USA. North American airport concessionaire Paradies Lagardère has brought local flavour to Palm Springs International Airport with three new food & beverage venues.
The openings include Cactus to Clouds, a full bar in the Sonny Bono Concourse serving craft cocktails plus light bites. Paradies Lagardère noted “bold Palm Springs-inspired flavours” in the all-day breakfasts, sandwich wraps, hot paninis and vegetarian choices on offer at the bar.
Coachella Valley Coffee has also opened in recent weeks, with its staple offer of small-batch artisanal roasts served in a relaxed café setting. The brand’s Founder Cliff Young works with farms around the world to ensure ethical sourcing and “top-notch quality”, according to Paradies Lagardère.
The line-up is completed by the restaurant/bar Las Casuelas Terraza, a 65-year-old brand owned by a Palm Springs family, which has a menu featuring traditional recipes from Mazatlán, Mexico.
The venue has access to outdoor seating in the Palm Springs Airport courtyard and a serene water feature completes the experience.
Paradies Lagardère Senior Vice President of Restaurant Operations Claude Guillaume commented: “Paradies Lagardère is thrilled to be part of this airport expansion project, celebrating the iconic past and innovative future of Palm Springs Airport and giving travellers a taste of the town from right inside the terminal.”
Other recent openings from Paradies Lagardère in the US market include six F&B venues at Gerald R. Ford International Airport and a duo of three-venue food courts at Denver International Airport. Read our reports on the two food courts here and here.
Guillaume added: “Airports have become exciting destinations themselves, and nowhere is this more evident than in the hospitality choices travellers now have in the concourses.
“Our airport partners are continually looking for ways to put local flavour front and centre. We are proud of our numerous openings and the work our teams are doing to shine a spotlight on these impressive dining landscapes.” 
Note: The Moodie Davitt Report publishes the FAB Newsletter, which features highlights of openings, events and campaigns from around the world of airport and travel dining.
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