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¿Qué está cocinando este verano en Kempinski Hotels?

miércoles 11 de julio de 2018, 21:56h
La variedad culinaria y los deliciosos manjares se servirán este verano en los hoteles Kempinski de todo el mundo. Dedicado a la diversión, respetando los antecedentes culturales de cada hotel, varios lujosos hoteles Kempinski han creado experiencias únicas para sus invitados: desde clases de barbacoa hasta pintura de postres; desde los manjares cubiertos de trufa, del Chef Daniel, hasta los chefs que dan la bienvenida a los amantes de la comida
¿Qué está cocinando este verano en Kempinski Hotels?
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¿Qué está cocinando este verano en Kempinski Hotels?


- La variedad culinaria y los deliciosos manjares se servirán este verano en los hoteles Kempinski de todo el mundo. Dedicado a la diversión, respetando los antecedentes culturales de cada hotel, varios lujosos hoteles Kempinski han creado experiencias únicas para sus invitados: desde clases de barbacoa hasta pintura de postres; desde los manjares cubiertos de trufa, del Chef Daniel, hasta los chefs que dan la bienvenida a los amantes de la comida en un exuberante jardín en la azotea; de una fiesta en un entorno palaciego otomano a una clase de cocina para hombres, enseñando la creación de la cocina libanesa, llena de sabores auténticos. La elección de ofertas es emocionante, no solo para los amantes de la gastronomía, sino también para los huéspedes que deseen sumergirse en el mundo gastronómico de Kempinski Hotels y vivir momentos memorables y halagadores.


Cocine y relájese: la clase de cocina algo diferente. Cuando se trata de cocinar entre amigos y parejas, el concepto de trabajo compartido es "la mitad de la batalla". Kempinski Hotel Frankfurt es muy consciente de esto y ofrece un curso de cocina de cocineros amateurs en su restaurante Levante, con un tipo muy especial de trabajo en equipo: mientras los hombres se familiarizan con la cocina oriental, las mujeres disfrutan de ser mimados en el Country Club del hotel. & Spa. De la mano del chef Mohamed Agouni, los caballeros aprenden a preparar platos típicos libaneses, como Tabbouleh (ensalada de perejil y bulgur) y Baba Ghanoush (berenjena ahumada), mientras que las damas se relajan en la zona de sauna del spa, en el interior y piscinas al aire libre, o en el Lake Side Lounge. Para una cena conjunta, el grupo completo se sumerge en los opulentos mundos de indulgencia y especias de Oriente. El restaurante Levante es uno de los cinco restaurantes del Kempinski Hotel Frankfurt y está abierto exclusivamente durante los meses de verano, con temperaturas que combinan y crean la verdadera sensación oriental.


Mientras que las clases genéricas de cocina se pueden realizar en casi cualquier lugar, los placeres de la parrilla requieren lugares reales para parrilla, herramientas profesionales y artesanía dedicada. El hotel y la ubicación del evento Villa Rothschild Kempinski en Königstein, a las puertas de la vibrante metrópoli de Frankfurt, es un lugar en sí mismo: un lugar con el primer concepto gastronómico "Grill & Health" que Alemania tiene para ofrecer. Comprometidos con la calidad y la sostenibilidad,


El lugar ofrece a conocedores conscientes la oportunidad de experimentar "comidas finas informales" con carisma y un factor de sentirse bien durante la temporada al aire libre, con un giro hecho a sí mismo, cuando los verdaderos amantes de la comida se conviertan en famosos maestros de clanes. Y como cocinar juntos mejora el placer, el chef ejecutivo de Rothschild Sebastian Prüßmann y su equipo culinario desarrollaron innovadores talleres de barbacoa en estilo, en consonancia con los tiempos, y con una gran dosis de pasión y diversión: regional, de temporada y de "Grill & Health". "Perspectiva: los vegetales se vuelven virales, los clásicos del recién nacido y la dedicación al grado de cocción, por nombrar algunos. Para crear la mejor experiencia en barbacoa, Prüßmann enseña cómo y qué vigilar, utilizando la verdadera tecnología de la NASA integrada en el exclusivo sistema de parrilla del gran "huevo verde". Una temperatura constante de la parrilla de hasta 1000 ° C y casi sin pérdida de calor, permite un sabor extraordinario, ya sea que los huéspedes elijan creaciones vegetarianas o opciones para amantes de la carne.


