How Gratitude Inspired a Global Quest

When A.J. Jacobs told his son they should be thankful to the farmer who grew their food, his son challenged him to thank the farmer in person. The idea sparked his new book, Thanks a Thousand (November, Simon & Schuster). Tracing the path of his morning cup of coffee, he learned not only that coffee sleeves are called zorfs and have been around for centuries across cultures, but also how incredibly connected we all are.


coffee berries

Once ripe, coffee berries are picked, processed and dried.

Why did you start your gratitude journey with something so seemingly insignificant?

Coffee is not insignificant! Without it, I’d be a zombie. That said, I wanted to start with something small because I wanted to show that even the simplest items require hundreds of people—designers, biologists, miners, politicians, financiers, truckers, goat herders. I chose coffee because I’m an addict. But it could have been anything. I could have chosen to follow the gratitude trail for my socks, toothpaste, light bulbs, you name it.

What was the most surprising discovery?

That it takes the world to make the smallest things in our lives. I could have spent years travelling the globe and thanking folks for my coffee. I could have gone to Chile and thanked the miners who get the copper for the wires in my coffee roaster. I could have gone to China to thank its manufacturers for making the special bricks in the steel factory that can withstand extreme heat. I bet I could have visited almost every nation on earth.

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Ground coffee seeds

Dried coffee seeds (or “beans”) are then roasted and ground.

You say a crucial part of gratitude is the act of noticing. Travel is, of course, an ideal time to do this. How do we cultivate this ability even when in familiar territory?

Even at home, I try to have a travel mindset. I try to pretend I’m a tourist and notice the small things, like the cool light bulbs in my local café. I know we’re all rushed, but maybe let your food stay on your tongue for five seconds longer—just five seconds—and notice the interplay of flavours, the sweetness, the acidity, the texture.

What’s the difference between feeling and being grateful?

To me, the big difference is between feeling grateful and acting grateful. Both are good. But feeling grateful is more of a one-way street, whereas acting grateful makes it a two-way street. Both you and the other person come away happier. Acting grateful could be a small gesture. It could be just saying “thanks,” looking the person in the eye, giving them a non-fake smile. Acting grateful is the opposite of a vicious cycle; it’s a virtuous cycle. You thank the other person and they act kinder, then you act kinder, and eventually you are hugging each other. Well, maybe not hugging. But you are both happier.

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Coffee roast

The type of roast and grind determines flavor.

Your gratitude quest followed the coffee bean’s journey backwards – from the café back to the farm. Why?

I like starting small and then following the ever-expanding circles. It lets you go down unexpected paths, and there are hundreds of them. But starting small makes it manageable.

How can someone plot their own gratitude quest? How do they choose between all the different paths they could follow?

First, choose something you’re really grateful for. Maybe wine or chocolate or even Coca-Cola. That way you know where you’ll end up—in a vineyard, a cacao farm or Atlanta’s Coke factory. Then make a list of all the parts that go into your product. There will be hundreds. Choose what interests you. There’s no wrong way to go.

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A.J. Jacobs

Distributors help small coffee farmers supply your favorite roasts and beans to coffee shops around the globe.

Here, A.J. recounts his top three travel experiences while reporting the book – plus, where his gratitude might take him next.

  1. I loved visiting Colombia, where I went to a farm where my [coffee] beans are grown. It’s in a tiny town in the southwest of the country. I was driven to the farm on a series of winding mountain roads, but it was worth the scary hairpin turns. The view of the fog-shrouded mountains was astounding. And there were the biggest chickens I’ve ever seen – the size of adult pit bulls!
  2. I also flew to Chicago and drove two hours to a steel mill in Indiana. It was fascinating to take a tour of the factory. It looked like the Fourth of July – the showers of sparks resembled an extended fireworks display.
  3. I live in New York City and drove 100 miles north to the Catskills. It’s a gorgeous area – and home to the reservoirs that give New York its water. The reservoirs are actually open to the public – you can hike and fish and rent boats there.
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Coffee

Up Next

In the spring, our family is taking a vacation to Japan. There will certainly be a lot of thanksgiving on that trip. My kids are huge Nintendo fans. Since the company is based in Kyoto, we’re going to thank as many Nintendo employees in person as possible.

