The Chef and the Dieticians
The menu at the Ruban Bleu was designed by the Miramar’s chef and dieticians. They consult daily about customer satisfaction and amendments to their food programme, then follow up with new menu suggestions. 

Dietary Advice
Consultations are available for any of the hotel’s customers in the Dietary Area. The dieticians have a very precise approach based on a combination of patient observation and technology.  They follow a rigorous protocol, and their use of an impedometer (which is not often used in thalassotherapy) means they can take measurements in a prostrate position, providing highly accurate readings. Clients can also take home a selection of the chef’s delicious recipes… At the Miramar Crouesty, we focus on all kinds of wellbeing, even alimentary, and firmly promote the consumption of well-balanced, but delicious, fare.