F & B : GREAT HOTEL RESTAURANTS
RESTAURANT LE MEURICE
LE MEURICE PARIS
PLANET RESTAURANT
MOUNT NELSON HOTEL CAPE TOWN , SOUTH AFRICA
YEAR OPENED : 1907 MEALS SERVED : Breakfast , lunch and dinner
SEATS : 40 AVERAGE DINNER CHECK : € 350- € 450 ( US $ 430-US $ 553 )
CHEF / CULINARY TEAM : Executive Chef Yannick Alléno , Deputy Executive Chef Yoric Tieche , Head Sommelier Estelle Touzet
MENU FOCUS : Fine dining faithful to true flavors
SIGNATURE DISHES : Although the menu changes often , recent offerings have included veal sweetbread and wild mushrooms , chicken breast from Bresse poached in a Champagne broth and soufléed strawberries with lavender .
STANDOUT DESIGN FEATURES : Inspired by the Salon de la Paix at the Chateau de Versailles , the restaurant ’ s design — reinterpreted by Philippe Starck in 2007 — is based on three paintings dating from 1905 to 1907 . Mirrors and chandeliers blend with materials such as bronze and marble .
WHAT MAKES IT GREAT : The mix of great cuisine , stunning interiors and good service create a restaurant that is always full and works well as a concept .
YEAR OPENED : 2010 MEALS SERVED : Dinner SEATS : 76 AVERAGE DINNER CHECK : 350 rand ( US $ 43 ) CHEF / CULINARY TEAM : Chef Rudi Liebenberg MENU FOCUS : Local , seasonal , organic and free-range ingredients
SIGNATURE DISHES : Planet Restaurant offers a seasonal journey degustation menu as well as a vegetarian journey degustation menu . Other menu standouts include flame-grilled beef with sautéed mushrooms ; mussels and calamari with pea risotto ; or pasture-reared chicken with curried barley .
STANDOUT DESIGN FEATURES : Carpet features finely woven galaxies while the architecture is classical , with warm white hues . The ceiling encompasses twinkling stars and chandeliers of shooting stars .
WHAT MAKES IT GREAT : In addition to striking décor , the eclectic menu includes rare ingredients found only in South Africa .
THE RESTAURANT AT MEADOWOOD
MEADOWOOD NAPA VALLEY RESORT AND SPA ST . HELENA , CALIFORNIA
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YEAR OPENED : 2006
MEALS SERVED : Dinner Monday through Saturday
SEATS : 72
AVERAGE DINNER CHECK : Tasting menu of eight to nine courses is US $ 225 per person .
CHEF / CULINARY TEAM : Chef Christopher Kostow , Restaurant Director Nathaniel Dorn , Wine Director Michael Ireland
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MENU FOCUS : Modern American , with an emphasis on bespoke menus that speak to each guest
SIGNATURE DISHES : Guests ’ meals begin with a conversation with the server about what they want their experience to be . The servers bring notes for each table to the kitchen , where custom menus are created .
STANDOUT DESIGN FEATURES : The interior
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of The Restaurant was designed using the natural surroundings and local artisans as inspiration . The dining room features dark wood , brass and bronze fixtures , custom concrete vases and wingback leather chairs .
WHAT MAKES IT GREAT : Simple but elegant , The Restaurant combines the essence of a great place to dine with the Napa Valley as a backdrop .
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50 HOTELS September 2012 www . hotelsmag . com |
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