Chefs employ local, sustainable and seasonal ingredients to create an innovative array of well-balanced, healthy dishes designed to help guests with their health and wellness goals
Summer is off to an appetizing start with the launch of new De-Light by Sofitel menu items at Sofitel Hotels across North America. French-inspired, low-calorie, and gourmet from first course through dessert, De-Light by Sofitel unfolds a gastronomic adventure in healthy eating and a pleasurable surprise for the palate with refined tastes of tempting flavors created from freshest ingredients.
Recognized in France for its expertise in nutrition and wellness for over 40 years, De-Light by Sofitel blends French and local culinary traditions while emphasizing the use of fresh, whole ingredients for gourmet cuisine without compromising flavor or healthy lifestyle goals. These well-balanced dishes help guests stay on target with their wellness goals, as all three course are no more than 800 calories.
Sofitel chefs in North America have gone an extra mile in their quest for sustainability and seasonality, traveling to The Chef’s Garden in Huron, Ohio, to learn to incorporate both concepts into De-Light by Sofitel cuisine. Experience their adventure here.
“Our chefs design delicious and creative gourmet recipes that are low-calorie and low-fat and meet the criteria of De-Light by Sofitel,” said Dominique Colliat, COO, AccorHotels North America, Central America and the Caribbean. “We are continuously seeking innovative experiences for our chefs where they can discover and be inspired by new techniques and ingredients to incorporate into their menus.”
Here is what is on the menu of De-Light by Sofitel this summer at Sofitel hotels in North America:
Sofitel Chicago Water Tower – Executive Chef Greg Biggers is using the freshest local ingredients and creative seasoning to craft healthy De-Light by Sofitel dishes of satisfying flavor at Café Des Architectes. Enjoy breakfast items such as Homemade Vegetable Cocktail of carrot, cucumber, spinach and melon; lunch selections such as English Pea Veloute with goat cheese, crispy salsify and lemon zest and Alaskan Halibut with spring onions, mushroom ragout and lardo brûlée; and dinner items including Tuna Sashimi with gooseberry jam, grapefruit-wasabi cream and pickled peppers.
Sofitel Los Angeles at Beverly Hills – Executive Chef Victor Boroda’s menu at Estérel draws looks with new De-Light by Sofitel additions. Enjoy a healthy and sophisticated dining experience with Farmers Market Chopped Salad with seasonal vegetables, dried cherry, sunflower seeds and lemon vinaigrette or Albacore Tuna Crudo with pickled Fresno chili, avocado, radish and smoked ponzu to share; continue with Vegetable Tagine, consisting of Israeli couscous, squash, garbanzo, apricot, cauliflower and chermoula; and finish with a satisfying smile and dessert of Spring Delight with mango caviar, oatmeal streusel, Greek yogurt, vanilla bean panna cotta, and lavender spots.
Sofitel Montreal Golden Mile – Executive Chef Olivier Perret beckons guests to give into the temptation of gourmet cuisine without compromising their healthy lifestyle goals at Renoir Restaurant. New dishes on the dinner menu include starters of Parmentier Soup with apples & cardamom; main courses of Iceland Char with bette leaf, sweet pepper, pickled honey fungus and horseradish 0% yogurt and Seasonal Vegetables Couscous with dried fruits, almonds, citrus, tomatoes & saffron; plus choice of the daily De-Light Dessert.
Sofitel New York – There are four new De-Light by Sofitel additions from Executive Chef Sylvain Harribey on the menu at Gaby Brasserie Française, each inspired by the Potager du Roi – the famed kitchen garden of Louis XIV at the Palace of Versailles – and served on “Origine Celadon” dinnerware from Bernardaud. Start with cooling Tomato and Watermelon Gazpacho with avocado sorbet; continue with Jean-Baptiste de la Quintinye’s Grand Carre with Poireaux vinaigrette, garden lettuce, upland cress, chervil, parsley, rocket, basil, lamb lettuce and wood sorrel; and finish with Lapin aux Pruneax, a roulade of rabbit with Armagnac stuffed with prunes and served with braised peas, lettuce and baby onions.
Sofitel Philadelphia – Slip into the chic urban setting of Liberte Lounge for Executive Chef Luke Rogers’ contemporary, French-inspired cuisine, newly enhanced with De-Light by Sofitel offerings including starters of Artichoke Soup with basil and crème fraiche; main courses of Salmon with asparagus, wild mushroom and fresh harissa and De-Light Chicken with English peas, cauliflower puree, wild mushroom and chicken jus; and savory, healthful desserts including Panna Cotta with Greek yogurt and fresh berries.
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