"Autumn": Buffet at beach hotels

"Buffet "really come up with the Swedes. Many centuries ago, when the Scandinavians arrived expecting many guests, they did blank out dolgohranyascheysya meal - salted fish, boiled potatoes and vegetables, smoked meat - not to cook every once again, and feed all the new arrivals. Food served at a table in a large bowl and everyone took as much as he wants. Now, of course, the situation is different: in a normal hotel chef should bring to the table only fresh food. Leaving only the principle of supply: the whole food - in full view of the guest and he himself can decide what he wants to try, and what is not, and put as much as he wants. Buffet is considered the most democratic form of nutrition, it allows guests to eat delicious, varied and fast. That's why he settled down in the big beach hotels.

Kitchen Economy

For all its abundant buffet costs hotel much cheaper than a Portion feed. Firstly because it is preparing the "wholesale", and many dishes on the buffet table composed of the same ingredients. Olives - the four salads and a hot, smoked fish - two kinds of appetizers, beans - two salads and one hot ... Of course, at the buffet every guest can pile up an immense bowl of food with the top of that batch submission is impossible. But practice shows that this occurs only in the first few days of rest. Then the visitor said: "Obozhratushki-perepryatushki and returned to the universal norm or even sits on a diet. Therefore, in the days of big races is preparing more food, but then the number decreases.
Under this system, a cook can use cheap products, but cooked them profusely, nice and tasty, deserve praise guests. When submitting batch did not get off so cheaply.
Buffet also "play" on the cost of meals. For example, in high season, when many guests, a salad can be composed half of seafood, by half - from the greens. And in the low season, when tourists at the hotel a little bit, the same salad losing weight and becoming more green. Number of dishes retained, but their cost drops.

Depending on the meridian

Composition buffet menu "rooted in the cultural, religious and national characteristics - the basic menu will always be local. But in most hotels, even specially emphasize that buffet include European (that is the most neutral) dishes. The question is, as a local chef understands them. For example, in Indonesia, chef-Europeans in the afternoon with ognom not find, a local cook quickly forgets the "European school" and even begins to potato-fries plenty of sleep pepper and spices.
Often Chef chef pampers guests of the so-called "national cuisine in the evenings, when the entire dinner consists exclusively of course some of the national cuisine - Italian, Mexican, etc. But this is more or less familiar, but in Thailand, for example, can treat ... fried grasshoppers. Not so this crap should tell you - Savoury Bit like our dried taranki.
If you are familiar with the East only by Turkey, other countries may disappoint you in terms of buffet. Firstly, in Muslim countries, to which also include Egypt, Tunisia and the UAE, categorically not eat pork. In Turkey, in principle, the same picture, but they are trying to compensate for the lack of meat fish, poultry, salads and fruits in nemerenoe number. In Egypt, by contrast, buffet typically poor, less choice of dishes - chicken, lamb, salads with mayonnaise and vegetables come mostly in the summer. But in all countries of the East tables are full of sweets: the baklava, and sherbet, and rahat delight, and all sorts of cakes and some baked baskets filled with the name of which is difficult to find.
; But in the South-East Asia, refuse not only from pork, but also on the beef: the cow - a sacred animal. Although experts say that it is not only a religion. Just in the blood of Indian cows live virus is dangerous to human health, so the Indians and Thais prefer to be limited by the same hen. And they do not eat pork for other reasons: the animal is in their understanding of inedible because it feeds on waste. However, the normal Eastern people happiness in the other - in the seasonings. Therefore, their buffets you will certainly see a lot of jars and bowls with sauces and powders, which have a quite a sharp smell and taste is too sharp.
But in Europe there are also pork and beef, and chicken. But all this is served in much smaller quantities: overeating is considered to be unintelligent. Again we see and national characteristics: in Italy, the menu is based on dozens of types of pasta, and in Spain on the table is almost always going to live paella.
Interesting paradox is observed in Greece, Bulgaria and Croatia : the country seemed to sea and fish at the buffet you almost never see. Importantly, without which there can not do - olives and feta cheese, let alone the rest, depending on the stars at the hotel.

Two salad, three-star

; In European countries, dependence on stars hotels in more palpable. In the category of hotels and a variety of related menus, and the number of dishes on the buffet. If the hotel is only two stars, the maximum that you will be offered - a sandwich with instant coffee for breakfast and anything fried with vegetables and mayonnaise for dinner.
Higher category hotel, the longer range. In Spain, for example, diversity starts with treshek. True, they are divided into good and bad. For those who are good, you may be given a bowl of strawberries, sophisticated salads, shrimp, fried fish and stews - all in one dinner. In bad - 3-4 unpretentious salad and a pair of blunt hot dishes. True, and the price is much lower.
If the category Hotel - 5 * meals are not necessarily become larger, but their composition will turn toward the exotic and expensive ingredients. For example, the usual shrimp will be replaced by the royal, the breakfast will be served fresh strawberry juice, and among the fruit may be some rambutang.
In the same high category hotels in India are betting on their favorite Dressings: if two or three star hotel you will feed the usual rice, here put on the table in Fig red, yellow rice and white rice. Just do not think it's different varieties - just in each plate was poured its sauce. But the sauce is simple and made from special, high-quality components, for true gourmets.
A in Turkish high-class hotels in addition to various dishes, usually arranged in a dietary table and table for children, where are all kinds of hamburgers and French fries. Harmful? But the kids are happy.
However, in reality, the general rules for organizing a buffet for hotel no. The Director of each hotel and the chef decide for themselves what will be the menu. For example, in Croatia, almost on the same site are two hotels: one - 2 +, other - 4 *. Price per stay, of course, different. Nevertheless, the neighbors of an expensive hotel every night trying to come to dinner at a cheap. And is there because of what: they offer a choice of grilled meat of two species, several varieties of fish, five different side dishes, two soups, a lot of sauces, a variety of cakes and ice cream ... However, at the neighboring hotel guests chances a little - on duty waiter passes to the buffet only on a special card.

