BREAKFAST

Breakfast from HEMANT SINGH

Breakfast is the first meal of the day, typically eaten in the morning. The word derives from the idea of breaking the involuntary fast due to sleep. Breakfast is considered by many food experts to be a most important meal of the day. Traditionally, breakfast is a large cooked meal eaten before work and designed to carry people through a large part of the day. The erosion of the cooked breakfast has been an ongoing trend in the Western world, since at least the early 20th century, coinciding with late waking times than when most Westerners had agricultural occupations, starting early in the morning.
Breakfast in hotels may be served in the hotel restaurant or dining room, in a breakfast room set aside for this one meal, or in the guest’s bedroom or suite. The current trend is that most of the hotels
are offering breakfast as complementary (bed and breakfast tariff).

MENU – Food and Beverage

Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service.
A successful menu depends upon composition-the right combination of foods, prepared perfectly, to the entire satisfaction of the customer. So claimed Antoin Careme, the French
chef who is considered the founder of classical cuisine. Menu is a document that controls and directs an outlet’s operations and is considered the prime selling instrument of the restaurant.

In a restaurant, a menu is the list of dishes to be served or available for a diner to select from. The items that are available for the diner to choose from are broken down into various categories,
depending on the time of day or the event. The compilation of a menu is the most important part of a
caterer’s work. It is regarded as an art, acquired only through experience and study. The menu is a link between the guest and the establishment, hence it should be carefully planned by the
establishment’s professionals, namely the executive chef, the food and beverage manager and the food and beverage controller. The word menu dates back to 1718, but the custom of
making such a list is much older. In earlier times, the escriteau (bill of fare) or menu of ceremonial meals was displayed on the wall loadable with the kitchen staff to follow the order in which the dishes were to be served. It is said that in olden times, menus were like a large dictionary with sections covering a variety of dishes. As time progressed the lengthy single copy menu became smaller but increased in number allowing a number of copies placed in table increased. Depending on the establishment and the occasion, the menu may be plain or artistic in its presentation.

Wine Legend: Jaboulet, La Chapelle Hermitage, 1961

Wine Legend: Jaboulet, La Chapelle Hermitage, 1961, Northern Rhône, France

Bottles produced 10,000
Composition 100% Syrah
Yield (hectolitres/hectare) 8hl/ha
Alcohol level 12.9%
Release price 10 French francs per bottle
Price today £9,180 per bottle (average price on Wine-Searcher.com)

A legend because…

While Paul Jaboulet and Gérard Chave are easily the most prestigious producers from the 134-hectare Hermitage AC, no wine has enjoyed the acclaim attached to the La Chapelle 1961. Its power and harmony were apparent from the start, and for decades the wine has been a star at auction. In the 19th century, wines from Hermitage had routinely been used to beef up lacklustre vintages from Bordeaux, but in the 20th century many vineyards were neglected. The recognition given to La Chapelle 1961 helped to kickstart interest in the great granitic vineyard and its wines. US critic Robert Parker has described it as ‘one of the three or four greatest red wines I have ever tasted’.

Looking back

The Jaboulet business was deeply rooted in family. At least four members, brothers and cousins, were involved in both the winemaking and commercial side. A highly consistent négociant business, as well as being a producer from its own extensive vineyards, led to Jaboulet becoming the most visible of the great Rhône houses. In the 1980s and 1990s accidents and premature deaths seem to have robbed the house of its former dynamism and, in 2006, Jaboulet was bought by the Frey family, owners of Champagne house Billecart-Salmon and of Château La Lagune in Bordeaux.

The people

The wine was made under the supervision of Louis Jaboulet, who retired in 1976. His better-known son Gérard would only have been 19 at the time.

The vintage

The granitic hill of Hermitage is always an exceptionally hot site. In 1961, a warm spring gave the vines a head start, but rain in June severely diminished the potential crop. Thereafter, conditions were ideal until the completion of harvest. Extensive coulure (the failure of grapes to develop after flowering) led to unusually low yields.

