This summer, a number of new culinary and cocktail delights await guests of Fairmont Hotels & Resorts, Swissôtel Hotels & Resorts and Raffles Hotels & Resorts, the world-leading brands within the FRHI family of hotels. Food flair is being served with a nod to current trends, with hotels globally offering playful ways to enjoy old favorites, from ice cream to éclairs, while keeping it “grown up cool” with new cocktail culture experiences and tasty twists on traditional dishes.
Internationally, the hotel company has a long list of hotels known for providing unforgettable dining experiences that reflect and celebrate each destination and its unique local flavors. Keeping ahead of food and beverage trends and anticipating the emerging tastes of travelers has also always been paramount. Inspired by pop culture programming and social media, it’s clear that more people are seeking authentic experiences, particularly as it relates to innovative food and beverage offerings. Culinary tourism is considered one of the fastest growing specialty travel trends, with a recent “American Culinary Traveler Report” published by Mandala Research claiming that the percentage of U.S. leisure travelers seeking unique dining experiences grew from 40% to 51% between 2006 and 2013. The World Food Travel Association estimates that it’s currently a $150 billion USD niche industry. As travelers become savvier and more discriminating in their food adventures, FRHI’s luxury brands continue to create and cater bold, fun, and delicious offerings that make an impact on guests.
Some notable trends this summer include:
With the launch of Melba, the recently opened gourmet take-away counter at London’s The Savoy, executive pastry chef Ludwig Hely has created an instant classic with the hotel’s new signature item; éclairs. Inspired by his French roots and childhood memories, he’s crafted a luxury indulgence that is versatile enough to be served with coffee but also beautiful enough to be presented as a decadent gift box selection. The éclairs at this iconic Fairmont hotel are painstakingly hand-crafted, with artistic, enchanting results. Flavors change seasonally and include passion fruit and milk chocolate, lychee, rose and raspberry, lemon meringue, salted caramel, lavender, and Melba, each priced at £2.95. Located directly on the Strand, the elegant new outlet, named for one of the hotel’s most famous early residents, Dame Nellie Melba, also offers a selection of pastries, sandwiches, and hot and cold beverages to take away, as well as gift items.
This summer, Le Royal Monceau – Raffles Paris offers a sweet new secret hideaway. Pastry chef Pierre Hermès, world-renowned for his macaroons and pastries, is bringing his passion for innovative flavors to the world of frozen delights. Bar Glacier by Pierre Hermès is found on the hotel’s terrace, the ideal spot to sample a scoop and then stroll the Parc Monceau. The resident ice cream maker will prepare cones right on the spot, with fresh, inspired options including Infiniment Chocolat, Infiniment Vanille, Infiniment Café, Infiniment Caramel, Passion Fruit, Vanilla with Violet, Pistachio, Strawberries, and Ispahan (rose/lychee). The delectable treats are available daily from noon to 6 p.m. with single scoops for 7€ and doubles for 12€.
Fairmont Waterfront’s executive chef Dana Hauser is taking her plant-to-plate inspired frozen treats on the road… literally. The Vancouver hotel’s Icicle Tricycle serves up Waterfront Honey Lemonade & Rooftop Mint and Strawberry & Rhubarb popsicles, both using herbs and berries from the hotel’s rooftop garden. Also on offer are decadent house-made, hand-churned ice creams including Chambord Blackberry Ripple, Stracciatella and Burnt Rooftop Honey, made with a generous dollop of golden sweetness straight from the hotel’s 250,000 honeybees. When not perched poolside or in front of the hotel’s signature restaurant, ARC, the Icicle Tricycle can be seen making the rounds of the city’s summer food festivals like Feast of Fields and Hastings Urban Farm. Nearby sister hotel in Seattle, Fairmont Olympic Hotel also follows the “have bike, will travel” motto, using its Icicle Tricycle to deliver single-serving push pops, filled with house-made ice creams like Bee Products, using bee pollen, lavender and honey from the rooftop apiary; or theRodger Rabbit, cream cheese ice cream with chunks of carrot cake, to guests at weddings or promotional and catering events.
The Fairmont Kea Lani, Maui’s Executive Chef, Tylun Pang recalls many fond memories of Hawaiian Shave Ice. Growing up in China Town on Oahu, him and his siblings would swipe coins from his parents and ride bikes down to the shave ice stand in his neighborhood. His favorite was always ice cream on the bottom, strawberry flavor and condensed milk with red azuki beans on top. Today, we associate shave ice as sugary syrups, but it has been (and continues to be) enjoyed in many different ways. During Hawaii’s sugarcane era, people from all over the world immigrated to Hawaii to work in the sugarcane fields. This resulted in the “melting pot” of culture, tradition and cuisine that the islands are known for today. Shave ice has been linked to the Japanese culture, but Hawaii’s different ethnic groups continue to prepare “shaved iced” in many different ways. Halo Halo is Filipino shave ice and Patbingsu is Korean shave ice. Many island locals continue to enjoy shave ice in more traditional ways than with sugary syrup, including fresh fruit, Japanese mochi, condensed milk, red azuki beans and other toppings. The award-winning restaurant Kō serves a traditional shave ice that includes sweet red beans, fresh fruit and vanilla mochi ice cream.
