L’essence de la cuisine française

Back in the 1990s, young chefs started looking for a way to transform the somewhat stiff French haute cuisine into a more convivial kind of indulgence. Without compromising on quality, classical dishes were reinterpreted in an unpretentious way and served in a bistro-style atmosphere. In the early days, the movement was looked down upon by old-school chefs, but today’s “bistronomy” stands for premium French cuisine at unbeatable prices. As you may expect from Mövenpick, you’re in for a top-class culinary treat!

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Try our limited-time Bistronomie menu in restaurants all over the world. From 20th October till 20th November.

You're in for a feast. Take a peek.

Cabillaud à la bordelaise

With its origins in the Bordeaux region, the Bonnefoy or white sauce known as Bordelaise is flavoured with shallots, thyme and parsley and is butter-assimilated.

Cordon-bleu au comté

Comté (or Gruyère de Comté) is a French cheese made from unpasteurised cow’s milk in the Franche-Comté region of eastern France. 

Plateau de fruits de mer

Oysters have existed for more than 250 million years and there are countless species, but only a few are edible.

Salade niçoise

Lettuce has always been an essential ingredient in French Provençal cuisine, which includes the Nice area, but there is no evidence of the salad itself hailing from Nice.

Moules marinières

Female mussels have orange flesh while the males are a pale beige. However, there is no difference in taste.

The making of...

Our chefs and creative minds deploy a wealth of energy, innovation and passion to surprise and enchant you. Intrigued?

⇐ Take a glance behind the scenes