Mövenpick Resort & Spa Jimbaran Bali celebrates 70 Years of Culinary Excellence

Key travel partners and media representatives were invited to experience an evening of delicious wining and dining.

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Mövenpick Resort & Spa Jimbaran, Bali hosted a stylish dining event on Tuesday 3 April 2018 to celebrate 70 Years of Culinary Excellence for the Mövenpick brand. Key travel partners and media representatives were invited to experience an evening of delicious wining and dining that perfectly showcased the balance between local hospitality and Swiss flair.

The dinner was part of a global culinary program to mark the 70 Years of Culinary Excellence. Established in Switzerland in 1948, Mövenpick was initially launched as a restaurant/bar concept that was ahead of its time and went on to modernise Europe’s dining scene. Cocktails and small bites served in the social ambience of Katha Lounge kicked off the event to a fine start as the sun went down. Sultry saxophone music set the mood as guests mingled and enjoyed a video presentation highlighting Mövenpick’s pioneering culinary journey.

Upon moving downstairs to Anarasa Restaurant for dinner, guests were met by executive sous chef Leony Rossalia presiding over an open-plan kitchen where the journalist and travel professionals could see the plating of the different dishes. There she proceeded to introduce a selection of seven inventive dishes currently being launched across Mövenpick Hotels & Resorts worldwide to honour the brand’s founder, Mr. Ueli Prager. Each creation was unpretentious yet flavourful, making use of fresh, authentic and health-promoting ingredients.

Shared platters of appetisers included scallops and avocado tartare, salade belle fermière and mille feuille saumon and caviar d’olive. A trio of main courses was equally as impressive with mushrooms and vegetables Zurich style followed by seafood Casimir and a bare beef burger Café de Paris. A quirky waffle reinterpretation of a classic Swiss carrot cake was served as a sweet finale.

All seven dishes not only take inspiration from Prager’s visionary approach to cuisine, but also his original restaurant concept. The very first Mövenpick was a sophisticated yet relaxed place where guests could sample dishes at affordable prices and this legacy still lives on 70 years later.

As the event drew to a close, every guest was presented with a token gift bag as a small memento of the evening. This was filled with signature items including a mug bearing the Swiss national flag, a recipe book celebrating Mövenpick’s milestone anniversary and hand-crafted chocolate pralines.

“It was indeed a great pleasure share this dining experience and the Mövenpick story with such an appreciative group of food lovers. The evening captured the essence of the brand and was a fitting tribute to Ueli Prager’s culinary vision,” comments general manager of Mövenpick Resort & Spa Jimbaran Bali, Mr. Horst Walther-Jones.

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