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

Frederic Goisset
Belle Mare
Michael Scioli – Constance Le Prince Maurice Michael Scioli
Constance Prince Maurice

Jordi Vila
Constance Lemuria Seychelles

Gilbert Negro, Constance Ephelia Seychelles Gilbert Negro
Constance Ephelia Seychelles

Hameed Siddiq
Constance Halaveli Maldives

Daniel Agathine
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





& 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  

  • 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

    (Booking is recommended)
    Closed on Sundays

    Dress Code

  • 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)

  • 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)

  • 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)

  • 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) 

  • 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) 

& Bars

  • Blue Penny Cellar

    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 

  • 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

  • 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

  • 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 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

  • Blu Sushi Lounge

    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 

  • 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 - 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

  • 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

  • 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

  • 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

& Bars

  • 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 

  • 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 

  • 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

  • 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 

  • 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 

  • 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 

& 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


  • 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 relaxed atmosphere and serves a vast selection of seafood dishes, grilled fish and meat, and amongst other specialities.

    Opening hours: 19.30 - 22.00


  • 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

  • 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 selection of tunes.

    Opening Hour: 10.30 am to 00.30 am

& 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: 07:00am – 10:30am - Lunch: 12:30pm – 17:00 - Dinner: 18:30 – 22:00pm
    Dress Code

  • 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.
    Open for dinner from 18:30 to 22:00. Booking is recommended
    Diva bar : 9:00 to 23:30

    Dress Code 

  • 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 12:00 to 15:30; and for dinner from 18:00 to 22:00. Booking is strongly recommended
    Dress Code


  • Legend Bar

    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

  • Seahorse Bar

    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

  • 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 18:00, weather permitting
    Dress Code

  • 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  : 12:00 to 16:00
    Takamaka bar  : 10:00 to 19:00
    Dress Code

& 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 - 22h00

    Dress Code

  • Helios

    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

    Dress Code

  • 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

  • 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 is not to be missed!

    Opening times: Lunch: 12h00 to 15h00  / Dinner: 18h30 to 22h00 
    Sushi: 12h00 to 15h00

    Dress Code  |  Wine List

  • Seselwa

    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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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


& 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

  • 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

Our recipes

Neua Yang Jim Jaew - Constance Halaveli Maldives



  • 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


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


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


100 gr hot chilies pounded to a paste
1 tbsp ginger, finely grated
2 garlic cloves, crushed
4 tbsp oil


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.



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

Red prawns and Thai Curry Carpaccio – Constance Lemuria, Seychelles


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



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


4 pcs King Prawns


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



1 each 3 coloured peppers
50 gr onions


250 gr tomato
100 gr onions
20 gr chopped ginger
30 gr Cashew nuts
4 gr cumin seeds



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.


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

Thai prawns in coconut sauce – Constance Moofushi, Maldives


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




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 - Fruit Cake

Prince Maurice’s Fruit Cake


  • 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.

Foie Gras - Rocher

By Chef Jordi Vila

  • 500g Skinned hazelnuts
  • Foie Gras Ganache
  • 750g Foie Gras
  • 15g Salt
  • 11.3g Sugar
  • 1.5g pink salt
  • 300g Heavy cream, divided 75 g to dissolve the gelatin
  • 7.5g Gelatin
  • Melt chocolate; 250g Chocolate, dark

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

  • 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

  • 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

Recipe from Constance Halaveli


  • 150 gr. Hokkaido scallop
  • 10 gr. Salt
  • 03 gr. Pepper
  • 15 ml olive oil


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

Dessert Recipe from Constance Belle Mare Plage


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


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

Recipe from Constance Prince Maurice


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


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

Recipe from Constance Tsarabanjina


400 gr Fresh Foie Gras

1 Sweet potato

1 Egg

100 gr Flour

Salt & Pepper


1 Pear

1 Carrot

1 Zucchini

100 gr Green beans

100 gr Butter

Olive oïl


Pink berries


Balsamic Vinaigrette


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

Recipe by Tyrie Philoe at Constance Ephelia


 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

Strawberry Moose

  • 100g Strawberry Puree
  • 12g Egg yolk
  • 20g Sugar
  • 1g Gelatin leaves
  • 100g Whipped cream


