Le Méridien is making breakfast a meal you won't want to skip. Starwood's global luxury brand looks to differentiate itself with its haute cuisine, beginning with a breakfast menu from Jean-Georges Vongerichten. The new point of view on food — elaborate and inventive — is part of LM's rebranding.

The three-star Michelin Chef's signature breakfast begins with a choice of eight eye-openers — juice elixirs comprised of fruits, aromatic herbs and spices — which are meant to awaken the senses. The entrees are modern and healthy interpretations of classic breakfast cuisine, like the smoked salmon, silken tofu crunchy bagel inspired by the classic New York City bagel and lox. The espresso-steamed eggs and toasted brioche are light and fluffy creations using high-pressure steam for the eggs, almost a soufflé made in a minute.

LM and Vongerichten have worked together since 1983, when the French chef opened a restaurant at Le Méridien Singapore for the brand founded in Paris in 1972. The duo shares a belief in discovering new experiences through creativity and the new menu typifies that.

LM is also offering additional international breakfast menu items of Chinese, Japanese, Middle Eastern and Indian cuisine for its global guests. The new breakfast menu will be available by the end of the year in all 113 Le Méridien hotels in 50 countries.

While Vongerichten prepares the breakfast, coffee curator Andrea Illy will enhance the java experience for guests. Master barista Giorgio Milos joins Vongerichten and Illy as a member of the LM100, the brand's group of cultural innovators and visionaries tasked with enriching the guest experience. Milos will create specialty coffee drinks that will become a staple at all 113 locations.