July, 2008
We know your name, your favorite drink, your special requirements…
For Le Palace Magazine we met with Paul Francq, who worked as ‘a chasseur’ (a kind of bellboy) in the hotel in 1958. He told us about the difference between today’s hotel service and that from the past. For example: A guest would always be called by his or her name.”In those days it was much easier to remember a guest’s name as a name would be put down in writing on average 27 times for administration at reception”.
Carte de l’été in Nouveau Taste
During the month of July and August when everybody is on vacation you can enjoy special sunny and light dishes from the ‘Carte de l’été’ in Nouveau Taste. The carte de l’été is smaller than the regular menu card and that leaves executive chef Xavier Fleury more time to experiment and develop a great menu for the 100th anniversary menu this autumn.
It is always said that Belgian food has taken the best from many different cuisine styles and adapted it as its own, making a quality blend that is quite unique.
Xavier Fleury found a typical Belgian recipe in a cookbook from around 1900. Easy, simple and delicious. The recipe can be found in the lifestyle magazine Le Palace coming out in August and to be found in the rooms.