Recipes

Arnaud Donckele’s Tomato and Strawberry Salad

Chef of 3-Michelin-starred La Vague d’Or at Cheval Blanc St-Tropez gives the recipe to his fresh and light tomato and strawberry salad. The perfect summer lunch!

Ingredients: strawberries cherry tomatoes lemons thick cream tomato juice strawberry sorbet vinegar olive oil pepper salt vanilla pod fresh herbs (parsley, mint, basil, tarragon, arugula) Method: Combine 3 tablespoons strawberry sorbet with 3 tablespoons tomato juice, a few drops of vinegar, salt and pepper and mix well. Place in the freezer to harden. To make the vanilla cream, combine 30g thick cream with a few drops of lemon juice and vinegar, salt, pepper and a dash of olive oil. Add the vanilla pod seeds and mix...

May 22, 2020

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Masanori Tomikawa’s Sukiyaki

Chef of Michelin-starred Yamazato at Hotel Okura Amsterdam gives the recipe for one of the restaurant’s best-selling traditional Japanese dishes. 

The term 'sukiyaki' refers to thinly sliced beef cooked with various ingredients in a shallow cast-iron pan. Typically, this dish is prepared at the table in front of the diners, creating a festive mood among family and friends. Ingredients 600g well-marbled sirloin beef, thinly sliced 6-10 scallions, green and white parts 4 fresh shiitake mushrooms 1 bunch fresh shungiku (edible chrysanthemum leaves) or spinach 2 packages fresh enoki mushrooms (slender white) 1 package shirataki (glass noodles) 2 boiled (tinned) bamboo shoots 1 cake tofu (bean...

May 13, 2020

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Vito Mollica’s Spring Carbonara

The chef of Michelin-starred Palagio at Four Seasons Hotel Florence gives the recipe to a crowd-pleasing dish with a a fresh spring spin. 

This recipe by Vito Mollica forms part of Four Seasons’ ‘Masterdish‘ initiative which spotlights the iconic brand’s most popular dishes from around the world, as voted for by locals, international guests and social followers. Ingredients: 320g Fusilloro Verrigni pasta (or alternative pasta) 4 egg yolks 60g grated Parmesan cheese 200g pig cheek (guanciale) 8 asparagus spears cut into pieces 100g shelled peas 100g fresh shelled broad beans 20g extra virgin olive oil 60g fresh Marzolino Pecorino cheese ground pepper Method: In...

April 28, 2020

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Christian Le Squer’s Spaghetti with Ham, Ceps and Black Truffle

A simple yet delectable pasta recipe by the renowned chef of 3-Michelin-starred Restaurant Le Cinq at the Four Seasons Hotel George V, Paris.

This recipe by Christian Le Squer forms part of Four Seasons’ ‘Masterdish‘ initiative which spotlights the iconic brand’s most popular dishes from around the world, as voted for by locals, international guests and social followers. Ingredients Spaghetti, preferably home-made "Prince de Paris" ham Parmesan cheese Truffle Cep mushrooms Method Cook the spaghetti until perfectly al dente, and then toss in butter and Parmesan. Lay the spaghetti out in a roasting dish side by side to form the walls of a rectangle. Glaze the ham, truffles,...

April 17, 2020

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