Until recently, meals at spas were a sham, said chef Yves Toublanc, who runs the kitchen at the Miramar Crouesty Resort in western France.
There were tiny portions, people barely had anything to eat, and none of it was pleasurable; all they got was steamed foods, marmalades, stewed fruit, cottage cheese ... and it was incredibly expensive.
Aimed at keeping the calorie-count in check, Toublancs dishes also aim to satisfy fondness for food in the same way as does gastronomy.
Its not diet cuisine, its a balanced cuisine that weighs in at an average 400 calories a meal, he
At the Evian Royal Resort spa also in France, all foodstuffs are weighed and calories counted.