and local residents to come savour the tastes and flavours of the Mediterranean this autumn with
the launch of its latest global menu – ‘Pesto and Pistou’.
Marking another gastronomic triumph for a brand synonymous with culinary excellence for more
than 70 years, the expert chefs at Mövenpick have perfected a new innovative range of pestos
(Italian) and pistous (French) to create seven experimental dishes, available at The Sails
restaurant throughout the month of October 2019.
Chef Christian Bouby, culinary head at Mövenpick Hotel Mactan Island Cebu, will lead the kitchen
in preparing the pesto and pistou based dishes. These two classic European sauces are based on
the aromatic herb, basil, which is harvested in late summer. Savoury favourites will include seared
Saku tuna with olive and eggplant pesto and seafood soup with tarragon pistou. For dessert, a
sweet treat with a real difference – Bundt cake with chocolate-mint pesto, served alongside a frothy
espresso.
Bundt cake with chocolate-mint pesto
“It’s always a thrill to work on new menu concepts, especially with the abundance of fresh produce
and seafood available which comes straight from local farmers and suppliers,” said Christian
Bouby, Executive Chef. “Discerning palates are in for a play of flavours, in ways they have not
likely experienced before, with the distinct color and character pesto and pistou infused into each
dish.”
General Manager, Max Huber, added “While our guests and our local fans love to return for their
favourite classic Mövenpick dishes, we always seek to surprise and delight with seasonal offerings
or special food related events. We are certain that our Pesto & Pistou menu will excite even the
most experimental foodies, while providing a fitting a tribute to the flavours that conjure up
Mediterranean sun and sea.”
Seafood soup with tarragon pistou
Pesto and pistou are two versions of a flavourful sauce based on basil, olive oil and cheese. Italian
pesto, which originates in Genoa, the capital city of Liguria, Italy, is blended from garlic, basil, pine
nuts, grated parmesan cheese and olive oil while its French cousin, pistou, is a Provençal cold
sauce with similar ingredients, but without the pine nuts and with or without cheese.
Mövenpick’s versions add surprising new ingredients to the blend, while preserving the essence of
both Mediterranean specialty sauces to create seven pesto/pistou-inspired dishes:
- Saku tuna with olive and eggplant pesto: pan-seared tuna fillet with a modern
interpretation of ratatouille, pine nuts and black tapenade; - seafood soup with tarragon pistou: a touch of tarragon and a unique blend of sweet
aniseed and saffron bring this specialty seafood dish to life; - tagliatelle with walnut-basil pesto: walnuts replace pine nuts to create an imitable new
pesto blend that is smooth, sweet and deliciously buttery; - Cod with pesto rosso: accompanied with risotto made from finest Arborio rice to absorb
every ingredient and flavour in full; - beef fillet with red cabbage pesto: a traditional winter vegetable with a sweet edge gives
this pesto dish punch; - chicken breast with bell pepper pesto: with peas, green beans, egg, a basmati rice
galette and sublime bitter-sweet yellow-red pesto; - Bundt cake with chocolate-mint pesto: a timeless German cake with a cool mint and rich
chocolate pesto twist, served with an Espresso.
For reservations at The Sails restaurant, please contact at +63 32 492 7777 or email
hotel.cebu.fandb@movenpick.com. For more information on Mövenpick’s Pesto, Pistou menu, available throughout October 2019, please visit: movenpick.com/pesto.
Mövenpick Hotel Mactan Island Cebu brings a sweet French tradition this January as it celebrates the Epiphany with the ‘Galette des Rois’. Since the 14 th century, the French has been observing this tradition which is associated to the arrival of the Three Wise Men. People queue outside boulangeries and patisseries to get the best Galette des Rois, or King Cake, and share it with friends and family. The King Cake is a flaky pastry with a sweet filling made from almonds, and is served on the 12th day of Christmas, January 6, to celebrate the Epiphany.
Families look forward to this season, as the King Cake brings everyone together for some great fun and feast. This pastry comes with a small charm inside – a “feve”, or as it means in French, “hidden inside the cake”. Each person takes a slice and bites into a King Cake, hoping to find the hidden charm. Whoever comes upon the feve is proclaimed the ‘King of the Day’, and crowned with a cardboard coronet that comes with each cake.
This festive treat is offered at the lobby of Mövenpick Hotel Mactan Island Cebu from January 6 to 16, 2019. It’s sold at PHP690 nett and available for dine-in and take out.
“Founded on a commitment to service, authenticity, culinary excellence and innovation, we celebrate these values and our rich heritage in the way we know best – by treating our guests around the world to an inspiring gastronomic experience.”
-Oliver Chavy
Its Food & Beverage Director, Thomas Hollenstein, and his team of chefs, unveiled a menu of remarkable dishes that marry the old with the new.
Inspired by cuisines and gastronomy trends around the world, they reimagined their popular classics and guest favourites.
From March 10 to April 20 this year, their ’70 years of culinary experience’ promotion is available at all Mövenpick properties scattered across the globe.
Mövenpick chefs have created an inspiring menu of uncomplicated but surprising creations, all of which use fresh, authentic and health-promoting ingredients.
Scallops & avocado tartare
A reinvention of Mövenpick’s popular beef tartare, influenced by Mediterranean cuisine.
Salade belle fermière
A lively interpretation of Salade François, made famous in the 1948 American musical film, “Easter Parade”
Mille feuille saumon & caviar d’olive
A savoury take combining delicate smoked salmon, puff pastry and golden olive caviar
Mushrooms and vegetables Zurich style
A meat-free version of Zurich-style veal that pairs aromatic root vegetables and smoky Shitake mushrooms
Seafood Casimir
A medley of steamed seafood, fish and salicornia (sea asparagus), and an assortment of citrus fillets, paired with wild rice
Bare beef burger Café de Paris
A prime beef cut paired with crispy ultra-thin parmesan-dusted fries.
Carrot waffle
A quirky reinterpretation of the classic Swiss carrot cake.
These dishes pay tribute to Ueli Prager, who founded the Mövenpick brand in 1948. He redefined the European restaurant scene and paved the way for a new style of modern hospitality, based on a simple premise: ‘doing normal things in an extraordinary manner’.
It’s a must that you experience this limited offer when you visit Mövenpick Hotel Mactan Island Cebu. For more details, email hotel.cebu@movenpick.com or call +63 32 492 7777.
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