Tag: dining

My Perfect Weekend: Chef Samantha Sanz’s Ultimate Scottsdale Itinerary

Posted on by Brittany Johnson

Samantha Sanz – a James Beard Award nominee and the top toque at Talavera at Four Seasons Resort Scottsdale – takes you on a three-day tour of the Arizona thrills she can’t get enough of.


Fs Mag Chef Samantha Portraits

Chef Samantha Sanz studied at Le Cordon Bleu in Scottsdale and honed her palate in Paris.

Courtesy of Four Seasons

Recently nominated for a James Beard Rising Star Chef of the Year Award, Samantha Sanz – chef at Four Seasons Resort Scottsdale at Troon North – is something of a wunderkind. When she took the helm of the Resort’s Talavera restaurant at 28, she was among the youngest chefs ever to oversee a Four Seasons restaurant kitchen. Sanz, however, has been steeped in the food scene from birth – her family has owned a restaurant for more than 60 years in her home town of Nogales, Mexico. Her experience shows in the worldly inventiveness she imparts to Talavera’s boundary-pushing menus, which meld Mediterranean and Latin flavours in dishes such as grilled Galician octopus and Picon tapas.

“I’m constantly playing around,” says Sanz of her menus, and that spirit of joyful discovery informs her weekend hit list for Scottsdale and Phoenix. Here are her tips for what to do, where to eat and the place to find the best prickly-pear frosé.

Four Seasons Residence Club Scottsdale at Troon North

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Friday Evening: A Garden-Fresh Dinner


Dish at Pa'la in Scottsdale

Ramon Navarro bowl

Courtesy of Pa’la

“Pa’la used to be an old house, and now it’s a little restaurant with a wood-fired oven,” Sanz says of the boîte in midtown Phoenix. The restaurant combines Mediterranean and South American fare in its menu, which changes daily based on what’s freshest. “Order the Ramon Navarro bowl – it has all these wholesome grains cooked to al dente perfection, seasoned with high quality vinegar,” Sanz says. “Chef Claudio always keeps it fresh with all the local produce, and quite honestly it’s the best meal after a hike.”


Fs Mag Pala Woodfire Seasoning Detail

The wood-fired grill and Bavette steak with mushrooms and tomatoes at Pa’la

Courtesy of Pa’la

Friday Night: Best of Brews


Fs Mag Chef Wren Brewing Hero

Big Spill Pils with Nelson hops

Courtesy of Wren House Brewing Company

A couple of doors away in a 1920s bungalow, Wren House Brewing Company is one of Sanz’s go-to spots for a tipple. “I love beer,” she says. “My favourite beer of all time from them has to be the Berries and Cream, which is a sour India pale ale that has raspberries, blackberries and strawberries. It’s brewed with some milk sugar and malt, which gives it a nice mouthfeel and is very refreshing for the spring here in Arizona.”


Fs Mag Chef Wrenhousebrewing Interior

The taproom and a glass of Kingsnake imperial stout at Wren House Brewing Company

Courtesy of Wren House Brewing Company

Saturday Morning: Local Caffeine


Fs Mag Press Coffee Exterior Hero

Courtesy of Press Coffee Roasters

“We serve Press Coffee Roasters at the Hotel – it’s locally owned by a husband and wife, and they’re so sweet,” Sanz says. “They do all their own roasting, and do an amazing job.” The coffee shop, with locations in the Scottsdale Quarter mall, Tempe, Phoenix and beyond, sources beans directly from farmers in Ethiopia, Guatemala and Costa Rica. Devotees will appreciate the regular hour-long Coffee 101 Tasting classes, which take you from seed to cup as you sip.


Fs Mag Press Coffee Detail

Courtesy of Press Coffee Roasters

Saturday Afternoon: Hiking and Shopping Trips


Fs Mag Backyard Pinnacle Peak

Pinnacle Peak

Courtesy of Four Seasons

Sanz likes to get her endorphins pumping by hiking the 3.5-mile (5.6-kilometre) round-trip trail at Pinnacle Peak Park, in the backyard of Four Seasons Resort Scottsdale. “The earlier you can hike Pinnacle Peak, the better – it gets hot over here,” says Sanz, who urges guests to bring plenty of water. “You’ll see birds – cardinals, quail – and iguanas. It’s out-of-this-world scenic.”

