One of the interesting parts of hotel stays is the turndown service. Having your room and linen prepared for you after a long day is a real treat – and so is the delicious snack you sometimes find in your room or on your pillow!
With this in mind, Lardiere Fine Foods suggests that you anticipate more than just a token chocolate or cake selection. They supply upmarket, boutique hotels with artisanal, bespoke turndown treats designed to complement the style of the hotel chef. Using only the finest, high-quality ingredients, Junelle Germishuizen, the pioneer chef and mastermind behind Lardiere, maintains a watchful eye over every hand at work in her Fine Food Studio.
Lardiere caters for the international guest who expects quality as a minimum, and will also delight the award-winning hotel chef, who can rest assured that the quality created in their kitchen will resonate throughout the house. Their room treats offer an exceptional range of flavours and even cater for specific dietary requirements, for example, gluten-free. Over and above the product selection, each boutique’s packaging can be completely customised and branded in the house logo and colour scheme. Health and sustainability feature high on the menu: each product is freshly sealed in biodegradable packaging made from cornflour using a unique nitrogen blasting process to remove any traces of oxygen and is kept fresh for six to eight weeks.
Lardiere Room Treats were born from Chef Junelle’s philosophy that the best food is made from the best ingredients and her esteemed frequent client list includes The Saxon, Rovos Rail, The Silo Hotel and The Westcliff. Some of the favourites are the Strawberry and Hazelnut Nougat, Truffle Potato Crisps and the Dulcey Biscuits, which are made using the only blonde chocolate in the world.
For more information, go to www.lardierefinefoods.com (soon to be launched), keep up with Junelle on Instagram @Lardiere7 or follow Lardiere Fine Food on Instagram @Lardierefoods.
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Source and images: Listen Up for Lardiere Fine Foods