FOOD & BEVERAGE
2022
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Fine vegan and vegetarian cuisine , exotic yet local cuisines , and all-day coffee are just some of the menu trends that hotels and resorts are gearing up to capture in 2022 .
“ Let ’ s be honest ,” says Manpreet Singh Malik , executive chef , Crowne Plaza Chennai Adyar Park in India . “ For the elite gourmand , by the fourth month of the lockdown , it wasn ’ t biryani from their favorite joint , but the global experience that their palate was craving . Offering a superior culinary experience right here at home is the need of the hour for the restaurant industry .”
This is a need that hotel F & B operators are seeing around the globe . In Morocco , at the newly opened Fairmont Taghazout Bay , the signature restaurant is Morimoto , helmed by world-class Chef Masaharu Morimoto . “ We wanted to bring concepts that people haven ’ t yet seen in hotels in Morocco ,” says Francis Desjardins , the hotel ’ s general manager . “ There was a lack of ( fine ) Japanese cuisine in Morocco .”
Morimoto draws on its renowned chef ’ s experience and techniques , as well as the Japanese style of service , but the restaurant , which just opened this October , uses fresh , local fish from the Atlantic and other local ingredients , and the restaurant is staffed by Moroccan chefs . “ We ’ re using very traditional methods of Japanese cuisine , but we also have a vibrant and local aspect in a very sophisticated way .”
Malik calls this paradoxical trend “ local exotics .” “ The lockdowns have not only further increased the importance of local food production , but at the same time , they have awakened a new longing for culinary
106 hotelsmag . com November / December 2021