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What's cooking this summer at Kempinski Hotels?

What's cooking this summer at Kempinski Hotels?

Geneva, 13 June 2018 – Culinary variety and delicious treats are being dished up this summer at Kempinski Hotels around the world. Dedicated to entertaining, while respecting the cultural background of each hotel, various luxurious Kempinski Hotels have created once-in-a-lifetime experiences for their guests: from barbecue classes to dessert painting; from truffle-sprinkled delicacies, by Chef Daniel, to chefs welcoming food lovers in a lush garden rooftop location; from a feast in a palatial Ottoman setting to a men’s cooking class, teaching the creation of Lebanese cuisine, full of authentic flavours. The choice of offers is gripping, not only for seasoned foodies, but also for guests who love to dive into the gastronomical world of Kempinski Hotels and live memorable, palate-flattering moments.

Cook & Relax – the somewhat different cooking class. When it comes to cooking among friends and couples, a concept of shared labour is “half the battle”. Kempinski Hotel Frankfurt is well aware of this and offers an amateur-chefs cooking course in its Restaurant Levante, with a very special kind of teamwork: while the men familiarise themselves with the oriental cuisine, the ladies enjoy being pampered in the hotel’s own Country Club & Spa. From the hands of Chef Mohamed Agouni, the gentlemen learn how to prepare some typical Lebanese dishes, such as Tabbouleh (parsley and bulgur salad) and Baba Ghanoush (smoked aubergine), while the ladies relax in the spa’s sauna area, in the indoor and outdoor pools, or in the Lake Side Lounge. For a joint dinner, the full group immerses in the opulent worlds of indulgence and spices of the Orient. Restaurant Levante is one of five restaurants at Kempinski Hotel Frankfurt and is exclusively open during the summer months, with temperatures that match and create the real oriental feeling.

While generic cooking classes can be realised nearly anywhere, grand grill pleasures require real grill venues, professional tools and dedicated craftsmanship. The hotel and event location Villa Rothschild Kempinski in Königstein, on the doorstep of the vibrating main metropolis Frankfurt, is a venue in itself – a venue with the first gastronomic “Grill & Health” concept Germany has to offer. Committed to quality and sustainability, the venue offers conscious connoisseurs the chance to experience “Casual Fine Dining” with charisma and a feel-good factor during the open-air season, with a self-made twist – when true foodies intend to become famous pit-masters. And since cooking together enhances the pleasure, Rothschild Executive Chef Sebastian Prüßmann and his culinary team developed innovative barbecue workshops in style, in tune with the times, and with a grand dose of passion and fun – regional, seasonal and from the “Grill & Health” perspective: Veggies go viral, Newborn Classics and Dedication to the degree of doneness, to name a few. To create the ultimate barbecue experience, Prüßmann teaches how and what to keep an eye on, by using true NASA technology integrated into the unique grill system of the big “green egg”. A constant grill temperature of up to 1000°C and almost no heat loss, allows for an extraordinary flavour, whether guests choose vegetarian creations or meat-lover options.

Kempinski Hotel Corvinus Budapest’s creative catering concept and solutions team has introduced “Dessert Painting” to its portfolio of special event elements. Aimed at adding a light touch and an engaging activity to events, Dessert Painting fosters meaningful teamwork in a fun way, by providing the opportunity to create and decorate various desserts. The activity follows an exact choreography managed by the chefs and pâtissiers, and can either be a passive activity, demonstrating craftsmanship in front of the delegates and guests, or active collaboration, by engaging them in the creative process. The concept of Dessert Painting can be thematic and adapted to each event: the desserts and their decoration can reflect the company’s brand identity and product portfolio. Never the same, the variations of cold and warm parts, different textures, and the seasonality make it a unique experience, and special ingredients such as dry ice offer a spectacular effect. And whilst the experience is evanescent, the activity’s photogenic nature allows guests to share it on social media, providing a ripple effect.

