HOTELS & RESORTS
- Constance Halaveli
- Constance Lemuria
- Constance Prince Maurice
Leading Hotels
- Constance Moofushi
- Constance Ephelia
- Constance Belle Mare Plage
Luxury Resorts
- Constance Sakoa
Boutique Hotels
Leading Hotels
Luxury Resorts
Lodges
Boutique Hotels
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.
At our resort, we have three restaurants where you can enjoy international, local and Asian gourmet cuisine: there are both à la carte and buffet options, as well as exquisite, themed menus. Constance Prince Maurice hosts Mauritius’ only floating seafood restaurant, located amongst the resort’s natural fish reserve, as well as the Indian Ocean’s largest wine cellar, which includes more than 25,000 exclusively selected wine bottles.
At our resort, we have three restaurants where you can enjoy international, local and Asian gourmet cuisine: there are both à la carte and buffet options, as well as exquisite, themed menus. Constance Prince Maurice hosts Mauritius’ only floating seafood restaurant, located amongst the resort’s natural fish reserve, as well as the Indian Ocean’s largest wine cellar, which includes more than 25,000 exclusively selected wine bottles.
L'ARCHIPEL
Archipel restaurant located in the main building, overlooking the pool and the beach and partly open-air. Open for breakfast, lunch and dinner.
It offers à la carte menus with light Mauritian-influenced gourmet food and themed buffet dinners.
LE BARACHOIS
The unique floating seafood restaurant comprises of five decks, located amongst the natural fish reserve, which is reached via a wooden pathway.
Le Barachois overlooks the lagoon with an unspoiled view of a mountain range – the sunset is breathtaking. The restaurant is open for dinner only.
ASIAN RESTAURANT
Situated in the Laguna bar area, this restaurant offers for lunch and dinner a selection of sushi, sashimi, maki, dim-sum as well as other Asian specialities.
A total of eight à la carte and themed buffet restaurants set in outstanding surroundings, serve creative menus filled with beautifully presented dishes. Menus at Constance Belle Mare Plage also include vegetarian, vegan and gluten-free options. The resort also has eight trendy bars proposing a selection of fine wines and rums. Or enjoy a drink at our cocktail bar overlooking the pool!
A total of eight à la carte and themed buffet restaurants set in outstanding surroundings, serve creative menus filled with beautifully presented dishes. Menus at Constance Belle Mare Plage also include vegetarian, vegan and gluten-free options. The resort also has eight trendy bars proposing a selection of fine wines and rums. Or enjoy a drink at our cocktail bar overlooking the pool!
BLUE PENNY CELLAR
The very first “À la Carte” restaurant located in a wine cellar, evoking the charm of ‘Bistronomy’ in Mauritius. It is our pleasure to take you on a tasting journey of fragrances, eclectic innovative cuisine and extraordinary wines. Showcasing around 35,000 bottles, from more than 2,500 wine references from around the world makers.
LA CITRONNELLE
La Citronnelle offers the world on a plate, catering to all palates for dinner. With live cooking areas, dedicated boulangerie-patisserie, a bistrot corner and state of the art hot and cold buffet; this buffet restaurant offers a culinary voyage to guests thanks to its eight different stations.
LA SPIAGGIA
Start your journey through the Mediterranean region with a glass of sparkling out of the finest selection from our Champagne trolley and continue to savour a variety of creative preparations from around the Mediterranean Sea while listening to the sounds of the Indian Ocean.
DEER HUNTER
Located in the club house of the Legend golf course, the restaurant enjoys a superb view of the greens of the 18th hole. Offering a traditional cuisine of the Indian Ocean in an authentic dining ambiance, the restaurant is open for continental breakfast with a Mauritian touch for early golfers, lunch, light snacks in the afternoon and à la carte/set menu for dinner including signature venison and BBQ dishes.
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.
LE SWING
Situated at the club house of the Links, the restaurant overlooks the magnificent golf course with a superb view of its surroundings and a spectacular sunset. Open for lunch and in the afternoon offering a selection of light snacks, salads and sandwiches even on the go to fit in between your next swing.
LAKAZE
This lively beach restaurant with a barefoot in the sand concept is 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. Pancakes, waffles, cakes and ice-cream make the perfect tea time on the beach.
INDIGO
This restaurant is perfectly situated at the water edge, offering a splendid view of the indigo blue sea and the pool, while serving some of the finest sushi, meat or seafood out of the Josper Charcoal Oven, South East Asian delicacies or original pizza from the traditional Ambrogi wood fire oven.
