August 29th, 2011
While officially launching January, 2012, this September the Park Hyatt hotel brand begins the transformation of its acclaimed Masters of Food & Wine event into the new Park Hyatt ‘masters’, a global series of seasonally- and locally-inspired culinary weekend workshops that will take place four times per year at the change of the seasons. Through engaging and interactive programming, both resident and visiting gourmands and oenophiles can become ‘masters’ of regional cuisine. The new Park Hyatt ‘masters’ will preview its fresh philosophy and lighter programming across 19 Park Hyatt hotels internationally during the weekend of September 23, 2011. The official launch of Park Hyatt masters in January 2012, and all future quarterly Park Hyatt masters programs, will take place on the same date at all Park Hyatt hotels worldwide.
Led by Park Hyatt chefs and sommeliers, masters-in-training will learn about top-notch, seasonal cuisine in three hands-on ‘courses’ on the designated day:
In the Field: Interaction with artisanal food or beverage purveyors
In the Kitchen: Onsite cooking and prep workshops
In the Moment: Tips on service and presentation
“Our guests actively request one-of-a-kind, culturally rich experiences that have a take-home element, particularly in food and beverage,” says Achim Lenders, vice president of food and beverage, international, for Hyatt Hotels & Resorts. “It is a natural evolution to transform our Park Hyatt Masters event into something more simple and interactive; pairing guests with local chefs and vintners to become masters themselves, and letting guests see the destination through local eyes.”
Individual hotel itineraries showcasing regional produce and producers during the September preview include:
- Park Hyatt Zurich will host a Swiss grape harvest, a workshop on Switzerland’s female winemakers, and a boat trip across Lake Zurich to a winery for a bottling lesson and picnic.
- Park Hyatt Aviara Resort in Southern California will start the day with a farmer’s breakfast, then a visit Carlsbad Aquafarm where participants will meet the resort’s seafood purveyor, followed by a local wine and cheese tasting.
- Park Hyatt Mendoza will host an interactive cooking class with special recipes created for it based on a signature olive oil produced in a nearby grove exclusively for the hotel’s restaurant.
- Park Hyatt Maldives will take guests by boat to a nearby island to meet a local grower and after selecting ingredients, they will head back to the resort, first stopping to fish for their dinner in the waters surrounding Hadahaa Island. The day concludes with a chef-led cooking class on traditional Maldivian cuisine using the fresh ingredients collected that day.
The quarterly Park Hyatt masters events will take place around the turn of each season on the weekends of January 13-15, March 23-25, June 24-26 and September 21-23, 2012. All classes will be limited in size to ensure maximum interaction for each master-to-be, which, depending on the property, will be between eight and 25 guests. Participating guests will be provided with recipes and/or tasting notes associated with their experience, and photos and videos of Park Hyatt masters demonstrations will be shared with the Park Hyatt masters community on the brand’s Facebook page – facebook.com/parkhyatt.
Participating Park Hyatt hotels for the preview of Park Hyatt masters in September (as of August 2011) include:
In North America – Aviara (Carlsbad, Calif.), Beaver Creek, Chicago, Toronto, Washington
In South America – Mendoza, Palacio Duhau – Park Hyatt Buenos Aires
In Europe – Hamburg, Paris, Istanbul, Zurich
In Southwest Asia – Goa, Maldives
In the Middle East – Jeddah, Dubai
In Asia – Beijing, Shanghai, Seoul, Saigon
Workshop itineraries and pricing will vary from place to place and will be available to reserve directly through each hotel’s concierge. Beginning August 1, more details about the global program, the calendar of events, pricing and additions to participating properties will be available at www.mastersfoodandwine.com.
August 15th, 2011
For those of us working in the travel industry, undoubtedly we’ve all been asked at one point or another by friends and family about our recent travels, travel advice, and generally where we like to go for our own personal vacations. So we at AMPR decided to ask the same of our clients – some of the most well-traveled people we know!
Kicking off a new AM/PM feature, we’re highlighting Mr. Simon Kerr, Group Commercial Director for COMO Hotels and Resorts. When not jetsetting from company headquarters in London to properties in Bhutan, the Maldives, and Bali – to name a few! – Kerr leaps at the chance to travel. Here he recounts a recent trip to Mykonos.
You’ve been where?
Mykonos – Greece
How Long?
One Week
And you decided to go there why?
