F & B
KA ’ ANA KITCHEN
Andaz Maui , Hawaii
EXECUTIVE CHEF : ISAAC BANCACO Style and reputation : Best interactive / live-station breakfast concept Number of seats : 120 Average dinner check ( food only ): US $ 77 Menu focus : Family-style dishes featuring local island products in simple but flavorful dishes Signature dish : Grilled octopus salad with secret sicily ( local goat cheese ), watercress , asparagus and bitter greens Chef ’ s inspiration : Authentic experiences and personal interactions between guests , local farmers and fishermen , as well as the beauty of the island , and ability to purchase the best possible ingredients Judge ’ s comment : “ Best interactive breakfast buffet I have seen .” – Trent Walsh
ALAIN DUCASSE
AU PLAZA ATHÉNÉE , Hotel Plaza Athénée , Paris
EXECUTIVE CHEF : ROMAIN MEDER Style and reputation : finest place for breakfast , unmatched pastries and eggs with caviar , glamorous dining . Number of seats : 47
Menu style : Chef Romain Meder represents the naturalness cuisine , inspired by the fish-vegetables-cereals trilogy . Healthier and more natural , more respectful of the planet , it delivers an instinctive interpretation of haute cuisine , revealing the produces ’ original flavor , from the noble to the humble . Signature dish : Atlantic sea bass , young leeks and black olives . Judges comment : “ Alain Ducasse has inspired generations of chefs and understands the natural evolution of food . Naturalness and simplicity of that particular restaurant is present at every course . His designer , Patrick Jouin , translates his vision by an inspiring design and art de la table .” – Patrick Willis
42 hotelsmag . com October 2016