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Dorchester Collection launches “Taste of Dorchester Collection”, a new in-room dining menu with classic dishes inspired by all hotels

Dorchester Collection is launching “Taste of Dorchester Collection”, a new in-room dining menu highlighting classic dishes reinterpreted by hotels across the portfolio. Beginning this September, cosmopolitan travellers at any Dorchester Collection address around the globe can enjoy these signature dishes that celebrate and capture the essence of each individual hotel – whether they’re looking to indulge in a Le Meurice “Lobster Club” while at Hotel Principe di Savoia in Milan, Coworth Park’s “Fish & Chips” while at Le Richemond in Geneva, or The Beverly Hills Hotel’s “McCarthy Salad” while at Hotel Eden in Rome.

Dorchester Collection’s Innovation Committee, a multidisciplinary team comprised of innovation champions from each property, surveyed guests on their preferences and learned that an exceptionally satisfying and enjoyable dining experience has a significant positive impact on a guest’s emotional connection with the hotels. The survey also revealed that 80% of Dorchester Collection guests dine in at least one on-property restaurant during their stay, a result of the company’s blend of historical and celebrity chef restaurants which appeal to their luxury clientele.

Based on these findings, the Innovation Committee developed the idea of bringing the hotels together through food. They generated and gathered over 600 unique ideas at their annual forum and “Taste of Dorchester Collection” is the first concept to be implemented by the committee.

“Taste of Dorchester Collection” will be a permanent feature on in-room dining menus for guests to choose and enjoy at all Dorchester Collection hotels starting September 1. The menu will include:
GARDEN VEGETABLE SOUP – HOTEL BEL-AIR, LOS ANGELES
This is a flavoursome dish close to the heart of acclaimed chef Wolfgang Puck. It reminds him of his childhood as it is based on the soup his mother used to make him when he was growing up in Austria. The soup is finished with a generous spoonful of pistou, a traditional French condiment made with tomato, basil, garlic and olive oil, which is added to the soup just before serving for a wonderful burst of flavour.

THE CROQUE-PLAZA – HOTEL PLAZA ATHÉNÉE, PARIS
The croque-plaza is a luxury adaptation of the early 20th century ‘croque-monsieur’, which made its debut in a Parisian café in 1910. The croque-plaza sets itself apart with its distinctive chicken breast and black truffle filling – a tempting combination that makes this dish a delicious choice at any time of day.

LOBSTER CLUB – LE MEURICE, PARIS
The club sandwich originated in the US in the late 19th century. It was popularised in hotels around the world and was said to be King Edward VIII’s favourite meal. Le Meurice adds a touch of luxury to this traditional recipe by creating a lavish lobster club – a highly satisfying lunch or supper dish.

LE SWISS DELICE – LE RICHEMOND, GENEVA
Created as a celebration of the finest Swiss produce, air-dried Grison is a local Swiss delicacy from Graubünde. Before drying, the beef is marinated in white wine and seasonings such as salt, onion and assorted herbs. The addition of Gruyère makes this exceptional sandwich a pure delight.

McCARTHY SALAD – THE BEVERLY HILLS HOTEL, LOS ANGELES
McCarthy Salad is almost as famous as the Polo Lounge restaurant where it was first served. Neil McCarthy was a regular guest at The Beverly Hills Hotel and captain of a local polo team in the 1940s. One day at the Polo Lounge he requested a very specific list of ingredients for a salad and the McCarthy salad was born. The recipe has remained untouched and has been a signature dish at the hotel ever since.

BUTTER LETTUCE SALAD – 45 PARK LANE, LONDON
This deliciously simple salad is beautifully presented in a stunning tower of fresh ingredients, drizzled in a herb vinaigrette made from the finest Tuscan olive oil. It’s a signature dish at CUT at 45 Park Lane and makes a healthy light lunch or main course accompaniment.

VITELLO TONNATO – HOTEL PRINCIPE DI SAVOIA, MILAN
This much-loved Italian dish dates back to the 17th century, when celebrated chef Pellegrino Artusi quoted the recipe in his well-known book, Science in the Kitchen and the Art of Eating Well. It remains particularly popular as a holiday dish, when “lunch cannot start without vitello tonnato”. This modern version of the classic is made with thin slices of cold veal, garnished with a tuna sauce and artfully decorated with a colourful salad garnish.

RIGATONI ALLA NORMA – HOTEL EDEN, ROME
Rigatoni alla Norma is a classic Italian pasta dish named in honour of Bellini’s famous opera Norma, written in the early 19th century. Many years later, a chef having seen and been inspired by the greatness of the opera, created this dish as a tribute to Bellini’s work. This favoured pasta dish is made with fresh cherry tomatoes, ricotta, aubergine and basil.

FISH AND CHIPS – COWORTH PARK, ASCOT
This British classic is a year-round favourite at The Barn restaurant at Coworth Park, known for its rustic style of cooking. Our chefs have given the dish a modern-day twist by adding beer to the batter, which gives it a really crisp texture that melts in the mouth. Traditional accompaniments of hearty chunky chips and our own special recipe tartare sauce complete the appeal.

BREAD AND BUTTER PUDDING – THE DORCHESTER, LONDON
Bread and butter pudding is a famous, quintessentially British dessert. Originally made in Victorian times, bread and butter pudding at The Dorchester is an indulgent experience for a sweet gastronomic treat. This version of the British classic is based on a recipe used at The Dorchester since it opened in 1931. The dessert was made fashionable by Anton Mosimann during his time as executive chef in the 1970s and remains a firm favourite.

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