 

A.J. Jacobs is a journalist, a lecturer and the author of It’s All Relative and My Life as an Experiment, among other titles. He lives in New York, where his Thanks a Thousand journey began.

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Let us be a part of your next quest.

Making Waves: Inside Four Seasons
Pop Down Miami

Every December, the art world congregates in South Florida for two jam-packed weeks of cultural and aesthetic indulgence, during which a veritable Who’s Who roster takes over Miami. On December 7, many of them could be found onboard the 300-foot (95-metre) superyacht KISMET for the third Four Seasons Pop Down, the event concept specifically designed to offer guests an immersive brand experience beyond the walls of hotels and resorts. Sixteen Four Seasons mixologists and chefs hand-selected from around the globe ensured that those in attendance were well-cared-for, while Questlove, ensconced in a second-floor DJ booth, provided the soundtrack.

Transportive Sips

Exquisitely crafted cocktails and culinary delights are a Four Seasons hallmark, and Pop Down Miami was no exception. Wherever you went on the seven-storey KISMET (the personal vessel of Four Seasons Hotel Toronto owner Shahid Khan), offerings abounded. And their credentials were impeccable: Participants for each Pop Down are selected out of more than 100 submissions from across the Four Seasons global portfolio. A few of the evening’s master mixologists included Fatima León of
Four Seasons Hotel Mexico City, Keith Motsi of Four Seasons Hotel Beijing and Ashish Sharma of Four Seasons Hotel Kuala Lumpur.

The colours, the people and the cocktails were inspiring for me. – Fatima León

León shook up the complex and tropical Surrealismo, a crowd-pleaser made with tequila, guava and cotton candy, topped with a butterfly confection. “The experience of being in Miami for Pop Down was amazing,” León says. “The colours, the people and the cocktails were inspiring for me” – so much so that she’ll be revamping the menu at her own Fifty Mils bar, and adding her creation, next year.

Michelin-Starred Eats

Michelin-starred chefs Daniel Boulud, of Café Boulud and d|bar at Four Seasons Hotel Toronto, and Mauro Colagreco of the newly reimagined Four Seasons Resort Palm Beach showcased their mutual talents in the form of caviar, crab and lobster gelée; egg cups stuffed with truffle, mushroom and foie gras bavarois; and a warm mushroom tart with Parmesan and black truffles. Speaking of Florie’s, his new post just up the coast in Palm Beach, Colagreco compared it to Mirazur, his lauded oceanfront restaurant in Menton, France. “It’s an amazing project, a very beautiful oceanfront resort, so there’s lots in common,” he says. “We have a pizza oven, a tandoori, a yakitori – many methods of cooking with fire.”

Artful Immersion

On KISMET’s lower deck – also known as the spa level, complete with barbershop, sauna, pedicure station and hair salon – the sensorial experience continued as guests, surrounded by citrus trees, were invited to create customized perfumes from French fragrance house Atelier Cologne. Also on board: two-storey video walls displaying time-lapse images of the artistic process of Spanish artist Ignasi Monreal, whose digital paintings are featured in
Four Seasons: The Art of Hospitality, a new coffee-table book from Assouline.

And that wasn’t the only artwork on view. At Island Gardens Marina, where the superyacht was docked for the occasion, attendees were greeted by Glass Horizon, the latest Skynet installation from artist Patrick Shearn and studio Poetic Kinetics. The sculpture, 35 feet (11 metres) high, was constructed using rope, monofilament net and approximately 67,000 holographic Mylar streamers, spanning 10,800 square feet (1,003 square metres). No invitation was needed to take in its iridescent charms, on display throughout the weekend.

Next up? In early 2019, the global series moves to Hong Kong. Watch this space for more.



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YOUR JOURNEY BEGINS HERE

Discover a world of artistry and imagination.

