A New Kind Of DJ VU Paris Arrives In Cabo

Secret Resorts in Germany — A Checklist to Find Them — Part 3 of 4

?by: Marcus Hochstadt

Ready for the third part? Ookay, here we go

The Wellness Sector is one of the most important indicators for selecting the Secret Resorts of your dreams.

What do you’ve of it if the location is TOP and the facilities are new, but the Wellness Sector consists, lets say… only of a Sauna and a small pool? You might feel relaxed only superficially. The consequence: Grind is pre-programmed. A pool and a Sauna are not adequate.

I for myself know by own experiences that some of those so called Secret Resorts only use their title, because they’ve installed a sauna recently, and outside you have the freshest air in whole Germany they write in their brochures.

So what?! Of course, fresh air outside is good. No doubt. You go out, take a deep breath and exhale. Do that a lot of times during your stay and it will give your inner cells and immune system a massive kick into recovery and health. And you know, I am not talking about fresh air in cities but about real fresh air in forests regions.

By the way, visit our Black Forest and you know what I’m talking about.

But, however, what has fresh air to do with the Secret Resort itself? You do not sleep outside, do you? There might be days where you mostly stay inside and let yourself spoil like a Queen/King. And you might not be able to it if there’s anything but a Wellness Sector at all.

And most of all, why do they call their shack a Secret Resort with just a Sauna inside? What a cheek! You book, arrive and expect to be spoiled for the next three weeks, but all you get is a sauna and maybe ‘fresh water’ in a pool and fresh air outside. You deserve much more than that. And believe me, there’s good news: it is possible

Okay, what now comes is a checklist in a checklist

You should find the following in a Wellness Sector:

1. Sauna - yes, but at least two, superior four; with different temperature ranges and smells. A plus: if besides that another external area is present (for cooling). A health-scientific description of correct application should be present additionally. You surely wouldn’t like to terminate the sauna with a cold, but healthier than before, would you?

2. Solarium just in case you want a tan additionally. I know people whose energy rose after an attendance in a Solarium. Its not a must, but good Secret Resorts have.

3. Massage here the chaff separates from the wheat. Relaxation starts with a good long intense massage. A hotel, which calls itself ‘Wellness’, MUST offer massage. Make sure the massage is held daily and in the home. It would be disturbing, if you would have to drive to another place. That way the relaxation of the massage treatment would get lost fast.

4. Pools good Secret Resorts have pools. Ensure that the pools are not old. If you find different pools besides that with e.g. different smells, that is a plus therefore very pleasant and relaxing.

Again, besides all that stuff, everything written here should be in-house! You dont want to have to drive to a next town or village, do you?

Allright. We have covered a lot.

Look forward to my last issue on how to find awesome German Secret Resorts.

In that you’ll get to know what another indicator of good Secret Resort is, in terms of our Hotel Classifications.

Finally you will get an overall checklist which you can keep handy. It will safe you a bunch of time, trust me.

Anyhow, enjoy your trip(s)! :o)

Marcus Hochstadt

? Copyright www.smart-travel-germany.com, All Rights Reserved

You may use this article in its entirety with the Author Bio and links.

A New Kind Of DJ VU Paris Arrives In Cabo

?by: Richard Chudy

Ever had the feeling that you’ve been somewhere before? Well, even if you have never been to the French Riviera Restaurant in Los Cabos, the experience will leave you with a new kind of dj vu, one that makes you wish you had been there before. The owners and staff make you feel as if you’re long lost friends or family who have finally come home and the food, service and congeniality will create a lasting impression.

Los Cabos has no shortage of excellent restaurants. Whatever your appetite, you’ll have little trouble finding food that pleases the palate. Traditional Mexican, authentic Italian, the freshest seafood, sushi, fondue and fusion, they are all here. The cuisine that has garnered the least attention has been French, the king of haute cuisine. Not anymore. Nestled on the cliffs above the Sea of Cortez, just a few minutes away from the hustle and bustle of downtown Cabo San Lucas, is an elegant yet unpretentious jewel in the crown of Cabo culinary delights.

That jewel is the French Riviera Restaurant and Bakery. A destined to be famous trio of eateries with locations in San Jose del Cabo, Cabo San Lucas and along the tourist corridor in between the two municipalities. Until recently, those seeking true gourmet French dining had a very small selection from which to select. Most offered French fare as part of a mlange of vastly unrelated cuisine with the French fare being a somewhat obvious afterthought. Others claimed to have French trained chefs, but my taste buds told a different story. It is with great pleasure that I report that my taste buds have found true French cooking, and it is alive and well in Los Cabos.

Begat by Jacques Chretien and his wife Sophie, the French Riviera is a gastronome’s paradise, an oasis of flavor infused sauces, originality and decadence. Led by Chef Jacques Chretien, the staff prepares some of the finest meals that are prone to ever pass your lips, all the while making guests feel more at home than any home should have the right to feel. That, my friends, is no simple task, but somehow these wonderfully hospitable folks make it look easy.

