Fougasse Bread with Smoked Pork Belly

This wonderful bread served with smoked pork belly is perfect for snacking on at the start of a relaxed weekend

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.

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