Movenpick Suriwongse Hotel Chiang Mai features the flavors of the Mediterranean this autumn with its innovative 'Pesto and Pistou’ menu

Chef Somkiat Dongprateep who heads the culinary team at Moevenpick Suriwongse Hotel Chiang Mai, 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 Moevenpick Espresso.

"We are delighted to bring these exciting flavours to Chiang Mai, introducing them to our residents, visitors and foodies alike flavours they have not likely experienced before." said Chef Somkiat Dongprateep, Executive Sous Chef

"The seasonality of using pesto and pistou is important to us, as basil is traditionally harvested in late summer and preserved into these rich, oil-based sauces that are full of colour, flavour, and healthy omega-3s – perfect for brightening up our cuisine, and our spirits, amid the cooling weather."Vinai Chitaratsanee General Manager, added: "Our customers will delight in the refreshing flavours and tantalizing dishes created by the Movenpick team, the brand that offers variety and specialties from around the world. We are positive the launch "Pesto and Pistou menu will take the Chiang Mai community and hotel guests on a culinary tour with dishes inspired by the Mediterranean"

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 Provencal cold sauce with similar ingredients, but without the pine nuts and with or without cheese.

Moevenpick'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 Moevenpick Espresso.

For reservations please contact us at 053270051 or facebook.com/Movenpickchiangmai

For more information on Moevenpick's Pesto, Pistou menu, available throughout October 2019, please visit: movenpick.com/pesto.

• ข่าว Moevenpick