Chef Chretien has the honor of belonging to a small community - the world’s greatest chefs. As recipient of the Maitre Cuisinier designation (French master chef), he joins a group that boasts only 200 members worldwide with only forty or so outside of France. Mexico boasts a total of five, Los Cabos has only one. The award is bestowed by the French government and recognizes culinary excellence as an art form unto itself. Couple Jacque’s talent and passion for fine food with Sophie’s “joie de vie” and undeniable warmth, and you have a five-star dining experience set in one of the world’s most picturesque coastal destinations.

The main restaurant is open for lunch (12:00 to 4:00) and dinner (5:30 to 11:00 pm), bar service runs from 11:30 am to 11:00 pm. Decorated in with stone tables and wicker chairs, the interior bathed in earth tones, the restaurant is warm and inviting. Out on the terrace you are surrounded by lush landscapes and an endless ocean view with Land’s End and the famous arch off in the distance. Sunsets here are spectacular.

Chef Chretien’s menu is an eclectic collection of original dishes and classic French fare. For starters, your waiter brings you a delightful trio of “welcome” canaps, sea bass tartar with baby green onions, goat cheese mousse and other seasonal delicacies. A nice touch that starts the process of making guests feel truly special and welcome.

For an appetizer try the lobster cappuccino served with truffle foam and a crispy zucchini stuffed ravioli; tuna & scallop carpaccio flavored with walnut oil and lime, served atop lamb’s lettuce and topped with shaved Parmesan cheese; or roasted heirloom tomatoes served with a comfit of eggplant, zucchini and crab with cheese sauce. These are just a few selections from the menu, making a choice isn’t easy as they’re all excellent.

For your entre Chef Chretien has created a plethora of very special dishes from which to choose. Items include; braised red snapper served with potato-mushroom gnocchi in a basil reduction; gilded frog’s legs served with “Pure d’Andouillette ” drizzled with a foamed garlic, and parsley butter sauce; roasted Sonora beef tenderloin served with homemade fettuccine and a vanilla-ginger portabella mushroom sauce; herb crusted loin of lamb served with organic French green beans and black truffle jus; roasted free-range chicken breast stuffed with eggplant and vegetables with pan reduced au jus; or roasted lobster raviolis with shitake mushrooms bathed in a garlic-basil emulsion, just to name a few.

Each dish is prepared in full view of the restaurant thanks to the open kitchen designed by Chef Chretien. Watching the kitchen staff is a real treat. Co-owner and Chef Eric Scianamanico is the perfect partner in the kitchen with Chretien and the rest of the staff. A constant buzz of activity takes place in the kitchen and one walks away hoping to have learned techniques to use in their own kitchens, albeit that watching is much easier than doing.

The wait staff does an outstanding job of pairing wines to each stage of your meal and has a massive selection of wines from around the globe. One of the great surprises is the quality of the Mexican wines the restaurant features. Until recently, Mexico wasn’t regarded as a wine producing country but with the abundance of land and temperate climate that exists here. Slowly but surely, Mexican wines are being taken seriously by wine enthusiasts worldwide. To make selection even easier, the restaurant menu offers the option of adding wine selection to both single and double entre prix-fixe menus.

For the finish, dessert, and what a selection they offer. My partner, Dolores Peralta, opted for a chocolate souffl made with Valrhona chocolate and served with fresh baked cookies, goat milk and caramel ice cream. I opted for the lemon souffl with the same garnishments. Valrhona is a wonderful French chocolate company. Their “Noir Amer” chocolate literally translates as “black bitter”, which is a fair description of both the color and taste of this chocolate. For the true chocolate aficionado, eating Noir Amer is almost a religious experience. It is most likely as close as you will ever come to tasting pure chocolate essence.

In addition to the souffls, the French Riviera also offers; melted chocolate cake served with pear puree; a soft hazelnut biscuit served with chestnut cream; a selection of seasonal red fruit with “Sabl Breton mango coulis and cocoa sorbet; or flambed apples and bananas served with Calvados chocolate dentelle.

Another aspect of the French Riviera experience is that it does not have to end with lunch or dinner. Rise the next morning and satisfy your morning appetite with a short trip to either of the restaurants satellite locations for terrific breakfast fare. Fresh baked baguettes, decadent pastries, crepes and more await and there is nothing more appetizing then the aroma of fresh baked goods carried on crisp, clean coastal breeze. All in all, the entire experience is, well, magnifique!

To learn more about the French Riviera or to reserve your table, visit them on the internet at www.frenchrivieraloscabos.com or call 011 52 (624) 142-3350. Bon apetit!

For complete restaurant locations, hours and contact information, visit CabosBest.com.