7 Dishes to celebrate 70 years of “Mövenpick Brand”

Mövenpick Hotels & Resorts is kick-starting 2018 with a culinary celebration marking its 70th anniversary.

But how many of you knew that it all started when the founder of Movenpick – Ueli Prager opened his first restaurant – Claridenhof, in Zurich in July 1948, offering simple dishes that could be ordered à la carte and provide 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 skillfully pick up food mid-flight. That one elegant movement encapsulated his idea and so ‘Mövenpick’ (Möwe pick) – and Europe’s first casual dining experience – was born.

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 Hotels & Resorts and today, his values penetrate every aspect of Mövenpick Group’s business, including Mövenpick Gastronomy, Mövenpick Wine and Mövenpick Fine Foods.

So 70 years on, Mövenpick chefs have created seven dishes that pay tribute to Prager, who founded the “Mövenpick brand” in 1948 based on a simple premise: “Doing normal things in an extraordinary manner.” The seven dishes marry the old with the new – popular classics and reimagined guest favorites, inspired by cuisines and gastronomy trends from around the world.

They are:

  • Scallops & avocado tartare: a reinvention of Mövenpick’s 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 feuille saumon & caviar d’olive: a savory 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
  • Carrot waffle: a quirky reinterpretation of classic Swiss carrot cake
19155628-Scallops26avocadotartare_resized_2000x1333
Scallops & avocado tartare
19155628-SaladebellefermieCC80re_resized_2000x1333
Salade belle fermière
19155627-MillefeuillesaumonandCaviardE28099olive_resized_2000x1333
Mille feuille saumon & caviar d’olive
19155627-MushroomsandvegetablesZurichstyle_resized_2000x1333
Mushrooms and vegetables Zurich style
19155635-SeafoodCasimir_resized_2000x1333
Seafood Casimir
19155627-BarebeefburgerCafeCC81deParis_resized_2000x1333
Bare beef burger Café de Paris
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Carrot waffle

The ‘70 years of culinary excellence promotion will be available in all Movenpick restaurants all over the world including Mövenpick Hotel West Bay Doha, from 10 March to 20 April 2018.

I was a guest during the Bloggers Launch of the seven dishes to celebrate the brand’s 70 years of culinary innovation (March 5, 2018 – Forknife Restaurant, Movenpick Hotel Westbay Doha). Photo credits: www.movenpick.com

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