Our chefs
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Frederic Goisset Constance Belle Mare Plage |
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Michael Scioli Constance Prince Maurice |
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Jordi Vila |
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Gilbert Negro Constance Ephelia Seychelles |
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Hameed Siddiq |
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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.
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Frederic Goisset Constance Belle Mare Plage |
![]() |
Michael Scioli Constance Prince Maurice |
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![]() |
Jordi Vila |
![]() |
Gilbert Negro Constance Ephelia Seychelles |
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Hameed Siddiq |
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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
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
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)
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)
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)
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)
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)
A unique “À la Carte” restaurant located in a wine cellar, evoking the charm of ‘Bistronomy' in Mauritius. It is our pleasure to take you on an aromatic tasting journey, eclectic innovative cuisine and extraordinary wines. Showcasing around 35,000 bottles, more than 2,300 wine references from around the world, Blue Penny Cellar is a legendary place to be. Enjoy an unforgettable wine and dine experience in an elegant yet relaxed atmosphere.
Opening hours: 19.00 – 22.30 (last order 21.30)
Dress Code
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
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
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 and a daily 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
An Asian à la carte restaurant, The Blu Sushi Lounge, is heart of sustainable dining. The restaurant proposes a new style cuisine, inspired by local and fresh products with an extensive menu of innovative dishes, designed by Chef Alex Lowli Adani.
Opening hours: 19.00 – 22.30 (last order 21.30)
Open for Dinner 3 to 4 times a week
Dress Code
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 - 17.00
Dress Code
“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
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
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
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
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
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
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
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
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
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
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
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 relaxed atmosphere and serves a vast selection of seafood dishes, grilled fish and meat, and amongst other specialities.
Opening hours: 19.30 - 22.00
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
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 selection of tunes.
Opening Hour: 10.30 am to 00.30 am
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: 07:00am – 10:30am - Lunch: 12:30pm – 17:00 - Dinner: 18:30 – 22:00pm
Dress Code
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.
Open for dinner from 18:30 to 22:00. Booking is recommended
Diva bar : 9:00 to 23:30
Dress Code
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 12:00 to 15:30; and for dinner from 18:00 to 22:00. Booking is strongly recommended
Dress Code
Located on the eastern side of the lobby and overlooking the cascading swimming pools. This bar offers a choice of morning coffee, cocktails, aperitifs, pre-dinner snacks, digestives and a selection of rare and fine cigars.
The Legend Bar is open from 09h00 to 18h00.
Dress Code
Enclave of classic luxury and casual elegance, the Seahorse Bar offers a selection of drinks and refreshments certain to befit today’s most discerning guests.
Opening Hour: 7pm - 11.30pm
Dress Code
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 18:00, weather permitting
Dress Code
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 : 12:00 to 16:00
Takamaka bar : 10:00 to 19:00
Dress Code
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 - 22h00
Helios is a casual chic restaurant offering a Mediterranean menu 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 dinner on request.
Opening hours: Lunch - 12h00 to 15h00 / Dinner - 19h00 - 22h00
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
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 is not to be missed!
Opening times: Lunch: 12h00 to 15h00 / Dinner: 18h30 to 22h00
Sushi: 12h00 to 15h00
Dress Code | Wine List
Seselwa “Cuisine des Îles” 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 Seychelles. Breakfast, lunch and dinner are served in buffet style.
Opening hours: Lunch from 12h00 - 15h00 | Dinner from 19h00 - 22h00
Dress Code
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
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
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
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
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
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
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
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
NEUA YANG JIM JAEW
Ingredients:
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 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
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 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.
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:
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.
By Chef Jordi Vila
Ingredients
Procedure: |
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. |
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. |
By Chef Michael Sciolli
Ingredients
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Procedure - Step 1 - Preparing the kernel: |
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. |
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.
Recipe from Constance Halaveli
Ingredients:
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.
Dessert Recipe from Constance Belle Mare Plage
Ingredients:
210g Liquid Milk
150g Butter
135g Flour
255g Egg yolk
75g Cacao powder
375g Egg white
180g Sugar
Ingredients for 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.
Recipe from 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
0.6 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.
Recipe from 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.
Recipe by Tyrie Philoe at Constance Ephelia
Ingredients:Red Velvet Biscuit
Strawberry Moose
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Coconut cream with rum
Granola
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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 at Constance Halaveli
Ingredients:
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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 recipe by Chef Sylvain Rasambimanana
Ingredients: Breton Shortbread
Meringue
Lemon Cream
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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 at Constance Prince Maurice
Ingredients: Chocolate Ganache
Praline Chocolate
Heart shaped Chocolate
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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. |
Recipe by Chef Nicolas Durousseau at Constance Belle Mare Plage
Ingredients:For the Icing:
Meringue:
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Saffron ice cream:
Lime Whipped Cream
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. |
Recipe by Chef Hildy Sinon at Constance Lemuria
Ingredients:
Pickled Pumpkin
Pineapple sauce:
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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. 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. To plate, slice the lobster in roundels, with all the ingredients as in the picture above. |
Constance Prince Maurice's Butter Rolls
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
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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- 400g Shrimp Procedures: 1) Shell, chastise the shrimp and dice them.
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Coconut Jelly- 300gm Coconut milk 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- 200gm Lemon juice Procedures: 1) In a saucepan mix all the ingredients and bring to boil for 2 to 3 minutes. |
Coconut milk bisque- 1.2kg Shrimp heads and carcasses Procedures: 1) Peel and slice the shallots and carrot. Peel and crush the garlic with the knife.
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Crumble Coco- 200gm Breadcrumbs Panko Procedures: 1) Mix the clarified butter, Panko breadcrumbs and coconut powder. Green Cristophine Coulis- 350gm Cristophine leaf Procedures: 1) Peel the cristophine |
Berlingot de Cristophine- 10pcs Cristophine (Dia 5cm x 1mm thickness) Procedures: 1) Mix all without the washers of cristophine, in order to have a stuffing. |
Shrimp Roulade- 48pcs Shrimp BIO Procedures: 1) Spread the plastic film, lay 6pcs of shrimp and flatten them with a meat hammer and season. |
Recipe by Chef Jabeen at Constance Halaveli
Ingredients:Almond Dacquoise (Gluten-free)
Cocoa Nib Crunch
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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. Cocoa Nib Crunch: Melt chocolate until 40 - 45C add oil and add the rest of all ingredients. Almond Coffee Mouse: Semi-whip the cream (2) and place it in the fridge. Heat up cream (1) to 80C and add gelatin mass.
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Green Juice from Constance Halaveli
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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 from Constance Halaveli
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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 recipe from Constance Halaveli
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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 |