YOLO Journal Issue 12 - Flipbook - Page 18
The next day began with a coastal
hike on the Cap Lardier, where you see
nothing but the turquoise sea and pine
trees (and very few humans!); lunch was
an incredible salad of steamed vegetables
followed by sea bass. The flavor was so
good, and the portions so big, we had to
ask—how was it possible that our daily
intake was going to be the prescribed
1,000 calories? But Stéphane swore it
was, saying we were even allowed a glass
of wine with dinner, although we didn’t
take him up on it.
The program was conceived by
consulting nutritionist Jacques Fricker,
who leans Mediterranean diet with a
healthy dose of pleasure—god bless the
French! And so it went: days of activities, from longe côte (group-led exercise
in the sea in wetsuits), to “crazy stairs”
(exactly as it sounds), meals made from
seasonal ingredients that were clean
but filling, and treatments (many of
them innovative—lymphatic drainage
cryotherapy, LED therapy for jet lag)
that are best in class. While we each left
four pounds lighter, more importantly
we left inspired in several different ways:
Stéphane’s insistence on eating in a
way that makes you happy, and that is
sustainable in your daily life, makes a lot
of sense. And being in a place where we
could choose lamb and a bottle of wine,
or the steamed sea bass with romanesco,
showed how we could do the same in the
outside world, too.
18