Toronto skyline

An Instagram Tour of Singapore – Plus What Your Phone Can’t Capture

Singapore is an Instagrammer’s paradise. Peranakan shophouses, which reflect the deep Chinese roots of the local population, line the streets like exquisite doll’s houses as modern glass high-rises like Four Seasons Hotel Singapore aim at the sky. Once you’ve got the perfect shot of your suite – the Hotel has unveiled newly redesigned interiors with fascinating Singaporean details to celebrate the Lion City’s 200th anniversary – head out to these picture-worthy places, recommended by our experts.

Singapore Botanic Gardens

It’s easy to take a quiet moment for yourself as you wander the sprawling 82 hectares (200 acres) of Singapore Botanic Gardens, the city’s first UNESCO World Heritage site. “In this 160-year-old tropical garden, you can take a stroll and enjoy a breath of fresh air,” says Wahidah Jabbar, Four Seasons Hotel Singapore Guest Recognition Specialist. The National Orchid Garden is the most popular stop – no surprise here, as it’s the largest collection in the world.

Outside the Frame:

Dress in your Sunday best for dinner at The White Rabbit, in an elegantly restored chapel from the 1930s. The acclaimed prix fixe menu is made up of classic, exquisitely plated European dishes.

National Gallery Singapore

The former Supreme Court building and the old City Hall have been combined to make the largest museum in Singapore. The National Gallery commingles modern architecture, a historic façade, stately staircases and an impressive collection of Southeast Asian art. Don’t miss the rooftop bar’s unobstructed views of the iconic Marina Bay Sands.

Outside the Frame:

Inside the same building is the National Kitchen by Violet Oon, serving elevated Peranakan-style food. The satay is not to be missed,” says Christopher Tsoi, Guest Experience Manager at Four Seasons Hotel Singapore, but for something different, try the beef cheek braised in a spicy tamarind gravy with gula melaka [a type of palm sugar].”

Koon Seng Road

Travellers from around the globe come for a photo shoot in Koon Seng Road, Singapore’s most colourful street. This row of Peranakan shophouses is painted in bright hues that preserve its Chinese history.

Outside the Frame:

Laksa, a spicy noodle soup, is a staple in Singapore, and 328 Katong Laksa is an institution. “Be sure to try one of Singapore’s most famous laksa there, where Gordon Ramsay had a cook-off in 2013,” says Sean Chew, Four Seasons Hotel Singapore Guest Relations Officer.

Old Hill Street Police Station

With 927 rainbow-painted shutters, Old Hill Street Police Station might just be the prettiest former jail in the world. Now home to the Ministry of Communications and Information (MCI) and Ministry of Culture, Community and Youth, this national monument is best photographed from across the street.

Outside the Frame:

Named one of Asia’s 50 Best Bars in 2018, The Old Man is just a 20-minute walk away. “This bar’s cocktail menu is inspired by Ernest Hemingway,” says Yanlin Tan, Four Seasons Hotel Singapore Reservations and Telephones Manager. “Be sure to take a seat at the bar, as it has a cold counter to keep your drinks cool.”

Tan Teng Niah

Tan Teng Niah, a Chinese villa painted in a crayon box of colours, is another example of what makes this vibrant city a photographer’s dream. Built in 1900, it’s the last Chinese bungalow standing in Little India. And as of this year, it’s for sale.

Outside the Frame:

Across the street at Tekka Hawker Centre is one of the best street food stalls in Singapore. “Try 545 Whampoa Prawn Noodles for just $4. It’s run by Lu Ruifang, a finance graduate turned third-generation hawker,” says Isylana Ismail, Four Seasons Hotel Singapore Guest Services Manager. Her recipe was passed down to her from her grandfather.”

Gardens By The Bay

An admittedly touristy spot, thanks to a marvellous collection of 1.5 million flowers and plants spread over a dozen different attractions, Gardens by the Bay is nevertheless worth a night-time visit for the light-and-music show known as Garden Rhapsody. “Get there around 6:00 pm so that you have some time to explore and find a good spot on the grass to enjoy the show,” says Kamarl John, restaurant chef at One-Ninety at Four Seasons Hotel Singapore.