El equipo creativo de soluciones y concepto de catering de Kempinski Hotel Corvinus Budapest ha presentado "Dessert Painting" a su cartera de elementos especiales para eventos. Dirigido a agregar un toque ligero y una actividad atrapante a los eventos, Dessert Painting fomenta el trabajo en equipo significativo de una manera divertida, al brindar la oportunidad de crear y decorar varios postres. La actividad sigue una coreografía exacta administrada por los chefs y patisseries, y puede ser una actividad pasiva, demostrar la artesanía frente a los delegados e invitados, o la colaboración activa, involucrándolos en el proceso creativo. El concepto de Postre Painting puede ser temático y adaptarse a cada evento: los postres y su decoración pueden reflejar la identidad de marca de la empresa y la cartera de productos. Nunca lo mismo, las variaciones de partes frías y calientes, diferentes texturas y la estacionalidad lo convierten en una experiencia única, y los ingredientes especiales como el hielo seco ofrecen un efecto espectacular. Y si bien la experiencia es evanescente, la naturaleza fotogénica de la actividad permite a los invitados compartirla en las redes sociales, proporcionando un efecto dominó.



Desde su llegada como chef ejecutivo del Kempinski Palace Portorož, Daniel Pause, que tiene raíces en Alemania, ha quedado completamente hipnotizado por la región culinaria de Istria. Mientras preparaba su primer Fusi con trufas en la cocina del hotel Palace, con una cacerola en una mano y una trufa de Istria en otra, comenzó el amor sin fin. El chef Daniel pronto descubrió el verdadero significado del dicho "La trufa es el verdadero diamante de la gastronomía", y comenzó a incluir cada vez más platos con trufas en su boca.