Her next stop? Phoenix General, in an area brimming with cocktail bars, lifestyle shops and buzzing gastropubs. “It’s a small boutique with some really unique finds,” Sanz says of the airy storefront, which sells everything from juniper incense to decorative powder-coated iron horseshoes in rainbow hues. Clothes, too: “I’m obsessed with the clothing lines they have collaborated on with local artists, such as the Fortoul Brothers.”


Fs Mag Phoenix General Fortoul Brothers Detail

Courtesy of Phoenix General; courtesy of Fortoul Brothers

Saturday Night: Supper in Style


Fs Mag Tratto Restaurant Exterior

Courtesy of Jia Yue

As dusk falls over the landscape, Sanz beelines to Tratto – helmed by James Beard Award–winning chef Chris Bianco – for dinner. “My biggest love there is the chicken livers on toast,” Sanz says. “Chef Cassie does an outstanding job and serves them with the seasonal jam she makes. I crave this constantly.” And you really must order a cocktail, Sanz says: “The cocktail program there is outstanding, thanks to Blaise Faber – he makes his own house-made vermouth – but I do enjoy my glass of Sorelle Bronca Prosecco.” Finally, “End the meal with some rich dark chocolate and one of the many amaros they have on the list.”


Fs Mag Tratto Double Food Detail

Beets with ricotta and homemade pasta at Tratto

Courtesy of @michelevenlee; Jia Yue

Sunday Morning: Mexican-Style Brunch


Fs Mag Ghost Ranch Interior

The dining room at Ghost Ranch

Courtesy of Shelby Moore

Sanz starts her day with a brunch at Ghost Ranch in nearby Tempe, run by Mexican cousins Chef Rene Andrade and Chef Roberto Centeno. “They have chilaquiles,” Sanz reports with pleasure – the Mexican comfort food dish that slathers fried corn tortillas with salsa and cheese. “The best thing is that the eggs they use are from local farmer Two Wash Ranch. And if you are indecisive like me about red chile or green, you could ask for both.” Yet another of her favourite orders is the prickly pear frosé. “It’s a combination of a margarita and rosé,” she says – “so delicious.”


Fs Mag Ghost Ranch Chilaquiles Pear Frose

Chicken chilaquiles and prickly pear frosé at Ghost Ranch

Courtesy of Shelby Moore

Sunday Afternoon: Art Hours


Fs Mag Phoenix Art Museum

Courtesy of Phoenix Art Museum

For an afternoon well spent, Sanz heads to the sleek Phoenix Art Museum, where more than 19,000 works of art are housed in a building originally designed by Alden B. Dow, a protégée of Frank Lloyd Wright. “There is always an amazing exposition to catch there, and it’s never super crowded,” she says. “They had an exhibit by Mexican artist Carlos Amorales where an entire wall was mounted with 25,000 black paper moths and butterflies – awesome.” On exhibition through February 9, 2020: “American Scenes/Americas Seen,” with work from the 1930s and ’40s by artists such as Diego Rivera and Alice Trumbull Mason.


Fs Mag Phoenix Art Museum Detail

Courtesy of Phoenix Art Museum

Sunday Night: Twilight in the Desert


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Courtesy of Desert Botanical Garden

“We have the best sunsets, especially at the Desert Botanical Garden,” Sanz says of the 140-acre (57-hectare) grounds, where visitors can glimpse thousands of species, including organ pipe cactus, teddy bear cholla and 186 types of agave. Walk around and relax, Sanz says. It’s a peaceful way to round out your weekend.


Fs Mag Chef Arizona Botanical Detail

Courtesy of Desert Botanical Garden

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Sommelier Cheat Sheet: A Toast to Pét-Nat and Other Under-the-Radar Wines

Posted on by Chantal Martineau

Champagne may be the world’s most famous sparkling wine, but it wasn’t the first. Long before the meticulous blending and ageing of méthode champenoise, winemakers were using the méthode ancestrale to make naturally effervescent wines known in France as pétillant naturel or, colloquially, pét-nat. These fresh and unpretentious sparklers are now made across the winemaking world, from France’s Loire Valley to New York’s Finger Lakes, from Spain to Sonoma – and from just about every grape.

