Constance Gourmet

Luxury Hotels are often associated with gourmet cuisine and exquisite wines...

Indulge in culinary excellence at Constance Hotels & Resorts

Luxury hotels are renowned for their gourmet cuisine and exquisite wines. At Constance Hotels & Resorts, we take pride in elevating this reputation to new heights.

Welcome to a world where flavours harmonise, creating unforgettable experiences.

Prepare to tantalise your taste buds with an exquisite assemblage of flavours that will take you on a culinary journey. Our dedicated sommeliers have curated a selection of wines that perfectly complement our culinary creations. Each sip is a testament to their expertise and passion.

Immerse yourself in the art of dining with our experienced waitstaff, ensuring that every moment is a celebration of culinary excellence. Whether you prefer à la carte or buffet dining, our restaurants offer a feast for the senses.

Join us and indulge in a luxury culinary experience unlike any other. At Constance Hotels & Resorts, it is not just a meal; it's a symphony of flavours that will leave a lasting impression on your senses.

Welcome to a world where the harmony of flavours is truly embraced.


Our Chefs

Enjoy gourmet local & international cuisine in the elegant restaurants at the Constance Hotels & Resorts. Our talented chefs are happy to serve you!

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


  • 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.


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


  • 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


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



  • 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


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


  • 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.

Fois Gras Rocher by Chef Jordi Vila

  • 500g Skinned hazelnuts
  • Foie Gras Ganache
  • 750g Foie Gras
  • 15g Salt
  • 3g Sugar
  • 5g pink salt
  • 300g Heavy cream, divided 75 g to dissolve the gelatin
  • 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.

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 fraiche
  • 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

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

Constance Belle Mare Plage


  • 210g Liquid Milk
  • 150g Butter
  • 135g Flour
  • 255g Egg yolk
  • 75g Cacao powder
  • 375g Egg white
  • 180g Sugar

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

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
  • 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

Constance Tsarabanjina


  • 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


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 by Tyrie Philoe

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

Coconut cream with rum

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

Strawberry Moose

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


  • 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 by Chef Mukesh Singh

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 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 by Chef Stephan Labastide


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 by Chef Nicolas Durousseau

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 by Chef Hildy Sinon

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

  • 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

  • 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

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 by Chef Jabeen

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

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

  • 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.


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