From upscale French fare (hello, Balthazar!) to hip Peruvian cuisine and a traditional-with-a-twist tavern, London’s restaurant scene just got even more interesting.
From formal galas to intimate, flower-themed dinners, here’s a selection of Valentine’s Day menus from Four Seasons Hotels and resorts around the world.
The mixologist at Four Seasons Hotel Canary Wharf channels his inner Charles Dickens to come up with these inspired cocktail recipes.
The Green Smoothie, Four Seasons Hotel London at Park Lane SERVES 1 Ingredients: 1.75 oz (50 g) spinach 1 green
Meet the team of famous chefs who will host the September 2014 culinary event in Bangkok.
Embark on the ultimate epicurean adventure with a trip around the globe.
Charcuterie is food craftsmanship, turning preserved food into delicacies by salting, cooking, smoking, and drying. At Four Seasons Hotel Toronto, one of famed Charcutier Gilles Vérot’s proteges, Chef Nicolas Marragou (“Chef Nico” for short) makes everything from the bacon to the terrines, in-house.
Imported specialties like sushi and pasta may have dominated the Russian capital in recent years, but today Moscow’s dining landscape simmers with formerly humble local foods. Get a taste of the city at hot spots where traditional, homegrown flavours are being revived—and reimagined.
Creating your own extraordinary experience is a picnic in Paris away. Stop by a Parisian bakery and load up on boulangeries and pâtisseries where you can score baguettes, flaky, butter-laden croissants, and window-perched eclairs.
For the World cup, in Seattle, Chef Jelle Vandenbroucke and his team created a special Market TV Tray featuring South American street food. Taste also checks in with other Four Seasons properties to see where they suggest eating in celebration of the World Cup.
Hong Kong’s hottest restaurants are as full of surprises as they are tasty dishes. There’s authentic Neapolitan-style pizza, Spanish tapas and ocean-fresh sashimi. Eat up!
Get your holiday wine pairing questions ready! Four Seasons Hong Kong Chef Sommelier Sebastien Allano answers all your questions on Facebook.
White or black, shaved or diced, truffles inspire a devoted following. Now at the height of their season, truffles are on the menu at Four Seasons properties all over the world. Here are some of the top ways to get your truffle fix (including a chance to be a truffle hunter for a day!)
From London to Las Vegas, join the upcoming Instagram “insta-meet” events — and share your favourite Four Seasons ice cream dessert with others.
Chicken breast with cannellini purée, black cabbage and Alba white truffle, Four Seasons Hotel London at Canary Wharf SERVES 4
White Truffle Ravioli, Jerusalem Artichoke and Fontina Cheese Fondue, Four Seasons Hotel London at Park Lane SERVES 6 Ingredients for
The Parkolada, Four Seasons Hotel London at Park Lane SERVES 4 “The Parkolada, the Summer of Ice Cream Love presentation
The Rhubarb Shaker, Four Seasons Hotel London at Park Lane SERVES 1 “Summertime and the living is easy … and nothing
Looking for a last-minute Mother’s Day gift? Nothing says “I love you” like homemade baking — especially when it’s from baker to the stars, Peggy Porschen, who shares two recipes from her book Boutique Baking (Quadrille): Cinnamon Mini Doughnuts and Meringue Kisses.
Indulge those Downton Abbey fantasies with a virtual winter afternoon at idyllic Laverstoke Park Farm, a top supplier to Four Seasons Hotel Hampshire, courtesy of writer Callie Pannier.
When Charles Darwin referred to the ‘survival of the fittest’, he didn’t have Christmas party season in mind. These days, damage-limitation can be taken in advance of the Christmas party Season.
You already know that popcorn’s delicious (and addictive). But what you may not know is that it’s one of the healthiest snacks out there when prepared right. Yes, really!
On December 13, join international wine experts in a live virtual ‘wine tasting’ event, ‘A Festive Four from Four Seasons’. Whether you are a Merlot man, a Grigio gal, or a Cristal connoisseur, this exclusive interactive event is not to be missed.
Chef and restauranteur Daniel Boulud and chef de cuisine Tyler Shedden on the making of the menu for Toronto’s new Café Boulud and dbar: “A menu is an ever-changing canvas.”
Honey glazed slow cooked pork belly, homemade black pudding, cantenay carrots and pumpkin purée, Four Seasons Hotel London at Canary
Baku Phone: 994-12-404-2424 77/79 Neftchilar Avenue Kaspia From a separate vestibule in the lobby, an exclusive elevator speeds to the