A culinary journey around the world with Four Seasons Masterdish
The Four Seasons Masterdishes offer creative delights, hip cocktails and serve as food inspiration to boot!
8 July 2021
Both the chefs and bartenders at Four Seasons Hotels & Resorts are among the best in the world. Their combined 27 Michelin stars are just a testament to their talent and passion for Gastronomy. Now more than ever, Four Seasons invites guests to reunite with loved ones and rekindle a shared passion for food and drink in company thanks to unique creations just waiting to be discovered.
With the Four Seasons Masterdish, the luxury hotels have created an international menu from a selection of the most exquisite culinary highlights.
Toast with creative cocktail creations
Aquarius
To be enjoyed in: Luna Dubai, Four Seasons Hotel Dubai International Financial Centre
Created by: Brigin Jose, Lead Bartender
In Dubai, guests can literally taste their zodiac sign. At Luna (Latin for moon), mixologists and astrologers have teamed up to create a zodiac cocktail menu of 12 drinks. Each is inspired by a zodiac sign and paired with a horoscope. Especially in focus at the time of Aquarius, but a hit all year round, the Aquarius cocktail combines fresh honey, gin, lime and aloe vera juice with a drop of blue dye to create this highly photogenic drink and star of countless Instagram stories. Topped with a clam and served with a banana leaf, guests can't help but whip out their cameras.
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Pearl Dynasty
To be enjoyed in: Bay View, Four Seasons Hotel Bahrain Bay
Created by: Greg Montilla, Resident Mixologist
Friends of the non-alcoholic mocktail get their money's worth here thanks to an elegant blend of rice milk, lemon, pineapple, agave nectar and rose water. Renowned for their purity, brilliance and luster, Bahraini pearls, which symbolize wisdom, humility and generosity, are among the finest in the world. In fact, the famous French jeweler Jacques Cartier frequently visited Bahrain in search of these very same pearls. Inspired by Bahrain's rich heritage, the Pearl Dynasty is garnished with edible flowers and an oyster shell in which a white chocolate pearl is enthroned.
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The Decisive Moment
To be enjoyed in: The Champagne Bar, Four Seasons Hotel The Surf Club, Surfside, Florida
Created by: Valentino Longo, Head Bartender
Inspired by his love of photography, head bartender Valentino Longo created "The Decisive Moment" to reflect light, shadow, subject and contrast - the four classic elements that provide balance in a photograph. Longo's interpretation of the classic Gin Martini - which won first prize in the Most Imaginative Bartender 2020 competition - uses Bombay Sapphire Gin as the base. Enriched with bergamot infused with Spanish lemon peel, the ingredients evoke the warmth of the Mediterranean sun. Finally, a drop of coconut olive oil and three drops of coffee-infused balsamic vinegar round out the drink's crisp, citrusy and sweet notes.
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A heart for surprising taste experiences
Squid with hazelnuts, roasted seaweed butter and caviar
To be enjoyed in: CURA, Four Seasons Hotel Ritz Lisbon
Created by: Pedro Pena Bastos, Chef de Cuisine
Chef de Cuisine Pedro Pena Bastos chooses his ingredients as carefully as an artist chooses his colours. He draws inspiration from Lisbon's rich seasonal harvest to create dishes like works of art at the hotel's newest restaurant, CURA. The "noodles," which look like tagliatelle but are actually made from octopus cooked sous-vide, sit atop a roasted hazelnut sauce and are topped with caviar and toasted hazelnuts. Gold leaf and dried and toasted squid ink add a dramatic finish, while the bergamot oil dressing enhances the fresh citrus notes. This dish tantalizes with traditional Portuguese flavors paired with Asian influence.
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Peau de Soja - Tofu Cheese
To be enjoyed in: est, Four Seasons Hotel Tokyo at Otemachi
Created by: Guillaume Bracaval, Chef de Cuisine
Inspired by a deep respect for Japanese terroir, Michelin-starred chef Guillaume Bracaval creates innovative French cuisine with a Japanese twist. In France, the end of the main course and the beginning of dessert is traditionally signaled with a cheese course, while in Japan, rice is served with it. Peau de soja or "tofu cheese" is a modern interpretation of the culinary and cultural aspects of both courses. Tofu, whose texture is based on cheese, forms a thin layer on crispy pizza bread, topped with a soy milk espuma. Lemon marinade and artichoke honey provide acidity and sweetness, as do grated lemon zest, dried fennel flowers and a few drops of olive oil.
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Grilled pork belly
To be enjoyed in: Yu Yue Heen, Four Seasons Hotel Guangzhou
Created by: Mai Zhi Xiong, Chinese Executive Chef
Yu Yue Heen's signature dish, grilled pork belly, reflects the Cantonese philosophy of simple preparation with high-quality ingredients, which is precisely why it is so popular. Chef Zhi Xiong has spent over three decades honing his craft and perfecting classic Cantonese dishes. He delivers authentic local cuisine with an understated sophistication. Premium pork belly is marinated with homemade rock salt, scallions and ginger and roasted until its skin turns golden and crispy. Cut into perfect 2.5cm cubes, it's served with a drizzle of yellow mustard, which pairs perfectly with the richness of the pork belly. Often dressed with dry ice to mimic the smoky notes of the dish, it's a crowd-pleaser as a lunch, dinner or amuse-bouche.
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For the sweet conclusion
Bananas and passion fruit omelette Norvegienne
To be enjoyed in: Brasserie Palmier, Four Seasons Hotel Bangkok at Chao Phraya River
Created by: Thawinee Mettathammakul, Pastry Chef
Dating back to 1867, this traditional French dessert has been modernized with classic Thai flavors and exquisite technique to provide a perfectly refreshing ending to Thailand's sultry nights. Originally called a "scientific dessert" because the outer meringue insulates the ice cream inside to keep it from melting, head pastry chef Thawinee Mettathammakul gives it a modern twist with local rum from Chalong Bay and tropical fruits. The result is a light, refreshing balance of sweet meringue and tart passion fruit. However, an important element of tradition remains: The dish is flambéed at the table, to the amazement of delighted diners.
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Exotic Baba
To be enjoyed in: El Patio, Four Seasons Hotel Madrid
Created by: Carles Codina, Executive Pastry Chef
Baba are small, yeast-filled, brioche-like cakes swimming in a citrus-infused syrup. At Four Seasons Hotel Madrid, Executive Pastry Chef Carles Codina offers an upscale version of the popular treat known throughout Europe. Homemade baba dough is baked, topped with a creation of honey, orange and lemon zest, vanilla and rum, and glazed with a mango, passion fruit and lime jam. Topped with vanilla Chantilly cream, this exotic play on the classic baba is impossible to resist.
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Guava Jelly Stone
To be enjoyed in: Dos Catrinas, Four Seasons Resort Punta Mita
Created by: Rubén Cervantes, Resort Pastry Chef
Pastry chef Rubén Cervantes takes his guests on a culinary journey to Talpa de Allende, a village in Jalisco known for its guava sweets. Cervantes mimics the village's stone-paved street with a guava mousse and jelly "stone," and serves the famous dessert on a sharp-edged wooden platter in a nod to the nearby Oyamel forest. With each bite, diners will savor an array of flavors and textures, eventually uncovering a core of rosemary and oranges. Sprinkled with chocolate ribbons and dust and basil powder and sprigs, it's the ideal blend of creamy and tart, delicately balanced by the scent of rosemary
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