Savor the Seasons: Exploring Dream Culinary Masterpieces

Four Seasons Hotels and Resorts boasts many exceptional chefs and mixologists. With their passion and talent in fine wines and cuisine, Four Seasons has earned 27 Michelin stars, and its bars have ranked high on the '2021 Asia's 50 Best Bars' list.

For years, Four Seasons restaurants and bars have led the dining industry, earning worldwide acclaim. The team continuously innovates to satisfy diverse palates, creating iconic, innovative, and visually stunning 'culinary masterpieces.'

Four Seasons invites guests to reunite with loved ones, savor the seasons, rekindle their passion for fine wines and spirits, and explore irresistible culinary masterpieces. Talented chefs and mixologists will craft unforgettable gourmet experiences around the world. We look forward to guests exploring and enjoying more culinary inspiration! Bon appétit!

Prologue: Fine Wines and Spirits

Da Hong Pao Sour

Caprice Bar, Four Seasons Hotel Hong Kong

Created by Lorenzo Antinori, Beverage Manager of Four Seasons Hotel Hong Kong and Beverage Ambassador for Four Seasons Hotels and Resorts Asia Pacific

(Four Seasons Hotel Hong Kong - Da Hong Pao Sour)

Guests can enjoy this cocktail at Caprice Bar, ranked 10th on the '2021 Asia's 50 Best Bars' list. Located adjacent to the three-Michelin-starred Caprice restaurant, this cocktail is like a stage play, paying homage to French flair and Hong Kong charm through a classic sour. French soft winter wheat is milled and distilled into vodka, combined with butter specially made from Da Hong Pao tea—a traditional oolong tea from local tea houses, extracted through a clever fat-washing process. The spirit is mixed with Italian vermouth, French almond syrup, lemon, and pineapple, and through Antinori's expert shaking technique, becomes this aromatic and refreshing cocktail. Finally, it is slowly filtered into a martini glass, garnished with nasturtium leaves, leaving guests with a lingering sweet fragrance and the unique orchid aroma of oolong tea.

Aquarius

Luna Dubai, Four Seasons Hotel DIFC

Created by Head Mixologist Brigin Jose

(Four Seasons Hotel DIFC - Aquarius)

In Dubai, guests can sample their personal zodiac cocktail. The mixology team at Luna (Latin for 'moon') bar, together with an astrologer, has carefully crafted a menu of 12 zodiac cocktails, each inspired by astrology and paired with guests' horoscopes. The Aquarius cocktail is especially popular during Aquarius season and is available year-round. Made with fresh honey, gin, lime, and aloe vera juice, finished with a drop of blue colorant, and topped with a shell and banana leaf, it is highly Instagrammable. With its beautiful presentation, this cocktail has graced many guests' Instagram feeds.

Pearl Dynasty

Bay View, Four Seasons Hotel Bahrain Bay

Created by Greg Montilla, Hotel Mixologist

(Four Seasons Hotel Bahrain Bay - Pearl Dynasty)

If a non-alcoholic cocktail suits guests' taste, this one will surely delight. Rice milk, lemon, pineapple, agave syrup, and rose water release an elegant charm. Bahrain pearls, renowned worldwide for their unique purity, luster, and color, symbolize wisdom, humility, and generosity. The famous French jeweler Jacques Cartier often visited Bahrain in search of refined, pure pearls. Inspired by Bahrain's treasures, mixologist Montilla garnishes the cocktail with edible flowers and a shell filled with white chocolate pearls—guests can savor this masterpiece at Bay View.

The Decisive Moment

The Champagne Bar, Four Seasons Hotel at The Surf Club

Created by Head Mixologist Valentino Longo

(Four Seasons Hotel at The Surf Club - The Decisive Moment)

A passion for photography inspired Head Mixologist Valentino Longo to create 'The Decisive Moment,' a cocktail reflecting light, shadow, subject, and contrast—the four elements that give a photograph harmonious beauty. Longo reimagined the classic gin martini and won first place in the 2020 Most Imaginative Bartender competition. This cocktail uses Bombay Sapphire gin as a base, with bergamot and Spanish lemon peel, conveying the mixologist's longing for the Mediterranean sun. Finally, a drop of coconut olive oil and three drops of coffee-infused balsamic vinegar release the cocktail's crisp, citrusy, and sweet notes.

Interlude: Feast for the Palate

Sea Bass with Buttermilk, Caviar

Le Cinq, Four Seasons Hotel George V, Paris

Presented by Executive Chef Christian Le Squer

(Four Seasons Hotel George V, Paris - Sea Bass with Buttermilk, Caviar)

Executive Chef Christian Le Squer, who grew up by the sea and has earned numerous culinary accolades including three Michelin stars, created this dish inspired by his native Brittany and childhood memories of working on fishing boats. It is one of the most sought-after and bestselling dishes at Le Cinq. Chef Le Squer visits small-scale fishermen to source the finest sea bass. During sea bass breeding season, he substitutes cod. The chef uses buttermilk from his homeland, poaching the sea bass slowly in frothed buttermilk. Paired with caviar, the dish's simple and elegant taste evokes the beauty of nature.

