How many times have you dined at Varanda Restaurant and wished you could take a Four Seasons Ritz Lisbon chef home with you?
Or perhaps served dinner party dishes that should never have made it to the table? Four Seasons Hotel Ritz Lisbon is coming to the rescue with the launch of Ritz Delicatessen, the most serious salvation story for Lisboans in a long time.
From May 1, 2019, gourmet lovers can order and collect the Hotel’s fine-dining dishes in takeaway form, from continental breakfast spreads to salads, snacks, sandwiches, wraps and soups; a selection of sushi, fish, meat and vegetarian mains to cocktail canapés, decadent desserts, and plateaux repas (gourmet lunch boxes) – ideal for when one is stuck in long meetings.
Joachim Jacob, the Hotel's Food and Beverage Director, shares:“Ritz Delicatessen is a direct response to guest demand – and a delicious extension of Varanda Restaurant’s much loved dishes and highly regarded chefs. For years now, a few of our ‘in the know’ regulars have been taking home our Pastry Chef’s famous Ritz mille-feuilles, colourful trays of sushi and sashimi and picture-perfect bite-size canapés, or contacting us to cater for various office events. So we thought why not offer this and more to all Lisboans: Four Seasons fine-dining for homes and businesses around the city.”
Conceived by the Hotel’s Executive Chef Pascal Meynard and Pastry Chef Fabian Nguyen, the takeaway treats mirror the quality of the dishes served on-site, for a taste of The Ritz no matter where one is: the finest of O Japonês selection – including tuna nigiri with black truffle and gold leaf – for a business lunch around the conference table; charcuterie platters and foie gras canapés for a 40th birthday at home; the Hotel’s famous club sandwich for lunch at one’s desk; a Ritz salt-crusted sea bass and Ria Formosa clams for a romantic candle-lit dinner in a private garden; or a plateaux repas – comprising starter, main, cheese and dessert – for high quality catering when one is short of time.
Beautifully presented in bespoke sustainable packing, choose from five gourmet plateaux repas, each named after a Lisbon icon: the statesman, Marques de Pombal (vegetarian menu); the river, Tejo (salmon, soy, sesame and lime main); the poet, Camões (cod, chickpea and corn main); the explorer, Vasco da Gama (guinea fowl and juniper main); and the artist, Pedro Leitão (gluten and lactose free).
And for those wishing to add that extra special edge to an outside event, the Hotel’s expert knife-wielding Sushiman Yukta and award-winning Sommelier Gabriela Marques can also be booked to add prestige – and personality – to private dinners, business banquets and special celebrations.
Joachim continues:“As a team, we know the challenges of rustling up fine-dining food on demand. With the launch of Ritz Delicatessen, we hope to relieve some of the pressure on our fellow Lisboans and spread The Ritz love beyond the Hotel’s walls.”
Ordering Ritz Delicatessen is as easy as 1, 2, 3:
Browse the Ritz Delicatessen brochure online.
Place an order by email or telephone at firstname.lastname@example.org or +351 21 3811418
Collect the goodies from the Concierge at the time advised
Terms and Conditions
Allow 24 hours for orders for up to 10 people (subject to the availability of products).
Allow for 48 hours for orders for more than 10 people (subject to the availability of products).
Orders placed less than 24 hours ahead will be subject to confirmation .
Orders must be paid upon collection of items.
All orders above EUR 1000 must be pre-paid.
It is recommended that all the orders collected be consumed on the same day. The Hotel refrains responsibility should orders be consumed after 24 hours of delivery.
The Hotel may provide delivery service in Lisbon upon quotation request.
Collection times may be longer during busier periods.
This press release has been selected by Anne-Laure Hecquet
Anne-Laure Hecquet, Communication & International Development Manager Specialized in communication and recruitment, Anne-Laure participates, since January 2018, in the development of Journal des Palaces by being attentive to the specifics needs of the recruiters and partners whether it is in the implementation of events or custom-made tools or services. Anne-Laure also writes articles for the Career section.