French fragrance brand L’Occitane Singapore has launched its first spa, at the Four Seasons Hotel Singapore.

To celebrate, the hotel’s award-winning One-Ninety Restaurant this week features dishes crafted from key L’Occitane ingredients, such as lavender, created by executive chef Jerome Roy of the Michelin-starred gourmet restaurant at Couvent des Minimes Hotel & Spa L’Occitane in Provence.

To also mark its opening, the Four Seasons Spa & L’Occitane is offering a one-day wellness package until June 30. This includes a facial or massage treatment of choice, a three-course Provencal lunch designed by Chef Jerome, and complimentary use of the spa’s amenities, such as sauna, steam room and pool.

The new spa is also launching the Harmonie Divine Facial, a 90-minute beauty treatment featuring Immortelle Millésimée essential oil, from a flower that never fades, and Jania Rubens, an algae that eternally regenerates.

Meanwhile, the featured dishes at One-Ninety Restaurant include roasted rack of lamb with lavender, chickpea galette and cream with saffron; lemon cocktail with cream, biscuit, sorbet, foam and crystallised sugar; and crispy almond biscuits and orange blossom shortbread.

Wine pairings are available.