Read the text below.
Some hotels are turning their bar lounges into dining experiences and right now it’s all about elegant après-ski chalets.
At the Fairmont Century Plaza hotel in Los Angeles, which recently underwent a 2.5 billion USD renovation, the après-ski experience takes you directly to the slopes. This luxury hotel has transformed its outdoor bar lounge patio into a twinkling winter wonderland with Swiss chalets.
The lobby bar patio has been converted into luxuriously appointed whimsical and cozy Alpine wood chalets with authentic winter trimmings.
It’s a partnership with the champagne brand Veuve Clicquot. The experience includes an idyllic photo opportunity on a skidoo and après-ski delicacies that include a three-course menu and choices of four festive winter cocktails.
Ramon Bojorquez, Executive Chef at the Fairmont Century Plaza and its Lumiere Brasserie, says the concept is to create a seasonal experience for guests.
They have curated a menu that would be authentically found on a European ski trip.
“From the culinary perspective, we thought it would be a great idea to give somebody a warm hug. So we chose dishes that are representative of something that is warm and thought out, so, the fondue is obviously a classic and we thought a dish such as a braised beef cheek or even a schnitzel would be something warm and filling for somebody who comes off the slopes,” says Bojorquez.
Matthew Kang, Senior Editor, EATER LA, a culinary website, says it’s a good idea for restaurants to make themselves stand out.
“For high-end hotels, you want to provide something different. You want to have a unique experience for even the well-heeled traveler and as well-heeled as one might be, going and taking your family on a trip to Europe, it’s timely, it’s expensive, it’s a hassle so this is really something that is more convenient. We have something that gives you a very similar feel. It gives you something that is fun and shareable ultimately. You’re going to put this on your social media and you’re kind of going to get the same amount of clout. It’s still a fun time,” says Kang.
This article was provided by The Associated Press.