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Fairmont's New Menus Can Help You With At Least One New Year's Resolution

January 7, 2011 at 3:10 PM | by | Comments (0)

This is the scene from our stay at the Fairmont Pittsburgh last fall. Yes, there's both french fries and mac and cheese on that table, but hey, we were watching football. No judgements!

But if we were making New Year's resolutions about eating healthier in 2011, Fairmont Hotels would totally be our cheerleader, because on January 1 the brand launched its new Lifestyle Cuisine Plus menus. Bye bye, french fries; hello, vegan Curry Chick Pea Couscous!

Vegan Curry Chick Pea Couscous

In fact, that's really one of the new dishes--available at the Fairmont Hotel Vancouver. While chefs at Fairmonts around the world have all been trained to prepare the new special dietary and allergy-specific meals, each location will still use local ingredients as they've always done, meaning guests won't be subjected to the exact same menu as they travel.

The chefs also have access to the fancy-sounding Nutritionist Pro™ by Axxya Systems recipe-analysis software so they can customize dishes to meet finicky discerning guests' nutritional requests.

The menu tweaks can cater to folks with diabetes, heart conditions, allergies and preferences for vegan, raw, gluten-free and macrobiotic ingredients--and Fairmont is encouraging guests to speak directly with the chef if they have specific needs. (We bet this will be handy when macrobiotic-mad Gwyneth checks in.)

Fairmont Lifestyle Cuisine Plus is an extension of Fairmont Lifestyle Cuisine, which is already in place at the brand's hotels, targeting the most common dietary requests, such as those for low-fat, vegetarian and low-carbohydrate food.

Truth be told, we saw some of those options on our menu in Pittsburgh but we went with the mac and cheese anyway. But there were no New Year's resolutions in sight back then. If you're stronger than we are (hey, it's playoff football season!), visit Fairmont's Everyonesanoriginal.com website for a taste (heh) of the new menus.

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