Sofitel Hotels recently launched new De-Light by Sofitel menu items across properties in North America. Items include French-inspired, low-calorie and gourmet courses with no more than 800 calories each.
“Our chefs design delicious and creative gourmet recipes that are low-calorie and low-fat and meet the criteria of De-Light by Sofitel,” said Dominique Colliat, chief operating officer at AccorHotels North America, Central America and the Caribbean. “We are continuously seeking innovative experiences for our chefs where they can discover and be inspired by new techniques and ingredients to incorporate into their menus.”
Examples of De-Light menu items include:
Sofitel Chicago Water Tower: Homemade vegetable cocktail with carrot, cucumber, spinach and melon; English pea veloute with goat cheese; and Tuna Sashimi with gooseberry jam, grapefruit-wasabi cream and pickled peppers
Sofitel Los Angeles at Beverly Hills: Farmer’s market chopped salad with seasonal vegetables, dried cherry, sunflower seeds and lemon vinaigrette; Albacore tuna crudo with Fresno chili, avocado, radish and smoked ponzu; and vegetable tagine with Israeli couscous, squash, garbanzo, apricot, cauliflower and chermoula
Sofitel Montreal Golden Mile: Parmentier Soup with apples & cardamom; Iceland char with bette lead, sweet pepper, pickled honey fungus and horseradish yogurt; and seasonal vegetables couscous with dried fruits, almonds, citrus, tomatoes and saffron
Sofitel New York: Tomato and watermelon gazpacho with avocado sorbet; Grand Carre with Poireaux vinaigrette; and Lapin aux Pruneax, a roulade of rabbit with Armagnac stuffed with prunes and served with braised peas, lettuce and baby onions
Sofitel Philadelphia: Artichoke soup with basil and crème fraiche; salmon with asparagus, wild mushroom and fresh harissa; De-Light chicken with English peas, cauliflower puree, wild mushroom and chicken jus; and Panna Cotta with Greek yogurt and fresh berries