Presso il nostro resort a 5 stelle a Mauritius, potrai scegliere fra tre ristoranti in cui serviamo cucina internazionale, locale o asiatica gourmet. Constance Prince Maurice ospita inoltre un ristorante galleggiante, situato nella riserva marina del nostro resort. Non solo, qui potrai trovare anche la cantina di vini più grande dell’Oceano Indiano: più di 25.000 vini pregiati per un’esperienza gustativa unica nel suo genere.
Al Constance Belle Mare Plage potrai scegliere fra 8 ristoranti à la carte o a buffet dove potrai degustare menu creativi e raffinatissimi. Il nostro hotel a 5 stelle a Mauritius presenta inoltre 8 splendidi bar in cui potrai degustare la nostra pregiata selezione di rum e vini. Sono disponibili opzioni vegetariane, vegane e senza glutine. In caso di particolari allergie o intolleranze, ti preghiamo di informare il nostro staff in anticipo.
Constance Lemuria conta un totale di quattro ristoranti che propongono sia menù internazionali sia cucina locale, soprattutto a base di pesce. I cinque bar dell’hotel offrono un panorama semplicemente meraviglioso con vista sulle spiagge di Grand Anse e Petite Anse Kerlan. Tutti i bar dell’hotel ti offriranno un’ampia scelta tra atmosfere diverse per divertirti durante il giorno oppure rilassarti con un drink dopo la cena.
Al Constance Ephelia potrai scegliere tra 5 ristoranti: gustosissima cucina locale, colazioni a buffet, spuntini a bordo piscina o cucina tipica di Mahé. Inoltre, potrai rilassarti godendoti un aperitivo in uno dei nostri 6 bar. Il nostro resort di lusso alle Seychelles offre moltissime opzioni culinarie per tutte le età e gusti: oltre a proporre baby-menu, ci assicuriamo di poter servire varie alternative vegane, vegetariane e senza glutine.
Al Constance Halaveli puoi scegliere fra un totale di quattro ristoranti che offrono opzioni à la carte e a buffet, oltre che proposte a tema. Assapora il meglio della cucina internazionale e locale. I due bar del resort - uno a bordo piscina e uno lungo il pontile - offrono la cornice ideale per godersi un ottimo aperitivo al tramonto o cocktail d'autore fino a tarda serata.
Constance Moofushi vanta due ristoranti e due bar. Grazie alla formula all-inclusive, potrai godere di un trattamento privilegiato e lasciarti saziare dalle pietanze locali ed internazionali. Prova la squisita cucina e delizia il tuo palato con i migliori vini nel nostro ristorante sulla spiaggia. In alternativa, assapora un piatto di pesce fresco nel nostro ristorante "Beach Grill" con menu à la carte. In entrambi i ristoranti troverai dei menù dedicati ai tuoi bambini.
Assaggia un piatto di pesce fresco o una delle tante specialità malgasce nel nostro ristorante o goditi una cena romantica direttamente sulla spiaggia. Il ristorante del Constance Tsarabanjina dell’isola di Nosy Be serve colazione, pranzo (a buffet) e cena (3 portate dal menu à la carte), mentre il bar sulla spiaggia con vista sulla laguna è il luogo perfetto per guardare il tramonto sorseggiando un delizioso cocktail.
Godetevi la cucina gourmet locale e internazionale negli eleganti ristoranti di Constance Hotels & Resorts. I nostri talentuosi chef saranno lieti di servirvi!
Constance Belle Mare Plage
Frederic Goisset è un cuoco esperto con una vasta esperienza
Constance Prince Maurice
Combina magistralmente ingredienti tropicali con tecniche precise.
Constance Lemuria Seychelles
La sua inesauribile creatività e la sua personalità hanno dato a Lemuria una nuova dimensione culinaria.
Constance Ephelia Seychelles
A capo di una grande squadra, mai troppo stanca per soddisfare i desideri culinari di clienti e gruppi.
Constance Halaveli Maldives
La passione dello chef Siddiq per l'eccellenza culinaria e il suo impegno costante nella professione.
Constance Moofushi Maldives
L'obiettivo è quello di valorizzare il suo patrimonio culinario e culturale, condividendo l'entusiasmo e la passione per la cucina.
Constance Halaveli Maldives
Thai Spicy Sauce:
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
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
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
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
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
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
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
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.
Palm kernel roll and shrimp ragout with mustard by Chef Michael Sciolli
1) Preparing the kernel:
2) The lemon foam:
3) The shrimp ragout:
4) The garnish:
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.
Fougasse Bread with Smoked Pork Belly
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.
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
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.
Constance Prince Maurice
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
1. Foie gras
Clean the foie gras
Cut the foie gras, seasoned with salt and pepper.
Reserve to the refrigerator.
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
Red Velvet Biscuit
Coconut cream with rum
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
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
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.
Chocolate recipe With love by Chef Stephan Labastide
Heart shaped Chocolate
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:
Saffron ice cream:
Lime Whipped Cream
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
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.
Constance Prince Maurice
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
Put all the ingredients into the juicer.
Garnish with a slice of apple and basil leaves.
Shrimp BIO in roulade, cristophine berlingot and coconut milk bisque
No of covers: 10 portions
1) Shell, chastise the shrimp and dice them.
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.
1) In a saucepan mix all the ingredients and bring to boil for 2 to 3 minutes.
Coconut milk bisque
1) Peel and slice the shallots and carrot. Peel and crush the garlic with the knife.
1) Mix the clarified butter, Panko breadcrumbs and coconut powder.
Green Cristophine Coulis
1) Peel the cristophine
Berlingot de Cristophine
1) Mix all without the washers of cristophine, in order to have a stuffing.
1) Spread the plastic film, lay 6pcs of shrimp and flatten them with a meat hammer and season.
Cocoa Mocha De Almond by Chef Jabeen
Almond Dacquoise (Gluten-free)
Cocoa Nib Crunch
Almond Coffee Mouse
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.
Put all ingredients into the blender, and blend until smooth.
Easy, healthy, enjoy your green drink leaving you feeling energised!
Island Queen cocktail
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.
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