The Clarins philosophy

A healthy lifestyle for a refined figure

Take control of your skin’s translucency

Train your body all across the board

Because no cosmetic product alone can get rid of cellulite and slim your body,
Clarins has always insisted on the importance of a balanced diet and regular physical activity.

#1 Keep the pace!

Refine your figure in 9 easy exercises

  • Jumping jacks

    1. Jumping jacks

    To tone the bum and thighs

    An easy anti-cellulite exercise to develop the muscles in the lower body. Impressively effective. Try it for yourself!

  • Skater

    2. Skater

    To sculpt the bum and thighs

    With a feeling similar to roller-skating or ice-skating, slim your figure by working the lower body muscles and your endurance. Here we go!

  • Side plank with hip abduction

    3. Side plank with hip abduction

    To tone the core and sides

    There’s nothing better for slimming your waist: this toning exercise allows you to tone your muscles without bulking up.

  • Jump squats

    4. Jump squats

    To get your thighs into shape

    This intense squat exercise works the heart, as well as all of the leg muscles. It’s perfect to slim and trim your body shape.

  • Lunges with jumps

    5. Lunges with jumps

    To get your thighs into shape

    Lunges are super effective for shaping and developing the leg and bum muscles: give them a try!

  • Hip abduction

    6. Hip abduction

    To sculpt the bum

    An excellent exercise to firm the bum. Here we go!

  • Hip extension

    7. Hip extension

    To sculpt the bum

    A great exercise that works the bum muscles in depth. It strengthens them so you can achieve a muscular, toned, firm bum!

  • Knee-ups

    8. Knee-ups

    To tone the bum

    Redefine your curves and shape your bum with this exercise. Give it a try!

  • Stretching

    9. Stretching

    For injury-free exercises

    These stretches develop the body’s flexibility, prepare it for exercise, and promote recovery.

#2 Stack all the odds in your favour!

Le Chef Daniel Rose Le Chef Daniel Rose Daniel Rose fell in love with French cuisine after visiting France to complete his degree in philosophy and art history— and he has pursued the art of gourmet cuisine ever since. He enrolled in the Institut Bocuse, took classes in Guatemala, Britain and Belgium, and, finally, studied under Yannick Alléno. 10 years have passed since those first 16 covers at Spring on Rue de la Tour d’Auvergne. La Bourse et la Vie was born, Chez La Vieille re-opened its doors, and the Coucou achieved renown.

EAT BETTER

  • Lettuce soup & pickled chanterelle mushrooms

    Lettuce soup & pickled chanterelle mushrooms

    Ingredients

    Ingredients (Serves 4 people)

    The soup:

    • 2 heads of romaine lettuce
    • 300 g rocket
    • 1/4 bunch of chervil
    • 1/4 bunch of tarragon
    • 1/4 bunch of dill
    • 1 bunch of chives
    • 1 L vegetable stock
    • 50 ml single cream
    • Salt, pepper, nutmeg

    The pickled chanterelle mushrooms:

    • 300 g chanterelle mushrooms

    For the marinade:

    • 300 ml cider vinegar
    • 300 ml olive oil
    • 2 garlic cloves cut in half, degermed
    • 1 shallot cut in half
    • 1 pequin pepper
    • 2 pinches of sugar
    • 4 pinches of salt
    • 1 small bouquet garni
    • 1 cheesecloth sachet full of:
      - 2 g coriander seeds
      - 2 g black peppercorns
      - 2 g fennel seeds
      - 2 g caraway seeds
    Preparation

    Preparation: 40 min. + 1 night refrigeration – Cooking time: 30 min.

    The soup:

    • Wash the herbs and lettuce 3 to 4 times. Pluck the romaine leaves.
    • Prepare two large salad bowls with cold water and ice cubes.
    • Bring a large quantity of salted water to the boil and immerse the lettuce and herbs for 10 minutes.
    • Strain everything and immerse the cooked lettuce in the ice water.
    • Bring the vegetable stock to the boil and add the cream and nutmeg.
    • Pour 1/3 of the stock into a blender with 1/3 of the lettuce and blend for about 30 seconds, then transfer into a salad bowl and place it on top of the previously prepared ice water.
    • Repeat the process until you’ve used all of both parts.

    The pickled chanterelle mushrooms:

    • Bring the marinade to the boil for 15 minutes.
    • Cook the mushrooms in a dry, hot frying pan for 2 minutes; they will lose their water.
    • Strain them, then pour the boiling marinade on top.
    • Refrigerate for 12 hours.

    You can make them several days in advance and use them as pickled vegetables. They will easily keep for 10 to 15 days in the refrigerator. 

  • Sea bass, fresh almond, grilled peach, and mint ceviche

    Sea bass, fresh almond, grilled peach, and mint ceviche

    Ingredients

    Ingredients (Serves 4 people)

    • 300 g of fish
    • 10 almonds
    • 1 white peach
    • 1/4 bunch of mint
    • 2 limes
    • 10 ml almond oil
    • Espelette pepper
    • Salt
    Preparation

    Preparation: 20 minutes

    • Cut the fish into irregular chunks of about 2 cm wide and 1-2 cm thick.
    • Mix the juice from one lime with the almond oil and place the fish in it.
    • Marinate the fish for about 15 minutes before serving.
    • Cut the peach into 4 pieces and grill on each side for 30 seconds in a very hot, non-stick pan without any type of butter or oil.
    • You should obtain a slightly charred colour.
    • Chop the mint as little as possible in order to not let too much juice escape.

