France: Ramatuelle - Part 2

The new exceptional villas have been added this summer. The first, with architecture reminiscent of the beautiful mansions of the French Riviera in the 1970’s, is hidden from view behind mature trees surrounding a pool. The five rooms open onto the garden and the Mediterranean. The second is almost like a private balcony over the sea, offering breath-taking views. From the large terraced garden overlooking the bay of Escalet, you can admire the different shades of blue in this part of the coastline. Further out, Cape Taillat is delicately silhouetted against the horizon, a view you can enjoy from the swimming pool or Jacuzzi. The decor incorporates a contemporary style with a focus on pure forms and mineral tones.

The Reserve is also the ideal place to reconcile body and mind through boot camp and La Mer beauty treatments or Nessen's treatments, the Swiss better ageing brand developed by the centre for the prevention of ageing at Clinique de Genolier.

Visitors can follow a programme of physical activities and spa treatments over three of five days to boost fitness levels while at the same having enough opportunity to relax and benefit from the pool, the bedroom terrace and the Mediterranean cuisine by Michelin star chef Eric Canino.

Every day starts with a muscular awakening session that involves a series of gentle but effective stretches to gradually reactivate the body after the night. For one hour, you become aware of your every move and muscle while gazing out at sea.

Breakfast is followed by a more intense activity such as a guided power walk. Afternoons are dedicated to relaxation in the spa, a 1, 000 square meters area in dazzling white with an indoor and outdoor pool. Treatments are tailored to the needs and expectations of each guest and include a Nescens facial, fifty minutes of profound well-being in a haven of peace and tranquillity. Guests can also pamper themselves with slimming draining and relaxing baths, hot seaweed wraps and massages.

Because well-being also or even primarily depends on culinary pleasures, Chef Eric Camino prepares dishes in the restaurant La Voile. An aficionado of beautiful vegetables and herbs, which he grows himself in the kitchen garden, he is producing creative southern dishes giving pride of place to thyme, rosemary and olive oil. The results include green asparagus and truffle vinaigrette, tomato water risotto, calamaretti a la planca, olives and tomatoes or seared prawns with pesto, mozzarella and tomato confit, pure bliss.