Mövenpick Hotel Bahrain is inviting food lovers to come savour the tastes and flavours of the Mediterranean this autumn with the launch of its latest global menu ... ‘Pesto and Pistou’.
Chefs have perfected a new innovative range of pestos (Italian) and pistous (French) to create seven experimental dishes, throughout October.
Chef Iain Joyce, who heads the culinary team at Mövenpick Hotel Bahrain, will lead the kitchen in preparing the dishes. These two classic European sauces are both based on the aromatic herb, basil, which is harvested in late summer.
Savoury favourites will include seared Ahi tuna with olive and aubergine pesto and seafood soup with tarragon pistou. For dessert, a sweet treat with a real difference – Bundt cake with chocolate-mint pesto, served alongside a frothy Mövenpick Espresso.
“We are excited to work with these luscious basil-based sauces, introducing them to guests in ways they have not likely experienced before,” said Chef Iain. “The seasonality of using pesto and pistou is important to us, as basil is traditionally harvested in late summer and preserved into these rich, oil-based sauces that are full of colour, flavour, and healthy omega-3s – perfect for brightening up our cuisine, and our spirits, amid the cooling weather.”
Adil Souate, the Operations Manager at Mövenpick Hotel Bahrain, believes the menu will excite the palates of even the most experimental foodies, while providing a fitting send-off to summer with ‘a tribute to the flavours that conjure up Mediterranean sun and sea’.
Pesto and pistou are two versions of a flavourful sauce based on basil, olive oil and cheese. Italian pesto, which originates in Genoa, is blended from garlic, basil, pine nuts, grated pecorino cheese (or sometimes parmesan) and olive oil while its French cousin, pistou, is a Provençal cold sauce with similar ingredients, but without the pine nuts and with or without cheese.
For more details, call 17460017, email firstname.lastname@example.org or visit movenpick.com/pesto.