Constance Lemuria’s four restaurants offer a variety of local and international cuisine, including fresh Creole-style seafood. The hotel’s five bars, some of which enjoy stunning views over Grande Anse and Petite Anse Kerlan beaches, allow guests to choose among different atmospheres and scenarios to have some entertaining during the day or simply relax after dinner.
Constance Lemuria’s four restaurants offer a variety of local and international cuisine, including fresh Creole-style seafood. The hotel’s five bars, some of which enjoy stunning views over Grande Anse and Petite Anse Kerlan beaches, allow guests to choose among different atmospheres and scenarios to have some entertaining during the day or simply relax after dinner.
THE LEGEND
Continental, international, or full English, Legend Restaurant is open for lavish buffet breakfast and dinner.
The restaurant is also open for lunch but meals are served by the pool instead.
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.
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.
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
At the resort’s five restaurants, guests have the choice of local cuisine with a buffet breakfast, poolside snack or Mahé infused dinner. Cocktails and local tropical juices are served in the resort’s six bars. Constance Ephelia is a very “child friendly” resort, offering different menus to appeal to different ages – including gourmet baby food.
At the resort’s five restaurants, guests have the choice of local cuisine with a buffet breakfast, poolside snack or Mahé infused dinner. Cocktails and local tropical juices are served in the resort’s six bars. Constance Ephelia is a very “child friendly” resort, offering different menus to appeal to different ages – including gourmet baby food.
COROSSOL
Corossol is Ephelia’s main buffet restaurant offering breakfast and dinner.A “live cooking and themed dinner buffet” which offers dishes fromdifferent cuisine of the world – from tandoori to pizza, it’s a real harmonyof flavours.
HELIOS
Helios is a casual chic restaurant offering a “Mediterranean theme” and is
located on the South side of the resort. Open for lunch with a nice and simple menu where ingredients and influence from the South of France, Italy, Spain, Morocco and Lebanon mixed with whole fishes and dishes baked in their large oven
ADAM & EVE
Adam & Eve our “Asian cuisine” restaurant is embedded in a natural loving structure embracing the elements. One of the distinctive features of this restaurant is the open kitchen that engages in the preparation of the food.
SESELWA
Seselwa “cuisine des iles” is an all-day dining restaurant with a casual and lively ambiance facing the gorgeous North beach. Designed with white furniture and flowery cushions, it evokes freshness and the spirit of Seychelles.
CYANN
Cyann our “Signature cuisine” restaurant offer a unique concept next to our amazing beach of Port Launay. For lunch the place offer, in a casual atmosphere, a well known Sushi selection and some delightful classic & light dishes.
At Constance Halaveli Maldives you can choose from a total of four restaurants offering à la carte and buffet options, along with themed menus. Savour the best of international and local cuisine. The resort’s two bars – one poolside, one over water along the longest jetty in the Maldives – provide ideal locations for enjoying a sundowner or signature cocktails late into the evening.
At Constance Halaveli Maldives you can choose from a total of four restaurants offering à la carte and buffet options, along with themed menus. Savour the best of international and local cuisine. The resort’s two bars – one poolside, one over water along the longest jetty in the Maldives – provide ideal locations for enjoying a sundowner or signature cocktails late into the evening.
JAHAZ RESTAURANT
Main Restaurant All Day Dining
The Main Restaurant is open daily for breakfast, lunch and dinner andserves international food and featuring themed buffet each evening. Therestaurant also features a wine cellar, the Jahaz Wine Cellar.
JING RESTAURANT
Jing Restaurant features specialty Asian fusion cuisine.
The Jing restaurant closes one night per week. The restaurant features a wine cellar as well, the Jing Wine Cellar.
WINE CELLAR
The Jahaz and the Jing wine cellar features more than 22,500 bottles withover 1,600 references from around 325 different winemakers.
MEERU BEACH GRILL
Simple, smart and seriously tasty, ourclassic grill kitchen is open during the evening only. A wide selection fromour à la carte menu of fresh seafood and meats grilled in front of youreyes.
KAIKA SUSHI BAR
Be ready to feast on a variety of traditional Japanese sushi rolls, sashimi & Maki’s.
Constance Moofushi Maldives has two restaurants as well as two bars, and guests can enjoy an all-inclusive package during their stay. Enjoy exquisite international cuisine and treat your palate to the finest wines at our sand floored restaurant or feast on fresh seafood at our à la carte “Beach Grill”. Food options for kids are available in both restaurants.
