Masseria Torre Maizza, a Rocco Forte Hotel’s Post

Trending: Luxury brands are getting into food and beverage and restaurants.

This is just Delicious Art! Luxury brands like Louis Vuitton are masterfully blending art, design, and high-end experiences to shape brand perception. The recent reopening of their Saint-Tropez restaurant exemplifies this approach. Here, the fusion of Arnaud Donckele’s culinary artistry with Maxime Frédéric’s dessert creations, set against a backdrop of meticulously designed decor inspired by the Côte d’Azur, creates a multi-sensory luxury experience. I see this as a perfect example of how integrating diverse creative elements can elevate a brand. By using art & design to evoke a sense of place and lifestyle, Louis Vuitton not only showcases its products but also builds an aspirational world that consumers want to be part of, resulting in deep emotional connections, reinforcing the brand’s prestige and allure. Here's to celebrating the power of art & design in crafting luxury experiences! 🥂 #brandexperience #powerofdesign #artandluxury #louisvuitton #brandperception

Read more about what makes Telegrafas a top dining destination with stunning cathedral views and refined cuisine. Six years in a row at the top of 30 geriausių restoranų!

“𝗣𝗲𝗿𝗳𝗲𝗰𝘁𝗶𝗼𝗻 𝗶𝘀 𝗹𝗼𝘁𝘀 𝗼𝗳 𝗹𝗶𝘁𝘁𝗹𝗲 𝘁𝗵𝗶𝗻𝗴𝘀 𝗱𝗼𝗻𝗲 𝘄𝗲𝗹𝗹.” – 𝗠𝗮𝗿𝗰𝗼 𝗣𝗶𝗲𝗿𝗿𝗲 𝗪𝗵𝗶𝘁𝗲 Repetition breeds mastery, and macarons are a testament to that. Once the process is understood, it takes dedication and practice to consistently achieve that delicate, flawless result. In secluded resorts, where uniqueness sets you apart, mastering these elegant French confections can elevate your dessert offerings and overall guest experience. Macarons are more than just a dessert; they’re a symbol of elegance and refinement that your competitors may struggle to perfect. Imagine the delight of your guests when they're surprised by these iconic French treats in your remote, exclusive setting. Training your team to create them is an investment in unforgettable experiences. 𝗥𝗲𝗮𝗱𝘆 𝘁𝗼 𝘀𝗲𝘁 𝗮 𝗻𝗲𝘄 𝘀𝘁𝗮𝗻𝗱𝗮𝗿𝗱 𝗳𝗼𝗿 𝘆𝗼𝘂𝗿 𝗱𝗲𝘀𝘀𝗲𝗿𝘁 𝗺𝗲𝗻𝘂? Let’s talk about how tailored training can bring macaron mastery to your establishment. What do you think makes the perfect macaron? Share your thoughts below! #MacaronMastery #ElegantDesserts #CulinaryTraining

Personalized service has become the buy in for a luxury, boutique hotel stay. But how to hotel’s get to know guests without invasive third-party data or annoying surveys? A tip from Kirkwood Collection’s Founder, Alex Kirkwood: Build your website as a way to begin building their preferences without having to ask. Use hover data to see what restaurants, wines, experiences, and room types they’re gravitating towards. And then confirm when they arrive on property through simple choices, like red or white, coffee or tea. #hospitality #BLLA #designtips

Do you know that the knowledge of making a Caesar salad at the table has become quite rare, with 9 out of 10 people in any restaurant not knowing how to do it. This indicates a significant decline in this particular skill among restaurant staff, which is a missed opportunity for creating a unique dining experience. In one restaurant I was doing training I suggestion to incorporate table-side Caesar salad preparation on a weekly or monthly basis clearly had a significant positive impact on the restaurant. Training the waiters to perform this engaging task not only increased sales but also captured customer interest effectively.

When deciding if a hotel restaurant is worth your time, consider these pointers: boutique hotels often excel with unique dining experiences as they allow chefs more creative freedom. Look for signs of local patronage rather than just hotel guests, and review the menu for originality. If it’s full of common, overpriced items like truffle fries or generic pasta, it may lack substance. Seek a place with a clear vision and genuine culinary appeal. #HotelDining #BoutiqueHotels #TravelTips #CulinaryExperience

The curious minds got a behind-the-scenes look during the exciting visit to Lexicon IHM! They immersed themselves in hospitality, discovering how to create unforgettable guest experiences, from mastering culinary skills in the kitchen to providing impeccable service. Do you dream of creating memorable guest experiences with delicious cuisine? Share your ideal career path in the comments below! #LexiconIHM #HospitalityEducation #HotelManagement #careersinhospitality #ByTheHoteliersForTheHoteliers #HotelManagementInstitute #HospitalityIndustry #Lexicon #LexiconGroupOfInstitutes #Hospitality #BelieveInYourself #PuneCity #Lexiconites

#THAinsights -11 Solo diners offer a unique opportunity for restaurants. They can fill those tricky spaces like the last bar seat or a corner table, and are often more open to exploring the menu—sometimes even spending more than they would in a group. These guests usually appreciate a peaceful, unhurried dining experience, making them the perfect audience to highlight new and creative dishes. #thehoteladviser #hotels #resorts #guestexperince #foodandbeverage #solodiner #chef #innovation #hotelconsultant #restaurantconsultant #hotelowner #restaurantowner Image Courtesy - Meta AI

9. When the table becomes a destination Takeover of the Auberge du Bois Prin by chef Emmanuel Renaut (three stars in Megève at Flocon de Sel) in the Alps, opening of Ô Plum'ART in Giverny by David Gallienne (one star), of Fleur de Loire by Christophe Hay (two stars and Chef of the Year 2021 for Gault&Millau), from the Villa Grand Voile in La Rochelle by Christopher Coutanceau (three stars), more and more chefs are opening their hotel, built around a restaurant thought of as a destination. And in another, more accessible register, the Mama Shelter hotel chain (Accor group) defines itself as “restaurants with rooms above”, with bars and restaurants representing more than half of the company's turnover. brand known for its attractive prices. Akira Back to the Prince of Wales © Patrick Locqueneux - Mr Tripper In Paris, five-star hotels and palaces call on well-known executive chefs, bring in starred chefs or rely on strong concepts even if it means taking risks and giving up the race for stars. This is the case of the Plaza Athénée which closed the three Michelin star restaurant of Alain Ducasse to call on Jean Imbert, or the Prince de Galles which replaced La Scène by Stéphanie Le Quellec (two Michelin stars) with the fusion restaurant Japanese-inspired by star chef Akira Back. Another strategy, the Cheval Blanc Paris which plays on abundance, with no less than four tables for only 72 rooms, and has just received three Michelin stars for Plénitude by Arnaud Donckele. If the food attracts, it is sometimes the wine and wine tourism that serve as a story for the hotel. This is the case in France at the spectacular Royal Champagne Hotel & Spa not far from Épernay, at Chais Monnet which recalls the history of Cognac, at the Palacio de Samaniego which tells the story of the Rothschild family's love of wine in the vineyards of La Rioja, or Ventozelo Hotel & Quinta, hotel and winery in the Douro in Portugal. As for the Sources de Caudalie, a pioneer of its kind in Bordeaux and the only hotel labeled “Palace” in the vineyards, it remains a reference in the field in France and has even just had a new decor.