The luxurious Sofitel LA, known for it’s culinary excellence (Kerry Simon/Simon LA) and Le Spa presents a new low-calorie gastronomy spa program, in partnership with Thalassa Sea & Spa.
Under the creative helm of Chef/Partner Kerry Simon, Executive Chef Marius Blin and Chef Patrique, Sofitel and Le Spa unveiled dedicated spa menu items, known as the De-Light menu, which feature delicious, gourmet low-calorie cuisine, which provide healthful, delicious low-calorie choices, without sacrificing flavor.
Le Spa tub room - a most divine experience!
Thalassa menu items complement weight loss plans, and add to the total effect of a perfect spa day. The overall goal is a feeling of well-being – both physically and mentally – achieved through carefully balanced nutrition.
Several of the delicious low-calorie Thalassa-influenced menu options will be available on a permanent basis.
The menu is comprised of a three-course meal, under 500 calories. You will not feel like you are eating low calorie items, as they are both healthy and deliciously satisfying.
Le Spa
Le Spa is one of top rated spas among celebrities and A-listers with its luxiourious French-Hollywood inspired decor, utmost pampering and cutting-edge beauty treatments. Le Spa, spanning 5000 square feet of tranquil space, also offers aromatherapy skincare, customizable massage treatments, body wraps, bath services and Nanotechnology (originating in Japan’s high-end spas, NanoSpa drenches your skin in millions of oxygen rich nanobubbles to restore your skin’s natural radiance).
Read our article on Le Spa here…
Read our article on Executive Celebrity Chef Kerry Simon and Simon LA here…
Some of the exquisite, Thalassa delicious low-calorie dishes athat were created are:
Artichoke, tomato and shrimp salad, carrot mousseline, seaweed vinaigrette:
Braised Loup de mer, Fennel tomato confit, mussel and clams ragout, pesto sauce:
Slow roast portobello, fennel tomato confit, pesto sauce (Vegetarian main course option):
Lime, raspeberry vinegar marinated raw scallops, apple slaw, beet dressing:
Trio of dessert. Passion fruit coconut parfait, nougat glacee and red berries panacotta:
Food photography by Elyse Glickman.