Constance Moofushi Maldives has two restaurants as well as two bars, and guests can enjoy an all-inclusive package during their stay. Enjoy exquisite international cuisine and treat your palate to the finest wines at our sand floored restaurant or feast on fresh seafood at our à la carte “Beach Grill”. Food options for kids are available in both restaurants.
MANTA RESTAURANT
“Trip around the world” will be the theme of this sand-floored restaurant. It offers a live cuisine experience with simple yet tasty dishes. Interaction between chefs and guests will be one of the top priorities at the buffet, with themes changing daily, from crispy pizza to Maldivian specialties. A beautiful wine cellar boasts a wide selection of the sommelier’s
suggestions with more than 12,000 bottles from different countries and an exclusive wine list of 125 references in the all-inclusive package and more than 300 labels in the chargeable wine list. The over-water extension of the restaurant, allows guests to enjoy a perfect view on the crystal-clear waters of the Indian Ocean.
ALIZÉE RESTAURANT
Located a few meters from the sea on white sandy beaches, the beach grill features a very casual and relax atmosphere. The menu offers selection of Wagyu beef, yellow fin tuna or caviar. Local fish and seafood is grilled to perfection on the charcoal grill.
Feast on fresh seafood and Malagasy specialities in our sand floored restaurant or enjoy an intimate dinner directly on the beach. The restaurant serves breakfast, lunch (buffet style) and dinner (3 courses). The laid-back bar of our Madagascar beach resort faces the lagoon and is a great place for meeting people or watching the sunset while enjoying a drink or delicious cocktail.
Feast on fresh seafood and Malagasy specialities in our sand floored restaurant or enjoy an intimate dinner directly on the beach. The restaurant serves breakfast, lunch (buffet style) and dinner (3 courses). The laid-back bar of our Madagascar beach resort faces the lagoon and is a great place for meeting people or watching the sunset while enjoying a drink or delicious cocktail.
The Restaurant
The Restaurant has a surface area of 135m². The breakfast buffet is open from 07h30 to 10h00. Lunch in abuffet style is served from 13h00 to 14h30 and dinner, (3 courses) is served as from 20h00. Cuisine consists mainly of freshly caught sea foods. For an additional fee, you can be served a seafood platter on the beach.
The Bar
The Bar has a floor of fine sand. It faces the lagoon and it is open from 07h00 till the last guest. It is a greatplace for meeting people and for relaxing: an ideal spot to watch the sunset while sipping a drink or a deliciouscocktail before dinner or a late drink after dinner. Tea-time (tea/coffee/cookies) is served from 17h00, at the bar.
Enjoy gourmet local & international cuisine in the elegant restaurants at the Constance Hotels & Resorts. Our talented chefs are happy to serve you!
Constance Belle Mare Plage
Frederic Goisset is an accomplished chef with a wealth of experience.
Constance Prince Maurice
He masterly combines tropical ingredients with precise techniques and delicacies to create mesmerizing dining experiences.
Constance Lemuria Seychelles
His endless creativity, his personality has brought to Lemuria another culinary dimension.
Constance Ephelia Seychelles
Leading a wonderful team, never too tired to meet the culinary wishes of individual and group customers.
Constance Halaveli Maldives
Chef Siddiq's passion for culinary excellence, unwavering commitment to his craft, and dedication to inspiring and mentoring others.
Constance Moofushi Maldives
His aim is to focus on his culinary and cultural heritage, sharing his zest and passion for cooking.
Constance Halaveli Maldives
Ingredients:
Thai Spicy Sauce:
Preparation:
Mix all the Thai spicy sauce ingredients and adjust the taste with more fish sauce, lime juice and chili, if necessary. The sauce should be predominantly sweet, sour and spicy.
Marinate the beef in the spicy sauce and grill the beef.
Sauté the asparagus, broccoli and mushroom.
Plate the beef and vegetable with steam rice and selection of wine.
Spicy pork spare ribs
Constance Belle Mare Plage Mauritius
Ingredients:
Preparation:
Mix the honey, ketchup, sweet chili, chopped ginger, chopped garlic, soya sauce, 5 spices, sesame oil, chopped red chili and put to reduce for 10 mins.
Marinate the spare ribs with salt, pepper and the honey mixture, let it rest for one hour.
Put the spare ribs on the grill and then let it cook in oven for 30 mins.
