“ YOU IMMEDIATELY FEEL COMFORTABLE … SO MANY THINGS ON THE MENU YOU WANT TO EAT ”
“ A SPLENDID SHOWCASE TO ILLUSTRATE THAT HOTELS CAN STILL MAKE BUFFET AND BREAKFAST VERY RIGHT ”
SPECIAL REPORT
The Bench
THE LODGE AT PEBBLE BEACH
PEBBLE BEACH , CALIFORNIA
Chef de cuisine : Aaron Burns
Menu : California coastal
Signature dish : Tortiglione Bolognese , with hearty veal and pork sauce and pecorino cheese ; woodroasted strawberries with butter-crumble topping , balsamic glaze and cheesecake ice cream
Average dinner check : US $ 42
How the restaurant reflects its location : Overlooking the 18th hole of the resort ’ s golf course , outdoor fire tables have a view of Stillwater Cove ; communal bar seating and a casual indoor , glass-enclosed conservatory dining room connect guests with the open-concept wood-fired oven .
How the restaurant will evolve : “ We pride ourselves at The Bench on using the freshest ingredients with minimal supply chains needed … Our biggest challenge is to remain loyal to our dedication in creative seasonal offerings . — Cody Plott , president of sales and marketing , Pebble Beach Resorts
“ YOU IMMEDIATELY FEEL COMFORTABLE … SO MANY THINGS ON THE MENU YOU WANT TO EAT ”
JUDGE ’ S COMMENT
“ A SPLENDID SHOWCASE TO ILLUSTRATE THAT HOTELS CAN STILL MAKE BUFFET AND BREAKFAST VERY RIGHT ”
JUDGE ’ S COMMENT
La Cuisine
LE ROYAL MONCEAU RAFFLES PARIS
Executive chef : Filipe Da Assunçao
Menu : Traditional brunch fare with Middle Eastern and other influences ; pastries by Pierre Hermé Paris
Signature dish : Spring salad of spinach , rocket , green beans , green and snow peas , green asparagus , faca beans , green zebra tomatoes and Granny Smith apples , with pistachio vinaigrette
Average brunch / breakfast check : US $ 51- $ 215
How the restaurant reflects its location : Cuisine is inspired by the seasons and local events such as Fashion Week , Christmas and the French Open . The city-center venue “ attracts the hippest Parisian crowd .”
How the restaurant will evolve : “ We are always thinking about new , out-ofthe-ordinary ideas and creative recipes to surprise our clients , and I think it is this constant creativity and energy which continually motivates the team . Our objective is to be more and more creative … The challenge is to maintain our reputation to offer the best brunch in Paris .” — Filipe Da Assunçao
26 hotelsmag . com September 2018