Nowhere else in Winnipeg can you go from a sizzling sauna to a frigid pool to dining on an exquisite meal – wearing a robe. Thermea is all about relaxation and rejuvenation of the mind, body and soul, and Chef Thomas Stuart does his part by creating memorable, healthy and comforting food, like his take on a gooey croque monsieur, or his beet bowl, which features four different preparations of the root veggie.
Open to spa guests only.
Resto At Thermea Neighbourhood: Fort Richmond Address: 775 Crescent Dr. Phone: 204-284-9595 Entrées: $21-$25 Nestled beside Crescent Drive golf course amongst mature, towering trees, urban getaway Thermëa is a haven for rejuvenation. Past…
Nurture in Nature Chef Thomas Stuart rounds out a day of relaxation with soul-nourishing comfort food. By Matthew Kruchak Chef Thomas Stuart strolls through the dining room of the restaurant…
This hearty dish uses beet four ways, including powdered. One XL bowl makes a festive and colourful starter for four. Ingredients Beet hummus 1 medium beet 15 oz can of chickpea,…
Fresh berries beautify and preserved lemon perks up this sweet and creamy dish with an unexpected hit of salt and sour. Ingredients Panna cotta 2 1/2 gelatin sheets Water 2…
Black garlic adds sweetness reminiscent of balsamic vinegar. Ingredients Sauce 4 cups whipping cream 1 bulb black garlic, available at De Luca’s Specialty Foods 1 cup of mushrooms per serving…
The savoury topping pairs well with gooey baked brie and a fresh baguette. Purchased pesto can be used. Ingredients 1 cup chopped tomatoes 3/4 cup pesto 1 1/2 cups olive…