Ever since his arrival as executive chef of Kempinski Palace Portorož, Daniel Pause, who has roots in Germany, has been completely mesmerised by the culinary region of Istria. While making his first Fusi with Truffles in the Palace hotel’s kitchen, with a saucepan in one hand and an Istrian truffle in another, the never-ending love affair began. Chef Daniel soon discovered the true meaning of the saying “The truffle is the very diamond of gastronomy”, and began to include more and more truffle-flavoured dishes in his menus. With a desire to truly connect with the destination, and in order to perfect his Istrian culinary skills, Chef Daniel decided to try a special local activity called “Truffle Hunting”. Having never experienced anything like it, he started to attend these hunts more and more. Today, his favourite free-time activity is truffle hunting in the Istrian forests, always on the hunt for the perfect truffle for his guests. The summer menu of gourmet restaurant Sophia has inspired guests with a dish called “Truffle hunt”, which is made to perfection with risotto, prosciutto, pork belly, parmesan and of course the special ingredient: truffles from Chef Daniel’s truffle hunts.

Dating back to the 17th century, the only Ottoman Imperial Palace & Hotel on the Bosphorus, Çirağan Palace Kempinski has a brand-new dining experience: “Sultans’ Dinner”, for those who are willing to enchant their guests with unique tastes and presentations, from the Ottoman era, in a real Ottoman Palace. Each and every detail has been carefully considered to define the Sultans’ Dinner adventure. The experience starts with a welcoming reception accompanied by “fasıl”, a classical Ottoman musical act, and “Sherbet” service, a popular beverage drink during the Ottoman Empire. The reception is followed by a rich banquet of royal delicacies, which are prepared with spectacular recipes from the Ottoman epoch, each with a unique story and presentation in the graceful “Ottoman” hall. Antique candelabras, a jardinière, a carafe from the 19th century and an imperial silver coffee set with the monogram of one of the Sultans, will be the historical highlights of this enchanting experience. Flamboyant flowers, laced plates, cutleries, napkins, glasses and special embroidered uniforms, which the experienced banqueting team will be wearing, have also been designed exclusively for this journey in time.

One of Chef Gilberto’s favourite places is the beautiful garden on the terrace of Il Vero Restaurant, at Grand Hotel Kempinski Geneva. Far from the usual handful of aromatic herb containers, it is 30 m long and offers more than 16 varieties of vegetables and fruits. The hotel, on the borders of Lake Geneva, is the only five-star hotel in the city offering such an arrangement, as it is their priority to produce local and fresh products of the highest quality. To keep the guests on their toes, Chef Gilberto has designed a unique dinner: when the sun comes down, his table takes over in the heart of the kitchen garden. Once guests are seated comfortably, they will be whisked away on a culinary tour of Italy, based on the market’s seasonal products, with a special menu and a live cooking session. But that’s not all; along the lines of using the freshest products, the hotel is also producing their own honey, straight from the hotel’s rooftop, where they have setup some beehives. This honey is an ideal gift for the hotel’s VIP guests. “All five-star hotels have luxury standards. We make the difference with our personalised offers,” says the General Manager, Thierry Lavalley.

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About Kempinski: Created in 1897, Kempinski Hotels is Europe’s oldest luxury hotel group. Kempinski’s rich heritage of impeccable personal service and superb hospitality is complemented by the exclusivity and individuality of its properties. Kempinski now manages a portfolio of 74 five-star hotels and residences in 32 countries and continues to add new properties in Europe, the Middle East, Africa, Asia and the Americas. Each one reflects the strength and success of the Kempinski brand without losing sight of its heritage. The portfolio comprises historic landmark properties, award-winning urban lifestyle hotels, outstanding resorts and prestigious residences. Each one is imbued with the quality guests have come to expect from Kempinski while embracing the cultural traditions of its location. Kempinski is a founding member of the Global Hotel Alliance (GHA), the world’s largest alliance of independent hotel brands.

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Media contacts:
Eva-Maria Panzer • Corporate Director of Public Relations • Kempinski Hotels
Boulevard du Pont d’Arve, 28 • 1205 Genève • Switzerland
Tel +41 22 809 5115 • Mob +41 79 309 8252
evamaria.panzer@kempinski.com • www.kempinski.com/press

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