Coconut cream with rum

  • 2L Cream
  • 4pcs Vanilla stick
  • 520g Egg yolk
  • 280g Sugar
  • 90g Gelatin leaves
  • 100g Rum


  • 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


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

Strawberry Bavarian Mousse Cake by Chef Mukesh Singh at Constance Halaveli


  • 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

Lemon Meringue heart recipe by Chef Sylvain Rasambimanana


Breton Shortbread

  • 100g Flour 
  • 75g Castor sugar
  • 2 Egg Yolk
  • 65g Almond powder
  • 140g Butter


  • 100g Flour
  • 180g Castor sugar

Lemon Cream

  • 3dl Lemon juice
  • 150g Castor sugar
  • 4 Eggs yolks
  • 2 Whole eggs
  • 25g Maizena



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.
Bake for 1¼ hours for mallowy centres, or 1½ hours if you prefer crisper meringues. Peel off the baking paper, then transfer the mallowy meringues to a wire rack to cool, or leave the crisp ones in the turned-off oven for at least 4 hours to cool slowly, then transfer to a wire rack.

Lemon Cream: Heat the lemon juice.
In a bowl, whisk the 4 yolks plus the 2 whole eggs and the sugar. Mix well and add the maizena. Finally, pour in the hot lemon juice. Cook like a pastry cream and let cool.

Cake assembly: Put the lemon cream in a pastry bag.
Take the Breton shortbread in the shape of a heart and put the lemon cream on top. Finally add the meringue. Your Valentine's Day cake is ready


Chocolate recipe-With love

Chocolate recipe With love by Chef Stephan Labastide at Constance Prince Maurice


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



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

Recipe by Chef Nicolas Durousseau at Constance Belle Mare Plage


 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


  • 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




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

Recipe by Chef Hildy Sinon at Constance Lemuria



  • 200g slow-cooked lobster
  • 50g baby romaine lettuce
  • 1 quail egg

Pickled Pumpkin

  • 50g Pumpkin
  • 2 clove garlic
  • 120ml white wine vinegar
  • 60g sugar
  • 250ml water
  • 2spring of rosemary
  • 2pcs Bay leaves
  • 5g coriander seeds
  • 1pc of chilli

Pineapple sauce:

  •  25g Pineapple
  • 5g sugar
  • 10ml Red Wine

Pumpkin Dressing:

  • 25g Pickled Pumpkin
  • 10ml Extra virgin olive oil
  • 5g Passion Fruit puree
  • 2g Thai Red Chilli
  • A few spring mustard cress
  • 15g Avocado salsa
  • 5g Passion Fruit



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

Constance Prince Maurice's Butter Rolls

  • 1kg White flour
  • 22g Salt
  • 22g Sugar
  • 30g Dry yeast
  • 120g Unsalted butter
  • 100ml Full cream milk 
  • 500ml Cold water


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

Lemuria Green Detox


  • 120g Green apple 
  • 80g Cucumber
  • 80g Celery stick
  • 30g Dry yeast
  • 20ml Freshly squeezed lime juice
  • 30g Ginger

Put all the ingredients into the juicer.
Add ice, fresh lime juice.

Garnish with a slice of apple and basil leaves.


Shrimp BIO in roulade, cristophine berlingot and coconut milk bisque

Shrimp BIO in roulade, cristophine berlingot and coconut milk bisque

No of covers: 10 portions
Shrimp mousseline

- 400g Shrimp
- 100g Egg white
- 3gm Espelette pepper
- 80gm Mascarpone cheese
- 5gm Fine salt
- 2gm Pepper powder


1) Shell, chastise the shrimp and dice them.
2) Put the flesh in the cutter (robot or soup mix).
3) Add the egg whites and continue mixing: when the preparation is fine put in a ramekin for 15 min in the fridge.
4) Remove the preparation from the fridge and stir in cream (well enough so that the preparation looks like a thick foam) salt and pepper.

