HEALTHY APPETITE
Nutritious food can be delicious , too — at least , that ’ s what a growing number of hotels want their guests to believe .
Swissôtel Hotels and Resorts , Zurich , this past summer expanded its selection of healthy and light dishes . Every menu now includes a minimum of three appetizers , main courses and desserts based on the 20 / 55 / 25 formula of an athlete ’ s diet : 20 % of each dish will consist of proteins , 55 % of carbohydrates and 25 % of fat . The approach also is reflected during conferences and meetings , when smoothies , fresh fruit and light finger food are on offer along with the standard coffee and pastries .
Sofitel recently took a similar approach , expanding its Frenchinspired De-Light menus , which initially launched in winter 2011 . Developed by Thalassa Sea & Spa , the menus emphasize fresh , whole ingredients and include dishes such as Skuna Bay Salmon with shaved spring vegetables and Meyer lemon espuma for 279 calories . The items are now available as part of the restaurant , banquet and room service menus at Sofitel properties in a number of North American cities including Montreal , Los Angeles and Chicago .
“ To our surprise , our De-Light program has been received with a lot of excitement and interest ,” says Greg Biggers , executive chef at Sofitel Chicago Water Tower . “ Without being ‘ diet ’ food , this program has appeal to many people who simply wish to eat healthier in their lives .”
Meetings at Swissôtel Hotels and Resorts now include healthier offerings such as fresh fruit and smoothies .
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www . hotelsmag . com October 2012 HOTELS 43