Certaines vacances vous permettent de vous évader. D’autres transforment votre vision du monde.
L’expédition Wild Cat est l’un de ces rares voyages qui restent gravés en vous longtemps après votre retour. Créée grâce à un partenariat entre The Belize Collection et Belize Wild Cats, cette expérience de conservation de 12 jours invite les voyageurs à aller bien au-delà du simple tourisme. Elle offre l’occasion de pénétrer dans l’un des endroits les plus riches en biodiversité de la planète, de contribuer aux efforts de conservation et de découvrir le Belize d’une manière que très peu de personnes connaîtront jamais.
Avec ses plages paradisiaques, ses forêts tropicales luxuriantes, sa cuisine fraîche et son rythme de vie plus lent, le Belize offre l’environnement idéal pour un voyage axé sur le bien-être. Que votre objectif soit la détente, la réduction du stress, l’activité physique ou simplement renouer avec la nature, le Belize constitue le cadre parfait pour restaurer le corps et l’esprit.
Là où commence le voyage
Votre aventure commence au Rainforest Lodge at Sleeping Giant Rainforest où le rythme de vie change presque instantanément.
En traversant les montagnes mayas, le paysage se transforme en une infinité de nuances d’émeraude. Des arbres imposants remplacent les routes animées. L’air devient plus pur, rempli du chant des oiseaux plutôt que du bruit de la circulation. Au moment où vous arrivez au lodge, vous ne visitez plus simplement le Belize, vous faites partie de sa forêt tropicale.
Niché au pied des collines, le Rainforest Lodge at Sleeping Giant offre une sensation difficile à décrire tant qu’on ne l’a pas vécue soi-même. Les matinées commencent avec la brume qui s’élève de la canopée de la jungle tandis que les singes hurleurs annoncent le nouveau jour au loin. Le petit-déjeuner se savoure avec une vue panoramique sur la forêt tropicale intacte, tandis que des oiseaux colorés voltigent entre les arbres en fleurs.
Même les moments de calme semblent vibrants. Ce cadre paisible devient votre maison pour les sept prochaines nuits, tandis que vous vous immergez progressivement dans les rythmes de la jungle.
Il a été démontré que passer du temps dans la nature réduit le stress, améliore la clarté mentale et renforce le bien-être général. Au Belize, la nature n’est jamais loin. Les voyageurs peuvent commencer la journée par une promenade au lever du soleil le long de la plage, passer l’après-midi à faire du kayak dans des eaux calmes et terminer la soirée en écoutant les sons de la jungle.
Cette connexion constante avec le monde naturel crée un sentiment de calme que de nombreux visiteurs trouvent difficile à atteindre ailleurs.
Apprendre à voir la forêt différemment
La plupart des gens traversent une forêt tropicale à la recherche de la faune.
Durant l’expédition Wild Cat, vous apprendrez quelque chose de bien plus remarquable : vous apprendrez à lire la forêt elle-même. Guidé par les conservationnistes de Belize Wild Cats, chaque sentier devient une histoire qui attend d’être découverte. Des empreintes imprimées dans la terre molle révèlent qui est passé avant vous. Une griffure sur un arbre ou une caméra cachée surveillant discrètement un sentier animalier devient la preuve d’un monde invisible qui existe tout autour de vous.
vous commencerez à comprendre le réseau complexe qui permet à ces magnifiques animaux de survivre. Chaque jour révèle une nouvelle couche de la forêt tropicale.
Vous visiterez des caméras de surveillance actives et découvrirez les images incroyables qu’elles ont capturées. Vous enregistrerez le comportement de la faune aux côtés des chercheurs. Vous vous aventurerez au-delà des sentiers de randonnée établis sur les mêmes pistes animales empruntées par les félins sauvages insaisissables du Belize. Chaque découverte, aussi petite soit-elle, approfondit votre appréciation de l’équilibre délicat de cet écosystème.
Une conservation à laquelle vous pouvez participer
L’un des aspects les plus significatifs de l’expédition est que votre présence crée un impact durable. Il ne s’agit pas de conservation observée à distance. C’est une conservation vécue de première main. Vous aiderez à restaurer les corridors fauniques en plantant des arbres indigènes, en apprenant comment les forêts connectées créent des passages sûrs pour les cinq espèces de félins sauvages du Belize. Vous comprendrez pourquoi les habitats fragmentés menacent la faune et comment des actions simples aujourd’hui façonnent l’avenir de ces félins.