It should come as no surprise then that they’ve gained a cult-like following among adventurous wine lovers for their fruit-forward profiles, gentle carbonation, easy-drinking style and sense of small-batch “discovery.” Here, Four Seasons’ own sommeliers tell us why they love pét-nat – and the other wines they reach for at Christmas, New Year’s and beyond.


Wine at FS Palm Beach

Palm Beach: Jessica Altieri’s Cheat Sheet

Newly reopened after a major renovation by designer Martin Brudnizki, Four Seasons Resort Palm Beach is more than just a place to see and be seen – it’s a oenophile’s dream. Enter sommelier, Instagram influencer and wine podcaster Jessica Altieri, who’ll be serving up plenty of pét-nats at the Resort’s new restaurant, Florie’s, in partnership with Michelin-starred Argentine chef Mauro Colagreco. “Pét-nat is a product of the easiest method by which to get bubbles into a wine, and it was the first way sparkling wine was produced – hence the name méthode ancestrale,” says Altieri, who loves sourcing effervescent Mauzac pét-nats from Limoux and Gaillac in the south of France, as well as crisp whites from the Loire Valley. “I like to call it Champagne’s hip younger sibling; it’s ideal with creamy cheeses like chèvre or a scrumptious charcuterie board.”

I like to call it Champagne’s hip younger sibling; it’s ideal with creamy cheeses like chèvre or a scrumptious charcuterie board. – Jessica Altieri

As the winter holidays approach, Altieri also recommends a lesser-known wine: Gemischter Satz from Viennese winemaker Fritz Wieninger, whose 128 acres (52 hectares) are run by 10 members of his family. “Vienna is the only metropolis worldwide with extensive wine-growing areas and vineyards within the city boundaries,” she says. The Viennese wine tradition is as old as the city itself, with the first recorded vineyards dating back to 1132. “In 18th-century Vienna, under the reign of Maria Theresia and her son Josef II, wine growing was heavily encouraged, with huge wine cellars running underneath the inner city.”

The Gemischter Satz is “perfect for New Year’s Eve,” and usually shared in Austrian heurigen (wine taverns) at celebratory moments. “A pairing to complement the brightness of this wine would be some grilled pork sausage and traditional Austrian cold cuts,” Altieri says. “I will never forget how it refreshed my palate after each bite while sitting with Fritz Wieninger in the vineyard.”

Four Seasons Resort Palm Beach

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Wine and outdoors at FS Jackson Hole

Jackson Hole: Anthony Puccia’s Cheat Sheet

“Some of the best things in the wine world are also the simplest,” says Anthony Puccia, sommelier at Four Seasons Resort and Residences Jackson Hole. “That’s why I love pét-nat. The alcohol content is a little bit lower, and they always have a bit of nice sediment because they’re made using the oldest sparkling wine method in the world.” Puccia, a former Alaskan heli-ski guide and cellar master at Jackson Hole Winery, says the Resort will begin serving pét-nat soon. At the moment, he recommends the Sparkling Pinot Meunier from Donkey & Goat, made with grapes from the Russian River Valley in Sonoma. The urban winery in Berkeley, California, is “at the forefront of the pét-nat movement,” he says.

Some of the best things in the wine world are also the simplest. – Anthony Puccia

Another of Puccia’s favourite wines for the holiday season is equally unexpected. “We just started sourcing Arnot-Roberts El Dorado Gamay Noir, and I could not be happier,” he says – high praise from someone who’s gone on tasting trips to France every year for more than a decade. “Arnot-Roberts makes some of the best cult wines in California, and this particular one is big, beautiful and juicy – such a refreshing pairing with holiday meals.” The next time you find yourself in Jackson Hole, try it with raclette cheese and alpine charcuterie – “It’s perfect with lighter game meats” – in the slope-side Ascent Lounge, where a wood-burning fire casts a warm glow.

