当你闻到薰衣草香味，吃到带有普罗旺斯特色的食材，身处新加坡，也能透过嗅觉、味觉、触觉，来一趟法国之旅。Get a taste of Provence with a treat from The Four Seasons Hotel and skincare brand L’Occitane that combines a spa treatment and cuisine from the beautiful tourist hotspot
You can now enjoy the sights, scents and flavours of Provence without leaving Singapore. The Four Seasons Hotel Singapore has teamed up with French skincare brand L’Occitane en Provence to offer a pampering package comprising a three-course meal and a relaxing spa treatment.
To ensure an authentic experience, everything, from the decor to the scent at the hotel’s One Ninety Restaurant and the Four Seasons Spa & L’Occitane, has been designed to transport you to Provence, one of the most popular tourist regions in France, known for its natural scenery.
Jerome Roy, executive chef at Le Couvent des Minimes Hotel and L’Occitane Spa in France, flew in specially recently to create a special menu using ingredients commonly found in L'Occitane products.
Roy, who trained under famous chefs such as Thierry Marx and Pierre Gagnaire, is a Michelinstarred chef known for his use of fresh ingredients. At Le Couvent des Minimes, he has access to an on-site garden where produce like tomatoes and herbs are readily available. Dishes such as lamb chops baked with lavender, lemon sorbet cocktails and almond cookies and bread made with orange flowers are part of his repertoire.
“My cooking has a Provencal flavour to it,” he said. “But I switch up the flavours by using different herbs, seasonings and fruits such as tangerine. While I am physically in the kitchen, I travel through my food.”
For Four Seasons’ special package, Roy has whipped up crab, sea bream and apple with citronella incorporating natural ingredients that recreate the flavours of France.
In Provence, where flowers bloom under the blue sky as far as the eye can see, almond flowers are the first to blossom in February and March. The sight of lush swathes dotted with the pink and white flowers is a mesmerising one. Provence used to be famous for its almond trees before the 20th century. But farmers, lured by greater profit margins, switched to growing lavender from the 1930s. This led to a decline in the volume of almond production.
To help re-establish the almond tree as part of the Provençal landscape, L’Occitane insists on procuring the almonds it needs from Provencal farmers, for products such as its shower creams and moisturising lotions.
Lavender, however, remains the undisputed icon of Provence. Dubbed “blue gold” by the locals, it is the soul of the province. Every summer, young people throng the hills to relax or pick the fragrant blooms.
Lavender was also one of the first flowers that L’Occitane founder Olivier Baussan used in his products. Today, the brand has a lavender range that includes not just bath and bodycare products, but also items such as fragrance sprays for the home.
The Four Seasons, which runs the first L’Occitane spa in Singapore, uses the brand’s products exclusively. For example, the Neroli & Orchidee treatment, available only in the spa here, promises to fight the signs of ageing with highquality orange flower and orchid essential oils.
The Harmonie Divine facial also rejuvenates the skin by combining a special shiatsu massage with immortelle essential oil from Corsica and a new ingredient, the Jania rubens red seaweed.
Andre Hoffmann, president of L’Occitane en Provence Asia-Pacific, said: “Spa services are an extension of the L’Occitane en Provence brand. The use of natural active ingredients and traditional therapies rejuvenate both mind and body.”
新加坡四季酒店和法国知名护肤品牌欧舒丹（L'Occitane）推出特别养生配套，让人在享用法国佳肴之余，也放松身心享受法式水疗护理。从酒店装饰、护理疗程，乃至空气里弥漫的法式气息，酒店餐馆One Ninety Restaurant和Four Seasons Spa & L’Occitane，仿佛让人置身法国普罗旺斯。
普罗旺斯的特色是：阳光充足，土地肥沃，孕育出许多美味。不久前，法国Le Couvent des Minimes酒店总厨罗伊（Jerome Roy）来到新加坡，负责将欧舒丹护肤品内常见天然原料入菜。该酒店的水疗护理专用欧舒丹产品。
四季酒店的水疗是欧舒丹在新加坡的第一家水疗，这里全球独家推出Neroli & Orchidee护理，以优质橙花及兰花精油有效抗老。
Harmonie Divine抗老护理主张由内而外调理肌肤，配合特殊指压法紧致肌肤。护理融合了科西嘉岛（Corsica）上高浓缩蜡菊精华油和全新叉珊藻（Jania Ruben）两大成分，让抗老功效加倍。
Lavender-infused roasted rack of lamb, chickpea galette and cream with saffron