Presenting the delicacies on offer in the Sofitel Queenstown Hotel & Spa's new Left Bank Cafe yesterday are (from left) hotel food and beverage supervisor Gosia Augustyn, executive chef Ross Woodbine and chef de partie Hayden Smith. Photo by James Beech.
The breakfast and lunch cafe features 1930s-1950s art, a butcher's table, window shutters and mosaic floor tiles, which were all shipped from France.
Hotel management wanted the cafe to have its own identity and be patronised by all customers, as well as guests, Ms Dennis said.
The nine kitchen and cafe staff members provide New Zealand cuisine with a French flourish, as well as trademark continental dishes, including French crepes and Belgian waffles.
Named after the Parisian haunt of artists, writers and philosophers, Left Bank Cafe was created within newly acquired premises and was part of a $2 million revamp at the Duke St hotel.
