Michelin Chefs, Edible Cocktails and Sustainable Fine Dining Highlight Culinary Innovations at Regent Hotels & Resorts
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Michelin Chefs, Edible Cocktails and Sustainable Fine Dining Highlight Culinary Innovations at Regent Hotels & Resorts
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Catégorie : Monde - Gastronomie -
Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 03-11-2008
The signature restaurants at Regent Hotels & Resorts worldwide offer luxurious dining experiences, pioneering services and breath-taking design with a distinct sense of place. From inventive lobster preparations to organic chef’s gardens, Regent offers dynamic dining experiences across the globe.
Fischer’s Fritz Invigorates Berlin Dining with Two-Star Michelin Restaurant, Award-Winning Chef, Water Sommelier and More
In a country where the culinary landscape is too often dismissed as beer and brat, haute seafood restaurant Fischer’s Fritz at The Regent Berlin exemplifies German fine dining.
Chef Christian Lohse was awarded his second Michelin star in 2007—making Fischer’s Fritz the only two-star Michelin restaurant in all of Berlin. Luxurious culinary innovations at The Regent Berlin include:
* Beverage service: Water sommelier Arno Steguweit matches guests’ preferences to the restaurant’s extensive list of bottled waters, which includes finds from beneath the Fuji volcanic belt and Auvergne’s Chateldon 1650, the first “bottled” water to have been served at the Court of Louis XIV.
* Children’s etiquette classes: While parents enjoy a sumptuous meal featuring a complimentary bottle of Laurent Perrier champagne, the award-winning restaurant staff teaches children how to filet a sole, lay a fine dining table and make a non-alcoholic cocktail. The package also includes formal table manners instruction.
* The Lobster Press: Fischer’s Fritz is home to one of five silver lobster presses worldwide; another is located at The Regent Grand Hotel Bordeaux. Weighing 90 pounds and valued at 45,000E, the press is used in an elaborate tableside lobster preparation.
* Tea salon: At the deluxe tea salon, guests receive expert advice—including the chance to smell and feel fresh tea leaves—from the hotel’s certified TeaMaster gold.
* Pet patisserie: Leaving no palate unsatisfied, the chief patissier of Fischer’s Fritz will prepare customized dog bones for canine guests participating in the hotel’s Very Important Dog (VID) program.
The 80-seat restaurant overlooks the French and German cathedrals of Berlin’s historic Gendarmenmarkt Square, and includes private dining space accommodating 15 guests.
Jacques Garcia Design, Rare Lobster Specialty & In-Room Wine Bars at The Regent Grand Hotel Bordeaux
The first luxury hotel in Bordeaux, The Regent Grand Hotel Bordeaux features a fine dining menu created by a Michelin chef and interiors by world-renowned Jacques Garcia. From in-room wine bars to an exotic Belle Epoque-era lobster preparation, the hotel offers uniquely Bordelais culinary experiences. Highlights include:
* Michelin chef Yves Mattagne created the menu for the 48-seat Le Pressoir d’Argent. Run by longtime Mattagne collaborator Pascal Nibaudeau, menu items include caviar d’Aquitaine, Bélon oysters and red tuna with Les Landes duck liver.
* The restaurant’s signature lobster press is elaborate dish featuring a choice Breton blue lobster. An elaborate tableside production, the final step uses the restaurant’s namesake silver press—one of only five worldwide—to infuse the elegant dish with every drop of flavor. The preparation references a Belle Epoque tradition of preparing duck in a similar fashion.
* Jacques Garcia used the Le Pressoir d’Argent’s seafood-centric menu as inspiration for its design, which includes mosaics of tiny shells, framed black and white underwater photographs by Pierre-Yves Hervy Valliant and a glass roof surrounded by pink marble columns.
* Sommelier Vincent Delors offers over 300 regional wines.
* Guests in Prestige Suites, which feature in-room wine bars, can receive private sommelier service. Dedicated sommeliers guide guests through a customized selection of bottles sampled in their suites.
The hotel also offers chic, casual eateries Brasserie L’Europe and L’Orangerie, as well as the Victor Bar—named for Bordeaux’ own Victor Hugo and Victor Louis—for cocktails.
Innovative, “Edible” Cocktails at 1 Bleu, The Regent Bal Harbour
At The View Bar in 1 Bleu, the elegant fine dining restaurant at The Regent Bal Harbour, rising star mixologist Oscar Morales creates memorable cocktails using everything from edible roses to ruby Port.
Top food and beverage critics praise Morales’ innovative beverages, particularly his deconstructions of classics to create “edible” cocktails. By making gels out of the alcohol component, Morales converts classic cocktails like rum and Coke into elegant, compact desserts. Deluxe dessert cocktails include a Piña Colada of dark rum gelée, pineapple granite and coconut foam, and a Cosmopolitan with vodka gelée, orange sorbet, cranberry cloud and lime zest.
Operated in conjunction with renowned Le Cordon Bleu, 1 Bleu features sweeping ocean views of Haulover Beach.
Ancient Chinese Art and Authentic Cantonese Cuisine at Li Xing Juan, The Regent Beijing
A cultural oasis in the heart of Beijing’s bustling commercial district, Li Xing Juan transports guests to Old China amidst the city’s much-hyped renovation.
Offering traditional Cantonese cuisine, the restaurant is filled with art, furniture—including reproductions of designs from the Forbidden City—and architectural flourishes made from polished red sandalwood, a precious material linked to Imperial China.
Guests enter through a foyer styled after a traditional Chinese teashop. A hand-carved yellow rosewood gate marks the entrance to the dining room, which includes ten private dining spaces. Each named for precious wood — yellow rosewood, oak, canary, walnut, red sandalwood, mahogany, camphor, Cyprus and elm—the individual spaces are filled with artwork made from their namesake timber.
Master chef Au Man Fai’s specialties include pan-fried crispy chicken and authentic dim sum. The award-winning restaurant has been honored with top Asian culinary distinctions, named “Best Cantonese Restaurant” and among “Beijing’s Best Restaurants.”
One of five dining options at The Regent Beijing, Li Xing Juan is offered alongside The Crescent Lounge, a multi-story lounge offering high tea and cocktails.
Organic Chef’s Garden and Locavore Dining at The Regent Maldives
The next culinary destination from Regent Hotels & Resorts is the fine dining restaurant at The Regent Maldives, which will debut July 2009. The grill menu will offer Asian fusion cuisine served in a romantic, overwater space.
As The Regent Maldives is committed to sustaining the natural beauty and resources of its destination, the restaurant will feature items from an on-site organic chef’s garden, and will compost culinary by-products for the grounds’ all-natural fertilizers.
The Regent Maldives will also offer intimate dining on a secluded private island. Accessible by private boat, guests can take a gourmet picnic prepared by the chef to their own personal island for the day.
In addition, the resort offers truly “locavore” culinary experiences. Accompanied by a professional crew, guests can arrange fishing expeditions to bait local yellowfin tuna, Dorado, striped Marlin and wahoo in the surrounding turquoise waters of the Indian Ocean. The catch of the day will then be prepared to guests’ preferences by the fine dining chef.
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