Mövenpick brings the best of French ‘Bistronomie’

Mövenpick Hotels & Resorts is bringing the best of “bistro” and “gastronomy” to its restaurants around the world in its latest “Bistronomie” food promotion, which runs from Oct. 20 to Nov. 20.

Taking inspiration from a trend that started in France two decades ago and has now become a global culinary movement, the hospitality group’s talented chefs have created seven exclusive Bistronomie dishes.

The Bistronomie concept was conceived in the 1990s when young French chefs with haute cuisine training re-interpreted classic dishes and served them in a new breed of casual, less stuffy, “bistro”style restaurants.

Today, Bistronomie is synonymous with highquality French cuisine with a twist and Mövenpick, which is renowned for its culinary expertise, has mastered it.

Made from the best quality ingredients and prepared to perfection, the seven dishes on its new Bistronomie menu include Salade Niçoise, Plateau de Fruits de Mer (Seafood platter), Moules Marinières (Mussels with garlic and sweet cream butter), Cabillaud à la Bordelaise (Cod fillet), Pot au Feu à la Bourgeoise (Beef topside hot pot) and Cordon-bleu au Comté (Veal rump steak).

In line with the company’s commitment to offering personalized experiences, the individual preferences and tastes of guests have been taken into consideration, with vegetarian options available—Pot au Feu Végétarien (Vegetable hot pot)—for example. In addition, some dishes such as the seafood platter are customizable to include specific ingredients selected by diners.

Guests with a sweet tooth are also in for a treat with Mövenpick’s version of Café Gourmand—a French take on the British afternoon tea. The Bistronomie Café Gourmand combines aromatic Mövenpick coffee with Reine de Saba (Queen of Sheba), an irresistible chocolate cake baked with Mövenpick’s very own 72 percent cocoa Swiss chocolate.

“When it comes to gastronomy, Mövenpick is a pioneer, known for its culinary innovation and ability to create classic dishes with a twist, which is very much akin to the Bistronomie movement,” said Olivier Chavy, president and chief executive officer of Mövenpick Hotels & Resorts.

Thomas Hollenstein, director of food and beverage Europe, Mövenpick Hotels & Resorts, who has led the team of chefs developing the “Bistronomie” dishes, added: “We have encapsulated the essence of French cuisine, but in a fresh and exciting form and importantly, acknowledging the personal tastes of our discerning diners and guests around the world.”

Experience this special limited offer at Mövenpick Hotel Mactan Island Cebu.