Squid with Hazelnuts, Roasted Seaweed Butter and Caviar

CURA, Four Seasons Hotel Ritz Lisbon

Presented by Chef Pedro Pena Bastos

(Four Seasons Hotel Ritz Lisbon - Squid with Hazelnuts, Roasted Seaweed Butter and Caviar)

Like an artist selecting pigments, Chef and Culinary Expert Pedro Pena Bastos carefully chooses rich local seasonal ingredients to paint his culinary masterpieces at the hotel's new CURA restaurant. The 'noodles' in this dish, which look like tagliatelle, are actually squid cooked sous-vide, layered over roasted hazelnut sauce, and topped with caviar and roasted hazelnuts. Gold leaf and a dried, roasted squid juice garnish, along with bergamot oil's fresh citrus notes, add a unique touch. This fusion of traditional Portuguese flavors and Asian elements will leave guests longing for more.

Barbecued Pork Belly

Yu Yue Heen, Four Seasons Hotel Guangzhou

Presented by Executive Chinese Chef Mak Chi Keung

(Four Seasons Hotel Guangzhou - Barbecued Pork Belly)

The acclaimed signature dish, Barbecued Pork Belly, at Yu Yue Heen vividly embodies the Cantonese culinary philosophy of using simple cooking methods to handle premium ingredients. With over thirty years of culinary experience, Chef Mak has mastered classic Cantonese dishes, presenting authentic cuisine in an understated, refined manner. The chef marinates high-quality pork belly with homemade salt, scallions, and ginger, roasts it until the skin is golden and crispy, then cuts it into standard 2.5 cm pieces. The rich, fatty pork belly pairs with tangy yellow mustard for a harmonious taste experience. The dish is often presented with dry ice, creating a smoky effect. Whether for lunch, dinner, or as an appetizer, this barbecued pork belly is a guest favorite.

Poisson Cru à la Tahitienne (Tahitian Raw Fish) / I’a ota

Fare Hoa Beach Bar & Grill, Four Seasons Resort Bora Bora

Presented by Executive Chef Eric Desbordes

(Four Seasons Resort Bora Bora - Poisson Cru à la Tahitienne)

Poisson Cru is a must-try specialty of French Polynesia, made with the freshest Tahitian ingredients. While sharing a similar concept with Latin ceviche and Hawaiian poke, its texture and presentation are distinct. Executive Chef Eric Desbordes pairs raw tuna with homemade fresh coconut milk for a clean, sweet flavor that perfectly captures Tahitian local taste. This dish is best enjoyed on the beach, where Tahiti's fresh air and views of Mount Otemanu elevate the dining experience.

Epilogue: Exquisite Desserts

Banana and Passion Fruit Omelette Norvegienne

Brasserie Palmier, Four Seasons Hotel Bangkok at Chao Phraya River

Presented by Pastry Chef Thawinee Mettathammakul

This classic French dessert, first seen in 1867, has been refined by the chef with skillful techniques and a touch of traditional Thai flavor, bringing a refreshing sensation to Bangkok's humid nights. Originally called a 'scientific dessert' because the meringue insulates the ice cream from melting, Pastry Chef Thawinee Mettathammakul adds local rum from Chalong Bay and tropical fruits for extra flair. The sweetness of the meringue and the sourness of passion fruit create a clean, balanced taste. When served, the waiter follows tradition by igniting the dessert with alcohol, surprising diners with its ceremonial flair.

Exotic Baba

El Patio, Four Seasons Hotel Madrid

Presented by Executive Pastry Chef Carles Codina

(Four Seasons Hotel Madrid - Exotic Baba)

The beloved Baba is a small, yeast-leavened cake soaked in citrus syrup, similar to brioche. At Four Seasons Hotel Madrid, Executive Pastry Chef Carles Codina gives this irresistible European dessert a new upgrade. The well-kneaded dough is baked with honey, orange, lemon zest, vanilla, and rum, then paired with mango, passion fruit, and lime jam. Finally, topped with vanilla Chantilly cream, this exotic twist on a classic dessert is hard to resist.

Guava Gelée Stone

Dos Catrinas, Four Seasons Resort Punta Mita

Presented by Pastry Chef Rubén Cervantes

(Four Seasons Resort Punta Mita - Guava Gelée Stone)

Join Pastry Chef Rubén Cervantes on a culinary journey to the village of Talpa de Allende in Jalisco, famous for its guava candy. Mimicking the village landscape, Chef Cervantes uses guava mousse and stone-shaped gelée to recreate cobblestone paths, served on a wooden board as a tribute to the nearby Oyamel forest. Chocolate velvet, chocolate shavings, basil powder, and small twigs adorn the top, balancing creaminess and acidity, while rosemary achieves a delicate harmony. Each bite offers different flavors and textures, leaving a lingering aftertaste of rosemary and orange.

Four Seasons Lead with Care

Four Seasons Hotels and Resorts continues to uphold the global health and safety program, Lead with Care, ensuring the comfort and safety of guests and the culinary team.