Guests & Tips

Esporte e Gastronomia na agenda do Château Saint-Martin & Spa

Esporte e Gastronomia na agenda do Château Saint-Martin & Spa

Sport and gastronomy on the agenda
at Château Saint-Martin & Spa

During the upcoming summer season, Château Saint-Martin & Spa will be offering its guests an exceptional experience focusing on sport and French haute cuisine. This Oetker Collection property has put together a comprehensive three-day programme, scheduled for 15 to 17 September 2017, for lovers of running, swimming, cycling as well as culinary art.
During their stay, quests will have the opportunity to enjoy intense experiences alongside Frédéric Belaubre, European Triathlon Champion, and Jean-Luc Lefrançois, Château Saint-Martin & Spa’s Michelin-starred Head Chef and a sports enthusiast.
On the agenda:
Thursday 14 September 2017
– Participants arrive in the afternoon.
– Welcome dinner at our Michelin-starred restaurant, Le Saint-Martin, in the company of the triathlete and Head Chef. Meal prepared by Jean-Luc Lefrançois and Pastry Chef Eve Moncorger.
– Presentation of the programme.
– Overnight stay in a Tradition Junior Suite.

Friday 15 September 2017
– Pre-breakfast muscle warm-up led by the athlete.
– Buffet breakfast at Le Saint-Martin gourmet restaurant.
– Run leaving from Château Saint-Martin & Spa (Chapelle Saint-Raphaël or Baou des Blancs 13km).
– Three-course lunch on the terrace of Le Saint-Martin gourmet restaurant or at L’Oliveraie, summer restaurant, in the shade of the age-old olive trees.
– Bike circuit leaving from Château Saint-Martin & Spa around Gorges du Loup or Saint-Jeannet (carbon bikes provided by SomeWhere Club).
– Cooking lesson with chef Jean-Luc Lefrançois.
– Provençal wine tasting in Château Saint-Martin & Spa’s wine cellar.
– Dinner in the company of Frédéric Belaubre and Jean-Luc Lefrançois. Opportunities to discuss sports nutrition and health.

Saturday 16 September 2017
– Buffet breakfast at Le Saint-Martin gourmet restaurant.
– Morning cycle leaving from Château Saint-Martin & Spa:
1- Long route: Col de Vence, Coursegoules, Gréolières, towards Andon, Canaux, Caussol, Col d’Eze, Gourdon. Picnic lunch prepared by Jean Luc Lefrançois. Continuation of the circuit: Bramafan, Pont du Loup, Gorges du Loup, Tourrettes sur Loup, Vence. Return to the hotel.
2- Shorter route: Col de Vence, Coursegoules, Saint-Pons, Le Colombier, Pont du Loup, Gourdon. Picnic lunch prepared by Jean Luc Lefrançois. Return to the hotel.
– Afternoon swim in the hotel pool.
– Debriefing and video analysis during pre-dinner drinks at Le Rossini Bar.
– Three-course dinner prepared by Chef Jean-Luc Lefrancois and Pastry Chef Eve Moncorger.

Sunday 17 September 2017
– Buffet breakfast at Le Saint-Martin gourmet restaurant.
– Run leaving from Château Saint-Martin & Spa: Puy des Tourrettes or Puy de Naouri.
– Three-course lunch at Château Saint-Martin & Spa.
– Sea swim and aperitif at Hôtel du Cap-Eden-Roc, a hotel affiliated to Château Saint-Martin & Spa.
– Return to Château Saint-Martin & Spa.
All the Oetker Collection establishments are now working in partnership with ‘Somewhere Club’ to offer unique and passionate human adventures. ‘Somewhere Club’ is an exclusive club bringing together over 30 top athletes, scientists, film directors and experts in various fields. They work hand in hand to create trips and experiences that are one-of-a kind worldwide.
This three nights’ minimum stay in a Tradition Junior Suite (double occupancy), includes a three-day activity programme, for two persons, in the company of Frédéric Belaubre and Jean-Luc Lefrançois, priced at 1,300 Euros per night (or 1,085 Euros per night in an individual room).

Conditions
A maximum of six guests (three double rooms) per programme. Rate based on a Tradition Junior Suite occupied by two persons, subject to availability. Rates may vary depending upon the room category. Booking and prepayment required (non-refundable).
The lunches and dinners included in the offer do not include drinks (except for the picnic which includes non-alcoholic beverages).
Sports equipment (with the exception of bikes) is at the guests’ expense. Guests are kindly requested to provide a medical certificate stating that there are no contraindications for their practising Triathlon.
Frédéric Belaubre
Frédéric Belaubre, born in Poissy (Paris region), is a French professional triathlete and triple European triathlon champion. He competed in his first triathlon in 1993, at the age of 13, and went on to win the world junior title in Perth, Australia, in 2000. He won his first national elite title in 2002 and qualified for the Athens Olympics in 2004, where he came fifth. The following year, he achieved his first World Cup victory and was crowned European champion in Lausanne, Switzerland. He retained his title in 2006 in Autun, Burgundy-Franche-Comté region, and appeared on the world championship podium for the first time, winning the bronze medal at the World Championships held in Lausanne. He won his third European championship title on 10 May 2008 in Lisbon, Portugal. In the same year, he finished tenth in the triathlon event at the Summer Olympic Games. In parallel to the triathlon, he won the French Riviera cross-country championships. In 2015, Frédéric Belaubre made his long-distance début, competing in his first Ironman 70.3 in California, which he finished in 21st place. He became French long distance champion in Gravelines in 4h3min and 43s, alongside his life partner, professional triathlete Charlotte Morel. In July 2015, they both won the Alpe d’Huez M triathlon in their respective categories.
Jean-Luc Lefrançois
Jean-Luc Lefrançois, who was born in Rouen, now has 33 years of experience in the field of haute cuisine. He started work at Hôtel Le Bristol Paris as a commis chef at the age of 18, and then joined the Army for his military service, where he went on to become General Moreau’s personal chef. He continued his career at some of the French capital’s top gourmet restaurants, from the Ritz to Hôtel de Crillon, as well as Hélène Darroze’s Relais Louis XIII, Prunier and Dominique Bouchet. He joined the Oetker Collection in 2014 as head chef at L’Apogée Courchevel in winter and Château Saint-Martin & Spa in summer.
Jean-Luc Lefrançois defines his cuisine as classic, instinctive, refined and aesthetically pleasing, with a no-nonsense approach to flavour. He thus shares his love of fine local products, enhancing traditional dishes to create an authentic cuisine.

For him, cooking is a genuine passion that he really cannot help but exercise. The same goes for sport. At the age of 52, Jean-Luc Lefrançois is a triathlete, trailer (long distance runner in a natural environment) and ski mountaineer. Sport is very much part of his day-to-day reality; a philosophy of life that is undoubtedly reflected in his cuisine, which was recently awarded a Michelin star.

Esporte e Gastronomia na agenda do Château Saint-Martin & Spa
Esporte e Gastronomia na agenda do Château Saint-Martin & Spa