A Women Only Spa Retreat in the South of France

Our facilities are all onsite and include: (1) a comfortable dining area with easy access to our chef. Your nutrition requirements can be discussed daily if necessary; (2) Fully equipped gym with separate cardio and body conditioning sections. Personal training is free; (3) Relaxation Suite (Salle de Detente) is a quiet relaxation space. Our sauna, hammam (steam room), beauty, balnéo therapy suite, and massage rooms are located here. We also have a reading corner with a library of books and dvds; (4) Wireless internet service is available; (5) Daily maid service; (6) TV/DVD in each room; and (7) English speaking escorts on all programmed sightseeing and shopping trips.

Our cuisine is French inspired. Locally grown fruits and vegetables, organic meats, and farm fresh milk and cheese form the basis of our spa menu. We serve a variety of Salades Composées, as well as more traditional dishes such as Confit de Canard with Flageolet Beans and Cassoulet with Pain de Campagne. For our vegetarian guests, you will love our Gratin with Cepes, our Mushroom and Hazelnut Risotto, or our hearty Carrot and Orange Soup.

An on-site dietitian supervises all cuisine at The Arc House and ensures that all meals are calorie controlled so you won't pile on the pounds! The menu includes a vegetarian option. Other dietetic options can also be accommodated.

STEAMED HERBED SALMON WITH RATATOUILLE
Lightly herbed salmon steamed for six minutes and served with ratatouille. Ratatouille is a sautéed vegetable dish made from eggplant, zucchini, onions, peppers, tomatoes, and garlic.

GARLIC SHRIMP & FRESH GREEN HARICOT BEANS WITH ANGEL HAIR PASTA
We sautée the shrimp in olive oil, fresh garlic and basil. Piping hot, it is then tossed with market fresh haricot beans and served over angel hair pasta.

DUCK LEG CONFIT SERVED WITH FLAGELOT BEANS
The confit is prepared in a centuries-old process of preservation that consists of salting (with garlic and spices) the duck leg and then cooking it in its own broth. The flageolet beans are cooked in garlic and basil.

POOLÉE D’AUBERGINES AU CHÉVRE
Sautéed eggplant with red and yellow peppers, tomatoes, carrots, onions and celery, combined with warm goat’s cheese

SPINACH QUICHE
A simple, yet elegant, vegetable pie made with farm fresh eggs, emmental cheese, cream, spinach, tomatoes, shortbread crust and Dijon mustard

SAUTEED VEAL WITH VEGETABLES AND PASTA
Sautéed veal cooked in olive oil, sliced carrots and mushrooms and served with pasta

DESSERT

ICE CREAM
SORBET
FROMAGE FRAIS WITH FRUIT PRESERVES