Mövenpick Hotels & Resorts launches “Bistronomie” menu

France: Mövenpick has created seven exclusive dishes for latest food promotion

Mövenpick has launched a new restaurant menu promotion, featuring seven exclusive “Bistronomie” dishes.

The “Bistronomie” concept was developed in the 1990s when young French chefs with classical culinary training reinvented haute cuisine dishes and served them in casual settings.  It is high-quality French cuisine for the modern foodie.

The seven dishes on the 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).  

Olivier Chavy, President and CEO of Mövenpick said: “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.”

Thomas Hollenstein, Director of Food & Beverage Europe for Mövenpick, who led the team of chefs developing the “Bistronomie” dishes, said: “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.”

The promotion will run in Mövenpick Hotels and Resorts from October 20 to November 20, 2017.

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