MAMAS COOK SLOW FOOD AT THE ANAM
When it comes to cooking, nothing is as sacrosanct as a
home-cooked meal. That’s why the Anam has recruited a
half-dozen mothers of its staff to serve up an authentic
slice of Vietnamese culture every Friday evening.
Drawing on centuries-old recipes handed down the
generations, the mother cooks serve up timeless
Vietnamese classics, as if they were cooking for
their own families. As part of the Anam’s “Mama’s
Cooking” culinary experience, the mothers plate
up fresh, healthy and delectable Vietnamese fare
at cooking stations. As the resort’s executive chef
Peter Ye points out, Mama’s Cooking is very
much the definition of slow food – food that’s
produced or prepared in accordance with local
culinary traditions typically using high-quality
locally sourced ingredients. The Anam has also
introduced separate vegetarian and vegan
menus in all of its four restaurants, sources its
fruit and vegetables locally, and the seafood
on its menus is SASSI-friendly (the Southern
African Sustainable Seafood Initiative
supported by the WWF). The resort will also
soon start growing its own herb garden.
Mama’s Cooking
PALACE HOTEL TOKYO PARTNERS WITH ALAIN
DUCASSE ON NEW SUSTAINABLE, ORGANIC
RESTAURANT
ESTERRE by Alain Ducasse at Palace Hotel Tokyo (rendering)
The iconic Japanese
property is teaming up
with DUCASSE Paris,
founded by world-
famous chef Alain
Ducasse, to unveil a
brand new restaurant
on its premises –
scheduled to open on
November 1, 2019.
Chef Ducasse and his
team will be overseeing
the new restaurant,
where patrons can
look forward to a new
contemporary approach
to French haute cuisine
– an approach which
aims to re-establish the
connection with nature
not only by bringing
out the original, natural
flavors of ingredients,
but also by promoting
the procurement of
sustainable, organic,
local ingredients.
ILHA 27