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Street food, local sourcing... : 4 new trends to cook up
In meeting rooms as well as in restaurants or outdoors, new practices are being developed, combining innovation, creativity and a return to basics.
Purpose? To rediscover the pleasure of a convivial and tasty lunch break, with healthy products, if possible locally grown.
Eating healthy and in season: THE NEW AMBITION
Balanced and gourmet meals, healthy products from organic farming: eating well at meetings also means taking advantage of menus concocted in accordance with all nutritional recommendations.
Accor is working on the constant improvement of the dishes cooked in its restaurants!
Purpose?
To sublimate the products offered by nature with passion and inventiveness, to offer everyone colourful, surprising, and of course gourmet plates.
Local sourcing: highlighting local know-how
Just consequence of a return to healthy catering, local sourcing represents the restaurateur's commitment to sourcing raw materials from local producers. A real profession of faith for Accor !
In 2015, 90% of the hotels in 92 countries were supplied in the country where they were located. For more than 5 years, Accor is conducting a sustainable development program to maintain at least 70% of local food sourcing in all of its hotels.
An objective largely fulfilled by 87% of its more than 3700 hotel establishments!
World cuisine: Travelling even in the meeting room
Some countries in which the addresses are present Accor naturally offer an authentic culinary melting pot: this is the case with London and its Indian and Pakistani influences.
This desire to take each of our customers on a journey through the dishes offered in our restaurants and meeting rooms is also expressed by the choice of cooks who are open to the world. In October 2015, a brand new catering concept was launched in London by Accorthe Jamboree Foodfest & BarThe new restaurant, which combines quality street food with innovative world cuisine.
In Asia, in the luxurious setting of the Sofitel So in BangkokAustralian chef Paul Smart has taken over the reins of the Park Society gourmet restaurant, where he skillfully serves up top-notch, multi-ethnic cuisine.
Street food and snacking: fast food from the heart
Eating on the go is no longer synonymous with poor nutrition. From food trucks to hotel restaurants offering their home-made "fast food" menu on the spot or to take away, this new trend in fast food, well done, has all the assets to seduce professionals during their meetings. New culinary experiences are gained thanks to a convivial cuisine, sometimes mixed and often full of small inventions, and preferably made with local products.
When street food and snacking are combined with local sourcing, we get a new dimension of the working lunch, both tasty and committed to a more sustainable economic model.
In the Pullman hotel at Charles de Gaulle airport in Paris-Roissythe case has already been heard: the Culinary Bazaar The Foodtruck on the hotel forecourt revolutionizes our concept of the gourmet burger.
