Experience Award-Winning Culinary Excellence at Malliouhana Hotel & Spa
A year ago, after renowned Parisian chef Frederic Cougnon took over the head chef responsibilities of the award-winning Hotel & Spa of Malliouhana, he vouched that the establishment’s well-earned reputation for culinary magnificence should go hand-in-hand with everything else that makes the resort so special. If you want to experience one of the best hotel foods, make a reservation at this particular hotel. After all, the Malliouhana Hotel & Spa is considered the “Best Hotel for Food in the Americas & Caribbean” by the Condé Nast Traveller’s 2011 Gold List for two consecutive years (this list can be found on the upcoming issue for January 2011). The food and dining part of the hotel experience in Malliouhana will most likely satisfy you, as evidenced by overwhelming positive consensus.
Simply put, there’s a dimension and depth of culinary excellence in Malliouhana that’s recognized the world over and backed up by its staff of culinary experts like Michelin two-star Michel Rostang, so you won’t only get world-class menus but arguably the best food you’ll ever eat in a hotel period. The signature cooking style of Mister Cougnon and the great culinary standards of the Malliouhana enables the two to mix Mediterranean and Caribbean influences together to orchestrate seasonal menus that showcase internationally sourced and domestically grown ingredients. What’s more, guests can still look forward to the hotel’s classic cuisines of Foie Gras Burger with Red Berry Reduction and Baked Portobello Mushroom, Cauliflower and Hazelnut Puree with Sweet and Sour Onions, and Chilled Beetroot Gazpacho with crumbled Goat Cheese.
The resort’s father-and-son tandem founders of Leon and Nigel Royden are well-aware of the importance of keeping the Malliouhana ahead of the pack in terms of quality dishes. Leon Royden once tapped Jo Rostang be the person responsible for the gastronomic landscape of the hotel, such that there’s now a definite legacy of Malliouhana brilliance that should be maintained by subsequent generations of chefs. To be true, there should be an impeccable equilibrium between ambiance and quality fine dining when it comes to Malliouhana Hotel & Spa‘s fine dining experience. Jo Rostang’s son, Michel Rostang, welcomes the hotel’s guests into a world of food perfection, which includes the Le Bistro restaurant, the resort’s celebrated 20,000-bottle wine cellar, and an extensive menu that changes every season so as to satisfy all customers without overstaying a particular culinary style’s welcome.
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