The new Mandarin is in a prime location in Paris’ 1st arrondissement (left); the all-suite spa has a chic, yet Oriental feel and will focus on longer (80-minute) experiences (right)
The Spa at Mandarin Oriental, Paris
L
ocated on rue Saint-Honoré in the 1st arrondissement, the new Mandarin Oriental, Paris is surrounded by the
city’s finest fashion stores. Te hotel, which is owned by Société Foncière Lyonnaise, fea- tures 138 rooms and suites in a restored 1930s art deco building. Around us$40m (€28m, £24m) has been spent on transforming the building which now boasts two restaurants, a bar and cake shop under executive chef Tierry Marx as well as a 900sq m (9,688sq ſt) spa. A speciality of the restaurant is the Delight nutritional, wellness menu which has been created by naturopath Liliane Israel. Created by Sybille de Margerie, a French designer who also worked on the hotel’s rooms
and public spaces, the spa blends colours such as mauve, pink, taupe and silver with delicate butterfly and origami flower-themed features to give a chic, Oriental feel. Te spa is spread over two floors, with the ground floor con- sisting of a sensory arrival sphere – with a signature ginger, orange and frankincense scent, atmospheric lighting and acoustic music
– seven treatment suites (four single and three double), a 14m pool next to an Oriental herb steamroom and a relaxation area. Above this is a 120sq m (1,280sq ſt) fitness area with Techno- gym equipment that overlooks the pool. A collection of 40 relaxing and results-
driven treatments are on offer using Mandarin Oriental’s own-branded products, plus those by Aromatherapy Associates and French beauty brand Guerlain. Te group’s signature, personalised, therapies – created in collaboration with Aromatherapy Associates in 2009 (see sb09/3 p58) – combine Orien- tal meridian massages with custom-blended
essential oils and start at €370 (us$536, £327) for a 2-hour 20-minute treatment.
Longer spa experiences Te target audience for the spa is an even split between hotel guests and local custom- ers. Memberships may be added later on, but are not a focus in the initial opening stages. To maximise utilisation in this all-suite
spa, the minimum treatment time has been set at 80 minutes. Andrew Gibson, group director of spa for Mandarin Oriental says:
“Tis is not a time poor spa and the idea is to set a precedence for longer treatments to begin with and to sell our ‘spa experience’. Our shorter treatments, including beauty services such as eyelash tinting and wax- ing, will be sold as add ons.” To deliver the treatments Véronique
Ellinger, director of spa, who previously worked at two key Parisian spas at Le Meu- rice hotel and L’Espace Payot, has picked a team of 17 employees including an oper- ational, duty and treatment manager. All therapists are trade tested and go through at least four interviews. Ellinger says: “It takes a long time to find people with the qualities we’re looking for – they have speak English and, if possible, have a background of work- ing in a luxury hotel. We’re also looking for people with passion who are not carbon cop- ies. I’m really pleased with the team we have because we’ve gelled so well.” She concludes: “I was astonished by the
Subtle projections of flitting butterflies are an example of this spa’s elegant design SPA BUSINESS 3 2011 ©Cybertrek 2011
quality and professionalism at Mandarin Oriental. I’ve never seen so many standard operating procedures – we have 1,500 to learn for spa, plus up to 3,500 general guest serv- ices – but detail is necessary to ensure quality. We won’t be leaving anything to chance.”
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