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Posted On: 14 October 2019 03:41 pm
Updated On: 14 October 2019 03:42 pm

Mövenpick Hotel West Bay Doha launches innovative ‘Pesto and Pistou’ menu

Aprille
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Special Offer Details:

Location: Mövenpick Hotel West Bay Doha, Diplomatic Street, Doha, Qatar
Date: 1 October 2019 - 1 November 2019
Price: Ahi tuna with olive and eggplant pesto - 105QR seafood soup with tarragon pistou - 65QR tagliolini with basil walnut pesto - 70QR black cod with pesto rosso - 85QR beef fillet with red cabbage pesto - 135QR corn fed chicken breast with bell pepper pesto - 75QR Bundt cake with chocloate and mint pistou - 55QR
Phone: +974 4496 4444

Mövenpick Hotel West Bay Doha is inviting international guests and local residents to come savour the tastes and flavours of the Mediterranean this autumn with the launch of its latest global menu – ‘Pesto and Pistou’.

Marking another gastronomic triumph for a brand synonymous with culinary excellence for more than 70 years, the expert chefs at Mövenpick have perfected a new innovative range of pestos (Italian) and pistous (French) to create seven experimental dishes, available at ForKnife Restaurant, every lunch and dinner throughout October 2019.

Chef Saju Mathew who heads the culinary team at Mövenpick Hotel West Bay Doha, will lead the kitchen in preparing the pesto and pistou based 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 eggplant 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.

Pesto and pistou are two versions of a flavourful sauce based on basil, olive oil and cheese. Italian pesto, which originates in Genoa, the capital city of Liguria, Italy, 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.

Mövenpick’s versions add new surprising ingredients to the blend, while preserving the essence of both Mediterranean specialty sauces to create seven pesto/pistou-inspired dishes:

• Ahi tuna with olive and eggplant pesto: pan-seared yellowfin tuna fillet with a modern interpretation of ratatouille, pine nuts and black tapenade;

• seafood soup with tarragon pistou: a touch of tarragon and a unique blend of sweet aniseed and mild vanilla bring this specialty seafood dish to life;

• tagliolini with walnut-basil pesto: walnuts replace pine nuts to create an imitable new pesto blend that is smooth, sweet and deliciously buttery;

• black cod with pesto rosso: accompanied with risotto made from aged Acquerello rice to absorb every ingredient and flavour in full;

• beef fillet with red cabbage pesto: a traditional winter vegetable with a sweet edge gives this pesto dish punch;

• corn chicken breast with bell pepper pesto: with peas, snow peas, egg, a basmati rice galette and sublime bitter-sweet yellow-red pesto;

• Bundt cake with chocolate-mint pesto: a timeless German cake with a cool mint and rich chocolate pesto twist, served with a Mövenpick Espresso.

For reservations at ForKnife Restaurant, please contact us at +974 4496 44 44 or movenpick.com/forknife.