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Campanile restaurants are featuring pears in all their glory during the week of taste!
From October 9 to 15, the 321 CAMPANILE France hotel-restaurants will be featuring the many flavours of pears during the 28th national Week of Taste.
Partners of this iconic event for the 3rd consecutive year, the CAMPANILE hotel-restaurants are preparing a variety of events and activities to share the savours of French cuisine.
CAMPANILE SPORTLIGHTS THE PEAR DURING THE WEEK OF TASTE
The only restaurant chain partner of this nationwide event, CAMPANILE restaurants and teams will be paying tribute to one of the season’s emblematic fruits: the Pear. During the Week of Taste, in collaboration with the National Association of Apples and Pears (ANPP)–the body behind the “Vergers écoresponsables” (“Ecoresponsible Orchards”) label– CAMPANILE offers homemade recipes using pears from orchards that respect the environment. The restaurant teams are busy putting together original menus for the Tables of Taste and will hold Lessons of Taste workshops for children in their region.
THE TABLES OF TASTE
For one week, all hotels in the CAMPANILE network will offer special pear-based recipes. Gourmets of all ages are invited to tickle their taste buds at special buffets, or try dishes and desserts created especially for the occasion. A basket filled with “Ecoresponsible Orchards” pears will also be available for clients to enjoy.
“LA POIRE EN 9 RECETTES”
A recipe book will be offered to all Campanile clients during this theme week, enabling them to try out 9 sweet or savoury pear recipes at home.
LESSONS OF TASTE
Active locally, the CAMPANILE hotel-restaurant teams are also planning to reach out to children in their region, mainly 8-10 year olds. Fun and educational activities will enable children to enjoy pears in all their many forms and discover new and delicious ways to eat them.
CAMPANILE : FOOD SERVICE AT THE HEART OF ITS SAVOIR-FAIRE!
Fourth largest restaurant chain in France, CAMPANILE has made the use of regional products and authentic French recipes its hallmark. Striving to always offer flavourful and original dishes CAMPANILE and its culinary partner, the chef Philippe Renard, make a point of cooking with products “made in France”. At an average cost of €20, delicious CAMPANILE meals feature quality products that satisfy even the most demanding clients.
ON THE CAMPANILE MENU
Williams Pear Vanilla jam by Lucien Georgelin
A homemade caramelized “Ecoresponsible Orchards” pear cake
Cocktail of the day
The poire gourmande with or without alcohol
Buffets and dishes
A wide range of homemade pear dishes will be served.