A round-up of bright ideas for breakfast in 4* and 5* hotels across the Middle East in 2017!
Andrésy Confitures’ products are gracing the tables of 5* hotels in over 42 countries on every continent.
This is the result of many years of partnership with distributors and hotels. In the course of extensive travelling to discuss requirements with partners and executive chefs, and deliver training courses on the French jam-making tradition, we have noticed that each chef adds his or her own personal touch to the breakfast buffet.
The latest fruit juices and smoothies!
Throughout the Middle East, 5* hotels are offering fruit juices and nectars in addition to freshly-squeezed orange juice. It’s a good idea to offer recipes with a well-being focus, and in a fun or polished presentation. At the Sofitel Downtown in Dubai, or at the Sheraton or the Sofitel Tour Blanche in Casablanca, guests are offered the latest trend in freshly-made juices and smoothies on arrival.
“Cheerful, brightly-coloured presentations!”
A continental buffet consists of savoury or sweet recipes that vary little from one country to the next. This is because breakfast is a sacrosanct cocooning time, when guests just want to feel completely at home.
At the Hyatt and the Four Seasons in Casablanca, and at the Sofitel Downtown and the Steigenberger in Dubai, garnishes are presented in dishes that are either brightly coloured or typical of the local artisanal production, and the visual effect is uplifting!
At the W in Dubai, the entire dining room is fitted out like an open-plan kitchen. The dishes are available on a central island, with the chefs and the guests moving around it. All very relaxed and friendly!
Novel or traditional recipes!
Food presentation is not the only feature distinguishing 5* hotels. The Middle East likes to offer all sorts of sweet treats breakfast.
Chefs are constantly striving to keep their clients happy… and surprise them! Among the great ideas for sweet dishes, Andrésy Confitures liked the coloured muffins at the Kenzi Tower and the plain raib (traditional yogurt) in a pretty square dish at the Art Palace in Casablanca, or prepared with sweet treats at the Four Seasons and attractively repackaged.
Guests with more of a savoury taste haven’t been left out, either. The little bagels at the Four Seasons in Casablanca are scrumptious.
And for the deco, “art” and “utilitarian” make a good pair.
At the Sofitel Tour Blanche in Casablanca, local artists’ work is displayed in the breakfast room. Guests can take in paintings produced by Moroccan artists as they enjoy their breakfast. When an art gallery takes up residence in a luxury hotel, the guests are the first to benefit!
How about turning breakfast into an event?
The best way to introduce visitors to the local culinary culture may be to show how it’s done! The Four Seasons in Casablanca has successfully run demonstrations of making Beghrir (thousand-holes pancakes) and Msemens (flaky pancakes), giving guests not only a tasty breakfast but also the opportunity to discover these traditional treats “in the making”!
The moral of the story is that, even if guests like to find the traditional fruit juice, scrambled eggs or omelettes, croissants and jam at breakfast time, in a high-end 4* or 5* hotel, they appreciate and notice novelties and special marks of attention that make them feel wanted and at home!