STILL CRAZY FOR COCKTAIL CULTURE
One of the world’s most glamorous destinations is getting even more luxe this summer, with the arrival of a Nikki Beach pop-up on the rooftop of Fairmont Monte Carlo. With its stunning panoramic views of the Mediterranean Sea, the resort-like hotel provides a picture-perfect backdrop for the luxury lifestyle brand’s beach club concept, which combines elements of entertainment, dining, music, fashion, film and art into one stylish oasis. Nikki Beach at Fairmont Monte Carlo is adorned in plush, all-white sun beds, reflecting the same opulent yet contemporary look and feel of its other trendsetting locations worldwide. Guests can spend days and evenings poolside, indulging in refreshing cocktails, endless champagne and an extensive menu of delectable dishes or attend one of the many planned signature events or themed days. Vancouver’s Fairmont Pacific Rimoffers another hip haven. The rooftop pool is a tropical, resort-like respite in the heart of the city, with two pavilions and three private cabanas, flanked by palm trees, creating an exclusive, VIP experience. The seasonal full-service cabana bar serves up summer sips and snacks, such as the signature Cabana Mule, and a custom-made ice cream stand offering house-made freezies to keep things extra cool.
Lounge 6 on the sixth floor terrace of Raffles Istanbul attracts dynamic trendsetters not only for its dramatic panoramic cityscape, but also for its classic cocktails with a cheeky local twist. The intoxicating mix of bourbon, cognac, pomegranate and lime juice, honey nectar and vanilla syrup with a blackberry garnish transforms the stately Sour into the irresistible Sultan’s Seal, a sign of official approval. The lounge’s signature cocktail, the Basil-ica Mule is named for the Cistern Basilica, one of the city’s most striking Byzantium structures. Inspired by the classic Moscow Mulecocktail, it adds Istanbul panache by substituting vodka with cranberry vodka and rum, adding homemade ginger and hibiscus beer, and topping it with a leaf of basil. Celebrating with friends makes everything twice as nice, and the hotel is on trend with “shared cocktails”, generous pitchers of favorites like Mojitos and Sangria, and shared plates from its signature restaurant, Arola.
Guests of Swissôtel Büyük Efes, Izmir in Turkey don’t even need to leave the comfort of their rooms if they fancy a refreshing cocktail. The hotel has helpfully provided all the tools to play mixologist, making it easy for everyone, from beginners to aficionados, to perfect their skills and concoct a tasty tipple. An in-room recipe card guides the way, with ingredients from the minibar already on hand. Extra equipment, like shakers or muddlers, as well as fresh fruit or other desired elements, can conveniently be ordered from room service. Options include the John Collins, theScrewdriver, and the Whiskey Sour, the three most popular drinks at the hotel’s Sky Bar, which provides stunning views of Izmir Bay.
A NEW TWIST ON THE TRADITIONAL
At Barbados’ Fairmont Royal Pavilion, executive chef Kirk Kirton is reviving decades-old Caribbean recipes with a modern touch, incorporating ingredients harvested in the hotel´s gardens. The breadfruit, one of the highest-yield food plants in the world and a staple food in many tropical regions, has a potato-like consistency similar to freshly baked bread. Chef Kirton expertly uses it to create items like Blackened Caribbean Shrimp on Pickled Breadfruit, refining a classic Caribbean staple in a new, original style.
Fairmont Vancouver Airport transports diners from the West Coast to India over lunch with the introduction of an authentic tiffin experience, offering guests a delicious meal served in a cylindrical, stainless steel tin. Executive Chef Karan Suri, classically trained in traditional and contemporary Indian cuisine, arrived in the city with his mother’s curry recipes and a lifelong interest in tiffins after experiencing the daily lunchtime delivery ritual in Mumbai. The tiffins are served with basmati rice, naan bread, and cucumber raita with a choice of lamb, chicken or masala quinoa samosas and a curry choice of chicken, cottage cheese or prawn*. Guests can enjoy an introductory promotion in Jetside Lounge from $17.50 CAD or fine dine in [email protected] from $25 CAD. (*additional $5 for prawn curry)
Fairmont Mayakoba showcases poolside summer treats with a regional twist: the red, white and green colors, represented in the Mexican flag, are also the three basic ingredients for an authentically local savory snack, represented by chili peppers, salt and lime juice. In Mexico, these three ingredients make any fruit—and even some vegetables— a very refreshing treat! This summer, guests staying at the AAA-5 Diamond Fairmont Mayakoba Riviera Maya resort will enjoy tasty and spicy poolside snacks consisting of fresh pineapple, cucumber, jicama, coconut and corn on the cob that can be ordered from an authentic wooden cart, so common in most Mexican towns.
FOOD HALL TRENDS
Todd English Food Hall offers the finest fresh, prepared, and gourmet foods. Designed by renowned architect Jeffrey Beers, The Todd English Food Hall mirrors the aesthetics of the finest food specialty markets throughout the world. The global architecture is reflected in mosaic marble floors, elegant wood paneling, ceramic backdrops and stained-glass windows. Known for his interpretation of rustic Mediterranean cuisine, Chef Todd English expands his culinary borders to international flavors, creating a true dine-around experience among the nine diverse food stations (Ocean Grill & Oyster Bar, Noodle & Dumpling Bar, Pasta Bar, Sushi Bar, The Grill, Taqueria, Pizza, Cheese & Charcuterie, Wine Bar and Patisserie).
The Plaza Food Hall is a popular European inspired specialty Food Hall located on the hotel’s Concourse level and offers eclectic and plentiful culinary offerings. The newest additions to the esteemed foodie destination include Epicerie Boulud, Vin Sur Vingt, Ora Di Pasta, Pizza Rolio, and Chi Noodle and Dim Sum Bar. The 40,000 square foot culinary experience boasts an exceptional line-up of epicurean shops including: Billy’s Bakery, FP Patisserie, Kusmi Tea, Lady M, La Maison du Chocolat, Luke’s Lobster, No. 7 Sub, Pain D’Avignon, Tartinery, Three Tarts, William Greenberg Desserts and YoArt.