Mövenpick Hotels & Resorts unveils new signature dishes

THE CREATIVE juices have been flowing in the kitchens at Mövenpick Hotels & Resorts where the hospitality firm’s director of Food & Beverage Europe has achieved a gastronomic feat — the reinvention of traditional Swiss dishes.

Thomas Hollenstein has married tradition with the culinary innovation for which Mövenpick is famous, taking Swiss recipes that reflect the brand’s rich heritage and reimagining them to appeal to the modern palates of guests and diners around the world — local cuisine with global appeal.

The result is a spectacular new array of ‘Signature Dishes’ that will become a permanent fixture on restaurant and in-room dining menus at every Mövenpick hotel and resort globally from Sept. 1.

Bringing local Swiss flavors with a unique twist to its discerning guests, the new dishes range from beef tartare with toasted brioche to a light but flavorsome carrot cake that is ingeniously gluten free. These dishes are quintessentially Swiss, but have been updated to reflect contemporary tastes and trends, explained Hollenstein.

“We made the recipes for these dishes lighter and fresher, but at the same time, retained the ingredients and flavors that have made them so popular for decades,” he said.

“The result is a menu of new contemporary classics that appeal to the palate of modern diners. These dishes give a nod to Mövenpick’s Swiss roots, reflect the brand’s 70 years of world-renowned gastronomic experience and showcase once more its culinary inventiveness,” he added.

The four signature dishes are: Beef tartare (the 2017 take on this dish offers mild, medium or ‘fiery’ options and introduces brioche toast and butter), Riz Casimir (the latest version complements delicate veal slices with a mild curry sauce and fragrant Jasmine rice), Zürichstyle veal (this quintessential Swiss dish has been updated to combine succulent veal with a mouth-watering cream and mushroom sauce, served with a traditional crispy rösti), and Carrot cake (a modern take on the traditional Swiss ‘Rüebeli Chueche’).