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Mövenpick Hotels & Resorts introduces a new menu featuring dishes infused with vanilla aroma at its restaurants worldwide across Asia, the Middle East, and Africa, following its resounding success in Europe. The promotion runs from February 21 to March 21, 2017.
Pan-fried grouper with braised bitter lettuce
When experiencing "Vanille Salée," diners' senses will be treated to a culinary journey with six skillfully combined dishes and the delicate aroma of vanilla.
Creamy onion soup with vanilla, saffron, and candied onions.
Often used in sweet desserts, vanilla creates a delightful surprise when paired with high-end savory dishes: the subtle flavor of vanilla blends perfectly and unexpectedly with fish and white meats. Vanilla not only enhances the aroma of the food and herbs, but also gives tomatoes, beets, and onions a delightful and novel fragrance.
Salmon and tuna salad with vanilla flavor.
This exceptional culinary experience is encapsulated in six vanilla creations, which are still celebrated as the "queen of spices" at Mövenpick hotels worldwide.
The tempting appetizers include "White onion velouté" (Creamy soup with vanilla onion, saffron, and candied onions), "Sashimi of tuna and salmon" (Salmon and fresh tuna sashimi), and "Goat cheese and figs salad" (Goat cheese and fig salad); with main courses being "Pike perch filet and endive" (Pan-seared pike perch with bitter melon salad), "Veal tenderloin and garden vegetables" (Roasted veal tenderloin with garden vegetables), and "Guinea fowl breast Melba" (Roasted guinea fowl breast with peach and creamy baked potatoes).
Oven-baked veal tenderloin with garden vegetables
“These culinary innovations are brought to you by our talented European Regional Director of Gastronomy, Thomas Hollenstein, who is always eager to surprise our guests with unique combinations of flavors,” said Olivier Chavvy, President, Mövenpick Hotels & Resorts.
“Vanille Salee” will delight every palate, and we hope food enthusiasts at our restaurants across 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 all the dishes. Veracruz, in the Gulf of Mexico, is considered the world's vanilla capital. The Aztecs appreciated the aroma of fermented vanilla beans from 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, and became known as Île Bourbon – hence now called Bourbon vanilla. The French name of the six dishes, "Vanille Salée," also honors the origin of this wonderful spice.
This exceptional culinary experience is encapsulated in six vanilla creations, often hailed as the "queen of spices," at Mövenpick hotels worldwide.