Curry Paste

- 40gm Ginger
- 125gm Green turmeric
- 60gm Coriander seeds
- 5gm Dry chili
- 15gm Curry leaves
- 40gm Tomato
- 40gm Onion
- 8gm Pepper whole
- 7gm Fine salt
- 150ml Water
- 60gm Garlic


1) Heat a pan and add the coriander seeds, curry leaves, pepper and dry chili let cook for a few moments, mixing until the spices smell.
2)Remove the spices from the heat and pour them into a mixer bowl. Mix to get a powder then add the tomato, peeled turmeric, ginger, onion and garlic and cut into pieces and mix again.
3) Season and mix with the oil. Pour into a jar and keep cool.



Coconut Jelly

- 300gm Coconut milk
- 10gm Curry leaf
- 2gm Espelette pepper
- 3gm Agar agar
- 2gm Lemon juice
- 3gm Salt


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.
2) Sift through a sieve and return to the heat, add the Espelette pepper, salt and lemon juice.
3) Mix quickly with a whisk for 2 minutes.
4) Pour everything into a 2mm height plate.
5) Keep at room temperature and then put in fridge for 1 hour.
6) Cut the jelly 3cm x 10cm.

Lemon Gel

- 200gm Lemon juice
- 5gm Green Saffron
- 2gm Salt
- 8gm Agar agar


1) In a saucepan mix all the ingredients and bring to boil for 2 to 3 minutes.
2) Pour into a plate and let cool in the fridge for half an hour.
3) Put the mixture in the vitamix to obtain a smooth gel and reserve in a squeezed bottle

Coconut milk bisque

- 1.2kg Shrimp heads and carcasses
- 50gm Tomato
- 25gm Celery
- 20gm Carrot
- 40gm Onion
- 20gm Garlic
- 40gm Curry paste
- 50gm Tomato concentrate
- 1lt Water
- 330ml Coconut milk
- 40gm Fresh coriander
- 15gm Thyme
- 90gm Butter
- 10ml Wine


1) Peel and slice the shallots and carrot. Peel and crush the garlic with the knife.
2) Heat the olive oil in a casserole over medium heat. Add the shallots, carrot, shrimp carcasses, celery, salt and thyme, pepper and sauté for 5 – 7 minutes, until browned. Add the garlic and tomato concentrate and sauté for 2 minutes. Add the wine and reduce for 2 minutes. Add the hot water, bring to a boil, then reduce to medium heat, cover and simmer for 15 minutes.
3) Put the mixture in several batches at high speed for several minutes, until the solids are pureed. Put in sieve and put back in the casserole.
4) Finally, heat the bisque for a few minutes, buttered and rectify the seasoning.

Curry Paste

- 40gm Ginger
- 125gm Green turmeric
- 60gm Coriander seeds
- 5gm Dry chili
- 15gm Curry leaves
- 40gm Tomato
- 40gm Onion
- 8gm Pepper whole
- 7gm Fine salt
- 150ml Water
- 60gm Garlic


1) Heat a pan and add the coriander seeds, curry leaves, pepper and dry chili let cook for a few moments, mixing until the spices smell.
2)Remove the spices from the heat and pour them into a mixer bowl. Mix to get a powder then add the tomato, peeled turmeric, ginger, onion and garlic and cut into pieces and mix again.
3) Season and mix with the oil. Pour into a jar and keep cool.

Crumble Coco

- 200gm Breadcrumbs Panko
-100gm Grated coconut powder
- 60gm Clarified butter
- 3gm Fine salt
- 2gm Pepper powder
- 2gm Zeste combava


1) Mix the clarified butter, Panko breadcrumbs and coconut powder.
2) In a saucepan roast over low heat until a blonde color is obtained.
3) Pour into a plate with absorbent paper and let cool down.
4) Add the salt, pepper and combava zest. Check the seasoning.

