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Thermes Marins Monte-Carlo receives Villegiature Award for Best SPA in Europe

Thermes Marins Monte-Carlo, spa of Hôtel Hermitage Monte-Carlo and Hôtel de Paris Monte-Carlo, has received the Villegiature Award for “Best Spa in Europe.”

A panel of 22 international journalists specializing in the travel, hotel and hospitality industries and three managers of major hotels selected the award recipients. Awards are given to the best hotels in Europe, Asia and Africa and the best media platforms for exceptional tourist destinations.

The Best Spa Award recognizes an absolutely unique o ering in wellness, beauty and preventive health. Always at the forefront of innovation and technology, Thermes Marins Monte-Carlo offers a holistic approach through completely personalized treatments and packages at the height of luxury.

Last but not least, this unique 75,347 sq.ft. wellness center can host group treatments and group meals in its restaurant, L’Hirondelle.

Monaco Gourmand . Signature Dishes of the Principality of Monaco

Monaco’s first gourmand book was launch last December 2016 as the number one release in wine pairing at allows gastronomy lovers to discover the excellence of the Principality of Monaco thanks to recipes and interviews with Executive Chefs who hold together over 50 Michelin stars.

Signature Dishes of the Principality of Monaco is a distinctive publication highlighting the exceptional culinary scene of the Principality, whilst focusing on gastronomical specialities and offering an overview of the heritage of Monaco. The publication is available with free European delivery through Club Vivanova or with international delivery through

Thanks to the invaluable help from the Monaco Government Tourist Office in New York and the Prince Albert II of Monaco Foundation, authors Bradley Mitton and Zsolt Szemerszky are showcasing the most excellent restaurants in Monaco. This culinary guide offers its readers a unique experience as they offer a rare insight into the characters and personalities behind these wonderful gastronomical locations.

This is an exceptional joint effort thanks to the supportive chefs include Alain Ducasse, Benoît Witz, Christophe Cussac, Christophe Dupuy, Dominique Lory, Jean-Claude Brugel, Joël Robuchon, Marcel Ravin, Paolo Sari, Philippe Joannès and Takéo Yamasaki as well as accommodating sommeliers including Damien Borghi, Noël Bajor, Frédéric Woelffle and Massimo Sacco.

The book is available:

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