Outside the Frame:

Started by KF Seetoh – the champion of Singapore street food and a friend of Anthony Bourdain – Makansutra Gluttons Bay gathers together a fantastic selection of food stalls serving local favourites like Hainanese chicken rice and chilli crab.

Fort Canning Park

This relatively small hill near downtown Singapore has seen its share of history – including the arrival of British forces in 1819 – but today the green space hosts free festivals, concerts and parties. “Keep an eye out for the Shakespeare in the Park productions in May and Films at the Fort outdoor movies in August,” Tsoi says. Pro tip: The park’s heavily Instagrammed spiral staircase can be difficult to find. It’s not actually inside the park, but at the end of Fort Canning Tunnel underpass just outside the entrance.

Outside the Frame:

You may recognize Chijmes as the beautiful Catholic church from the wedding scene in Crazy Rich Asians. In fact, it’s a neoclassical former convent redesigned into a complex with dozens of bars and restaurants.

Jewel Changi Airport

Singapore’s Changi Airport is a destination in itself. Consistently ranked as the best airport in the world, it boasts an addition, Jewel, that has locals and tourists pulling out their cell phones. “Get your insta-worthy shots at the world’s tallest indoor waterfall, then check out the Canopy Bridge with its glass-bottom walkway,” says Gladys Lim, Four Seasons Hotel Singapore Guest Relations Officer, of the 10-storey complex, which opened in April.

Outside the Frame:

For a unique dining experience, ride a bumboat out into the water. “At Smith Marine Floating Restaurant,” Lim says, “you can catch your own fish at the Smith Marine and have it cooked on the spot any way you like it.”

Your Journey Begins Here

Discover picture-perfect Singapore.

Explore

After Sunset:
Reasons to Stay Up Late

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GOLDEN TRIANGLE, THAILAND

“The Explorer’s Lodge is a sanctuary of relaxation amid the beautiful bamboo jungles of the Golden Triangle. Sunsets are best watched outdoors with a cocktail in hand as the evening mood settles over the lush tropical landscape. We offer guests the experience of soaking in the outdoors with a private poolside barbecue dinner, followed by a screening of the guests’ favourite movie under the stars. Staying up late at night has its benefits here, as the sky is lit up by a carpet of stars and guests can enjoy stargazing through a telescope from the lamplit veranda.”

—Tobias Emmer, Camp Manager, Four Seasons Tented Camp Golden Triangle

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Cairo

“Cairo is a treasure trove of historic and modern wonders – from the iconic 5,000-year-old pyramids and the century-old Khan El Khalili market to the magic moments of the nightlife scene. There is plenty to explore during daylight, but there’s more to do after the sun goes down, from experiencing a picture-perfect sunset on a traditional felucca ride or watching an authentic tanoura show in old Cairo to ending the night on a high note at the Cairo Opera House or Bullona restaurant. I like to spend evenings behind my counter in Bullona creating special moments for my guests with a drink and a genuine smile.”

—Armando Sammarruco, Mixologist at Bullona, Four Seasons Hotel Cairo at Nile Plaza

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Bora Bora

“I always recommend that guests stay up late in Bora Bora to view the magical starlit skies. Somehow they’re just as impressive as the turquoise lagoon in the daytime. From countless shooting stars to seeing the Milky Way and the Southern Cross, it’s simply stunning. All the while, the gentle lapping of the water, and the outline of Mount Otemanu looms.”

—Brice Rolin, Pastry Chef, Four Seasons Resort Bora Bora

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Las Vegas

“Las Vegas’s nightlife has always been known for inventive restaurant concepts, buzzworthy shows and lively concerts. And while all of those are definite must-dos, the sundown experience at the top of my list is the Neon Museum. This open-air art installment showcases a vast collection of reclaimed neon signs that pay homage to the iconic lights of Vegas and the city’s rich history.”