    Serve the ceviche seasoned to your liking with half a pinch of Espelette pepper and a bit of sea salt, the mint, the almonds, and the peaches.

  • Sweet and sour halibut, raisins, and watercress

    Sweet and sour halibut, raisins, and watercress

    Ingredients

    Ingredients (Serves 4 people)

    • 500 g fillets of halibut or sole cut into 8 to 12 pieces
    • 180 ml olive oil
    • 4 white onions thinly sliced
    • 1 bouquet garni
    • 1 garlic clove
    • 100 ml white wine
    • 350 ml apple cider vinegar
    • 40 g golden raisins
    • Juice of one lemon
    • 2 handfuls of watercress
    • 1 orange
    • 1 lime
    • 50 ml sunflower oil
    • 1 knob of butter
    • 2 tbsp of wheat flour or chickpea flour for those who are gluten-free
    Preparation

    Preparation: 20 min. + 24-48 hours refrigeration - Cooking time: 45 min.

    • Season the fish fillets with salt and pepper, dredge them in flour, and remove the excess flour.
    • Fry the floured fillets in the sunflower oil with a knob of butter, brown both sides (about 1 minute for each side), and dry them on kitchen paper.
    • Discard the frying oil and dry the pan.
    • Add the olive oil and heat it on a medium heat.
    • Add the onions and cook them on low heat for 20 minutes until they are nicely caramelised.
    • Add the white wine and simmer for 20 more minutes.
    • Add the vinegar and let it cook for another 10 minutes.
    • Add the raisins, turn off the heat, and add the lime juice.
    • In a small saucepan or serving dish, place half of the fish and cover it with the onion-raisin mix.
    • Continue to make layers.
    • Pour the rest of the liquid over the fish. Cover the dish and refrigerate it for 24 to 48 hours.

    Serve at room temperature as an appetiser or main course.
    Serve with a small watercress salad (pick only the nice green sprouts) dressed with a light vinaigrette: fresh orange juice, lime, and a touch of olive oil.

  • Poached veal, steamed aubergine, and herb butter

    Poached veal, steamed aubergine, and herb butter

    Ingredients

    Ingredients (Serves 4 people)

    • 120 g veal fillet (cut rather thick) per person
    • 200 ml chicken stock
    • 1 orange
    • 1 lemon
    • 4 garlic cloves
    • 10 g of ginger
    • 2 small aubergines
    • 80 g salted butter
    • 6 parsley leaves
    • 6 tarragon leaves
    • 4 g diced shallot
    • Zest of 2 lemons
    • 10 chive sprigs
    • Ground pepper
    • Sea salt
    • 10 ml maple syrup
    Preparation

    Preparation: 35 min. - Cooking time: 50 min.

    • Make the herb butter: chop the herbs and mix them with the shallot and lemon zest.
    • Take the softened butter and add the ingredients, season with salt and pepper.
    • Place in a ramekin in the refrigerator.
    • If you have a large aubergine, cut it into several rough pieces; if it’s small, cut it in half.
    • Steam them for about ten minutes. Put them aside. Do not season them until the last minute.
    • Preheat your oven to 100°C.
    • To cook the meat, melt a knob of butter in a pan and cook the garlic, ginger, and the zest of each citrus fruit for 1 minute, then pour in the hot stock. Place the pieces of meat seasoned with salt and pepper in the pan and cover it.
    • Lower the oven to 80°C and place in the oven for 40 minutes.
    • Serve the meat with the warm aubergine and small pats of butter melted on top.
    • Pour the maple syrup lightly over the aubergine and add a bit of sea salt.
  • Poached pear, lemon-thyme sorbet, and chocolate shavings

    Poached pear, lemon-thyme sorbet, and chocolate shavings

    Ingredients

    Ingredients (Serves 4 people)

    • 4 Williams pears
    • The juice of one lemon
    • 1 L water
    • 200 g sugar
    • 1 vanilla pod
    • 1 chocolate bar, 70% cocoa
    • 2 sprigs of fresh thyme

    For the sorbet (optional)

    • 500 ml water
    • 150 ml lemon juice
    • 170 g sugar
    • 1/2 bunch of thyme
    • 1 capful of Martini Bianco or vodka
    Preparation

    Preparation: 30 min. + at least 4 hours to 1 night refrigeration - Cooking time: 15 min.

    • Cut the pears in half; squeeze lemon juice over them so they do not darken.
    • In a large saucepan, add the water, sugar, and vanilla pod cut in half and scraped.
    • Bring to a boil, then add the pears.
    • Poach them for about 15 minutes, depending on their firmness.
    • Let the pears cool in their syrup for 30 minutes, then place them in the refrigerator for 2-3 hours.

    For the sorbet, you can purchase a lemon sorbet and add some fresh thyme leaves before serving. Or you can make your own sorbet as follows:

    • Boil the water with the sugar, then add the thyme, alcohol, and lemon juice. Turn off the heat, cover the saucepan, and let it infuse for 1 hour.
    • Let it cool, then freeze it in a rectangular tray.
    • Mix it around every 1/2 hour for 3 to 4 hours.

    To serve, place half of a pear on a serving dish with the sorbet, scraped with a fork; sprinkle some 70% cocoa chocolate shavings on top and garnish with fresh thyme.

#3 Adopt the proper technique!

Exceptional products with proven effectiveness and a lovely application, all year long

Application method

Application method

Train your body all across the board with an exclusive application method

Body Fit Quince
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Body Fit

$ 68.00

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