Sautéed all the vegetables with ginger, garlic and chopped onion.
Glazed the pork with the remaining mixture sauces and sesame seeds.
Sakay
Constance Tsarabanjina, Madagascar
Ingredients:
Method:
Place all the ingredients in a pestle and mortar or a food processor and render to a paste.
Serve in little ramekins as an accompaniment to main dishes.
Wines:
With Meat: Mullineux '' Kloof Street'' 2016
With Fish: Vallée du Rhône - Condrieu, La Cote Chery 2014
Red prawns and Thai Curry Carpaccio
Constance Lemuria, Seychelles
Ingredients:
Procedure:
Lightly sauté onion, garlic, ginger (all sliced). Add lemongrass, lime leaves and sauté for another 2- 3 Minutes till fragrant.
Add red curry paste, tomato paste, cloves and mix well over slow fire. Add brown sugar and mix.
Add coconut milk and bring to boil, add dhal and season.
Simmer for 1 hour until dhal is cooked and mashy. Double strain and add butter before to serve.
For curry prawns, drizzle olive oil into a hot frying pan and add the shelled king prawns.
Fry for one minute and add a tablespoon of the red curry paste. Fry for one more minute, ready to dress the plate.
Hot and Spicy Grilled “Kadai” King Prawn
Constance Prince Maurice, Mauritius
Ingredients:
Marinade:
Garnishes:
Sauce:
Procedure:
Marinade king prawns with the marinating ingredients and keep for 20 minutes in thefreeze. Later grill on a tawa/ tandoor or pan fry. Make a sauce with the chopped onions, cumin seeds, cashew nuts, chopped ginger, and chopped tomatoes.
Season and let simmer until water from the vegetables are completely dry. Keep aside to cool down.
Later fine blend, strain, adjust seasoning and consistency by adding some cream.
Cut into dices the 3 colored peppers and onions. Sauté and keep aside.
Plating:
On plate, put the sautéed garnishes lengthwise with a spoon, put some hot sauce here and there and place the 4 pieces of grilled prawns, sprinkle some chaat massala and freshly chopped herbs.
Thai prawns in coconut sauce
Constance Moofushi, Maldives
Ingredients:
Procedure:
Marinate the prawns with all the 1st part of ingredients.
Reheat oil in a wok and roast ginger and garlic first, add lemon grass and kaffir lime, the Thai chili paste, coconut milk and fish sauce as last, salt to taste.
Cut bell pepper and onion into rough pieces and sauté the vegetables, fry the prawns and add to the vegetables, add the sauce, garnish with chives.
Prince Maurice’s Fruit Cake
Ingredients:
Serves 4
Preparation time: 35 minutes
Cooking time : 50 minutes
Preheat oven to 160 °C.
Whisk the butter and icing sugar in a bowl until pale and fluffy. Add the eggs one by one, still whisking, until you get a smooth batter. If the batter is not smooth enough, whisk it over a pan of simmering water for a few moments.
Break the cardamom pods in 2, extract the seeds. Mix the flour, baking powder, cardamom seeds, raisins, figs and walnuts. Add this to the batter.
Butter a cake tin and cover the inside with parchment paper; the paper should cover the bottom and two long sides of the tin, and reach slightly higher than the edges of the tin to facilitate unmoulding. Bake for about 50 minutes. Test doneness by inserting a thin knife blade into the cake: it should come out clean.
Once the cake is out of the oven, unmould it and let it cool on a rack.
Baking this cake in a low oven enhances all the flavours, particularly the sweet butter taste.
Fois Gras Rocher by Chef Jordi Vila
Procedure:
Toast hazelnuts at 165 °C until golden brown. Reserve 20 whole hazelnuts; chop the rest
Reserve 20 whole hazelnuts for the centers of your "rochers." You may not need all of them, but it's good to have extras.
Roughly chop the other hazelnuts. Pass through #10 and #5 sieves. You want to have about 300 g of uniform-size chopped nuts for final garnish. Re- chop or discard as needed.
Cook sous vide 54 °C for 30 min
While “foie” is cooking, combine salt, curing salt, sugar, and cream. Set aside. Pipe ganache into 30 mm hemisphere molds. Fill an even number of hemispheres with foie gras ganache, so the ganache is flush with the top of the mold.
TIP: Place the mold in a baking tray and tap on the counter to flatten and even out the ganache.
In half of the hemispheres, carefully place a whole toasted hazelnut in the center of the ganache.
