The Art of Pairing at Sofitel
In downtown Montreal, there is a hotel that embodies the full range of French knowhow and hospitality: The Sofitel Golden Mile. There is no one better to describe the hotel than its Director of Operations, Romain Jadot: “Sofitel is a historic luxury brand where you can “Live the French Way.” You’ll find elegance, sophistication, gastronomy, and more recently, fashion and music.” That is why a partnership with Nespresso Professional comes naturally: “Nespresso is a privileged partner of Sofitel. We share the same approach; making sure that everything is optimally organized to offer an exceptional experience. With Nespresso coffee, quality is both in the coffee and in the technology of the professional machines, which ensures a standardised experience and exceptional results. And for Sofitel, quality is fundamental to every single detail.”
This large-scale partnership is adapted to all the different coffee experiences that a luxury hotel can offer. “We use Nespresso machines everywhere. The Aguilla 440 elevates the bar experience. We have machines in all our event spaces. Every single room has its own Nespresso machine. Each machine has a different role depending on the type of environment it is in. During events, it’s all about being social. At the bar, it’s about consistency, since we have regulars who come drink their coffee every day. We also integrate coffee in the natural progression of our meals. Finally, in our rooms, coffee is an intimate experience to be enjoyed at any time. For instance, by the window while gazing at the city lights or Mount Royal.”
Romain Jadot,
With Nespresso coffee, quality is both in the coffee and in the technology of the professional machines, which ensures a standardised experience and exceptional results.
Director of Operations, Sofitel Golden Mile
In the kitchen, Nespresso coffee is also featured in the work of Clément Tilly, pastry chef of Renoir, the hotel’s restaurant. In the last 10 years, chef Clément has chosen to work in hotels to use all his talents and his attention to detail in a stimulating and complex environment. “The hotel life, this life that changes every day, with its different banquets and clients, filled with effervescence, resonated with me straightaway. The constantly evolving and dynamic environment is the reason I get up every day.” For him, coffee is, foremost, a sensory pleasure. “I associate coffee with quality wine. By that I mean that I’ll have a great coffee to conclude a great meal. I see it as a tasting experience. It’s to be enjoyed according to a specific meal, at a specific moment.”
His commitment to taste applies first in his recipes. “Take the tiramisu for example: if we need hazelnuts, we try to source the best hazelnuts. Therefore, when it comes to the coffee we use, there’s no doubt about it - we use Nespresso coffee for its quality. When you dip your spoon in the tiramisu, everything comes together with the hazelnut, and I want the coffee aroma to tie everything together.”
But this approach goes well beyond ingredient selection. “We’re pushing the limits of pairings, like wine with a meal. We’re exploring the full aromatic palate of the coffee to pair it with a pastry. With ice cream, we’ll work with a cold coffee and we’ll complement it with a coffee caramel. We’re going much further with the aromatic palate. Specific coffees will be matched to specific desserts, and we’ll suggest them on the menu. Like suggesting wine with a certain plate, appetizer or cheese.”
Romain Jadot highlights the uniqueness of chef Clement’s approach: “The sommelier that draws from the full richness of a wine to select and suggest plates and sauces, that’s what chef Clement is doing with Nespresso’s Origin line-up of coffees.”