—Marama Nengel, Concierge, Four Seasons Hotel Las Vegas

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New York Downtown

“There’s a certain romance that appears after dark in New York City. The city reaches its truest form after hours and inspires fashion, love and adventure. Best experienced at night, our recently unveiled Empire Suite offers the ultimate New York City lifestyle experience. From the 24th floor, the suite offers unparalleled views across the city and is the perfect backdrop for an elegant dinner for eight. Be the star of your own party and revel through the night at the top of the world. You can catch up on your beauty sleep in the late morning.

Tara Cruz, Senior Spa Director, Four Seasons Hotel New York Downtown

 

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Singapore

“Singapore does not sleep. Consider cycling at night around the world-famous Marina Bay Area on a guided tour, learning more about our heritage and history. Afterwards, satisfy late-night cravings with dim sum in Geylang or pratas in Little India.”

—Tham Tuck Wah, Guest Experience Manager, Four Seasons Hotel Singapore

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Hawaii, Hualalai

“We are fortunate to have some of the darkest night skies on the island of Hawaii, and stargazing is always spectacular from all over the island. At Hualalai, our guests have the option of a stargazing experience with a cultural ambassador who not only understands the constellations but also can share how important navigation by the stars was to the ancient Hawaiian people.”

—Sebastian Hinch, Resort Manager, Four Seasons Resort Hualalai

Your Journey Begins Here

What will you discover under the night sky?

Overwater bungalows

Making a Masterdish

Four Seasons chefs and mixologists rank among the best in the world – their combined 27 Michelin stars (at last count) stand as evidence of their passion and talent. But their commitment goes beyond striving to create dishes and drinks that wow with artistry and that outshine expectations. They also are dedicated to crafting a taste of place – culinary selections driven by local flavours and with deep connections to Four Seasons destinations. The result of their collective efforts: a full menu of Masterdishes worth travelling for.


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Dine on a Sustainable Catch

FOUR SEASONS HOTEL GEORGE V, PARIS
EXECUTIVE CHEF CHRISTIAN LE SQUER, LE CINQ
THE MASTERDISH: SEA BASS WITH BUTTERMILK CAVIAR

Executive Chef Christian Le Squer grew up surrounded by the sea: As a child in a small fishing village on the coast of Brittany, he collected shellfish, lobsters and crabs to sell for pocket money and helped out on his uncle’s fishing boat. Today, he’s been recognized with the most prestigious awards in the world of gourmet cuisine, including three Michelin stars. His success has only strengthened his passion for protecting the oceans. For his Masterdish, he sources the sea bass from small-scale fishing operations, replacing it with cod during the sea bass breeding season. The fish is lightly poached in frothed buttermilk and served with caviar – a simple yet elegant reminder of the beauty of nature’s bounty.

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Start With Fiery Flavours

FOUR SEASONS HOTEL MEXICO CITY
HEAD BARTENDER FRANCISCO CALVO TAPIA, FIFTY MILS
THE MASTERDISH: FÉNIX COCKTAIL

The phoenix is a symbol of hope and immortality: The mythical Greek bird is reborn from fire, rising miraculously from the ashes to live again – a reminder, Head Bartender Francisco Calvo Tapia says, that each day is a fresh start as we climb out of bed. He was struck by similarities between the rising phoenix and Mexico’s Day of the Dead holiday, when the dead are “reborn” to visit the land of the living during the celebration. He combined the two with showstopping effect: The sweet, citrusy Fénix cocktail is placed on a platter with lavender alcohol foam and lit on fire.


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Rediscover Dim Sum

FOUR SEASONS HOTEL HONG KONG
EXECUTIVE CHEF CHAN YAN TAK, LUNG KING HEEN
THE MASTERDISH: PORK BUNS

Four Seasons Hotel Hong Kong has earned a reputation as a culinary destination; its chefs have been recognized with eight Michelin stars – the most Michelin stars to be found under one roof in the world. At the world’s first Chinese restaurant to receive three Michelin stars – now for 13 consecutive years – Lung King Heen Executive Chef Yan Tak observed the generations coming to dine. “I wanted to create something that amazes everyone,” he says. The result? A dim sum hybrid of barbecue in a pineapple bun (so named for its appearance) that’s true to Cantonese cuisine but adds a twist: The traditionally white and fluffy steamed pork bun is replaced with the firm and crispy pineapple bun – a classic Hong Kong pastry that doesn’t actually contain any fruit. The bun is baked at high heat, but the filling of char siu (barbecued pork) and pine nuts remains tender.


