Pullman Bucharest announces the opening of the summer terraces at Barbizon Steak House and L’Arpège Bar & Lounge, as well as the new menu at Barbizon Steak House. The new menu at Barbizon brings a seasonal reinterpretation to the main specialties, which gravitates around the restaurants’ star dishes: Black Angus Steak and Carpathian Beef.
“The Black Angus is fresh meat of Prime category, matured for 30 days, from USA, North Dakota. All beef of Romanian origin comes from selected bovine animals, naturally grown in peasant farms. The cattle are selected according to quality criteria (carcass dimensions, marbling degree, tenderness degree) and were grown on pastures. Cattle come from Moldavia (Botosani and Suceava counties) for tenderloin and rib-eye pieces and from the south (Calarasi and Ialomita counties) for the sirloin specialty,” Marian Oancea, Chef Barbizon Steak House stated.
According to him, the meat tenderizing process takes place in a vacuum, using a secret recipe and fresh spices imported from Latin America. With a minimalist side dish and a grill or hot plate cooking, the Romanian beef easily transforms into a remarkable steak.
”Our Romanian clients prefer the American and Argentinian beef, while the foreign customers are curious about the Carpathian Beef and always come back for more,” Chef Barbizon Steak House said.
The restaurant can accommodate up to 22 guests outside and ensures the ideal setting for business lunches and relaxed dinners. The terrace at L’Arpège is designed as a lounge, with a total of 11 tables and 27 seats.
According to Patrick Carabin, General Manager Pullman Bucharest, today’s hotel guests are no longer looking for a place to sleep, but for a personalised 360 degrees experience, where restaurants play a crucial role, because, apart from the gastronomic dimension, they also provide networking opportunities and a cultural experience of the destination.
Pullman Bucharest hosts Barbizon Steak House, La Galette Bistro, Paris Bucharest Brasserie and L’Arpège Bar & Lounge.
Read also about how important is the F&B component in Pullman Bucharest strategy.