À la fin de l’expérience, la forêt devient personnelle. Les arbres que vous avez plantés, la faune que vous avez aidé à documenter et les connaissances que vous avez acquises font partie d’une histoire de conservation bien plus vaste, une histoire qui se poursuit longtemps après la fin de votre voyage.
Découvrir le cœur culturel du Belize
L’expédition ne concerne pas uniquement la faune. Il s’agit également de comprendre les peuples, l’histoire et les paysages qui ont façonné le Belize pendant des siècles. Les visites des anciens temples mayas, Xunantunich révèlent des temples imposants qui surplombent encore la jungle aujourd’hui, tandis que les aventures de tubing dans les grottes et les excursions offrent l’occasion de découvrir les merveilles naturelles du Belize sous des perspectives entièrement différentes.
Les soirées sont tout aussi mémorables. Les conversations autour de la table du dîner avec les chercheurs et les guides remplacent les récits de voyage ordinaires par des discussions fascinantes sur la conservation, le comportement de la faune et l’avenir des forêts du Belize. Les feux de camp sous des cieux étoilés deviennent des salles de classe sans murs, où chaque question mène à une nouvelle découverte.
De la forêt tropicale au paradis des Caraïbes
Après sept jours inoubliables dans la jungle, votre aventure se poursuit avec un tout autre visage du Belize. Le voyage se poursuit au Lodge at Jaguar Reef, où le rythme de la forêt tropicale cède la place aux sons apaisants de la mer des Caraïbes. Arriver à Jaguar Reef, c’est comme prendre une grande respiration. Les palmiers se balancent doucement au-dessus du sable doré, les brises marines chaudes remplacent l’air frais des montagnes. C’est l’équilibre parfait après votre aventure en forêt tropicale, un endroit où la réflexion vient naturellement après des jours passés à explorer l’intérieur sauvage du Belize.
La vie ici avance un peu plus lentement. Passez des matinées tranquilles à regarder le lever du soleil sur la mer des Caraïbes, savourez une cuisine côtière fraîche, détendez-vous au bord de la plage ou écoutez les vagues se briser sur le rivage. Pourtant, même ici, la conservation reste au cœur de votre voyage.
Protéger le Belize depuis la côte
L’histoire du Belize ne se termine pas dans la jungle. Ses rivières rejoignent finalement l’un des écosystèmes marins les plus extraordinaires du monde, et la santé de chacun dépend de l’autre. En compagnie de Belize Wild Cats, vous explorerez les forêts de mangroves en bateau, en apprenant pourquoi ces écosystèmes remarquables protègent les côtes, nourrissent la vie marine et soutiennent la barrière de corail du Belize.
Vous planterez des mangroves, découvrirez comment les tortues de mer dépendent de plages saines et d’habitats de nidification, et serez témoin de première main du lien vital entre les forêts, les rivières, les mangroves et les récifs coralliens. En découvrant ces deux écosystèmes, vous comprendrez que la conservation ne consiste pas à protéger des espèces individuelles, mais à protéger les connexions qui permettent à la vie marine de prospérer.
Les soirées sont tout aussi mémorables. Les conversations autour de la table du dîner avec les chercheurs et les guides remplacent les récits de voyage ordinaires par des discussions fascinantes sur la conservation, le comportement de la faune et l’avenir des forêts du Belize. Les feux de camp sous des cieux étoilés deviennent des salles de classe sans murs, où chaque question mène à une nouvelle découverte.
Un voyage qui laisse un héritage
Every storyteller is different and we want to know more about you so that we can create a personalized relationship with you. Please fill out our form and be as detailed as possible. All applications will be reviewed and vetted. We are eager to work with Luminaries based on their creativity and quality of work.
Qawa Ki’ché is Qʼeqchiʼ Maya and translates to God of the Jungle. This is the artists’ attempt at capturing and preserving the spirit of the iconic Sleeping Giant that The Rainforest Lodge is known for. The Maya giant is a nod to the Maya Mountains the lodge is nestled in and its surrounding communities. Ancient, revered, and adorned in jewelry, he sleeps peacefully in the jungle he created and protects.
Sculpted with a chainsaw, this piece is dedicated to womanhood and freedom. Las Tres Marias consists of 3 women sculpted out of purple heart wood. Each represents a phase of womanhood. The symbol of freedom forms part of two of the sculptures in the form of Pajaritos Que Vuelan which translates to Birds Who Fly. Ultimately, this piece may be interpreted as an individual woman achieving independence or the feminist movement acting as a catalyst for all women.
Ah Puka’An Garrobo directly translates iguana below the ground. The largest installation from the 2023 Artist in Residence program, this piece represents the spikes on the iguana’s back. Inspiration was also drawn from imagery in the poetic and beloved story The Little Prince by Antoine de Saint-Exupéry.
