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Body Fit, exercise and slimming advice

The Clarins philosophy

A healthy lifestyle for a slim body

Take control of your skin’s translucency

A healthy lifestyle for a slim body

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!

Slim your figure in 9 easy exercises

  • Jumping jacks

    1. Jumping jacks

    To slim 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 slim 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.

  • 4. Jump squats

    To slim the thighs

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

  • Lunges with jumps

    5. Lunges with jumps

    To slim the thighs

    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 exercise

    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 RoseThe Chef Daniel Rose


  • Lettuce soup & pickled chanterelle mushrooms

    Lettuce soup & pickled chanterelle mushrooms


    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 : 40 min. + 1 night rest - Cooking: 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 (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: 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 (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: 20 min. + 24 to 48 hours rest - Cooking: 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 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./p>

  • Poached veal, steamed aubergine, and herb butter

    Poached veal, steamed aubergine, and herb butter


    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: 35 min. - Cooking: 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 (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

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

    Preparation: 30 min. + 4 h minimum to 1 night of rest - Cooking: 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.


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    Contoured, sculpted figure

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