fact that the chef ordered

; How many stars would not be at the hotel, the weather in the kitchen makes the chef, and to attract professionals do not spare the money. After all, if the helm is a talented chef and a strong organizer, the hotel quickly attains rating becomes popular, will be able to raise prices and still be full. Chef gaining a team, and very often invites cooks to work from different countries - for example, from Thailand or Italy, that every day to regale guests exotic. In Turkey, for example, there is one hotel where the chef "discharged" from the Far East, and all dishes are sushi and their varieties.
Many hotels even do chefs its proprietary card. And tourists are aiming to go one and the same hotel, knowing that there they will wait Scalapino favorite sauce, created the famous master.

Just Add Water

A separate theme - drinks. If the hotel does not operate an all-inclusive, then at the dinner all the juices, water and wine are sold for a fee and a buffet in any case not included. But at breakfast - juice, coffee, cocoa, tea, all for free. Some Spanish hotels, even the champagne is poured in the morning, apparently assuming that customers had a rough night ...
quality and quantity of beverages, both paid and free, independent Again, the characteristics of the country and the chef, and to a lesser extent - from the star hotel. If you live in a European hotel, whether it be five or kopeck piece - you are rarely offered for breakfast fruit juice. Something that will pour out of a special machine at the center of the dining room, prepared from powder, such as "Zuko", or "Invite." Coffee, of course, also soluble. In some hotels craftsmen manage to add water and alcohol. But do not think that you are deceived. Just the overall economy - in the blood of the Europeans, especially in southern countries such as Italy, Spain and France.
A natural juices usually appear in Turkish and Asian dining - the farther from Europe, the better. In the Maldives, for example, you shall give to drink the juice of fresh pineapple or watermelon. In Turkey, all are usually limited to orange.

downcutting 1:

Oatmeal No
Contrary to the popular belief, oatmeal for breakfast at the hotel does not serve virtually anywhere. The most common are the following types of breakfast:
Continental Breakfast. Pure mockery. Tea or coffee, juice, rolls, butter, jam, a piece of sausage and a slice of cheese. On a continent that is in Europe, it is believed that this can eat. Widely distributed in the European budget hotels and guesthouses.
Extended continental breakfast.
modest, but not tragic: the usual breakfast kontinentalnmu added to yogurt, various cereals and milk. Sausage and cheese - without any restrictions. To eat enough, but a week can drive you mad. Served in a decent European hotels and inexpensive - the rest of the world.
English breakfast.
Good deal. Scrambled eggs, fried bacon, sausage, mushrooms and tomato slices. If you are lucky and you'll be served a traditional English breakfast, there will be more waffles and black pudding (a type of blood sausage). Served in the hotels of Great Britain and some former British colonies in Asia and Africa.
American breakfast.
The huge portion of fried eggs with bacon, ham, sausage and fried potatoes. Plus - salads, juice and coffee. Oh, and corn flakes with milk. Served in the U.S. and the style of "western" hotels around the world. Tasty, but too heavy.
Breakfast-type "Buffet".
Very good and very popular. Be sure there are not only cold snacks (slicing, salads, cheeses), but hot (omelets, sausages, and sometimes - meat, fish) Plus - fruit, juices and a variety of cakes and pies. Served in bolshintsve beach hotels.
National Breakfast
This you can see in Southeast Asia and other remote corners of the earth. Taste and appearance convey common European word is almost impossible. But sometimes it is delicious. Usually served along with European food.

downcutting 2:

in shorts and a tuxedo
Dinners also come in different forms.
Buffet
on the table - salads, cold appetizers, several kinds of hot (poultry, meat , fish). A separate section is devoted to desserts and fruit. Drinks can both be included in the price and not included. Means a self-service and the most usual clothing.
A la carte
Client submits a menu where every dish on the contrary stated price. Typically, these dinners are not included in the price (except, perhaps, the only Turkish Hotels 5 * working on system Ultra All inclusive). In the restaurant A la carte is not accepted to go in shorts and sneakers, prefers a more "civilized" clothes.
Menu de Jour
version of the integrated dinner invented by the French. There is no choice: all the guests invited to a cold appetizer, one hot (as an option - soup), hot main dish, dessert, coffee or tea. In France, before dessert sometimes served "cheese board" - the waiter rolls up to your table with several kinds of cheese and you can try all you like. At dinner, also be taken if not in evening dress, but not in shorts.
Evening cuisine
"Deviation" smorgasbord: emphasis on the cuisine of a country. For example, Mexican, Chinese or Italian. No dress code or no frills service.
Gala Diner
In translation - gala dinner, usually on the national holiday or some event ( even if you do not have to do with him). The restaurant is richly decorated, before dinner in the lobby, usually for drinks and sometimes live music. Certainly prepared for some ceremonial dish (it can be rather beautiful than delicious). Guests will be welcome in evening gowns or just to be beautiful clothes.