Benefits include increased circulation, improved flexibility, and purging toxins from the muscles. 60 Minutes: $85 | 90 Minutes: $125
This therapeutic massage is ideal for those who suffer from old injuries or chronic pain. 60 Minutes: $94 | 90 Minutes: $140
Restores elasticity and revitalizes the skin. Relieves stress, and purges toxins while increasing circulation. 60 Minutes
A soothing full-body massage with gentle strokes to relax muscles and ease tension. 60 Minutes
Hands are soaked and exfoliated in a warm bath. Nail shaping and gentle cuticle treatment will keep your nails looking their best. Finish with a moisturizing lotion massage and the polish color of your choice.
Feet are soaked in a warm bath and exfoliated. Nails are shaped, cuticles pushed back and conditioned followed by a complete foot massage for relaxation, finishing with the polish color of your choice.
A blend of pineapple, mango, papaya, honey and an infusion of essential oils is massaged into the skin for a soft, silky and radiant glow.
Rich in minerals, this body exfoliation, purifies the skin while stimulating new cell growth.
Organic cane sugar and honey works as a natural exfoliant to remove dead skin, detoxify, and stimulate your skin to heal and renew.
This mask uses special components of essential minerals and vitamins that help to strengthen soft tissue to achieve a toner looking body.
Our range of facials detoxifies, tones, and revitalizes tired and stressed skin using all organic products. Skin is left clean, refreshed, and revived.
For last minute bookings contact the front desk at The Rainforest Lodge at Sleeping Giant.
All our services can be enjoyed in the comfort of your room, balcony or on the river deck
All prices are in USD and subject to government sales tax of 12.5% and resort fee of 10%
All wine prices are in BZD | Tax Inclusive and Subject to Resort Fee
Nopal syrup, lime juice, and tequila are shaken and strained over ice in a citrus and spice-rimmed margarita glass.
Cinnamon pineapple syrup, guava and lemon grass juice, lime juice, and simple syrup poured over ice served with a slightly dry red wine float.
Tequila, carrot juice, lime juice, simple syrup, and cinnamon pineapple syrup are shaken and strained over ice. Served in a citrus and spiced-rimmed glass.
Sweet corn is pureed with light creamed cheese, shaken with coconut cream, corn syrup, and white rum, served over ice.
Freshly picked sweet coconut water carbonated to order, white rum, Tanqueray gin, tequila, lime juice, and signature ginger lemon grass syrup, stirred, with mint leaves added.
Sky vodka, cinnamon pineapple syrup, passion fruit juice, simple syrup and house–made pineapple soda shaken and strained over ice.
Locally made cacao cream, bourbon, hints of espresso, and simple syrup served over smoked ice.
White rum, coconut cream, soursop juice, and cinnamon pineapple syrup
are shaken and strained over ice,
topped with a soursop and peach foam.
Cane juice rum is combined with passionfruit, orange juice and lime juice, carbonated and poured over gently muddled mint leaves.
Tequila is shaken with fresh lime juice and orange liqueur served on the rocks with a salted rim.
Fresh mint leaves are muddled with rum and cane sugar, built and topped off with club soda and a dash of bitters.
Sugar, and bitters are muddled and combined with bourbon or rye.
Whiskey, sweet vermouth and bitters are gently stirred and served traditional style.
Fresh pineapple juice is shaken with sugar cane rum and coconut cream.
Bourbon, sugar, and mint are muddled and served over ice.
Prices are inclusive of tax. Subject to Resort Fee.
Fried pizza dough topped with shredded chicken and arugula lightly tossed in a balsamic glaze. Finished with shaved Parmesan.
Heirloom tomato carpaccio topped with balsamic-dressed arugula, crispy capers, shredded Fior di Latte and shaved parmesan. Served with toasted sourdough.
House-made granola topped with seasonal tropical fruit, citrus marmalade, and fresh mint. Finished with a zesty lime yogurt dressing.
Toasted artisanal bread layered with melted mozzarella, thinly sliced prosciutto, and arugula drizzled with a balsamic glaze and a touch of olive oil.
Crisp, golden sourdough fry jacks served with sides of fresh arugula, cold prosciutto, whipped goat cheese, and classic tomato sauce.
