Le Royal Hotels & Resorts
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Le Royal receives 12 medals for its distinguished culinary creativity and innovation at Horeca's Salon Culinaire 2014
1.4.2014

Imagine savoring a refined salmon and spinach terrine, a lobster-pumpkin terrine wrapped in red bell pepper and a crab-avocado delight with parmesan and sour cheese. Add to this red mullet stuffed with saffron potato and olives to awaken the palate in wonderful ways, then finish with a piece of goat cheese combined with cherry jelly. Under the title of Sea Fortune, this superb menu by Chef Jean Hazoury made Le Royal a gold-winner at Horeca's Salon Culinaire in the Cold Canapé category.
Le Royal's other Gold Medal went to Elie Menhen under the category of Cold Platter of Fish, with the equally impressive World of Mozaiik menu, featuring treats such as lobster tail with spinach, dill and leek, as well as smoked duck breast with quail eggs, fig and pumpkin. This delectable menu impressed the judges also with creations such as avocado-stuffed smoked salmon, betraying overtones of fennel and celery, in addition to superb gaspachio jellies and a mozzarella delight with eggplant chutney and tomato comfit.
These were just some of the delicacies prepared by the team at Le Royal, which overall won 12 medals at the Salon Culinaire, adding 4 silver medals,and 6 bronze medals to the 2 prestigious gold ones. For over 10 years, Le Royal has been scooping multiple awards at Horeca's prestigious Salon Culinaire, cementing the property's reputation as a leader in fine gastronomy and culinary creativity. This year the team of Royal chefs outdid themselves once again, demonstrating their passion for gourmet excellence.
Anyone who has enjoyed Le Royal's international buffets and dinners has already tasted the innovative, sumptuous flavors and dishes created by the culinary team of this luxury property. More surprises are yet to come from the fine kitchens of Le Royal!
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