Movenpick Hotels Resorts unveils seven dishes to celebrate the brand#s 70 years of culinary innovation

General Press Releases Tuesday February 13, 2018 10:34
Bangkok--13 Feb--Delivering Asia Communications
Moevenpick Hotels & Resorts is kick-starting 2018 with a burst of gastronomic vision and flavour as its parent company, the Moevenpick Group, celebrates seven decades of culinary excellence and innovation.

To mark the company's 70th anniversary, its Food & Beverage Director Europe, Thomas Hollenstein, and his team of chefs, have unveiled a menu of seven remarkable dishes that marry the old with the new - popular classics and guest favourites reimagined for the modern palate, inspired by cuisines and gastronomy trends from around the world.

The '70 years of culinary excellence' promotion, available in restaurants at all Moevenpick properties globally from 10 March to 20 April 2018, introduces seven inventive dishes that pay tribute to Ueli Prager, who when founding the Moevenpick brand in 1948, redefined the European restaurant scene and paved the way for a new style of modern hospitality, based on a simple premise: 'doing normal things in an extraordinary manner'.

Just as Prager introduced diners to unpretentious cuisine with a twist, such as curry-based Riz Casimir - a first in Europe - so 70 years on, Moevenpick chefs have created an inspiring menu of uncomplicated but surprising creations, all of which use fresh, authentic and health-promoting ingredients.

They include: Scallops & avocado tartare - a reinvention of Moevenpick's popular beef tartare, influenced by Mediterranean cuisine; salade belle fermiere - a lively interpretation of Salade Francois, made famous in the 1948 American musical film, "Easter Parade"; mille feuille saumon & caviar d'olive - a savoury take combining delicate smoked salmon, puff pastry and golden olive caviar; mushrooms and vegetables Zurich style - a meat-free version of Zurich-style veal that pairs aromatic root vegetables and smoky Shitake mushrooms; seafood Casimir - a medley of steamed seafood, fish and salicornia (sea asparagus), and an assortment of citrus fillets, paired with wild rice; bare beef burger Cafe de Paris - a prime beef cut paired with crispy ultra-thin parmesan-dusted fries; and carrot waffle - a quirky reinterpretation of classic Swiss carrot cake.

These dishes not only take inspiration from Prager's visionary approach to cuisine, but his original idea for a new restaurant concept: a sophisticated yet relaxed place where guests could sample dishes at affordable prices - the name for which came when he least expected.

As he strolled the shores of Lake Zurich with a friend and considered the possibilities, a seagull (or Moewe in German), swooped down to skilfully pick up food mid-flight. That one elegant movement encapsulated his idea and so 'Moevenpick' (Moewe pick) - and Europe's first casual dining experience - was born.

Prager's first restaurant, Claridenhof, opened in Zurich in July 1948, offering simple dishes that could be ordered à la carte - a refreshing alternative to conventional set menus and the first of many Moevenpick innovations.

Twenty-five years later, in 1973, Prager capitalised on the brand's reputation for quality food, affordability, staff training standards and innovation by opening the company's first two hotels. This marked the official launch of Moevenpick Hotels & Resorts and today, his values penetrate every aspect of Moevenpick Group's business, including Moevenpick Gastronomy, Moevenpick Wine and Moevenpick Fine Foods.

"Moevenpick's story is astonishing, founded on a commitment to service, authenticity, culinary excellence and innovation, and in 2018 we celebrate these values and our rich heritage in the way we know best - by treating our guests around the world to an inspiring gastronomic experience," said Olivier Chavy.

"The '70 years of culinary excellence' promotion is a fitting tribute to Ueli Prager who was truly ahead of his time when he founded our company, and we continue to build on his legacy with experimental cuisine and new concepts that keep his original vision in mind - doing normal things in an extraordinary manner."


Latest Press Release

Taiwan Expo 2018 in Thailand kicks off 30th Aug

Bureau of Foreign Trade (MOEA), Taiwan External Trade Development Council, Thai-Taiwan Business Association and Thailand Convention and Exhibition Bureau (TCEB) are launching Taiwan Expo 2018 under the theme "Let's Tie Together" to present smart living...

SUPERB SOUTH AMERICAN BBQ ON THE BEACH AT CENTARA GRAND BEACH RESORT VILLAS HUA HIN

Spice up the evening Latin style this August as Centara Grand Beach Resort & Villas Hua Hin presents to you Superb South American BBQ, serving up a barbecue feast, grilled to perfection using the best South American recipes, alongside a superb...

DEEP-SEA ROCKFISH KATSUO TUNA BLACK CATTLE WAGYU TAKE KISSO JAPANESE RESTAURANT BY STORM

Living up to its renown for exemplifying the spirit and special produce of each season in Japan, Kisso Japanese Restaurant showcases two fish and one meat for its September-October special a la carte menus: the finest, freshest rockfish, Katsuo tuna and...

กระทรวงการต่างประเทศและกองทุนประชากรแห่งสหประชาติร่วมจัดกิจกรรม TICA Connect ครั้งที่ 4

กรมความร่วมมือระหว่างประเทศ กระทรวงการต่างประเทศและกองทุนประชากรแห่งสหประชาชาติ (UNFPA) ร่วมจัดกิจกรรม TICA Connect ครั้งที่ 4 'The 4th TICA Connect: Five Decades of Thailand and UNFPA partnership: Advancing towards Sustainable Development Goals (SDGs)'...

Savor Spider Crab Specialties this September at CHAR Restaurant

CHAR Restaurant at Hotel Indigo Bangkok Wireless Road is excited to offer Honshu spider crab specialties for limited time in September. From September 14 to 28, diners can indulge in a three-part serving of this Japanese delicacy. On the main island of...

Related Topics