Sofitel Philadelphia has appointed Chef Sylva Senat as the new Executive Chef of the hotel, including the Liberté Lounge in the Sofitel’s lobby. Guests can expect new dining experiences with revamped seasonal menus, a new happy hour, and a series of food-focused events.
Originally from Port-au-Prince, Haiti, Chef Sylva Senat’s resume includes principal roles at several top New York and Philadelphia restaurants. Senat also headed Stephen Starr’s Buddakan in New York and Philadelphia. He is a two-time James Beard-nominated chef and semifinalist on cooking shows such as Food Network’s Chopped and Bravo’s Top Chef.
With Senat’s arrival, Sofitel Philadelphia is set to unveil a fresh take on menus throughout the hotel, including its breakfast and brunch venue, Chez Colette, banquet services, and all events hosted in the stunning Paris Ballroom. However, the crown jewel of this culinary renaissance is the Liberté Lounge, which, starting Friday, November 1, will launch all-new all-day dining, dinner, and happy hour menus.
Notable items from the soon-to-launch contemporary French-influenced dinner menu include enticing dishes such as Pikliz a Griot, featuring spicy slaw and twice-cooked pork belly; Wild Poached Halibut accompanied by parsnip purée, local apple, frisée-fennel salad, and citron vert vinegar; and Red Wine Braised Beef Short Rib served with crispy fingerling potato and natural jus enhanced with pinot noir. Seafood lovers will appreciate the Crispy Wild Trout with Brussels sprouts, feuille de brick, and Dijon mustard vinaigrette. Vegetarians can indulge in the Ratatouille, a tea-smoked delight in a lace puff pastry with tomato broth consommé.
The new menu also boasts select butcher cuts served with pommes anna galette, including a Free Range Chicken Breast that’s craft beer brined, slow-roasted, and served with natural jus and steamed haricot vert, as well as a 16 oz Prime NY Strip with sauce glacée au pinot noir.
For a more casual dining experience, the new all-day menu offers shareable starters like East and West Coast oysters on the half shell, an artisanal cheese board with seasonal accouterments, and Tartare de Boeuf made from filet mignon with quail egg and braised mustard seed. Guests can also enjoy Duck Fat Confit Chicken Wings, an autumnal Butternut Squash Soup, and hearty handhelds such as the Liberté Burger, crafted with Wagyu double patties, iceberg lettuce, red onion, truffle raclette cheese, and special sauce. The Vegetables Pan Baguette features roasted zucchini, grilled piquillo, pickled onions, Gigantes beans, and a seeded demi-baguette. The Smoked Caprese Sandwich offers heirloom tomatoes, nut-free basil pesto, fresh smoked mozzarella, and a balsamic reduction.
Complementing the culinary offerings, a brand-new happy hour service will debut alongside the new menus. Running Monday through Friday from 4:00 p.m. to 6:00 p.m. and late night on Fridays and Saturdays from 9:30 p.m. to 11:30 p.m., guests can look forward to various bar bites and discounted cocktails, wines, and brews. Details on the happy hour specials will be made available in the coming weeks.
Chef Sylva Senat, welcome.
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