Someone kept the truth hidden for years, suggesting that a rusks and a coffee was enough for breakfast. Instead with breakfast we prepare – physically and psychologically, from a nutritional and also spiritual point of view – to face the day. In greater synthesis: the day begins better with a serious breakfast. If you are or you will be guests of a NH Hotel – and especially of a NH Collection – you are sure you will start the day properly.
The attention to the food of the hotel chain part of the smaller hotels is in fact renowned. Now, the NH Collection Hotels & Resortswhich includes the most beautiful and elegant structures all over the world, who have cut The 100 hotels with 15,000 rooms in the main cities of over 20 countries around the worldthey still wanted to pay attention to the beginning of the day. To celebrate their tenth birthday they asked 10 great chefs (who together collect 11 Michelin stars) to invent a gourmand dish to be put on the menu.
It is the Signature Breakfast: Chefs’ Constellation Editionopen to all even to those who do not stay in the hotel, a special dish – which focuses on the quality of local products and on classic or innovative recipes with attention to Healty – which for six months, until October 2025, can be ordered in selected hotels for this event.
In Italy there are two hotels protagonists of the initiative. TO Romethe chef Ciro Scamardella – 1 Michelin star – has created an exclusive proposal for NH Collection Rome Palazzo Cinquecento. Scamardella is driving the restaurant Pipero, reference point of Roman high gastronomy. PE RLA Breakfast The chef created an egg cooked at 65 ° C with a pecorino foam, Morone’s loom on bread pod and mixed salad with chia seed citronette. The dish is combined with a drink with orange juice and tonic water.
TO Milan Instead, the chef Isis de Cesare – 1 Michelin star – signs its creation for NH Collection Milan CityLife. In the year that also marks the 20th anniversary of his restaurant The wordDe Cesare thought a “Spumoso egg with crunchy yolk, broccoli cream, bacon and toasted brioche pan », accompanied by a orange cocktail, grapefruit and lime. This is what we have tried in preview, in the hotel that has the former church of Christ Re as a monumental entrance (Portello area) with an access designed by large white white columns and a huge atrium that houses tropical plants and sofas. In short, an unpublished Milan, cosmopolitan and unexpected (the suite are directly above the arch of the ancient church), elegant and welcoming.
Chef breakfasts in the world
And the other hotels, for you who are travelers, where are they? Truly all over the world: a La Coruñathe chef Javier Olleros2 Michelin stars with the Culler De Pau restaurant has conceived his proposal for NH Collection in Coruña Finisterre. In Madrid instead, it will be possible to enjoy a single dish at NH Collection Madrid Palacio De Tepasigned by the chef Paco Roncerowhich boasts 2 Michelin stars in the homonymous restaurant located in the iconic NH Collection Real Casino De Madridpart of minor hotels. Finally, in Cáceres, near NH Collection Cáceres Palacio de Oquando The chef’s dish will be the protagonist Alejandro Hernández Talavanteof the Versátil restaurant, awarded 1 Michelin star. And again: Nicolai Nørregaard (restaurant Kadeau2 Michelin stars, CopenhagenDenmark), Yuri Wiesen (restaurant Wiesen1 Michelin star, EindhovenNetherlands), Mikael von Lüders (restaurant Finnjävel1 Michelin star, HelsinkiFinland). The two Latin American chefs complete the list: Luciano GarcÃaknown for his impeccable career as a pastry chef and owner of the restaurant GarcÃa to Buenos Aires; And Mikel Alonsowith the restaurant Biko in Mexico City.
A tour of the world with dishes of all kinds, one tastier than the other, from the “Scottish salmon smoked on toasted brioche, accompanied by quail egg, beets and Dutch sauce»Served with a cup of quarry created for the 10th anniversary of the NH Collection Eindhoven Center to the “rösti of crunchy potatoes with smoked aubergine cream, marinated courgettes, roast beet, smoked trout, little egg so that, glazed carrots, fresh cherry tomatoes and crispy mustard leaves” that the chef Luciano GarcÃa He created for NH Collection Buenos Aires Crillón. For those who want to leave immediately for a tour of the world.
Source: Vanity Fair
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