PRN: Radisson Blu Le Metropolitan Appoints New Chef
The appointment is part of a larger repositioning of the hotel's restaurant, which has also seen the expansion of its brunch, lunch and afternoon tea menus as well as a new range of bar offerings.
Radisson Blu Le Metropolitan Appoints New Chef
BRUSSELS, May 9, 2012 /PRNewswire/ --
Radisson Blu Le Metropolitan in Paris has announced the appointment of Stephane Pitre as the new chef of its Le Metropolitan Restaurant. The appointment is part of a larger repositioning of the hotel's restaurant, which has also seen the expansion of its brunch, lunch and afternoon tea menus as well as a new range of bar offerings.
Pitre is only around thirty years old, but his impressive credentials and experience made him the ideal man for the job. The Brittany-native has worked at the Ritz in London, where he learned the fundamentals of leadership, and at Senderens in Paris, where he developed inspiration for his dishes.
At the Radisson Blue Le Metropolitan, one of the leading hotels in Paris, Stephane Pitre has created a menu that very much represents who he is as a chef. It is a contemporary and moving menu, modern but not lacking in depth. Pitre incorporates the best products of the season to ensure optimum freshness and flavour. The menu's starters, main courses and desserts let the natural flavours of the ingredients shine, complemented but not overshadowed by rich Asian spices and a scientific cooking approach.
At the Gallery, Stephane Pitre also presents upscale snack options, with a range of urban and international courses. The snack menu includes: "burrata" with truffles and marinated artichoke hearts, teriyaki salmon, and wok vegetables or grilled prawns from Madagascar, served with basmati rice, and fresh coriander.
The arrival of Stephane Pitre is part of the Radisson Blu Le Metropolitan's decision to reposition the restaurant. This repositioning has also involved an expansion of the restaurant's Sunday brunch menu (includes: hot drinks, fresh juices, trolleys of starters and desserts and a traditional dish) and its Afternoon Tea service (includes: Theodor-brand teas and a gourmet bento box with macaroons, a soy cream pearl, coconut marshmallow miso and fresh fruit). To meet business customer's expectations, the Le Metropolitan restaurant now offers a lunch menu as well as a diner one.
The bar at the hotel Paris also has a range of new offerings. The bartender now hosts regular cocktail-making workshops for guests who want to learn how to make the delicious beverages themselves. Guests can also choose from three different Bento Boxes, salty or sweet, made for 2 and served with cocktails. On the last Thursday of each month ('Jazz Thursday') guests can enjoy their cocktails while listening to a live jazz trio playing in the background.
About the Carlson Rezidor Hotel Group:
The Carlson Rezidor Hotel Group - born in early 2012 - is one of the world's largest and most dynamic hotel groups. The portfolio of the Carlson Rezidor Hotel Group includes more than 1,300 hotels, including Paris accommodation and Paris hotel Eiffel Tower; a global footprint spanning 80 countries, a powerful set of global brands (Radisson Blu, Radisson, Country Inns & Suites by Carlson, Park Inn by Radisson, Hotel Missoni and Park Plaza). In most of the group's hotels, guests can benefit from the loyalty program Club Carlson, one of the most rewarding loyalty programs in the world. The Carlson Rezidor Hotel Group and its brands employ more than 80,000 people.
The Carlson Rezidor Hotel Group is headquartered in Minneapolis, and Brussels, Belgium.