FRESH HEALTHY EATING HEALTHY LIVING

Transcription

1 P R E S S K I T

2 FRESH HEALTHY EATING HEALTHY LIVING Fresh is where nutritious cuisine, wellness and sustainability meet. Located in the Hotel des Alpes building at Glion Institute of Higher Education, Fresh takes a natural approach to dining, which is reflected in the restaurant s clean, down-to-earth aesthetic and peaceful views overlooking Lake Geneva and the Alps. Specialising in organic, locally sourced cuisine and operated by students, the restaurant offers a truly unique dining experience in the Montreux Riviera region. Since opening its doors to the public on 26 February 2018, Fresh serves as a testing ground for creativity in wellnessinspired food and beverage. From Monday to Friday, chef and Meilleur Ouvrier de France Benoît Carcenat proposes a gourmet lunchtime menu of locally sourced dishes prepared and served by Glion students. Seasonal, organic ingredients take centre stage in the kitchen and at the bar, immersing both students and guests in the innovative world of healthy eating and living.. 2.

3

4 ARCHITECTURE The interior of the historic Hotel des Alpes building has been renovated in a simple, contemporary style that echoes the philosophy behind Fresh. Large windows overlooking Lake Geneva and the Alps let in plenty of daylight, while naked wood tables are adorned with subtle but surprising natural details, such as a winter gourd or a head of Romanesco in place of the more typical table-top bouquet. The restaurant s clean and calming interior of white and pale green provides an ideal backdrop to the richness of colours presented in its cuisine. In addition to the dining area and wellness bar, Fresh offers dedicated spaces for student workshops on topics such as mindfulness, conscious breathing and yoga.. 4.

5

6 CULINARY CONCEPT Fresh offers a wide range of nutritional, locally-sourced dishes designed to delight the senses. Supporting Glion s broader curriculum on wellness and sustainability, Fresh gives students an opportunity to learn how to implement principles of corporate social responsibility in a restaurant environment. Chef Benoît Carcenat takes inspiration from seasonal, local ingredients to create the menu at Fresh, giving priority to organic farming and short supply chains. Whenever possible, products are chosen from within a radius of 50 kilometres. Sprouts that have been germinated on-site, whitefish from Lake Geneva and chicken from Gruyère are just some of the highquality local ingredients that guests may find. The restaurant s cuisine showcases plant foods, such as vegetables, fruits, roots, stems, spices and aromatic herbs, as well as proteins, including vegetable-based proteins, meat, fish and eggs. It also caters to various dietary preferences and requirements, with vegan, vegetarian, fish and meat options always available. Most of the menu is gluten-free and lactose-free, while cooking techniques emphasise the reduction of refined sugar and fat.. 6.

7

8 HEALTH,WELLNESS & SUSTAINABILITY Healthy eating is not limited to just one model. For this reason, Fresh features a wide range of recipes that adapt to different dietary preferences and food intolerances. All dishes are prepared with careful consideration of nutritional benefits as well as deliciousness. In terms of presentation, students are encouraged to use creativity to deliver dishes that are pleasing to both the eye and the palate. Shared global concerns regarding health and wellness can hardly be separated from issues of sustainability and eco-responsibility. At Fresh, local, organic ingredients are selected whenever possible, reducing carbon footprints and increasing the overall freshness of dishes. Meanwhile, innovative kitchen equipment, including a cold-press juicer, a dehydrator and a seed germinator, allows for higher nutrient retention, healthier processes and increased sustainability in the preparation of food and drinks.. 8.

9

10 PROFILE Benoît Carcenat Culinary Arts Advisor Originally from the Southwest of France, Benoît brings nearly two decades of culinary experience. For nine years, he worked as chef adjoint at the Hôtel de Ville de Crissier, a restaurant in Switzerland with three Michelin stars, considered one of the finest restaurants in the world. Benoît also spent four years working as chef de cuisine at the Mandarin Oriental in Geneva, a luxury five-star hotel. In 2015, he was awarded the prestigious title of Meilleur Ouvrier de France in Cuisine and Gastronomy.. 10.

11

12 PRACTICAL ARTS AT GLION Practical arts immersion is a cornerstone of the curriculum at Glion. Simulating a hotel environment, Glion offers a variety of different restaurants and bars, including Le Bellevue (fine dining), Fresh (health and wellness), Skyline (café and casual dining) and The Club (finger foods, opening soon). During their first semester, students are exposed to key service and gastronomy roles across all of these outlets. This 360-degree experience enables them to develop the skills and techniques needed for a wide range of contexts. The different food and beverage concepts featured at Glion also reflect evolving industry trends. In this sense, Fresh gives students an opportunity to explore the increasingly relevant topics of health, wellness and sustainability. As an example of healthy, ethical dining and a venue for wellbeing workshops, Fresh also plays an important role in Wellness to Business, Glion s new executive education programme for hotel managers and spa directors.. 12.

13

14 MENU The menu at Fresh changes progressively and according to the availability of seasonal products. The following page reflects the menu at the time of the restaurant s launch in February For the latest menu, please visit: glion.edu/restaurants. 14.

15 - APPETIZERS - Locally grown carrot soup with roasted peanut oil from Sévery, flax crackers with garlic and herbs Crunchy quinoa patties, arugula, mustard and coriander cream, leafy greens Cauliflower and germinated seeds, bitter greens Multi-coloured beetroot carpaccio, almond and lemon gremolata - MAIN COURSES - Open ravioli of winter vegetables, chestnut emulsion, and veggie bacon Buckwheat risotto with mushrooms and sage, labneh and grilled almonds Fera from Lake Geneva, glazed cucumber, grapefruit and curly parsley, warmed vinaigrette Chicken medallion from Gruyère, roasted pumpkin, cereals, spicy yogurt - DESSERTS - Citrus fruits salad, thyme and citron granita, okara shortbread cookies Gluten-free chocolate and coconut tart, passion fruit sorbet Pear, ginger and walnuts hot crumble Roasted apple with figs, yogurt and cinnamon ice cream. 15.

16

17 USEFUL INFORMATION Fresh Glion Institute of Higher Education Hotel des Alpes Route de Bugnon Glion-sur-Montreux Reservations glion.edu/restaurants T: E: Opening hours Mon Fri 12:00 14:00 Menus 2 courses (appetizer, main course) CHF 35 3 courses (appetizer, main course, dessert) CHF 45 Wellness drink included. 17.

18 GLION INSTITUTE OF HIGHER EDUCATION Founded in 1962, Glion Institute of Higher Education is a private Swiss institution offering bachelor s and master s degrees in hospitality, luxury and event management to an international student body across three campuses in Switzerland and London, UK. Glion also offers a dualdegree MBA and MSc programme in partnership with Grenoble Ecole de Management. Part of Sommet Education, Glion is accredited by the New England Association of Schools and Colleges, Inc. (NEASC). Glion is ranked number five of the world s top institutions for hospitality and leisure management and number one worldwide for employer reputation (QS World University Rankings by Subject 2018).. 18.

19

20 GLION INSTITUTE OF HIGHER EDUCATION Route de Glion Glion-sur-Montreux Switzerland