The terroir

The Jaboulets have long been major vineyard owners on the hill of Hermitage, owning 19ha of Syrah and 5ha of Marsanne and Roussanne, yielding, in a normal vintage, about 7,500 cases. The lion’s share of the Syrah vines lie within the Le Méal sector, but with significant parcels in other prized sites such as Les Bessards. An average age of 40 years is maintained for the Hermitage vines. There is no actual parcel known as La Chapelle, however; the name refers to the small chapel perched on the hill. The wine is a Syrah blend from the different parcels.

The wine

From 1989 onwards, Jaboulet produced a second wine from Hermitage (Le Pied de la Côte) in addition to La Chapelle. In 1961 there would have been no such selection, other than a rejection of substandard fruit in the vineyard. The grapes were trodden by foot and fermented with indigenous yeasts in large, open wooden vats. Although destemming became routine in the 1980s, it is probable that about half the stalks would have been retained in 1961, contributing to the wine’s robust tannins. The finished wine would have been aged for about 18 months mainly in vats, and a very small proportion of barrels, including some made from chestnut wood. It would have been bottled without filtration.


Read more at http://www.decanter.com/learn/wine-legend-jaboulet-la-chapelle-1961-369886/#v8FwsySkhIpIVa5Y.99 


Source:http://www.decanter.com/learn/wine-legend-jaboulet-la-chapelle-1961-369886/

Jet Airways becomes the first Indian airline to partner with Airbnb

Airbnb, the world’s leading community-driven hospitality company, today announced its first airline partnership in India with Jet Airways, India’s premier international airline. This adds momentum to the growth of Airbnb’s footprint in the Indian market by focusing on establishing a deeper connect with the new age Indian travellers who seek unique travel experiences. 

To announce this exciting partnership, Jet Airways is running a contest on its website www.jetairways.com, where 5 lucky winners have a chance to win free couple flight tickets from Jet Airways together with a stay coupon worth Rs 35,000/- from Airbnb. To be eligible for the contest, all that guests in India need to do is to book a Jet Airways flight to any of the 64 destinations on its network between August 23 and September 1, 2017.

 In another inaugural offer, the first 100 Jet Airways’ guests booking their accommodation with Airbnb via the Jet Airways website, also receive 10 percent off . In a separate, limited period offer from Airbnb, travellers can get a 10 percent discount for their Jet Airways flight booking via a promo code.

 Speaking about Airbnb’s first-of-its-kind partnership with an Indian airline, Amanpreet Bajaj, Country Manager – India, Airbnb, said, “Airbnb’s philosophy is centered on providing unique experiences to modern day travellers, who seek newer and more interesting ways to travel. Indian travellers have become more decisive and are keen to break away from conventional means of travel and accommodation. Airbnb has been committed to building local partnerships which enable us to strengthen our connect with the Indian audience. With this partnership, Jet Airways fliers who are also Airbnb travellers will be able to enjoy the added-value they receive from being associated with two dynamic brands.”

 Giving his views on this partnership, Jayaraj Shanmugam, Chief Commercial Officer, Jet Airways said, “An increasing number of Indian travellers are embracing the fresh and highly personalised experiences that a platform like Airbnb offers. Our focus on being innovative and offering differentiated travel experiences enables us to anticipate the changing needs of our guests and recognize trends much earlier than the market, thus allowing us to offer exciting travel related initiatives. We are delighted to be the first Indian airline to partner Airbnb, and look forward to creating more of such innovative experiences for our guests.”

Source: http://www.hospitalitybizindia.com/detailNews.aspx?sid=22&aid=27573

Bira 91 bags four awards at the World Beer Awards 2017

Bira 91 a beer brand from India, recently bagged four awards at the World Beer Awards held in London in August, 2017.
 
The World Beer Awards is an important platform for the beer-makers to be recognised globally. With a panel of over 100 judges reviewing 1900 entries from 80 countries, they lookout for best of the best, Bira 91 has swept through the awards and each of its four beers – Bira 91 White (Wheat Ale), Bira 91 Blonde (Lager), Bira 91 Light (Low Calorie Lager ) & Bira 91 Strong (Strong Ale) have won in their respective country awards. 
According to the release, Bira 91 is the only brand to have won four awards in the competition, and also the only award winner from India.
Source:http://www.hospitalitybizindia.com/detailNews.aspx?aid=27558&sid=1