Pitre is only around thirty years old, but his impressive credentials and experience made him the ideal man for the job. The Brittany-native has worked at the Ritz in London, where he learned the fundamentals of leadership, and at Senderens in Paris, where he developed inspiration for his dishes.
At the Radisson Blue Le Metropolitan, one of the leading hotels in Paris (http://www.radissonblu.com/
At the Gallery, Stephane Pitre also presents upscale snack options, with a range of urban and international courses. The snack menu includes: "burrata" with truffles and marinated artichoke hearts, teriyaki salmon, and wok vegetables or grilled prawns from Madagascar, served with basmati rice, and fresh coriander.
The arrival of Stephane Pitre is part of the Radisson Blu Le Metropolitan's decision to reposition the restaurant. This repositioning has also involved an expansion of the restaurant's Sunday brunch menu (includes: hot drinks, fresh juices, trolleys of starters and desserts and a traditional dish) and its Afternoon Tea service (includes: Theodor-brand teas and a gourmet bento box with macaroons, a soy cream pearl, coconut marshmallow miso and fresh fruit). To meet business customer's expectations, the Le Metropolitan restaurant now offers a lunch menu as well as a diner one.
The bar at the hotel Paris (http://www.radissonblu.com/
About the Carlson Rezidor Hotel Group:
The Carlson Rezidor Hotel Group - born in early 2012 - is one of the world's largest and most dynamic hotel groups. The portfolio of the Carlson Rezidor Hotel Group includes more than 1,300 hotels, including Paris accommodation (http://www.radissonblu.com/
The Carlson Rezidor Hotel Group is headquartered in Minneapolis, and Brussels, Belgium.
Senior Director Corporate Communication
The Carlson Rezidor Hotel Group
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