If culinary discovery inspires you to explore, you’re not alone. Some 93% of globetrotters?consider themselves food travellers. At Four Seasons, locals and travellers alike seek the inventive dishes and imaginative perspectives that are always on the menu. Within this delicious universe, some plates (and glasses) truly shine.
Executive Chef Christian Le Squer has made a name for himself at three-Michelin-starred Le Cinq, tucked within?Four Seasons Hotel George V, Paris. One bite of his house-made spaghetti with ham, Parmesan and black truffles from the South of France, and you’ll understand why – especially when you pair it with a glass of red wine (such as Moret-Saint-Denis Domaine Feuillet Millésime 2012). “I love this plate because pasta can talk to anyone in the world, from Asian to Italian or French,” Le Squer says. “At Le Cinq, I slightly revisited this traditional recipe by adding a refinement brought by the truffle, as well as an elegant and delicate presentation.” In a word: délicieuse.
At the world’s first Chinese restaurant to receive three Michelin stars – now for 11 consecutive years – Executive Chef Yan Tak observed the generations coming to dine. “I wanted to create something that amazes everyone,” he says. The result? A dim sum hybrid of barbecue in a pineapple bun (named for its appearance) that’s true to Cantonese cuisine but adds a twist. The bun is baked at high heat, but the filling of char siu?(barbecued pork) and pine nuts remains tender.
If you called this one of the most celebrated desserts on earth, you wouldn’t be wrong. Michelin-starred chef Anne-Sophie Pic’s White?Millefeuille is the most Instagrammed dessert on the menu. Pic’s creation includes light Tahitian vanilla cream with?jasmine jelly tucked within three layers of folded puff pastry. She serves it with a milk foam infused with voatsiperifery pepper.?“This fragrant pepper, with its floral and citric taste, accentuates the jasmine,” she says.
When diners belly up to the bar at Fifty Mils, they often order the local hotspot’s house burger, with a heaping side of truffle fries. As for what to pair with it, the bartenders recommend the Billy the Kid cocktail, served in a smoky presentation on a plank made from a bourbon or rum barrel. The drink—which fuses butterfat-washed Bulleit Bourbon, Zubrowka vodka, caramel tea, saffron and cinnamon syrup, lemon angostura bitters, and salt—is nuanced, not overly strong or saccharine. “You can’t imagine the taste when reading the ingredients,” says?Mixologist Joshua Ramirez, “but it’s balanced and refreshing.”
FOUR SEASONS RESORT AND RESIDENCES VAIL
PASTRY CHEF ANDREW SCHEWSKA
THE MASTERDISH: HAUTE COCOA
To create the dreamiest possible cocoa experience, Pastry Chef Andrew Schewska devised a chocolate lattice to hold a marshmallow on top of a cup – over which the team pours a rich mixture of Valrhona chocolate, heavy cream and whole milk from?a French hot chocolate pot. “I like to encourage our chefs to get creative while drawing out the lattice with the melted chocolate,” he says. “Everyone’s ‘writing’ is unique, so the final product is one of a kind, like a snowflake.” Order one après-ski under the vaulted ceiling at Flame or by the fireplace at The Remedy Bar.
“This is a childhood dish that my Mom used to cook for me,” says Executive Chinese Chef Wang Yong of Four Seasons Hotel Hangzhou at West Lake. The Masterdish in question? Shanghainese braised pork with abalone in sweet soy sauce – made using entirely local ingredients – which Yong cooks over a small fire with huangjiu (yellow wine), along with dark soy sauce and rock sugar. The wine breaks down the fat to create a distinctive, succulent texture that can be separated with chopsticks.
When Pastry Chef Chelsea Spaulding needed inspiration for Smoked S’mores, she looked no further than her own childhood. “This dessert is the ultimate nostalgia-inducing riff on the classic camping treat,” Spaulding says. She uses several locally sourced ingredients, such as eggs from Pennsylvania’s Path Valley Farms, to whip up the eye-candy dessert, which includes marshmallow fluff, hot fudge, graham crumble, candied hazelnuts, praline wafers and milk chocolate mousse. It’s all topped with toasted marshmallow ice cream that is moulded to resemble actual marshmallows, and then smoked under a cloche with cherrywood.
Your Journey Begins Here
Driven by taste: Where will you find your next Masterdish?