bake - September 2017 - 43

OTG has partnered with Valrhona Chocolates to ensure premium ingredients are used to create the hand-crafted chocolates
and bonbons at Mélange Bakery Cafe. The Valrhona corporate
pastry chefs provided training to OTG's team at L'Ecole Valrhona Brooklyn and onsite at Mélange. Further, only imported
French butter is used in viennoiserie products.
"We're excited to work with Chef Torres and Valrhona to
bring Mélange to life for United customers at Newark Terminal C," said Rick Blatstein, OTG's chief executive officer.
"We pride ourselves on using the best talent and ingredients
to deliver the freshest food to travelers. With Mélange, our
restaurants throughout Terminal C literally can't get fresher

"You would not normally
think of a world-class
round-the-clock bakery being
located in an airport, but
that is exactly what we do for
United customers every day."
Chef Jacques Torres

baked goods."
Mélange is located in the immersive, Rockwell Group-designed Glob-

airport, with each restaurant offering unique decor that fits its

al Bazaar on the C1 Concourse in United's Newark Liberty Terminal C.

menu and theme, according to United.

Newark now has "the best airport dining options in the United

The terminal renovations include thoughtfully designed ele-

States," according to the Hollywood Reporter, and The New

ments that enhance both the feel and the functionality of the

York Times calls the airport "a culinary oasis." OTG has worked

space, including light fixtures that adjust based on the time of

with some of the most notable chefs in the industry to create

day. Gate areas are updated with custom seating and tables,

restaurants that go beyond typical airport dining, and they also

and several gates feature iPads that customers can use to track

tailored the spaces to help you detach from the activity of the

their flights and order meals for delivery.

bakemag.com | SEP 2017 > 43



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