Public Relations Manager
The Ritz-Carlton, Berlin
Potsdamer Platz 3
Phone: +49 30 33 777 6026
Fax: +49 30 33 777 5001 email@example.com
The Brasserie Desbrosses at The Ritz-Carlton, Berlin serves regional and seasonal specialties thanks to its own farming
Berlin, January 2018 – Sustainable, regional and seasonal – that is the theme in the Brasserie Desbrosses at The Ritz-Carlton, Berlin. The Brasserie is creating dishes based on organic vegetables and herbs from the hotel-own cultivation as well as regional specialities.
Organic vegetables from the hotel’s own field
The Ritz-Carlton, Berlin obtains its freshly-harvested vegetables and herbs from its own vegetable field. On an area currently covering one hectare, organically-certified carrots, radish and herbs are grown here, but also more rare types of vegetable such as red potatoes and white beets. More than 35 different types of vegetables and herbs are cultivated during the year exclusively for the Berlin five-star superior hotel and can be found on the seasonally-adjusted menu of the Brasserie Desbrosses. For example, the restaurant presents its flavourful harvest in crunchy salads and in dishes such as the “Brandenburg buffalo burrata with focaccia, wild tomatoes, basil and olive oil”. Chef Oliver Amelang is delighted with the initial harvesting successes: “Our organic harvest currently covers most of our entire vegetable requirements. Thanks to the positive feedback from our guests, we are now planning to increase our yield during the coming year.”
Ricotta and Co from Brandenburg
In addition to the seasonal classics of strawberries and asparagus, numerous other high-quality specialities from the Brandenburg region have been incorporated into the kitchen of The Ritz-Carlton, Berlin. For example, a herd of Italian water buffalos supplies the cheese specialities mozzarella, ricotta, bocconcini and cacetti, which are made according to original Italian recipes. Thanks to the short transport routes, the fish specialities on the menu at the Brasserie Desbrosses also have much more intense and fresh flavours. Salmon trout, char and much more come from the Brandenburg Gesundbrunnenquelle to Berlin, and are prepared, freshly-caught, at The Ritz-Carlton, Berlin.
“With our specially cultivated vegetables and the regional specialities, we would like to whet our guests’ appetites for more responsible eating,” states Oliver Amelang with regard to the new menu. “Many guests are unaware of the high-quality and flavourful products that come from our region.” For its sustainable and regional specialities, as well as numerous environmental initiatives, The Ritz-Carlton, Berlin was certified in December 2016, for the sixth time running, according to the Eco-Management and Audit Scheme EMAS of the European Union. The Brasserie Desbrosses is open daily from 6:30 a.m. to 2:30 p.m. and from 6 p.m. to 11 p.m..