A Taste of Europe - Brownell Travel

A Taste of Europe

How often do you come home from a fabulous trip and wish you could recreate some of the fabulous drinks and dishes you enjoyed while traveling? Even if you order something similar at a local restaurant, you just can’t help but think: This sure tasted better in the destination. Well good news! Our friends from Park Hyatt and Andaz hotels in Europe shared some of their signature recipes. So even if you can’t actually be in Europe, you can enjoy a taste of Europe right at home!

(Click here for a helpful Metric System conversion chart)


Mornay Sauce with Parmesan

from the Park Hyatt Paris-Vendome


  • 20g of butter
  • 20g of flour
  • 30g of grated Parmesan cheese
  • 2dl of milk
  • 3dl of liquid cream

Prepare a roux:

  1. Melt the butter and add the flour. Cook 5 minutes over low heat.
  2. In a separate pan, roast the grated Parmesan in a pot for 1 minute.
  3. Add the milk, liquid cream and melt the Parmesan.
  4. Add this preparation to the roux. Bring to a boil and simmer over low heat for 15 minutes
  5. Strain through a chinois (or a fine mesh sieve).

You will find the Mornay Sauce with Parmesan in the Pasta shells with truffle and smoked ham dish at the hotel.

Park-Hyatt-Hamburg-Apple Cocktail

Apples Cocktail

The signature cocktail at Apples Bar at the Park Hyatt Hamburg


  • Apple purèe (1 apple)
  • 5cl Apples juice
  • 4cl Orange juice
  • 2cl Blue Curacao
  • 4cl Vodka Absolut
  • 1cl Calvados



Signature cocktail at the Park Hyatt Vienna
(german, [tʀeˈzoːɐ̯] – vault, safe)


  • 3cl Gin
  • 2cl Red Vermouth
  • 1.5cl Saffron syrup
  • 1cl Goldwasser
  • 10cl Champagne

Stir all ingredients except the champagne with ice cubes in a mixing tumbler, pour it in a champagne glass and top it with the champagne.


Mr. Smith Cocktail

From the Park Hyatt Milan


  • 4cl Glenlivet
  • 3cl Campari
  • 3 cl Vermouth Antica Formula
  • 1cl Sherry Comate Fino
  • Soda
  • Orange Slice
  • Lime Twist

Combine Glenlivet, Campari, Vermouth, and Sherry in a tumbler with ice. Top with soda and garnish with orange slice and lime twist.



From the Park Hyatt Mallorca


  • 70    ml.  Olive oil
  • 10    grs   Garlic
  • 100 grs    Green bell pepper
  • 100 grs    Red bell pepper
  • 100 grs    Onion
  • 3    un.   Saffron
  • 250 grs    Cuttlefish ragout
  • 320 grs    Paella rice
  • 700 cc.    Fish broth
  • 60    grs.  Clams
  • 60    grs.   Mussels
  • 60    grs.   Prawns
  • 60    grs.   Octopus
  • 60    grs.   Langostinos


Heat olive oil in a paella pan. Add vegetables and sauté. Add the saffron and the cuttlefish. After add the rice and remove until is all well mixed. Add the fish broth and season with salt.

Cook the rice until is almost cooked (4-5 minutes left) and add the clams, mussels, prawns, langostinos and octopus.


Lavender Lady Grey Spritzer

Served at the brand new Lady Abercorn’s Pub & Kitchen at the Andaz London


  • 50ml Lady Grey Tea infused Vodka
  • 50ml Lavender Syrup
  • Lemonade
  • Soda
  • Lavender, for garnish


For the Drink:
Fill a tumbler with ice. Add infused vodka and lavender syrup. Top up with half lemonade and half soda. Garnish with 2 stems of lavender.

Lady Grey Tea Infused Vodka
Add 6 Lady Grey teabags to a bottle of Kettle One Vodka. Allow to infuse for 3-5 days

Lavender Syrup
Add 1 bunch of dried lavender to simple syrup and infuse for at least a week (the longer the better). Strain only when needed to maximize floral characteristics