"Sustainable Soup Curry"
Taking advantage of “Mottainai (wasteful) ingredients” that were originally thrown away due of lack of use, the executive chefs of the group hotels, led by Kenichi Kashiwagi, Executive Chef of Hotel Granvia Kyoto, has developed original “Sustainable Soup Curry”. This curry uses malt dregs from beer production as spices, and whey from cheese production at Milk Farm Sugiyama (Kyotanba-cho, Funai-gun, Kyoto Prefecture) as bouillon. In addition, craft beer from “Tango Kingdom Brewery” (Kyotango City, Kyoto Prefecture) and various spices such as cumin are blended with savory flavor of malt dregs and the rich taste of whey, spicy appetizing soup curry had made-up which is refreshing and energizing even as a morning dish.
The soup curry will be served at breakfast or lunch buffets until October 31st, with different toppings, such as local vegetables related to each hotel's region.
This fall, we hope that you will enjoy “Sustainable Soup Curry,” and we are honored if our project raises your interest of sustainable food.
～Doing what we can to create a hotel that exists in harmony with society～