SLMH LE COUVENT DES MINIMES AT SULTANAH SEPTEMBER 2018 TNR

Shangri-La Al Husn Resort & Spa took guests 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 Roy presented 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 highlights signature elements from the L’Occitane product range available from the resort’s Hareer Spa. These key ingredients – Immortelle, Lavender and Almond – culminated in a seven-course feast available only at Sultanah restaurant.

The award-winning Sultanah restaurant serves a delectable seven-course menu featuring the botanical ingredients of Provence. Curated by Chef Jérôme Roy and Shangri-La Al Husn Resort & Spa Chef Marco de Vincentis, the dishes feature ingredients from the L’Occitane product range including Lavender, Immortelle, Almond, Verbena and Cedrat. These ingredients burst to life in dishes such as fresh almond, artichoke and sliced summer white truffle; roasted Provençal lamb chop with lavender accompanied by chickpea cream and crepe and saffron Forcalquier; goat cheese with fresh herbs; Omani honey melba and flower pollen; and iced infusion Verbena. Lavender, Immortelle, and Almond are signature to Provence and have been carefully incorporated into this gastronomic extravaganza to combine the crème de la crème of fine dining and beauty.

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