MAINZ, Germany - Seasonal and local; a treat for both the taste buds and the environment. Haute cuisine and sustainable agriculture can go hand in hand. Hilton Mainz proves this with the new concept being implemented by its 'Brasserie' restaurant.
In order to achieve its goal, the Hilton chose seven partners to supply the kitchen of the top restaurant exclusively with regionally-grown produce. 'The decision simultaneously addresses two very important issues.' explains Hilton Mainz's F&B director, Stefan Hörndler. 'It satisfies the ever-growing demand of patrons for nutrition based on seasonal produce and it enables us to do our part for the environment by reducing emissions and saving fuel through significantly decreasing transport distances.'
New specials support the new concept: The Brasserie's 'fresh idea' is being backed by a new menu and creative cuisine designed to take maximum advantage of locally-sourced seasonal produce. In addition to the delicious dining, a desire for regional specialties is being prompted through cooking courses and other promotions. The very best of fresh ingredients has always played an important role in the success of the internationally awarded 'Brasserie' restaurant. By creating menus based on locally-sourced seasonal produce, it plans on building upon the enviable reputation that has made it one of the best restaurants in Mainz even further.
Seven Regional Partners
Each partner of the new 'Brasserie' concept is responsible for supplying the excellent quality produce covered by their particular product group. Hubertus Wildvertrieb (www.hubertus-eventagentur.de) for example, has been chosen to supply game, while veal, beef, poultry and pork products will be delivered by the country butcher, Landmetzgerei Harth (www.metzgerei-harth.de). The Weller hatcheries in Neuwied (www.fischzucht-weller.de) are responsible for ensuring the hotel has freshwater fish and Schmitt Ludwig u. Uta Obst- u. Spargel in Mainz Finthen will supply regional fruit and vegetables. Further information on the Hilton Mainz is available by visiting www.hilton.de/mainz.
In order to achieve its goal, the Hilton chose seven partners to supply the kitchen of the top restaurant exclusively with regionally-grown produce. 'The decision simultaneously addresses two very important issues.' explains Hilton Mainz's F&B director, Stefan Hörndler. 'It satisfies the ever-growing demand of patrons for nutrition based on seasonal produce and it enables us to do our part for the environment by reducing emissions and saving fuel through significantly decreasing transport distances.'
New specials support the new concept: The Brasserie's 'fresh idea' is being backed by a new menu and creative cuisine designed to take maximum advantage of locally-sourced seasonal produce. In addition to the delicious dining, a desire for regional specialties is being prompted through cooking courses and other promotions. The very best of fresh ingredients has always played an important role in the success of the internationally awarded 'Brasserie' restaurant. By creating menus based on locally-sourced seasonal produce, it plans on building upon the enviable reputation that has made it one of the best restaurants in Mainz even further.
Seven Regional Partners
Each partner of the new 'Brasserie' concept is responsible for supplying the excellent quality produce covered by their particular product group. Hubertus Wildvertrieb (www.hubertus-eventagentur.de) for example, has been chosen to supply game, while veal, beef, poultry and pork products will be delivered by the country butcher, Landmetzgerei Harth (www.metzgerei-harth.de). The Weller hatcheries in Neuwied (www.fischzucht-weller.de) are responsible for ensuring the hotel has freshwater fish and Schmitt Ludwig u. Uta Obst- u. Spargel in Mainz Finthen will supply regional fruit and vegetables. Further information on the Hilton Mainz is available by visiting www.hilton.de/mainz.