Business Traveler (USA) - - TRIED & TESTED -

Imag­ine launch­ing your ho­tel’s restau­rant and bar con­cepts by first hav­ing a renowned mixol­o­gist, bar­rista and pas­try chef de­sign in­no­va­tive cof­fee, cock­tail and pas­try cre­ations for the prop­erty from lo­cal fla­vors. The Mon­tréal Éclair, con­jured up by Le Méri­dien global pas­try chef Johnny Iuzzini, is fash­ioned with smoked maple, sweet cheese curd and malt.

This unique ap­proach to the spir­its and desserts is worth men­tion­ing. How­ever the ho­tel is also home to ex­ec­u­tive chef, Alexan­dre St-AmandTrem­blay and the Branzino Restau­rant, a gourmet Mediter­ranean-in­spired cui­sine open for break­fast, lunch and din­ner.

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