This time around, Executive Chef Jean Louis Leon, backed by his team, join the brand’s global food and beverage campaign of Califonia Dreamin’, a menu that serves up flavours from America’s West Coast.
The California-inspired menu pays tribute to chefs who were instrumental in turning the world’s palates toward fresh, locally-grown produce and mixing cultural influences from Latin America, Asia and Europe. It was back in the early ‘70s when Californian cuisine first caught flavour, when pioneering chef Alice Waters opened her restaurant, Chez Panisse. Quickly, it became known for its use of organic and locally-grown ingredients. Since then, entrepreneurial California chefs have not shied away from mixing unexpected combinations of ingredients and food styles, while making the most of the abundant sun-kissed produce for which the state is known.
Taking cues from the philosophy of sourcing locally, Chef Jean Louis re-creates the California Dreamin’ menu in a way that highlights Cebu-grown ingredients. Mövenpick Hotel Mactan Island Cebu’s California dreamin’ à la carte menu features seven dishes of classic California fusion cuisine. Seafood, fruit, vegetables and fresh herbs figure prominently in a medley of bold flavours, surprising combinations and unpretentious style.
“Some ingredients, like the guinea fowl for example, aren’t native to the area,” Chef Jean Louis says, “so I substituted it with chicken, something we can find easily here.”
That being said, it’s easy to spot how he’s made the campaign his own, aside from the switch in ingredients. The plates, for one, have been personally picked by Chef Jean Louis, as he shared at a previous dinner. As he’s French, this shone through in how he assembled the dessert—lemon and avocado cheesecake—with a flair that most, if not all, French chefs have.
It’s interesting to note that Cebu shares some similarities with California, as both celebrate the fusion of sunshine and seasonal fare. If this sounds like something right up your alley, California Dreamin’ will be available at The Sails restaurant throughout the months of March and April 2019.
Check out the gallery above for a preview of the menu!
]]>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.
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 high-quality 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 personalised 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 customisable 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% 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 CEO of Mövenpick Hotels & Resorts.
Thomas Hollenstein, Director of Food & 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 when you visit Mövenpick Hotel Mactan Island Cebu.
For more information, visit their website: https://www. movenpick.com
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