A workshop combining naturopathy, relaxation therapy and gourmet delights!
A fun, gourmet, unusual and 100% "well-being" workshop on Réunion Island!
Ideal for your next corporate well-being workshop or your next fun day out!
The 1st workshop on Réunion to combine the design of a healthy culinary dish, a naturopathic approach (by Delphine Coste) and a fun, blindfolded challenge with sensory analysis by a sophrologist, Charline Legras.
The aim of this workshop is to introduce the principle of living foods, a pillar of good health, by preparing simple, tasty dishes.
Prepare simple dishes to boost energy, clarity of mind and optimism...
Then, using sophrological guidance, blindfolded, take part in a workshop to become aware of flavours, awaken the senses and invite your 'you' to be more present.
The aim: to improve concentration, self-confidence and creativity.
We offer a naturopathy & sophrology fusion workshop.
Phase 1: "Life for my cells"
Preparation of one or more dishes (depending on the format of the workshop) using living food = food that provides maximum energy, discussions on naturopathic philosophy and food.
What is living food? Living foods are plant-based foods that are not cooked above body temperature. These foods are, by definition, in their most natural form possible, raw, organic and easily assimilated by the human body, giving the body sufficient energy to carry out the elimination of toxins.
Phase 2: "Sophrological tasting", blindfolded. With Charline Legras.
A guided journey, blindfolded, through awareness of the senses and towards self-presence.
Here's a list of the dishes you can make* and taste:
Crème non brûlée
* the service provider will select ONE or TWO dishes in advance (depending on the length of the workshop), which will be prepared on site with the participants and the naturopath.
The rest of the dishes will be prepared by the naturopath beforehand.
2 possible formats:
-> In a workshop as part of a team-building session, an introductory course or an afterwork workshop:
Minimum duration: 1h30 (1 dish prepared on site)
2H30 (2 dishes prepared on site)
Capacity: 10 people maximum
-> As part of an event, on recreational days, Christmas trees, theme days:
Duration: 20/30min with a small tasting circle in groups of 7 people maximum. Around thirty people per day.
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