What’s cooking this summer at Kempinski Hotels?
Geneva, 13 June 2018 – Culinary variety and delicious treats are being dished up this summer at Kempinski Hotels around the world. Dedicated to entertaining, while respecting the cultural background of each hotel, various luxurious Kempinski Hotels have created once-in-a-lifetime experiences for their guests: from barbecue classes to dessert painting; from truffle-sprinkled delicacies, by Chef Daniel, to chefs welcoming food lovers in a lush garden rooftop location; from a feast in a palatial Ottoman setting to a men’s cooking class, teaching the creation of Lebanese cuisine, full of authentic flavours. The choice of offers is gripping, not only for seasoned foodies, but also for guests who love to dive into the gastronomical world of Kempinski Hotels and live memorable, palate-flattering moments.
Cook & Relax – the somewhat different cooking class. When it comes to cooking among friends and couples, a concept of shared labour is “half the battle”. Kempinski Hotel Frankfurt is well aware of this and offers an amateur-chefs cooking course in its Restaurant Levante, with a very special kind of teamwork: while the men familiarise themselves with the oriental cuisine, the ladies enjoy being pampered in the hotel’s own Country Club & Spa. From the hands of Chef Mohamed Agouni, the gentlemen learn how to prepare some typical Lebanese dishes, such as Tabbouleh (parsley and bulgur salad) and Baba Ghanoush (smoked aubergine), while the ladies relax in the spa’s sauna area, in the indoor and outdoor pools, or in the Lake Side Lounge. For a joint dinner, the full group immerses in the opulent worlds of indulgence and spices of the Orient. Restaurant Levante is one of five restaurants at Kempinski Hotel Frankfurt and is exclusively open during the summer months, with temperatures that match and create the real oriental feeling.
While generic cooking classes can be realised nearly anywhere, grand grill pleasures require real grill venues, professional tools and dedicated craftsmanship. The hotel and event location Villa Rothschild Kempinski in Königstein, on the doorstep of the vibrating main metropolis Frankfurt, is a venue in itself – a venue with the first gastronomic “Grill & Health” concept Germany has to offer. Committed to quality and sustainability, the
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venue offers conscious connoisseurs the chance to experience “Casual Fine Dining” with charisma and a feel-good factor during the open-air season, with a self-made twist – when true foodies intend to become famous pit-masters. And since cooking together enhances the pleasure, Rothschild Executive Chef Sebastian Prüßmann and his culinary team developed innovative barbecue workshops in style, in tune with the times, and with a grand dose of passion and fun – regional, seasonal and from the “Grill & Health” perspective: Veggies go viral, Newborn Classics and Dedication to the degree of doneness, to name a few. To create the ultimate barbecue experience, Prüßmann teaches how and what to keep an eye on, by using true NASA technology integrated into the unique grill system of the big “green egg”. A constant grill temperature of up to 1000°C and almost no heat loss, allows for an extraordinary flavour, whether guests choose vegetarian creations or meat-lover options.
Kempinski Hotel Corvinus Budapest’s creative catering concept and solutions team has introduced “Dessert Painting” to its portfolio of special event elements. Aimed at adding a light touch and an engaging activity to events, Dessert Painting fosters meaningful teamwork in a fun way, by providing the opportunity to create and decorate various desserts. The activity follows an exact choreography managed by the chefs and pâtissiers, and can either be a passive activity, demonstrating craftsmanship in front of the delegates and guests, or active collaboration, by engaging them in the creative process. The concept of Dessert Painting can be thematic and adapted to each event: the desserts and their decoration can reflect the company’s brand identity and product portfolio. Never the same, the variations of cold and warm parts, different textures, and the seasonality make it a unique experience, and special ingredients such as dry ice offer a spectacular effect. And whilst the experience is evanescent, the activity’s photogenic nature allows guests to share it on social media, providing a ripple effect.
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Ever since his arrival as executive chef of Kempinski Palace Portorož, Daniel Pause, who has roots in Germany, has been completely mesmerised by the culinary region of Istria. While making his first Fusi with Truffles in the Palace hotel’s kitchen, with a saucepan in one hand and an Istrian truffle in another, the never-ending love affair began. Chef Daniel soon discovered the true meaning of the saying “The truffle is the very diamond of gastronomy”, and began to include more and more truffle-flavoured dishes in his menus. With a desire to truly connect with the destination, and in order to perfect his Istrian culinary skills, Chef Daniel decided to try a special local activity called “Truffle Hunting”. Having never experienced anything like it, he started to attend these hunts more and more. Today, his favourite free-time activity is truffle hunting in the Istrian forests, always on the hunt for the perfect truffle for his guests. The summer menu of gourmet restaurant Sophia has inspired guests with a dish called “Truffle hunt”, which is made to perfection with risotto, prosciutto, pork belly, parmesan and of course the special ingredient: truffles from Chef Daniel’s truffle hunts.
Dating back to the 17th century, the only Ottoman Imperial Palace & Hotel on the Bosphorus, Çirağan Palace Kempinski has a brand-new dining experience: “Sultans’ Dinner”, for those who are willing to enchant their guests with unique tastes and presentations, from the Ottoman era, in a real Ottoman Palace. Each and every detail has been carefully considered to define the Sultans’ Dinner adventure. The experience starts with a welcoming reception accompanied by “fasıl”, a classical Ottoman musical act, and “Sherbet” service, a popular beverage drink during the Ottoman Empire. The reception is followed by a rich banquet of royal delicacies, which are prepared with spectacular recipes from the Ottoman epoch, each with a unique story and presentation in the graceful “Ottoman” hall. Antique candelabras, a jardinière, a carafe from the 19th century and an imperial silver coffee set
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with the monogram of one of the Sultans, will be the historical highlights of this enchanting experience. Flamboyant flowers, laced plates, cutleries, napkins, glasses and special embroidered uniforms, which the experienced banqueting team will be wearing, have also been designed exclusively for this journey in time.
One of Chef Gilberto’s favourite places is the beautiful garden on the terrace of Il Vero Restaurant, at Grand Hotel Kempinski Geneva. Far from the usual handful of aromatic herb containers, it is 30 m long and offers more than 16 varieties of vegetables and fruits. The hotel, on the borders of Lake Geneva, is the only five-star hotel in the city offering such an arrangement, as it is their priority to produce local and fresh products of the highest quality. To keep the guests on their toes, Chef Gilberto has designed a unique dinner: when the sun comes down, his table takes over in the heart of the kitchen garden. Once guests are seated comfortably, they will be whisked away on a culinary tour of Italy, based on the market’s seasonal products, with a special menu and a live cooking session. But that’s not all; along the lines of using the freshest products, the hotel is also producing their own honey, straight from the hotel’s rooftop, where they have setup some beehives. This honey is an ideal gift for the hotel’s VIP guests. “All five-star hotels have luxury standards. We make the difference with our personalised offers,” says the General Manager, Thierry Lavalley. Download pictures here.
About Kempinski: Created in 1897, Kempinski Hotels is Europe’s oldest luxury hotel group. Kempinski’s rich heritage of impeccable personal service and superb hospitality is complemented by the exclusivity and individuality of its properties. Kempinski now manages a portfolio of 74 five-star hotels and residences in 32 countries and continues to add new properties in Europe, the Middle East, Africa, Asia and the Americas. Each one reflects the strength and success of the Kempinski brand without losing sight of its heritage. The portfolio comprises historic landmark properties, award-winning urban lifestyle hotels, outstanding resorts and prestigious residences. Each one is imbued with the quality guests have come to expect from Kempinski while embracing the cultural traditions of its location. Kempinski is a founding member of the Global Hotel Alliance (GHA), the world’s largest alliance of independent hotel brands.
www.kempinski.com • www.discoveryloyalty.com

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