It’s the only place that I choose to go back to. This was my fourth time. Mykonos ticks all the boxes for a fabulous Mediterranean vacation – great beaches, chic, understated, wonderful restaurants, nice crowd and as flashy, or low key as you want it to be.
Was it a family or other kind of vacation? Reunion?
I went with a small group of friends for a 40th birthday celebration
Where’d you stay and why did you like it? Hate it? Anything that made you smile, go “wow,” jaded hotelier that you are?
We stayed at a small hotel called The Alkyon, which sits above Mykonos Town. It was a great location, being only a 10-minute walk down the hill to the heart of things and within easy reach of the many fabulous beaches. The hotel is pretty simple, but as with everything in Mykonos is understated (all buildings must be built in a tradition style, no more than two floors and painted in white and blue). We hired quad bikes , which was a fun and convenient way to get around the island. At the end of each day, we returned to our terrace for cocktails, and one of the best sunsets on the planet.
Most memorable bite?
We fell in love with a small restaurant in the heart of Mykonos Town, called Opa Taverna. Nothing fancy – but good, honest Greek cuisine. It also was where all the local shop keepers converged at the end of each night (and as they say – if it attracts the locals, it must be good). A great atmosphere (aided by plenty of wine) always emerged. We also love a small beach restaurant on Ornos Beach, called Constantis – wonderful grilled cuisine and fresh salads. You also have to mention the famous Caprice Bar in Little Venice. It offers the best Strawberry Daiquiris and sunset party in the Mediterranean. The size of a postage stamp – but always great fun.
Any great retail experience? Did you buy anything that you really don’t think you can buy at home?
Mykonos is teaming with wonderful boutiques and you can spend hours browsing the cobbled alley ways of Mykonos Town. Not being a massive shopper – my discovery of the vacation was a beach I had not been to before. Panormos Beach is on the north side of the island. It was two wonderful beach restaurants and as it is not especially easy to get to, or on the more touristy south side of the island, attracts a stylish, cool, in the know crowd. The sheltered bay is perfect for swimming, they scatter large, white cushions on the beach to lounge on and you can spend the day soaking up the sun, eating wonderful food and sipping delicious cocktails – heaven.
To die for view? Gobsmacking scenery? Sounds count too!
The sunset from the Alkyon Hotel is hard to beat. Alternatively head on down to Caprice for some fun.
Any new friends?
The animated Mykonos shop keepers that converged each night at Opa Taverna and of course the “beautiful people” that make Mykonos beaches world famous.
Anything you are reading that was so great you just holed up in your room and read?
Oh if only …
What didn’t you do that you would do next time?
As it’s my fourth time there – nothing! The formula that Mykonos offers, as well as it being a small, easy to navigate island, makes it the perfect one week vacation to recharge your batteries.
And so where are you off to next?
The current list includes: Burma, the beaches of the Philippines, Utah, Ecuador, Costa Rica, the Ethiopian Highlands, Reunion, Croatia, Japan, and Syria.
Don’t leave home without what?
A camera and a spirit of adventure
Best vacation souvenir?
My mid nineteenth century Burmese Buddha, which I picked up in Thailand
Share your best memory, please!
Sitting in Bodh Gaya in India on Christmas Day, watching 3,000 Tibetan Monks chanting around the tree where Buddha attained his enlightenment.
August 9th, 2011
The days leading up to the holidays can be a stressful. What better way to unwind than some R&R on the beautiful shores of Mexico?
Crystal Cruises’ 10-day December Mexican Riviera cruise on Crystal Symphony is now on sale, with fares starting at just $1,995 per person. Departing December 11, the round-trip voyage from Los Angeles will make five stops in Mexico, giving you plenty of time to bask in the tranquility of sandy beaches and sapphire seas. Explore the picturesque cobblestone streets of Puerto Vallarta; spot sea lions basking in the sun on a boat excursion in Loreto; or get up close and personal with giant manta rays, whales, dolphins, and over 800 species of fish while snorkeling in La Paz. On board, experience the refined luxury and renowned service that led readers of Travel + Leisure to vote Crystal Cruises the World’s Best Large-Ship Cruise Line for a record-setting 16th year in a row.
July 19th, 2011
Summer is in full swing, and as the temperature rises there is nothing more refreshing than sitting in a beautiful spot with a fun cocktail in hand. We’ve rounded up the best libations (with recipes) to fuel your summer sipping!
