Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Katy McCann
May 12, 2022

 

Marcel Vigneron

Marcel Vigneron

At Comedor, located within La Casa del Camino hotel, the heart of the dining experience is found in the gathering of friends and family around a vibrant menu of modernized Spanish classics. One entrée that embodies this convivial comfort is the Rossejat de Fideos, an elevated, paella-style vermicelli featuring lobster, shrimp, calamari, clams and mussels cooked in a seafood broth.

“This is a flavorful dish with nuances of earth, ocean and umami,” says Marcel Vigneron, Chef and Food Director, of this global, comfort-centric build. He uses bonito in the dashi broth to convey a “slight smoky flavor that plays well with the toasted pasta and the chiles.” In addition, the sweetness of the shellfish is really brought forward by the umami of the broth, a versatile ingredient in its own right, tweaked for a mother sauce that Vigneron employs across the menu. “The Rossejat de Fideos is a hit because it captures the essence of a Spanish grandmother’s home cooking,” he explains. “When you eat this dish, it’s as if she just wrapped you in a warm blanket.”

 

About The Author

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Katy McCann is a Maine-based writer, wellness and movement instructor, gardener and gin-and-tonic enthusiast.