Four Seasons Resort and Residences Jackson Hole

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FS Toronto

Toronto: Jeremy Geyer’s Cheat Sheet

“We usually feature at least one pét-nat, and currently we have Xarel-lo from Spain and Loureiro from Portugal,” says Jeremy Geyer, sommelier and General Manager of Café Boulud and d|bar at Four Seasons Hotel Toronto. He recommends pairing that pét-nat with seafood, and one dish in particular: “At Café Boulud we feature a plateau de mer of poached white shrimp and oysters that all do very well with the high natural acidity, minerality and effervescence in these wines.”

At Café Boulud we feature a plateau de mer of poached white shrimp and oysters that all do very well with the high natural acidity, minerality and effervescence in these wines. – Jeremy Geyer

For the festive season, Geyer covets one glass above all others – especially if roast turkey is on the menu: “When it comes to traditional holiday meals, it’s hard to stray from Beaujolais red, particularly the wines from the 10 crus. This year I recommend focusing on the 2015 and 2014 vintages, both of which produced spectacular reds with incredible balance and structure. These wines work very well with turkey and poultry, and have the right mouthfeel to pair with their usual accompaniments.”

Four Seasons Hotel Toronto

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

Posted on by Katie Lockhart

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.

Four Seasons Hotel Singapore

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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.”

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Making a Masterdish

Posted on by Scott Masters Pierce

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.


Sea Bass With Buttermilk and Caviar

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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.


Fénix Cocktail


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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.


Pineapple Pork Buns


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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.”


Shanghainese Braised Pork

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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.


BANANA AND PASSION FRUIT OMELETTE NORVEGIENNE

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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

Hold the Honeymoon: Why Your Next Girls’ Trip Should Be in Bora Bora

Posted on by Keisha Paul

All the reasons honeymooners head to the idyllic French Polynesian island of Bora Bora still stand when you drop the couples component. You can be pampered in overwater spa suites, shop for black pearls at the source and frolic in a turquoise lagoon. So why not earmark it for your next girlfriend getaway?

We consulted local members of the team at Four Seasons Resort Bora Bora for input on the ultimate itinerary, and their answers did not disappoint. Ready to dive in?

Four Seasons Resort Bora Bora

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Overwater bungalow FS Bora Bora

Shop, Sip and Take a Dip

Your first order of business is a no-brainer: Choose to stay in an open-air overwater bungalow suite. Each thatched-roof sanctuary, reminiscent of a screen saver sprung to life, is over 100 square metres (1,000 square feet) and outfitted with teak daybeds, a deep soaking tub and snorkelling gear – in the event you decide to step out your front door and go for a swim. There’s no time for squabbling over who gets the sofa bed versus the king; exquisite adventure awaits.

Kick off your stay with an “only at Four Seasons Resort Bora Bora” exploit: the Lagoon Sanctuary Tour and coral grafting, led by French marine biologist Denis Schneider. “This amazing activity allows guests to actually contribute to our underwater ecosystem,” Concierge Rayanna Holman says. “Denis loves to share his research and knowledge with guests.” On the docket: cutting coral nubbins and then attaching them to GPS-tracked underwater structures to grow new coral colonies, as well as affixing coral to build itself up on doughnut-shaped forms in the Resort’s own Lagoon Sanctuary, where octopus, unicorn fish and even Picasso trumpet fish flourish.

It’s a great first-night dining choice for delicious sushi and Asian small plates, plus beautiful sunset views over Mount Otemanu and Mount Pahia.

In the afternoon, browse the Resort’s boutique, MoeMoea (“dream” in Tahitian) – you’ll find everything from Roberta Roller Rabbit to Eres among the wares. “Our new boutique will feature 330 square metres [3,550 square feet] of high fashion, accessories and everything in between,” after its December opening, team member Ewa Poujade says. “It’s sure to be a highlight for girlfriends travelling together.”

Another is bound to be a twilight dinner with your friends – and that’s where Sunset Restaurant & Bar, lofted over crystalline water, comes in. On the menu: mahi mahi skewers, pineapple shrimp sushi rolls and passionfruit-poached baba cake for a sweet finish. “Sunset is a great first-night dining choice for delicious sushi and Asian small plates, plus beautiful sunset views over Mount Otemanu and Mount Pahia,” Reservations Manager Maxi Zani says. “Start with the signature Mahana cocktail.” And when it’s a wrap, just stroll back to your bungalow.

