The New Menu

Taste

The New Menu

In the world of fine dining, there is always fresh food on the plate—and fresh trends like these

A ballotine of mackerel and tartare with quail's egg and chervil custard at The Pompadour by Galvin at The Caledonian.

Local culture is coming to life on new menus. In the ancient Israeli city, Grand restaurant of Waldorf Astoria Jerusalem serves exclusively kosher menus designed to reflect the region's rich culinary tradition. Some of the local inspirations include fresh-made bialys at breakfast, and dishes made using olive oil and fragrant lemons from the olive groves and citrus orchards of the Hebron Hills. Meanwhile, in Edinburgh, Michelin-starred chefs Chris and Jeff Galvin combine their French culinary training with Scottish farm-to-table ingredients to render dishes that are mouthwateringly original—yet unmistakably Scottish—at their two restaurants at The Caledonian, A Waldorf Astoria Hotel, Galvin Brasserie de Luxe and The Pompadour by Galvin. Then there's Alan Wong. The James Beard Award winner is a founding member of the Hawaii Regional Cuisine movement. At AMASIA, in Maui's Grand Wailea, A Waldorf Astoria Resort, he reimagines traditional dishes using the island's best ingredients. One of his signature plates is the Maui Cattle Company rib eye with Hamakua mushrooms and Hawaiian chili pepper butter.

Local culture is coming to life on new menus. In the ancient Israeli city, Grand restaurant of Waldorf Astoria Jerusalem serves exclusively kosher menus designed to reflect the region's rich culinary tradition. Some of the local inspirations include fresh-made bialys at breakfast, and dishes made using olive oil and fragrant lemons from the olive groves and citrus orchards of the Hebron Hills. Meanwhile, in Edinburgh, Michelin-starred chefs Chris and Jeff Galvin combine their French culinary training with Scottish farm-to-table ingredients to render dishes that are mouthwateringly original—yet unmistakably Scottish—at their two restaurants at The Caledonian, A Waldorf Astoria Hotel, Galvin Brasserie de Luxe and The Pompadour by Galvin. Then there's Alan Wong. The James Beard Award winner is a founding member of the Hawaii Regional Cuisine movement. At AMASIA, in Maui's Grand Wailea, A Waldorf Astoria Resort, he reimagines traditional dishes using the island's best ingredients. One of his signature plates is the Maui Cattle Company rib eye with Hamakua mushrooms and Hawaiian chili pepper butter.

La Veranda (left) looks out onto the lush Parc de Versailles.

Romantics are still wooing their loves with gestures big and small. At Trianon Palace Versailles, A Waldorf Astoria Hotel, true romance plays out on a nightly basis, much of it at the hotel's two restaurants, both helmed by chef Gordon Ramsay—the Gordon Ramsay au Trianon and the stylish La Veranda. According to Olivier Boucachard, food and beverage manager at Trianon, both restaurants have played host to some especially memorable romantic moments lately. For instance, he tells the story of a guest whose wife loved animals. "When he booked a private dinner at La Veranda for the two of them, we helped him arrange for live sheep to frolic on the terrace in front of the windows, where his wife and the other guests could enjoy them while they dined."

Top chefs are rolling
up their sleeves and searching for the best local ingredients. Several days a week, chef Clement Gelas, of Waldorf Astoria Park City, can be found in the Utah mountains looking for unique ingredients to inspire dishes for Powder, the hotel's new lounge. The après-ski menu features mountain berries alongside the lounge's chicken apple sausage with cider mustard, while mountain herbs impart flavor in Powder's roasted chicken noodle soup, and foraged mushrooms top the steakhouse burger.

At Powder lounge, hand-picked ingredients, like chamomile (above), help create exquisite dishes.

Top chefs are rolling
up their sleeves and searching for the best local ingredients. Several days a week, chef Clement Gelas, of Waldorf Astoria Park City, can be found in the Utah mountains looking for unique ingredients to inspire dishes for Powder, the hotel's new lounge. The après-ski menu features mountain berries alongside the lounge's chicken apple sausage with cider mustard, while mountain herbs impart flavor in Powder's roasted chicken noodle soup, and foraged mushrooms top the steakhouse burger.

At Powder lounge, hand-picked ingredients, like chamomile (above), help create exquisite dishes.

La Veranda (left) looks out onto the lush Parc de Versailles.

Romantics are still wooing their loves with gestures big and small. At Trianon Palace Versailles, A Waldorf Astoria Hotel, true romance plays out on a nightly basis, much of it at the hotel's two restaurants, both helmed by chef Gordon Ramsay—the Gordon Ramsay au Trianon and the stylish La Veranda. According to Olivier Boucachard, food and beverage manager at Trianon, both restaurants have played host to some especially memorable romantic moments lately. For instance, he tells the story of a guest whose wife loved animals. "When he booked a private dinner at La Veranda for the two of them, we helped him arrange for live sheep to frolic on the terrace in front of the windows, where his wife and the other guests could enjoy them while they dined."