Gastronomy & health:
STRONG ALLIES WITHIN CLINIQUE LA PRAIRIE
At the head of Clinique La Prairie's kitchens is a passionate and iconic couple. A conductor and his partner, Filippo Tawil and Sara Busseti, both of Italian origin, form a power duo and a team that goes like clockwork.
Text and photos: Clinique La Prairie
It is through their career and rich experiences that these two cooking aficionados grow together, for the enjoyment of everyone's taste buds. We discover a well-rooted philosophy that is dear to their heart, over which three precise words preside: passion, precision and respect. “The services offered in the clinic are those of a palace with the medical services and more”, they specify.
Their daily challenge is huge. They must surprise, sublimate and adapt! It is with disconcerting ease that the challenge is won hands down. “What’s exciting in our work today is to constantly renew ourselves!” says Chef Filippo. Refined and colorful plates come out of their kitchen on a daily basis. And this, mostly adapted to the tastes, demands and dietary constraints of each client. “You have to find cooking tricks, seasoning... so that taste is always ‘at the rendez-vous’ despite some binding diets (gluten-free, lactose free or fat-free),” continues the chef.
In the limelight, the choice is wide. A kingdom of spices, cereals, fresh produce of all kinds, arrived at dawn. So many high-quality products to give free rein to their spontaneous inspiration and develop the 70 dishes. And enabling them to offer tailor-made, “à la carte”, customizable meals, in order to satisfy a very demanding clientele. A remarkable and surprising table!
“The role of a dietician at la prairie clinic, collaboration is at the heart of our daily activity.”
At Clinique La Prairie, the role of a dietician is to accompany clients in their daily diet. It is a matter of advising and guiding them according to their objectives, their expectations while taking into consideration the doctors' nutrition recommendations. “A balanced diet is the foundation of all our programs. As dieticians, we work with doctors, nurses and chefs to provide nutritional coaching to clients throughout their stay.”
“Our role is to make them aware of what they eat, the sensations that it gives them. It is also important to focus our advice on pleasure and taste, because feeding should not be a constraint.” For some programs, such as Weight Management and Master Detox, the nutritionist develops the client’s menus according to the results of several medical check-ups and tests, but also according to their personal expectations.
“We then take over, as dieticians. We give them a daily presence during meals to guide them in their choices, but also in workshops where they can learn how to compose balanced menus and understand the contributions of this or that food. We make regular reports to the doctors on the course of the client's stay, from a food point of view. We work together with the chefs, especially in developing the menu that changes regularly based on seasonal products. We also provide chefs with the latest nutritional recommendations and news and help them put them on the menu.”