There’s nothing like great food to bring people together and get them talking. From indulgent Belgian chocolate tastings to Russian caviar classes, Rocco Forte Hotels have created a fabulous range of foodie experiences to give your clients a trip to remember.
Russian Caviar Masterclass in St Petersburg
Everyone has heard of caviar, but do you know your Beluga from your Sevruga? Our Russian Caviar Masterclass at Hotel Astoria will help you do just that. Our caviar expert, and Executive Chef, will talk groups through the nuances of the different flavour profiles and the do’s and don’ts of tasting, before leading a special sampling accompanied by blinis and all the traditional Russian condiments.
Belgian Chocolate Masterclass in Brussels
This exceptional group experience is a wonderful opportunity to learn how to make and taste chocolate with one of Belgium’s legendary master chocolatiers, Laurent Gerbaud. Under his expert guidance, your clients will learn about different cocoa beans and where they’re sourced from, and then turn their hand to making some delicious cocoa confections of their own.
City Food Tour in Berlin
Berlin’s street food scene is about so much more that bratwurst and currywurst. Our city food tour with local team Bite Berlin, will introduce groups to traditional German delicacies, and uncover Berlin’s multicultural community through its wealth of tantalising street foods—from flavoursome falafel and hummus to steamed momo dumplings.
To book a group stay in St Petersburg, Brussels or Berlin, please email or contact:
Charles Williams II ∙ Director of Global Groups and Events Sales, East Coast ∙ cowilliams@roccofortehotels.com ∙ 917 601 0630
Mary Geong ∙ Director of Global Sales, C&I West Coast, Leisure NW & Western Canada ∙ mgeong@roccofortehotels.com ∙ 415 896 4055
Kim Bradford ∙ Director of Global Sales, C&I Groups & Incentives, Midwest ∙ kbradford@roccofortehotels.com ∙ 929 366 5367
Few things evoke nostalgia quite like food. A single flavour or familiar aroma can transport us across years and continents in an instant. Long after we've forgotten the route we walked or the sights we saw, it is often that taste that stays with us.
Opera was born in late 16th-century Italy, conceived as a revival of ancient Greek drama. From the outset, it was a sensory art form, drawing music, language, staging and spectacle into a single experience. Outdoor performance has been part of its story almost as long, from the courtyards and gardens of Renaissance Europe to the festivals that now define the European summer.
Belgium does not apologise for its obsessions. In a country that has elevated brewing, architecture and surrealism to the level of national philosophy, chocolate occupies its own distinct place: something closer to culture than craft, as central to the country's identity as its quirky humour. To understand this is to understand Brussels itself.