Venice Simplon-Orient-Express
Poirot-tini
Pining for a little intrigue and glamour? Sit back and enjoy the Vencie Simplon-Orient-Express’s signature cocktail, the Poirot-tini. Inspired by Agatha Christie’s famous character Hercule Poirot, this luxurious cocktail was created while David Suchet, the actor who portrays the suave detective, was aboard the train in 2009. Whether or not you are on your own voyage this summer, the creative combination of Cognac, Cointreau, and Champagne will transport your taste buds!
Recipe:
1/2 oz Cognac
1/4 oz Cointreau
3 drop Boker’s bitter or (Fernet, Angostura)
Top with Champagne
Shake Cognac, Cointreau and Bitter. Pour in to a Martini glass and top with Champagne. Garnish with a Maraschino cherry and a twist of lemon.
Brant Point Grill at the White Elephant, Nantucket
Lobster Bloody Mary
The Bloody Mary dates all the way back to the sixteenth-century, and although there have been many adaptations of the traditional recipe over the years, the Brant Point Grill’s Lobster Bloody has got to be one of the most daring. Consisting of fresh poached lobster, spicy salt rim, chili pepper, and horseradish-infused Stoli vodka, along with Brant Point Grill’s classic Bloody Mary mix, you can eat your brunch and drink it too!
Recipe:
(Yields 4 servings)
1 quart Bloody Mary Mix (see recipe)
1 live 2 lb lobster
1 lemon
4 sprigs of parsley
4 oz Horseradish-Infused Vodka
4 oz Pepper-Infused Vodka
4 pint glasses filled with Ice
4 12” skewers
In a large pot bring one gallon of salted water to a boil. Add the lobster and reduce the heat down to a simmer. Cook the lobster for 10 minutes, remove from the water, and shock in cold water to cool the lobster rapidly. Using a lobster cracker, carefully remove the meat. This will yield one pound of lobster meat. Divide this meat into four portions and set aside.
Cut the lemon into eight pieces. Place two ounces of meat on the skewer then a lemon wedge; repeat. This will complete one of the lobster skewers that will be used as a garnish. Repeat with the other three skewers. Set these aside in the refrigerator.
Ice down your four pint glasses and pour one ounce of each of the vodkas into each glass. Top with the Brant Point Grill’s Bloody Mary Mix and stir. Place the lobster skewer inside of the glass and top with the parsley. Enjoy. We like to dip the lobster into the cocktail for extra flavor.
Brant Point Grill Bloody Mary Mix
(Yields 4 servings)
1 quart of tomato juice
2 tbsp Brant Point Grill Steak Sauce (you may substitute your favorite steak sauce)
¼ tsp celery salt
1 lime, juiced
1 lemon juiced
¼ tsp Tabasco Sauce
1 tsp black pepper
2 tbsp grated fresh horseradish
Combine all the ingredients in a large bowl or blender and mix until evenly distributed.
GoldenEye, Jamaica
The GoldenEye
Although you may not be spending your summer vacation under the Jamaican sun, this fresh, fruity cocktail will undoubtedly leave you with a little taste of the islands. Blackwell Rum and fresh pineapple, orange, and lime juices infuse The GoldenEye with a divine tropical flavor. Shaken, not stirred, the cocktail is made just how 007 would order it, and it is likely Bond might even forgo his typical martini for this lovely libation!
Recipe:
3 shots Blackwell Rum
2 shots Myers’s Rum
1 splash Angostura Bitters
2 shots simple syrup
1 shot lime juice
1 shot orange juice
1 shot pineapple juice
1 slice of orange
1 slice of pineapple
Combine all the ingredients in a blender with lots of ice. Blend until frozen and serve in a cocktail glass. Garnish with the orange and pineapple slices.
Hotel Parq Central, Albuquerque
L’ Orange Martini
Hotel Parq Central’s L’ Orange Martini packs a refreshing citrus punch that will cool you down and quench your thirst. The smooth combination of One Mandarin Blossom Vodka and fresh squeezed orange and lime juices will make this drink a staple at your summer happy hour.
Recipe:
1.5 oz. hangar One Mandarin Blossom Vodka
.5 oz Grand Marnier
Dash of Campari
Fresh squeeze of orange juice
Small squeeze of lime juice.
Squeeze the juice from a mandarin orange. Fill cocktail shaker with ice. Add vodka, orange juice, Campari, lime and Grand Marnier. Shake vigorously. Strain into cocktail glass and add a large amount of ice from the shaker. Garnish with fresh blueberries.
