Light-hearted, well-balanced and full of flavour
‘You can find real pleasure at the table
even
while following a healthy, fat-free diet’
Michel Guérard, Three Star Michelin chef and owner of Les Prés d'Eugénie
Michel Guérard created la Grande Cuisine Minceur 30 years ago. Through years of experience,
innovation and research with the Nestlé Group, the concept has evolved and become Cuisine
Minceur Active , loosely translated as Active Lean Cuisine.
The goal is to lose weight lightheartedly and keep it pleasurable. It is active because it
helps to protect our heart and arteries from cardiovascular disease and hypertension. Active
also, because it promotes energy and vitality.
Food is cooked in the thermal mineral water of Eugénie. Synthetic
sweeteners have been abandoned in favour of natural fructose. Olive oil
and canola oil have almost completely replaced butter and cream, except
in a few pastries. Saturated fatty acids have given way to mono and polyunsaturated
fatty acids. The daily ritual of eating fish for dinner alternates between salmon, tuna, sardine, and mackerel, which contain a high
level of polyunsaturated fatty acids (OMEGA3). Vegetables, fresh fruit and
cereals contribute natural anti-oxidizing agents such as vitamins A, E, and
C. Legumes have been added as a supplement to green vegetables: they're
rich in vegetable protein, and, like cereals, they contain slow carbohydrates
and fibre that slow the return of hunger and prolong the feeling of energy
and vitality. Together they balance the dietary intake of amino acids.
For those who wish to maintain physical activity during their stay, vegetarian dishes are
included in the luncheon menu. Cooked with sauces thickened with acidulated milk LC1, they
contribute natural proteins and calcium.
During meals, you may choose to drink the Tisane (= Herbal Tea) Minceur d'Eugénie
as an apéritif or a glass of fine white or red wine, the latter chosen for its flavenoids
(polyphenolic, anti-oxidizing substances).
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