The Mövenpick Ambassador Hotel in Accra is kick-starting the year 2018 with a burst of what it describes as a gastronomic vision and flavour as its parent company, the Mövenpick Group, celebrates seven decades of culinary excellence and innovation.
A statement issued by sales and marketing coordinator Miss, Theodora Yebuah said “to mark the company’s 70th anniversary, a menu of seven remarkable dishes that marry the old with the new have been unveiled – popular classics and guest favourites reimagined for the modern palate, inspired by cuisines and gastronomy trends from around the world”.
The statement goes on to say that the ’70 years of culinary excellence’ promotion, will be available from March 10 to April 20, and will introduce seven inventive dishes that pay tribute to Ueli Prager, a founder of the Mövenpick brand.
it also says, “70 years on, Mövenpick chefs have created an inspiring menu of uncomplicated but surprising creations, all of which use fresh, authentic and health-promoting ingredients.
They include “Scallops & avocado tartare -a reinvention of Mövenpick’s popular beef tartare, influenced by Mediterranean cuisine; salade belle fermière-a lively interpretation of Salade François, made famous in the 1948 American musical film, “Easter Parade”; mille feuillesaumon& caviar d’olive -a savoury take combining delicate smoked salmon, puff pastry and golden olive caviar.
Mushrooms and vegetables Zurich style – a meat-free version of Zurich-style veal that pairs aromatic root vegetables and smoky Shitake mushrooms; seafood Casimir – a medley of steamed seafood, fish and salicornia (sea asparagus), and an assortment of citrus fillets, paired with wild rice.
Bare beef burger Café de Paris – a prime beef cut paired with crispy ultra-thin parmesan-dusted fries; and carrot waffle -a quirky reinterpretation of classic Swiss carrot cake. These dishes do not only take inspiration from Prager’s visionary approach to cuisine, but his original idea for a new restaurant concept: a sophisticated yet relaxed place where guests could sample dishes at affordable prices – the name for which came when he least expected”.
As he strolled the shores of Lake Zurich with a friend and considered the possibilities, a seagull (or Möwe in German), swooped down to skilfully pick up food mid-flight. That one elegant movement encapsulated his idea and so ‘Mövenpick’ (Möwepick) – and Europe’s first casual dining experience – was born.
Prager’s first restaurant, Claridenhof, opened in Zurich in July 1948, offering simple dishes that could be ordered à la carte – a refreshing alternative to conventional set menus and the first of many Mövenpick innovations.
Twenty-five years later, in 1973, Prager capitalised on the brand’s reputation for quality food, affordability, staff training standards and innovation by opening the company’s first two hotels. This marked the official launch of Mövenpick.
“Mövenpick was founded on a commitment to service, authenticity, culinary excellence and innovation, and is celebrating these values and our rich heritage in the way we know best – by treating our guests around the world to an inspiring gastronomic experience,” said Olivier Chavy, CEO of Mövenpick .
By: Ernest Dovlo Senanu