Green Cristophine Coulis

- 350gm Cristophine leaf
- 50gm Water
- 50gm Olive oil
- 5gm Lemon
- 4gm Salt
- 2gm Xantana


1) Peel the cristophine
2) Blanch in boiling water for 1 to 2 min.
3) Cool immediately in ice water (to fix the color of the cristophine)
4) Drain without more (the remaining water will allow the emulsion with olive oil).
5) Add the olive oil, salt, pepper and switch to the blender
6) Add the xantana to get a smooth texture.

Berlingot de Cristophine

- 10pcs Cristophine (Dia 5cm x 1mm thickness)
- 80gm Shrimp mousseline
- 150gm Brunoise shrimp
- 90gm Brunoise cristophine
- 2gm Zest of combava
- 2gm Espelette pepper
- 3gm Fine salt
- 1gm Pepper powder


1) Mix all without the washers of cristophine, in order to have a stuffing.
2) Fill the stuffing in a pocket and then poach it in the cristophine slices giving the berlingot shape.

Shrimp Roulade

- 48pcs Shrimp BIO
- 400gm Shrimp mousseline
- 15pcs Cristophine Leaves (Large)
- 3gm Turmeric powder
- Pm Salt
- Pm Pepper


1) Spread the plastic film, lay 6pcs of shrimp and flatten them with a meat hammer and season.
2) Spred a thin layer of mousseline over the flattened shrimp, place the cristophine leaves and then repeat a thin layer of mousseline, align the whole shrimp marinate with saffron in the center, roll in plastic film to give a cigar shape.
3) Repeat the same exercise to have the 4 rolls of shrimp.
4) Steam 85°C for 12 minutes.
5) Cut 3cm in length and reserve for dressage.

Cocoa Mocha De Almond

Recipe by Chef Jabeen at Constance Halaveli


 Almond Dacquoise (Gluten-free)

  • 198g Egg whites
  • 162g Sugar
  • 2g Albumen
  • 60g Icing Sugar
  • 42g Rice Flour
  • 138g Almond Flour
  • 40g Couverture chocolate "Almond inspiration"
  • 8g Baking Powder
  • 120g Flour
  • 20g Cocoa Powder
  • 80g Melted Butter

Cocoa Nib Crunch

  • 12g Grape seed oil
  • 70g Couverture chocolate "Almond inspiration"
  • 88g Feuilletine
  • 30g Cocoa nibs
  • 1g   Lemon zest


Almond Coffee Mouse

  • 427g Heavy Cream 33% (1)
  • 42g   Gelatin Mass
  • 21g   Coffee paste
  • 448g Couverture chocolate "Almond inspiration"
  • 462g Heavy Cream 33% (2)
  • 100g Rum


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 recipe

Green Juice from Constance Halaveli


  • 50ml Fresh Cucumber Juice
  • 50ml Fresh Celery Juice
  • 05ml Fresh Lemon Juice
  • 05ml Fresh Ginger Juice
  • 75ml Fresh Green Apple Juice
  • 2g    Quinoa Seeds
  • 10    Speech Leaves

Put all ingredients into the blender, and blend until smooth.

Easy, healthy, enjoy your green drink leaving you feeling energised!

Island Queen cocktail

Island Queen cocktail from Constance Halaveli


  • 60ml Gin
  • 100ml Pineapple Juice
  • 15ml Strawberry Puree
  • 15ml Lime Juice

Garnish: Dry pineapple /Lime/ Cherry


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


Classic Pinacolada
  • 50ml   White Rum
  • 25ml   Malibu
  • 120ml Fresh Pineapple Juice 
  • 25ml   Coconut Cream

Garnish: Dried pineapple and green coconut leaves, red cherry.

Pinacolada - Constance Halaveli Twist

  • 50ml   White Rum
  • 25ml   Blue Curacao
  • 25ml   Pomegranate Juice 
  • 25ml   Coconut Cream
  • 100ml Fresh Pineapple Juice


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