Met Bar, Metropolitan London
Fino Royal
Lewis Wilkinson, head bartender at the Met Bar, has whipped up an innovative Spring/Summer cocktail menu that draws on the decadent simplicity of the Victorian Era. With a conscious focus on intelligent mixing, quality alcohol, and fewer ingredients, the Fino Royal perfectly embodies the spirit of forgotten classic cocktails and will transport you back in time to the Belle Époque!
Recipe:
8-10 fresh strawberries
15ml Orgeat (Almond Syrup)
60ml Tao Pepe
Fino Sherry
Louis Roederer Champagne
Muddle ingredients except Champagne. Shake and strain into chilled highball glass. Top with Champagne and garnish with fresh raspberry and lemon twist.
The Caves, Jamaica
The Cliffhanger
Cliff jumping at The Caves in Jamaica leaves even the most daring of guests parched at the end of a hot, sunny day. Spiked with fresh watermelon juice, ginger, Appleton Rum, and topped with Blackwell Rum, the famous Cliffhanger drink is the perfect summer thirst-quencher for adrenaline junkies everywhere!
Recipe:
fresh watermelon juice
ginger
Appleton Rum
Blackwell Rum
Fill glass with ice. Mix equal parts Appleton Rum and Blackwell Rum and add to glass. Top with fresh watermelon juice and ginger.
Blue Duck Tavern & Lounge at the Park Hyatt D.C.
Spritz Milano
The Spritz Milano at the Blue Duck Tavern & Lounge is absolutely one reason for the restaurant’s A-list status. Made with Maschio Prosecco , Aperol, and fresh slices of orange, the revitalizing cocktail evokes an Italian glamour that keeps the crowd coming back for more.
Recipe:
1 oz. Aperol
3 oz. Maschio Prosecco
1 cup club soda
1 fresh orange slice
Mix Aperol and Maschio Prosecco and pour in a glass of ice. Top off with club soda and a fresh orange slice.
Anantara Bophut Resort & Spa, Koh Samui, Thailand
Strawberry Madness
The sweet-tart flavor of fresh strawberries and the juniper-flavored spirit fuse perfectly in Anantara Bophut Strawberry Madness cocktail. The addition of lime and cranberry juices make this a fruity summer cocktail worth remembering!
Recipe:
gin
strawberry liqueur
fresh strawberries
lime juice
cranberry juice
Fill cocktail shaker with ice. Add gin, strawberry liqueur, and lime juice. Shake vigorously. Strain into cocktail glass and add ice from the shaker. Add a splash of cranberry juice. Garnish with fresh strawberries.
June 30th, 2011
We are proud to announce that Guinot Institut Paris, the pioneering French skincare company that has been offering amazing skincare solutions for over 40 years, has joined the Alice Marshall Public Relations portfolio. From revolutionary beginnings, with their patented Hydradermie treatment – Guinot was the first to incorporate galvanic current into their skincare protocols – and intensive work with hospitals specializing in skin disorders, burns, and scarring, the brand now has a full roster of results-driven and scientifically effective facial and body treatments, as well as nearly 100 complementary skincare and body products.
Known the world over as an industry leader, Guinot has consistently led the charge in everything from game-changing technology and techniques in skincare (they were the first to use actual DNA as a sun protection measure) to maintaining the most stringent high standards in the development and manufacturing of their products (they have achieved full ISO Certification in their laboratories). Today, Guinot’s meticulously honed collections of treatments and products, which include lines that focus on anti-aging, men, sun care, and specific issues like sensitive, distressed, and pigmented skin, are carried in over 1000 spas and salons within the US.
New products launched by Guinot this year include:
- Pure Balance Treatment Mask, a matifying and purifying mask that doubles as a spot treatment
- Sérum Liftosome, an in-depth and intensive treatment for firming and regenerating that contains Pro Collagen and Evening Primrose oil, plus kiwi fruit extracts to reduce the appearance of wrinkles
Guinot Institut Paris is distributed in the US exclusively by Lachman Imports, which has offices and a full-service Guinot training center on Fifth Avenue in New York City.
