Raoul Andrews Sudre’ shares his expertise and insight on “Spa Cuisine”, published in Spa Management 2006. Spa cuisine does not have to be bland, tasteless rabbit food but can be quite sophisticated and delicious. Understanding that the needs and desires of spa goers have evolved was the message he was conveying over six years ago. The majority of spas today are no longer an offshoot of fat farms and have refined their service menus to include a variety of international influence. He was simply calling the luxury spas to do the same with their restaurant menu.
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