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Savour a Twist on Tradition

FOUR SEASONS HOTEL HANGZHOU AT WEST LAKE
EXECUTIVE CHINESE CHEF WANG YONG, JIN SHA
THE MASTERDISH: SHANGHAINESE BRAISED PORK

According to legend, during the Song dynasty there was a great poet and scholar who was forced to flee to Hangzhou after criticizing the emperor in the 1000s AD. During his exile, he helped beautify West Lake, building bridges and roads. To say thank you, locals gave him gifts of pork, which he simmered for hours until it was tender. At Jin Sha, Executive Chinese Chef Wang Yong serves a Shanghainese version of the dish: The pork belly is braised with abalone in sweet soy sauce. The main difference? “Sugar is an important ingredient in Shanghainese cuisine,” Yong says. “When cooked in the soy sauce and yellow wine, the fat in the pork breaks down to create a distinctive, succulent flavour and a texture that melts in your mouth.”

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Indulge in an Iconic Dessert

FOUR SEASONS HOTEL BANGKOK AT CHAO PHRAYA RIVER
PASTRY CHEF THAWINEE METTATHAMMAKUL, BRASSERIE PALMIER
THE MASTERDISH: BANANA AND PASSION FRUIT OMELETTE NORVEGIENNE

The omelette norvegienne was first introduced in 1867 at the Exposition Universelle, the second world’s fair to be held in Paris. A pastry chef wanted to create a “scientific dessert” to explore the recently discovered low thermal conductivity of egg whites – the sweet treat’s eggy meringue exterior acts as an insulator, preventing heat from melting the ice cream interior. Pastry Chef Thawinee Mettathammakul wanted to give the classic dish a Thai twist using tropical fruits and a local rum. The end result? A light, refreshing balance of sweet meringue and tart passion fruit. One traditional touch remains, however: the dish is still flambéd at the table, accompanied by diners’ gasps of delight.

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Sip on a Mocktail With a History

FOUR SEASONS HOTEL BAHRAIN BAY
RESIDENT MIXOLOGIST GREG MONTILLA, BAY VIEW
THE MASTERDISH: THE PEARL DYNASTY

Bahraini pearls are some of the finest in the world, renowned for their purity, brilliance and lustre. Famed French jeweller Jacques Cartier was so besotted with the gems that he frequently visited the Kingdom of Bahrain in search of the perfect specimens. Resident Mixologist Greg Montilla serves up this rich heritage in a cocktail glass: The Pearl Dynasty mocktail – an elegant blend of rice milk, lemon, pineapple, agave nectar and rosewater – is garnished with edible flowers and an oyster shell bearing a white chocolate pearl.


The Pearl Dynasty Cocktail

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Try an Umami Surprise

FOUR SEASONS HOTEL CHICAGO
CHEF JONATHON SAWYER, ADORN BAR & RESTAURANT
THE MASTERDISH: PEELED TOMATO TARLET

Chef Jonathon Sawyer says his Peeled Tomato Tartlet is a lot like Adorn Bar & Restaurant, the latest culinary concept at the newly reimagined Four Seasons Hotel Chicago. The tart – like Adorn – is classic yet creative, elegant yet approachable. Plus, Sawyer says, “everyone loves tomatoes.” It’s easy to see why: This dish looks and feels like a dessert but tastes like a savory salad. Locally grown tomatoes are charred by hand and carefully peeled, then marinated for a rich, umami flavour. Then they’re layered with leeks and blue cheese in a handcrafted pastry shell for a delicate, fresh finish.


PEELED TOMATO TARLET

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YOUR JOURNEY BEGINS HERE

Driven by taste: Where will you find your next Masterdish?

floral art installation at Four Seasons Hotel George V Paris