To request further information, product samples, or to experience a Guinot treatment for editorial consideration, please do not hesitate to contact Janet Reuter: janet@alicemarshall.com | 212.861.4031
May 20th, 2011
Paws at the Park Happy Hour
Summertime means hot dogs, and not just the delicious ones soon to be grilling in the backyard! Starting this June, Max, Buddy, Daisy, and Princess are welcome to bring along their human plus-one to cool off with some refreshing libations at Park Hyatt Washington DC’s Paws at the Park Happy Hour. Monthly pet-friendly happy hours will benefit the Washington Animal Rescue League, the oldest animal shelter in the District of Columbia. This series of events kicks off Wednesday, June 8, 2011 from 6:00 to 8:00 pm on the hotel grounds adjacent to the lobby. Mix and mingle with hotel guests and area residents, and their pets, and maybe even make a forever friend – adoptable dogs from the League will also be in attendance.
Pricing: For $12, attendees will receive two drink tickets for beer and wine, plus complimentary dog treats. A portion of the evening’s proceeds will be donated to the Washington Animal Rescue League.
Dates: June 8, July 13, August 10, September 14 and October 19 (with special Halloween-themed costume contest for dogs.)
Paws at the Park overnight Package
For those who cannot bear man’s best friend’s guilt-tripping looks while packing for a weekend getaway, Park Hyatt Washington’s Paws at the Park overnight package offers two- and four-legged guests alike the ultimate in luxury. Dogs will be treated to their own take-home dog bed, dog bowl with water, and tasty dog treats, while their owners will receive a copy of Doggie Aficionado magazine and the book First Dogs: American Presidents and their Best Friends.
Pricing: Rates start at $449 (including a non-refundable pet fee).
March 22nd, 2011
Ah, spring—the sun is shining, the birds are chirping, and over in India, those celebrating Holi are throwing colored powder and water at each other. Holi, the Hindu Festival of Colors, was celebrated this year on March 20th. The annual festival celebrates the arrival of spring, commemorates various events in Hindu mythology, and is generally a time for disregarding social norms and indulging in merriment. A common saying is “Don’t mind, it’s Holi!” (Hindi = Bura na mano, Holi hai.)
Also on March 20th was the Iranian holiday Nowruz, or Persian New Year. Iranians welcome the new year by wearing new clothes and setting the Haft Seen, a table containing seven items that start with the letter ‘S’: sabzeh (freshly grown greens), samanou (a traditional pudding), senjed (jujube), seeb (apple), seer (garlic), somagh (sumac) and serkeh (vinegar). Nowruz has been celebrated for over 3,000 years on the day of the astronomical vernal equinox, the first day of spring for those North of the equator.
Wishing you all a happy Holi, Nowruz, and spring from us here at Alice Marshall!
February 18th, 2011
Get those bike shorts ready! Tomorrow marks the start of Jamaica’s Fat Tyre Festival – a week-long mountain biking extravaganza! SMORBA has been running the event for the past five years and is kicking it off with a registration party at John Crow’s Tavern in Ocho Rios. The actual cycling begins on the 20th with the Jamaica Bicycle Bash with racing through Oracabessa, a skills course race, and other games and contests. Guests at nearby GoldenEye can wander over and enjoy the day dubbed, “A Celebration of Jamaican Bicycling Culture.” The festival continues with downhill racing and trails through the Blue Mountains.
February 18th, 2011
With spring just around the corner, everyone is ready to stretch those legs and come out of hibernation. COMO Hotels and Resorts has the best way to shake off the winter blues – yoga retreats in warm places! The group works with some of the top yogis from around the world to lead the immersive retreats, each with a different focus. Currently, there are three yoga retreats on the calendar for 2011:
About the Yogis
Judy Krupp
Judy has been teaching yoga for over 20 years with a zeal for educating students in the science of human movement in relation to the art of asana practice. She guides students so their bodies gracefully flow without restrictions or weakness, connecting mind, body, and breath.
Andrea Curry
Andrea has been practicing yoga for over 15 years and teaching internationally since 2000. She trained with David Goulet and Marina Hallerman in Thailand as well as with Ana Forrest in Seattle. Her passionate and focused style is inspired by Ashtanga, Vinyasa, and Forrest Yoga traditions.
Christina Curry
Christina trained with David Goulet, Marina Hallerman, Ana Forrest, and Ganga White and Tracey Rich through the White Lotus Foundation. Her enthusiasm for yoga led her to Thailand in 2002, and she has since been teaching in the Maldives, Bhutan, Bali, and the U.S. Her style is grounded in Vinyasa with influences from and exploration into Pranayama, Hatha, Raja, and Ashtanga yoga.