Leave the other hemispheres with only ganache. Cover and freeze about 1 hour. Scoop out craters in half of the hemispheres.
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
Ingredients
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.
Hokkaido Scallop
Constance Halaveli
Ingredients:
Preparation:
Marinate the scallop with salt & pepper to taste heated up a nonstick pan. Seared the scallop until brown, turn around and do not overcook. Let it rest a few minutes and then serve.
Sweet of my heart
Constance Belle Mare Plage
Ingredients:
Mousse Hanako:
Preparation:
1. Bring the milk to boil, butter and then add the flour and the cacao powder to get a soft dough.
2. Put the soft dough in a mixing bowl and mix at low speed by adding the egg yolk one by one.
3. In another mixing bowl, whisk the egg white at medium speed and the sugar to get a soft mixture.
4. Then mix the chou paste with the whipping egg white. On a tray put a greased paper and spread the dough equally on it.
5. Put in the oven at 170 degrees and baked for 20 mins.
For the Mousse:
6. Bring the milk and the baileys to boil. Then whisk the egg yolk until white.
7. Mix both together to a crème Anglaise, then add the dark chocolate and milk together. Let it cool down.
8. In a mixing bowl, whip the cream till soft, add the chocolate mixture to get a mousse.
9. Spread the chocolate mousse on the biscuit and keep it refrigerated.
Stuffed Chicken
Constance Prince Maurice
Ingredients:
Preparation:
1. Slice the onions and sweat with half the butter.
2. Deglaze with the orange juice, season with salt and cook for a few minutes.
3. Remove from heat and add the orange zest.
4. Chop the chicken leg and add the thinly sliced fresh herbs. Then mix all the ingredients.
5. Stuff the whole chicken.
6. Roast in oven at 62°C, for 3 hours.
Crusty Foie Gras
Constance Tsarabanjina
Ingredients:
Preparation:
1. Foie gras
Clean the foie gras
Cut the foie gras, seasoned with salt and pepper.
Reserve to the refrigerator.
2. Pear
Peel and divide in half, remove the seeds.
Caramelise half of the pear in a saucepan, with butter, sugar, honey and balsamic vinegar.
Cook it in the oven for 10 minutes.
3. Cut the vegetables into strips. (peel carrots, zucchini, green been).
Add Salt and pepper, then pan fry the vegetables with olive oil.
Bread foie gras with flour, egg and sweet potato finely chopped
Deep fry the foie in oil.
4. Stuff the other half of the pear with the vegetable strips
Place it in the middle of the plate.
Place the foie gras above sautéed vegetables, decorate with caramel sauce and pink berries.
Love at first sight by Tyrie Philoe
Constance Ephelia
Ingredients:
Red Velvet Biscuit
Coconut cream with rum
Strawberry Moose
Granola
Procedures: Red Velvet: To make a red velvet biscuit, beat the egg yolk, water, almond paste, eggs until fluffy. Then add the egg-white mix with sugar then add in the dry items, melted butter, and colour. Strawberry Mousse: To make a strawberry mousse, mix the egg yolk with sugar and make a crème anglaise. Add the gelatin leaves. Melt the strawberry puree and reduce the temperature for the crème anglaise then add strawberry puree and whipped cream. Coconut cream with rum: Boil the cream in a pot. Mix egg yolk with sugar, vanilla stick and pour it in the cream. Add the gelatin leaves. Reduce the temperature and add the rum. Granola: To make granola mix oats, dry fruits and dry seed with honey. Add maple syrup then bake for 10-12minutes. Let your creativity flow when it comes to plating. |
Strawberry Bavarian Mousse Cake by Chef Mukesh Singh
Constance Halaveli
Ingredients:
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
Ingredients:
Breton Shortbread
Meringue
Lemon Cream
Procedure: Meringue: Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture. Using a pocket bag, place the heart-shaped meringue on the baking paper. Lemon Cream: Heat the lemon juice. Cake assembly: Put the lemon cream in a pastry bag.
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Chocolate recipe With love by Chef Stephan Labastide
Ingredients:
Chocolate Ganache
Praline Chocolate
Heart shaped Chocolate
Procedure:
Chocolate Ganache: Heat the cream in a small saucepan over medium heat. Bring just to a boil. Then immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts. Gently stir until smooth.
Praline Chocolate:Toast the almonds and then caramelized with sugar. Set aside to cool. Grind the almonds and add the chocolate milk. Pour in shaped mold.
Heart shaped Chocolate: Melt the chocolate and the butter. Add the sugar and egg.