Tomato Sauce, Mozzarella, Black Olives, Onions, Sweet Pepper, Pulled Pork, and Fresh Pineapple
Tomato Sauce, Mozzarella, Oregano, Fresh Basil, and drizzled with Olive Oil
Tomato sauce, Mozzarella, and Pepperoni
Tomato Sauce, Mozzarella, Ham, and Fresh Pineapple
Tomato Sauce, Mozzarella, Bacon, Ham, Sausage and Pepperoni
Mozzarella, Parmesan, Ham, Cheese, Garlic, Arugula, drizzled with Olive Oil and Balsamic Dressing
Tomato Sauce, Mozzarella, Roasted Tomato, Purple Onion, Sweet Pepper, Black Olives, Mushroom and Fresh Basil
Tomato Sauce, Mozzarella, Basil, and Garlic Shrimp
All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.
Seasoned, black olive–crusted mozzarella cheese sticks, fried to a golden finish, served with a yellow corn vinaigrette, pickled green papaya and house-made tomato jelly.
Creole shredded pigtail served with crispy wonton and marinated leeks accompanied by a citrus yogurt dressing.
Smooth beetroot paté, chimichurri sauce, and fresh paneer cheese served with garlic herb crostini.
Fried local corn ducunu served with a tomato and bacon jelly and topped with crema de queso.
Traditional Q’eqchi’ Mayan chicken soup with citrus micro cilantro and a side of handmade corn tortilla.
Fried wontons stuffed with blue cheese served in a black bean and tomato soup simmered over a traditional fogón served with a side of garlic herb crostini.
Organic baby spinach, guava ribbons, onions, tomatoes, and farm fresh ricotta cheese, topped with salted toasted pepitos and a soursop vinaigrette.
Fresh arugula topped with dried olives, Parmesan cheese, and infused cherry tomatoes drizzled with a yellow corn vinaigrette.
Pickled lemon grass infused carrots tossed with farm fresh lettuce, pickled green papaya, infused tomatoes, and toasted pepitos with a lime zested yogurt dressing.
Chicken in a sauce of roasted spices with citrus-zested creamy rice and carrots infused with cinnamon herb butter.
Free-range chicken breast seared in a citrus recado sauce with a side of sweet pan fried ducunu and green beans sauteed in bacon fat.
Chimichurri paneer steak served with creamy eggplant pilaf, cinnamon roasted carrots and our house red bell pepper sauce.
Penne pasta, dehydrated mushrooms tossed in olive oil, and organic spinach cooked in a roasted red bell pepper sauce, finished with grated parmesan and black olive powder. Served with a side of garlic herb crostini.
Grilled prawns served over linguine with red bell pepper carbonara sauce and crispy morcilla sausage topped with parmesan and black olive powder. Served with a side of garlic herb crostini.
Prawn served in crema de yucca with lime-zested rice and sweet arugula. served with a side of garlic herb crostini.
1” pork chops marinated with Chef’s tamarind-molasses marinade served with roasted cinnamon carrots and sweet arugula.
Grilled lamb chops served with a cardamom yogurt sauce, sesame arugula and fried ducunu.
Fresh fish fillet in a citrus marinade with a side of creamy citrus rice, roasted tomato, red pepper sauce, and sauteed spinach.
Local beef ribs glazed with a sorrel and orange sauce served with a potato puree and arugula salad seared in sesame oil.
Beef Tenderloin drizzled with a peppercorn and cardamom sauce, served with bacon fat sauteed green beans and potato puree.
Fresh organic cauliflower drizzled in pressed coconut oil, grilled and served over roasted cherry tomatoes and a cumin chickpea puree.
Grilled bean curd glazed with fresh ginger and soy sauce, accompanied by spinach and cumin chickpea puree.
Slow roasted potatoes in coconut milk and spices, served with freshly toasted crostini.
Locally harvested sweet potato served in coconut milk and assorted spices, tossed with linguine pasta and basil leaf.
Hand-selected farm vegetables layered over our classic tomato sauce and topped with Mennonite cheese, then baked to perfection. Served with a bowl of coconut white rice.
Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue.
Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble.
Craquelin topped cream puff filled with a house-made red pepper jalapeño jam and cream cheese served over chocolate sauce.
Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese.
Silky chocolate cake coated with a citrus-infused chocolate ganache.
Prices inclusive of 12.5% GST. Subject to Resort Fee.
Prices inclusive of 12.5% GST. Subject to Resort Fee.
Fried tortilla shell topped with burnt yellow corn-marinated shrimp, purple onions, sliced jalapeno, and marinated cucumber peels.
Yellow corn stuffed with Creole pigtail and black beans, topped with all-spice cucumber and herb lettuce slaw.
Beetroot pâté with vegetables marinated in olive oil, and ricotta cheese served with fried green plantain chips.
