The QCeviche Restaurant corresponds to 33% of Novotel Curitiba Batel's revenue

It has event rooms: Machu Picchu, Cusco and Lima, each measuring 62 m² and holding from 25 to 60 people depending on the format configuration.

The Novotel Curitiba Batel is able to receive people in five languages: Portuguese, English, French, Spanish and German.

"The hotel industry is one of the most competitive sectors globally, so it is essential to innovate to attract and retain customers. In this scenario, Food and Beverage services, including bars, restaurants and snack bars, are major differentiators compared to the competition. It is important to highlight that , in several hotels in our network, gastronomic services represent almost half of the revenue generated. These numbers are driven by frequent consumption by local residents and non-guests, who want a quality product without necessarily staying overnight", explains Thomas Dubaere, CEO Accor Americas in the Premium, Midscale & Economy division.

The Peruvian cuisine restaurant QCeviche at Novotel Curitiba Batel has been run by chef Isidoro Troyes since 2018, and provides the hotel with a turnover of 33% in total value.

Troyes is Peruvian and has worked at another Accor hotel in Lima, "here we have the most representative dishes of Peru", explains the chef. 

He likes to organize events and food festivals to attract the public. Thomas Dubaere said that these actions are part of the Accor group's activity plan: "Far beyond quality food and drink, we are also implementing and encouraging entertainment as an essential item in bars and restaurants. From the inclusion of live music, DJs , even gastronomic festivals with more affordable prices like Sabores do Brasil, for example, which we did recently. We always want to position our gastronomic spaces as unique environments in each destination," he concludes.

Novotel Curitiba Batel joined the 10th Peru Week, a Promperú project in Brazil, which began on the 14th and runs until the 30th of November. Chef Troyes created a menu that includes a starter, main course and dessert, with two menu options, and a mini pisco as a gift for US$20.00.

The CEO Accor Américas, spoke about the group's gastronomy models, "among these concepts there is QCeviche, of Peruvian cuisine, created in Brazil and exported to Colombia and Peru, available in hotels such as Ibis Styles São Paulo Faria Lima, Mercure Rio Boutique Copacabana and Novotel Curitiba Batel, which is a real success; Sponta, which focuses on pizzas, in units such as Ibis São Paulo Barra Funda and Ibis Jundiaí Shopping; B/SIDE for hamburgers and bowls, present in hotels such as Adagio São Paulo Berrini and Ibis Porto Alegre Moinho de Ventos, among other offers", adds Dubaere.

QCeviche Menu by Isidoro Troyes

Among the house dishes, a tradition from Paraná, Roquete de Barriado. Barriado is the most typical dish of Paraná, of Azorean origin, arriving in the state of Paraná in the 18th century. Made with beef, it marinates in spices for 10 hours, and cooks for 8 to 12 hours in a sealed clay pot, almost always cooked on a wood stove. And practically all food outlets in Curitiba have cupcakes, croquettes or some recipe with Barriado.

The Ceviche Trilogy is three bowls with three different types of ceviches, white fish, salmon and mixed seafood, all with plenty of red onion. 

Parrilla Criolla is the Peruvian-style barbecue, pollada, which is chicken thigh with Peruvian seasonings, anticuchos, sugar cane skewer with beef heart marinated in Ají Panca, a typical Peruvian pepper, sweet with a fruity and slightly spicy, chicharron which is a crispy pork rib, papa rellena which is mashed potatoes stuffed with ground meat, egg and olives, breaded and fried.

Mote Peruano Andino is white corn flambéed with white wine, reminiscent of unseasoned hominy, soft and contrasting with seasoned meats. The dish comes with quinoa farofa, which is crunchy, and Peruvian sauces.

And there are still the Mini Portions that contain: Causa Limeña, Lomo Saltado, Ají de Gallina, Arroz Ají Panca, Arroz Chaufa and Chicharrón de Pescado.

*Pisco Sour and drinks

Among the drinks, pisco is a typical drink of the Inca people, made from the distillation of grapes.

The Pisco Sour is the house's suggestion for better pairing with Peruvian recipes. It is made with pisco, lemon juice, sugar, albumen and

drops of angostura bitters and you can make your own with pisco macerated in infusions such as coca leaf, passion fruit, maíz morado, lemon grass, huacatay herb, cherries, pepper, physalis, orange, cinnamon, coffee or hibiscus with ginger. 

There are 11 cocktails with Pisco, 5 classics, caipirinhas, shots, the exceptional Cusqueña Golden and Wheat beer, the manufacturer discontinued the Quinoa, which was the best.

Among the artisanal Ogre Beer and Bastards, made in the region.

Among the non-alcoholic ones, there are the Peruvian classics, such as iced barley tea, and Chicha Morada, which is that purple corn juice, with fruits, spices and lemon. Natural, whole and organic juices and iced teas.

The wine list is interesting and diverse, there are whites, rosés, greens and reds, the producers are from countries such as Argentina, Australia, South Africa, Italy, France, Peru, Portugal, Spain.

Chilcano de Pisco is so popular in Peru that there is a week in January dedicated to it. Made with pisco Acholado, lemon juice and ginger ale.

The desserts are three classic mini desserts, the limeño sigh, crema voltaada and a Peruvian alfajor filled with dulce de leche, the best and with the right amount of sugar, it has a beautiful presentation.

It is still possible to have an executive lunch for US$10.00. And several events promoted by QCeviche, themed, with live music and costing an average of US$60.00.

The Qceviche Restaurant surrendered to porcelain manufactured in the city of Campo Largo, about 20 km from Curitiba. They help with the well-prepared plating of Chef Isidoro's recipes.

The Food and Beverage Sector in Tourism

According to ABIA - Brazilian Food Industry Association, the Brazilian food and beverage industry is the largest in the country: it represents 10.8% of Brazilian GDP and generates 1.8 million formal and direct jobs.

"In the Americas region we have 1,200 Food and Beverage spaces, which shows the power of this element in our products. And the objective is to increasingly make gastronomy a central element of the experience, creating unique and authentic sensations on the palate. This through our dozens of original concepts, there are more than 30, developed by experts", revealed Thomas Dubaere, CEO Accor Américas in the Premium, Midscale & Economy division.

*Novotel Curitiba Batel informed that they are not authorized to pass on employee data, which is why the names of Qceviche's mixologist and sommelier are not included in this report.

Report and photo Isidoro Troyes: Mary de Aquino;

Photo Thomas Dubaere: Danilo Borges.