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Women with surfboards

Up the Endorphins

Start the day by hitting the tennis courts. At Four Seasons Bora Bora, that means donning your whites for a lesson with pro Joachim Arab, former tennis coach at Academie Tennis Alain Barrere in Pontet, France. “Joachim loves working with multiple guests at a time,” General Manager Maria Jagla says. “He can organize everything from a simple lesson to a clinic or even a small tournament.”

Afterwards, get some wind in your hair with a guided WaveRunner tour of the island, complete with lunch on white-sand Matira Beach. “It’s untraditional and absolutely the best way to see our island,” Holman says. “Matira Beach, where you’ll stop for lunch, is one of French Polynesia’s most beautiful beaches.”

Matira Beach, where you’ll stop for lunch, is one of French Polynesia’s most beautiful beaches.

Following a day of adventure, you and yours can while away the evening at Fare Hoa Beach Bar & Grill for dinner, and live music, right on the sand. Order a round of highly photogenic Shades of Blue cocktails, made with vodka, elderflower liqueur, blue curaçao, grapefruit juice, fresh mint leaves and lime juice. As for dinner, the shaved coconut salad and grilled Marquesas Islands spiny lobster with clarified butter are what Bora Bora dreams are made of.

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Yoga on the beach Bora Bora

The Ultimate Spa Retreat

Launch your third day in paradise at open-air Tere Nui, where a breakfast buffet awaits as early as dawn. This being French Polynesia, the options would suit any ardent Francophile: Think salmon eggs Benedict and lighter-than-air crêpes with Nutella and fresh berries on the side.

The best (and most restorative) way to proceed: a yoga session led by yogi Rajeeb Prajapati on a teak platform above the shimmering lagoon. After quieting your mind, report immediately to the Spa, where treatment beds are set above glass-floor panels for a clear line of sight into the lagoon below.

This colourful experience uses local pareos [wrap-around skirts] to stretch and manipulate the body, bringing incredible relief and increased range of motion.

Of the myriad blissful treatments, Spa Director Stephanie Cherbakow recommends the brand-new Pareo Ritual. “This colourful experience uses local pareos [wrap-around skirts] to stretch and manipulate the body, bringing incredible relief and increased range of motion,” she says. “And guests are able to keep the pareo as a souvenir.” The Trio of Gold Global Anti-Aging facial is another favourite.

End the day in mermaid fashion within the confines of a private thatched-roof cabana, where attendants anticipate your every need. Chilled towel and fresh fruit slices, anyone?

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Bora Bora snorkeling

Snorkelling and Pearly Souvenirs

There’s arguably no better way to cap off a Bora Bora stay than diving deep – literally. Take a half-day Shark and Ray Snorkelling Tour, which affords the opportunity to feed sharks and stingrays in person, and then lunch on your guide’s motu. “This is the quintessential Bora Bora experience, and something I recommend to all of our guests,” Jagla says. “A guide takes you out to snorkel in three beautiful areas of the lagoon, where you get to see and interact with coral fish, rays and reef sharks.”

A guide takes you out to snorkel in three beautiful areas of the lagoon, where you get to see and interact with coral fish, rays and reef sharks.

Before you reluctantly begin to pack, stop at the ultimate source of Bora Bora souvenirs: Tahia Pearls, where you’ll find the black pearls Tahiti is known for. “Guests can learn all about Bora Bora’s signature indigenous treasure and do some shopping if they’re so moved,” Zani says. Spoiler alert: You will be so moved.

Get dressed up and take your goodbye dinner at Polynesian-meets-French boîte Arii Moana, where the seasonal menu is an ode to all things Bora Bora. You don’t want to miss the langoustine tails, steamed in lagoon water and served with fresh house-made gnocchi. Aptly named, The Exotic provides a decadent finale. Order one for the table and plan your next getaway between bites of shortbread, poached pineapple, passion cream and mango passion sorbet.

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