The Chaulafan , an Ecuadorian version of fried rice , from the Selina Chelsea hotel in New York , created by restaurant partner , The Gilded Group .
“ LOCAL EXOTICS ” ARE ON THE MINDS OF HOTEL CHEFS , AS IS SUSTAINABLE PRODUCTION , PLANT-BASED MENU ITEMS AND CREATIVE AND HEALTHY BATCHED COCKTAILS .
Contributed by JEANETTE HURT
“ 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 .” – Chef Manpreet Malik from the Crowne Plaza Chennai Adyar Park in India ds
discoveries and exotic delights ,” he says , adding that his hotel , for example , sources locally produced cheese but uses it in more exotic preparations .
“ The kitchen trend will continue to be the search for quality cuisine based on the right creativity , not exasperated , with strong references to local cuisine ,” says Claudio Sadler , executive chef at the Baglioni Resort on the Mediterranean Island of Sardinia .
“ People are interested in more exotic flavors ,” adds Eric Brownlee , executive chef at the Katherine
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