A BREAKFAST TO REMEMBER
Grand Hyatt Amman Helps Us Celebrate
9 Years of Family Flavours
On the sweet side, breakfast of course has to include doughnuts in the shape of circles to complement our Family Flavours circles. These are coated with dark chocolate and pistachio. Berry crumble, red currant muffins, chocolate croissants, kiwi fruit danish, hazelnut twist, poppy seed breakfast cake and freshly made pancakes with all the toppings is anniversary sweet heaven for us.
But you won't find Pastry Chef Norbert Stanni of Grand Hyatt Amman by the pastries on this particular morning. Taking us back to his roots, Chef Norbert gives us a taste of his assortment of dark bread made with rye flour (sunflower, pumpkin seed and cereal - the variety of grains is fun for this Master Baker) and his favourite, braided semi-sweet bread. Moist and soft, it's perfect with butter or honey although I like it even on its own. For the health conscious of the bunch, Chef Norbert assures them that bread is good for you; it's what you put on it that matters.
Top left: Chef Norbert waiting for the muffins to cool down a bit with Al Marji' Publications' Publisher & Managing Director Hind-Lara Mango
Bottom right: Chef Norbert offering Hanin Odeh, Director General of the Royal Health Awareness Society, bread and warm hospitality
More of the team and partners, including Life Coach Samar Sabha (bottom left) and ARDD-Legal Aid Gender and Media Unit Manger Lana Zananiri and Media & Communications Officer Hani Okasheh
|Team members, experts, partners, including Grand Hyatt Amman's chefs, sign our guest book|