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Laurent Loudeac

Born in Chateaubriant, in the Loire Valley, France, Chef Laurent now expresses his flare for excellence and taste as Executive Head Chef at the Museum Hotel in Wellington, New Zealand.

Vitello Tonnato

Chef Josh Gale shares a twist on a classic Piedmontese recipe...Yum!

Grain over grape

Matthew Kronsberg visits one Brooklyn restaurant that has forgone its wine list completely—that’s right, there’s no wine on the menu at all—in favour of a beer, featured exclusively in FOUR International Magazine...

Art Talks | Fictional Reality

Swiss artist Till Rabus’ hyperrealist paintings of everyday objects come with a surrealist twist, writes Sophie Cater for FOUR International edition...

Lanshu Chen | East meets West

Blending local Taiwanese ingredients with premium items from around the world, Lanshu Chen creates her own version of ‘haute cuisine’ at Le Moût, writes Esther Wong for FOUR International.

FOURty Seconds with Mads Refslund

FOUR catches up with Mads Refslund, one of the pioneers of the Nordic food trend in NYC...

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Vetiver Imperiale, a debut fragrance by FOUR and Jason Atherton


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