About the Retreats
The Art and Science of your Yoga Practice – A Therapeutic Approach
COMO Shambhala Estate, Bali
Five days of yoga classes, along with healthy eating, to explore the deeper openings of the moving body. Judy Krupp’s relaxed style and humor make her retreats unique as she brings students to explore beyond the muscular-skeletal to work more organically. Her multifaceted approach blends her fervor for the art of asana practice with the science of the mechanics of movement.
While at COMO Shambhala Estate, guests can take advantage of the state-of-the-art facilities such as the vitality pool, treatment areas beside the River Ayung, climbing wall, and outdoor gym. There are also hikes through the surrounding Balinese jungle.
Dates: February 26-March 4, 2011
Rates: Rates start at $3,860 for single occupancy and $5,615 for double occupancy
Inclusions
- Six nights accommodation
- Daily breakfast and lunch (on yoga days)
- Welcome and farewell dinner
- Five days of yoga
- Services of a Personal Assistant
- Return airport transfers
The Practice of Yoga
Parrot Cay, Turks and Caicos
The Curry sisters will challenge the students in strength and flexibility to prepare the mind and body for the subtle practice of pranayama and meditation. Each class will have elements woven in on how to lead a more comprehensive yogic lifestyle. Guests will explore physical and mental barriers to promote balance, energy, and relaxation.
Dates: April 10-16, 2011
Rates: Rates start at $6,672 for single occupancy and $9,685 for double occupancy
Inclusions
- Six nights accommodation
- Daily breakfast, lunch, and dinner
- Five days of yoga
- Roundtrip airport transfers
Strength and Surrender: A Journey Into Balance
COMO Shambhala Estate, Bali
In this five-day, six-night retreat, the Curry sisters will focus on the practice of asana, pranayama, and meditation to bring balance to the body, mind, and spirit. Guests will learn to step out of the ego by developing the “witnessing mind” and explore beyond physical and mental barriers to promote feelings of harmony, energy, and relaxation.
Throughout the retreat, Andrea and Christina will recommend specific COMO Shambhala treatments that will benefit each guest, from a calming COMO Shambhala Massage to a Reiki session.
Dates: October 30-November 5, 2011
Rates: Rates start at $3,970 for single occupancy and $5,630 for double occupancy
Inclusions
- Six nights accommodation
- Daily breakfast and lunch
- Welcome and farewell dinner
- Five days of yoga
- Services of a Personal Assistant
- Return airport transfers
February 4th, 2011
The NEW beautifully redesigned treatment rooms at La Réserve Spa Genève are drawing visitors to the hotel, known for its style and tranquility. Famed designer Jacques Garcia and his team oversaw the redecorating. Garcia is familiar with the property: he completed a redesign in 2003. The rooms are soothing with blue and purple accents and colors of the savannah and equatorial rainforest, punctuated with luxe velour bedcovers and black granite and mahogany bathrooms.
The hotel’s glamorous spa is outfitted with 17 treatments rooms, separate hammams and saunas for male and female guests, a large swimming pool, and a state-of-the-art fitness studio with personal trainers on hand. Luxurious treatments abound with products such as La Prairie, and spa-users can opt to dine at Café Lauren, the spa’s sleek restaurant and bar. The plush, bright café serves light but intensely flavored dishes with the only fats coming from healthy and delicate olive oil.
La Réserve Genève Spa is known for its Better Aging Program that combines complementary approaches for a complete and personalized course of action designed to delay the effects of time. The program includes a complete check-up and a personalized action plan to restore the body’s balance and to offer a new, long-term, healthier lifestyle. Through the 4-, 7-, and 14-day versions, the program combines scientific precision with alternative methods, traditional practices, and avant-garde technologies to bring harmony to both body and mind. After the medical check-up and completion of a detailed questionnaire, the team develops a treatments program involving diet, sports, balneotherapy, and massages. The treatments are devised into two stages: detox and revitalization. For detox, phytotherapy based on essential oils, oxygenation, draining cocktails, relaxing breathing techniques, massages, sauna, and an adapted diet are used together to cleanse the body and prepare it for the next stage. Revitalization is specifically designed according to individual objectives and can focus on anti-stress, slimming, quitting smoking, or restoring fitness and beauty. The program can include yoga, gi gong, and shiatsu and Thai massages.