Fresh arugula and lettuce paired with cucumbers, green beans, celery, basil, and pork sausage crumbles served with soursop vinaigrette.
Fior di latte cheese shredded over colour lettuce, Kalamata olives, cherry tomatoes, topped with toasted peanuts and drizzled with balsamic vinaigrette.
Shaved Parmesan and pepitos granola on a bed of fresh arugula with fried shrimp and lime zested yogurt dressing.
Creole shredded oxtail on a toasted sourdough bun with marinated leeks, purple onion, and a side of fried plantain chips.
Grilled patty, blue cheese, onions, tomatoes, and lettuce on a toasted sourdough bun served with seasoned potato fries.
Shredded slow-smoked pulled brisket, fogón black beans, Belizean cheese dip, purple cabbage, jalapeno slices and shaved Parmesan served with fresh fried corn tortilla chips.
Citrus grilled chicken served with handmade flour tortilla, fogón black beans, chipotle tomato sauce, nopal sauce and pickled green papaya.
Shredded lamb and cardamom yogurt sauce on fried yellow corn shells with pickled beets, white onions, Parmesan cheese.
Grilled lamb skewers and handmade corn tortillas served with a selection of house made sauces including chimichurri sauce, pepper sauce, chipotle tomato BBQ sauce, and cardamom yogurt sauce.
Grilled shrimp on sliced organic tomatoes marinated in olive oil, marinated shallots, chives and shaved parmesan, drizzled with balsamic vinaigrette with a side of herb crostini.
Linguine pasta tossed in chickpeas and peanut sauce, served alongside a toasted baguette.
Ginger shredded over coconut milk, herbs and bean curd, served with white rice and fried plantains.
Stewed red kidney beans and crushed sundried tomatoes, spiced and topped with garlic croutons.
Hand selected market vegetables stir-fried in soy sauce, served with our coconut cilantro white rice and freshly grated ginger and spices.
Hand pressed yellow corn tortilla stuffed with refried black beans, fried golden brown and served with pickled purple cabbage.
Seasoned chicken tenders breaded with spiced panko, deep fried until golden crisp served with potato fries.
Cheesy corn tortillas stuffed with smoked pulled brisket with a side of pico de gallo, guacamole, and sour cream.
Shredded slow-smoked local brisket over soft garlic butter mini buns, and melted cheese.
A kid-sized authentic Don Tonito’s pizza topped with traditional tomato sauce, gooey mozzarella cheese, and pepperoni slices.
Linguine pasta tossed in a slow-roasted tomato sauce with fresh herbs, topped with grated parmesan cheese.
Sliced milk bread topped with cured smoked chicken breast slices, cucumbers, and tomatoes drizzled with cream cheese dijon aioli.
Gooey mozzarella cheese stuffed inside a thin crust with a side of basil tomato sauce.
Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue.
Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble.
Craquelin topped cream puff filled with a house-made red pepper jalapeño jam and cream cheese served over chocolate sauce.
Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese.
Silky chocolate cake coated with a citrus-infused chocolate ganache.
All prices are inclusive of GST and subject to 10% Resort Fee.
All prices are inclusive of GST and subject to 10% Resort Fee.
Breakfast burrito made with warm handmade flour tortilla stuffed with refried beans, scrambled eggs, crispy pork bacon, farm vegetables and fresh Mennonite cheese.
Golden fried flour tortilla, stuffed with refried beans, sauteed vegetables,
habanero flavored sausage, scrambled eggs, and Mennonite cheese, served with pickled habanero curtido.
Two giant pancakes dusted with cinnamon sugar, topped with tropical fruit chutney, served with a side of grilled habanero flavored sausage.
Farm fresh eggs scrambled with onions and tomatoes, accompanied by
coconut refried beans, crispy bacon and Belizean fried jacks.
Two-egg omelette filled with sauteed organic vegetables, served with toasted
baguettes and fresh Mennonite ricotta cheese.
Baked goods, butter, jams, yogurt, fruit and granola.
Potatoes, chickpeas, and other farm-fresh vegetables pan-seared in coconut oil, spiced with toasted cumin, and served with handmade corn tortillas.
Freshly baked slices of toast dipped in vanilla cinnamon coconut milk, charred on a griddle, and topped with honey-glazed tropical fruit salsa.
Coconut flavored refried beans, fried plantain, sautéed okra and tomatoes served with golden brown fried jacks.
All prices are inclusive of GST and subject to 10% Resort Fee.
1512 Chemin de Stramousse, 06530
Grasse, Provence-Alpes-Côte d’Azur, France
Antoine Lavoisier – managing director