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
Ingredients:
For the Icing:
Meringue:
Saffron ice cream:
Lime Whipped Cream
Procedures: Icing: Heat together the milk, 150g sugar, liquid cream and glucose. When boiling, sieve together 70g sugar and potato starch. When the temperature of the mixture drops down to 60 degrees, add gelatin leaves previously rehydrated then add titanium oxide. Mix to obtain a smooth blend then keep in the fridge. Meringue: Whisk egg whites with 11g caster sugar and 75g icing sugar. Beat until they form soft peaks. Then add 25g caster sugar and 15g icing sugar with a spatula. Using a pastry bag, poach half-spheres (n°10) then bake at 85°C for 2 hours and 30 minutes. Afterwards, peel off meringues and hollow them out using a small spoon. Finish the baking of shells; turn them over for an additional 30 minutes. Take them out and keep in a dry place. Ice Cream: Heat together the milk and butter. At 60°C, add milk powder, atomized glucose and stabilizer. Whiten the egg yolks with the sugar then add it with the saffron to the mixture. Bake at 85°C. then keep the cream at 4°C during 4 hours to release saffron flavours. Pour the mixture in PacoJet bowls then block at -20°C. Lime Whipped cream: Whip cream with 20g sugar. Once you reach the right consistency, add lime zest then keep in a thin pastry bag. Strawberry tartar: Keep the less pretty strawberries for the juice. Cut the lime you used for zesting into small dice. Cut also strawberries into small dice and add some lime. Keep aside. Strawberry juice: Make strawberry juice using a centrifuge. Vacuum the obtained juice to have juice without bubbles. Add a dash of black fruity olive oil into the strawberry juice and keep aside. Dressing: Choose a shallow dish. Using a cookie cutter cleanly place the strawberry tartar. Garnish meringue shells with saffron ice cream. Glaze shells with the icing mixture that you chilled at 32°C. Place the shell on strawberries then poach evenly the whipped cream all around. Add strawberry juice in the bottom of the plate. |
Creole Lobster Salad by Chef Hildy Sinon
Constance Lemuria
Ingredients:
Pickled Pumpkin
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Pineapple sauce:
Pumpkin Dressing:
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Procedures:
Lobster: Slow cook the lobster, cool and keep aside.
Pickled Pumpkin: Combine all in a pot and heat until salt and sugar have dissolved.
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
Ingredients:
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Procedures: 1. Pour all the ingredients into a mixer and let all combine for 10minutes. (use the hook) 2. Divide into portions of 40gm. Set aside for 30minutes. 3. Flatten the ball and with a chopstick divide in two, add 4g of butter stick for each ball. 4. Sprinkle some semolina and let it rise for 15minutes. 5. Preheat the oven at 200°C and let bake for 15minutes. |
Lemuria Green Detox Drink
Ingredients:
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Preparation:Put all the ingredients into the juicer. Garnish with a slice of apple and basil leaves.
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Shrimp BIO in roulade, cristophine berlingot and coconut milk bisque
No of covers: 10 portionsShrimp mousseline
Procedures: 1) Shell, chastise the shrimp and dice them.
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Coconut Jelly
Procedures: 1) In a saucepan bring to boil the coconut milk and curry leaf, after boiling remove it from the heat and let infuse for 30 minutes. Lemon Gel
Procedures: 1) In a saucepan mix all the ingredients and bring to boil for 2 to 3 minutes. |
Coconut milk bisque
Procedures: 1) Peel and slice the shallots and carrot. Peel and crush the garlic with the knife.
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Crumble Coco
Procedures: 1) Mix the clarified butter, Panko breadcrumbs and coconut powder. Green Cristophine Coulis
Procedures: 1) Peel the cristophine |
Berlingot de Cristophine
Procedures: 1) Mix all without the washers of cristophine, in order to have a stuffing. |
Shrimp Roulade
Procedures: 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
Constance Halaveli
Ingredients:
Almond Dacquoise (Gluten-free)
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Cocoa Nib Crunch
Almond Coffee Mouse
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Procedures:
Almond Dacquoise: Sift icing sugar, rice flour & almond flour. Whip the egg white, sugar & albumen to meringue.
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
Ingredients:
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Preparation:Put all ingredients into the blender, and blend until smooth. Easy, healthy, enjoy your green drink leaving you feeling energised! |
Island Queen cocktail
Ingredients:
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
Constance Halaveli
Ingredients:
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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