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Michelin Star Chef Jerome Roy at Shangri-La

Guests to embark on a remarkable journey of culture, senses, and flavours in a gastronomic union between spa and dining.

Shangri-La Al Husn Resort & Spa takesguests on a journey of sensory delight through spa and fine dining as the gourmand ingredients of Hareer Spa by L’Occitane are brought to life by Michelin star Chef Jérôme Roy in September. Flying to Oman from France for this exclusive event, Le Couvent des Minimes Hotel & Spa L’Occitane Executive Chef Jérôme Roywill present an exclusive dining experience at Shangri-La Al Husn Resort & Spa from 5 – 8 September.

The first collaboration of its kind in Oman, this exclusive culinary partnership highlightssignature elements from the L’Occitaneproduct range available from the resort’s Hareer Spa. For a limited time only, these key ingredients –Immortelle, Lavender and Almond – culminate in a seven-course feastavailable only at Sultanah restaurant.

In this immersive sensorial journey Shangri-La Al Husn Resort & Spa will transform into a Provençal retreat with beautiful floral arrangements and decorations in ode to the idyllic south of France as the in-house wellness facility Hareer Spa by L’Occitane and signature restaurant Sultanahhost this exceptional symphony of the senses.

Sultanah Restaurant:

From 5–8 September, the award-winning Sultanah restaurant servesa delectable seven-course menu featuring the botanical ingredients of Provence. Curated by Chef Jérôme Royand Shangri-La Al Husn Resort & Spa Chef Marco de Vincentis, the dishes feature ingredients from the L’Occitaneproduct range including Lavender, Immortelle, Almond, Verbena and Cedrat.

Chef Marco de Vincentis, Executive Chef of Shangri-La Al Husn Resort & Spa worked with Michelin Star Chef Jérôme Roy to curatethis seven-course feast with each creation featuring ingredients inspired by the lush natural landscape of Provence.


Client:

Shangri-La Barr Al Jissah Resort & Spa