Mövenpick Hotels & Resorts is introducing a new menu featuring dishes infused with the scent of vanilla at its restaurants worldwide in Asia, the Middle East and Africa, following the resounding success in Europe. The program runs from 21 February to 21 March 2017.
Pan-fried grouper with stewed bitter lettuce
When experiencing “Vanille Salée”, diners' senses will be free to wander with six dishes skillfully combined with the gentle aroma of vanilla.
Creamy soup with vanilla, saffron and candied onions
Traditionally used in sweet desserts, vanilla makes a delightful surprise when paired with high-end savory dishes: its mild flavor blends perfectly and surprisingly well with fish and white meat. Not only does vanilla add a subtle touch of spice and herbal notes, but it also helps tomatoes, beets and onions to emerge with a new and exciting aroma.
Vanilla Salmon and Tuna Salad
This extraordinary culinary experience is encapsulated in six vanilla creations, which are still honored as the “queen of spices” at Mövenpick hotels worldwide.
Appetizers include White onion velouté, Sashimi of tuna and salmon, Goat cheese and figs salad, with main courses including Pike perch fillet and endive, Veal tenderloin and Garden Vegetables and Guinea fowl breast Melba.
Baked veal tenderloin with garden vegetables
“These culinary innovations are led by our talented Director of Cuisine for Europe, Thomas Hollenstein, who is always keen to surprise our guests with unique combinations of flavours,” said Olivier Chavvy, President, Mövenpick Hotels & Resorts.
“Vanille Salée” will delight all taste buds and we hope food enthusiasts at our restaurants in Asia, Africa and the Middle East will fully enjoy this new culinary experience.”
The new menu includes dishes infused with the aroma of vanilla.
Bourbon vanilla
Premium Bourbon vanilla is used in everything. Veracruz, on the Gulf of Mexico, is considered the world’s vanilla capital. The Aztecs enjoyed the scent of fermented orchids as early as the 14th century, but it wasn’t until the 19th century that vanilla was used in Europe, in the botanical gardens of Paris. From there, it was imported to Madagascar and Réunion, where it became known as Île Bourbon – hence today’s Bourbon vanilla. The French name of the six “Vanille Salée” dishes also pays tribute to the origin of this wonderful spice.
This extraordinary culinary experience is encapsulated in six vanilla creations, which are still honored as the “queen of spices” at Mövenpick hotels worldwide.
