Standing out from crowd Sofitel Queenstown’s Le Petite Salon presents an intimate, delectable culinary experience.

“Over the past year Le Petit Salon has evolved towards experiential dining that celebrates regional cuisine in a refined and elegant setting,” says Sofitel Queenstown Hotel & Spa general manager Jeremy Samuels. 

Executive chef Lindsey Bennett, a proud Cantabrian, champions produce and proteins sourced from local farmers he knows personally to create dishes that incorporate French influences and cooking techniques. 

“Sofitel’s global values and company positioning is all about creating a link with our French roots from wherever we are globally. So, from a gastronomy point of view we really wanted to celebrate the excellence of Central Otago produce here in Queenstown to share with our guests from around the world who appreciate experiencing it here in our hotel,” he says.

Le Petite Salon offers a classic three course dining experience in the chic 12-seater restaurant. Early dining is available from 5.00pm until 9.00pm during the winter season with bookings essential.

“It’s an intimate experience offering a timeless touch of sophistication with modern and contemporary dishes. Our mantra at Sofitel is we are in the business of making memories and Le Petite Salon with its beautiful atmosphere certainly ticks that box,” says Jeremy.

Unrivalled Après Mountain Hospitality

Sofitel’s Le Salon Rouge is a sophisticated, elegant locale for stylish après ski, pre dinner aperitifs and late night drinks.

“After a day on the mountains it’s a lovely spot to enjoy a glass of warm mulled wine or to sample one of our signature cocktails that are truly supreme,” says Sofitel Queenstown Hotel & Spa general manager Jeremy Samuels. 

A highlight on the Le Salon Rouge winter bar menu is the signature Pinot and Raclette experience showcasing local Pinot Noir and raclette served at the table in the traditional style of the Savoy region of France.

“This is a wonderfully decadent and a delicious dish reminiscent of French style après ski at its very best,” says Jeremy. “It consists of a half wheel of cheese that is put into a special grill to liquefy within the wax casing that is then served over a charcuterie board and fried potatoes. With a nice glass of Central Otago Pinot Noir it’s very warming on a winter’s evening.”