Fsjardins Avecmain

Chef Massimiliano Sena prepares his Masterdish at Four Seasons Hotel des Bergues Geneva

Making a Masterdish

Four Seasons chefs and mixologists take pride in creating dishes and drinks that outshine expectations. The result: social media fame, more than two dozen Michelin stars and a full menu of Masterdishes worth travelling for.

Making A Masterdish

If culinary discovery inspires you to explore, you’re not alone. Some 93% of globetrotters consider themselves food travellers. At Four Seasons, locals and travellers alike seek the inventive dishes and imaginative perspectives that are always on the menu. Within this delicious universe, some plates (and glasses) truly shine.

 

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Sample a Universally Beloved Pasta

FOUR SEASONS HOTEL GEORGE V, PARIS
EXECUTIVE CHEF CHRISTIAN LE SQUER, LE CINQ
THE MASTERDISH: SPAGHETTI WITH HAM, CEPS AND BLACK TRUFFLE

Ceps Truffle Ham Pasta

Executive Chef Christian Le Squer has made a name for himself at three-Michelin-starred Le Cinq, tucked within Four Seasons Hotel George V, Paris. One bite of his house-made spaghetti with ham, Parmesan and black truffles from the South of France, and you’ll understand why – especially when you pair it with a glass of red wine (such as Moret-Saint-Denis Domaine Feuillet Millésime 2012). “I love this plate because pasta can talk to anyone in the world, from Asian to Italian or French,” Le Squer says. “At Le Cinq, I slightly revisited this traditional recipe by adding a refinement brought by the truffle, as well as an elegant and delicate presentation.” In a word: délicieuse.

Chef Christian Squer

“I was inspired by my childhood. It is quite a simple recipe that all mothers have the habit of preparing and that I particularly enjoyed when I was younger: a delicious ham and pasta gratin.”
-Executive Chef Christian Le Squer

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Uncover a Secret Garden

FOUR SEASONS HOTEL DES BERGUES GENEVA
EXECUTIVE CHEF MASSIMILIANO SENA, IL LAGO
THE MASTERDISH: ROASTED SCAMPI SURROUNDED BY VEGETABLE GARDEN

Chef Masamillo Sena

“The many colours of vegetables my mother grew in our garden when I was a boy inspired me to create this dish.
It draws from the feeling where the sea meets the mountains, mare e monte in Italian.”

-Executive Chef Massimiliano Sena

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Rediscover Dim Sum

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

Pineapple Pork Buns

At the world’s first Chinese restaurant to receive three Michelin stars – now for 11 consecutive years – 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 (named for its appearance) that’s true to Cantonese cuisine but adds a twist. The bun is baked at high heat, but the filling of char siu (barbecued pork) and pine nuts remains tender.

Chef Chan Yan Tak

“The interesting part of Cantonese cuisine is that a lot of dishes served at the restaurant cannot be replicated at home. We use different cooking utensils, and chefs are professionally trained for years learning how to fold the buns.”
-Executive Chef Yan Tak

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Try an Edible Instagram Star

FOUR SEASONS HOTEL LONDON AT TEN TRINITY SQUARE
CHEF PATRON ANNE-SOPHIE PIC, LA DAME DE PIC LONDON
THE MASTERDISH: WHITE MILLEFEUILLE

White Millefeuille

If you called this one of the most celebrated desserts on earth, you wouldn’t be wrong. Michelin-starred chef Anne-Sophie Pic’s White Millefeuille is the most Instagrammed dessert on the menu. Pic’s creation includes light Tahitian vanilla cream with jasmine jelly tucked within three layers of folded puff pastry. She serves it with a milk foam infused with voatsiperifery pepper. “This fragrant pepper, with its floral and citric taste, accentuates the jasmine,” she says.

Anne Sophie Pic

“This dessert, at first, reveals nothing about itself and instead gives diners’ imaginations free rein.”
-Chef Patron Anne-Sophie Pic

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Taste the Wild West

FOUR SEASONS HOTEL MEXICO CITY
MIXOLOGIST JOSHUA RAMIREZ, FIFTY MILS
THE MASTERDISH: BILLY THE KID COCKTAIL

Billy The Kid Cocktail

When diners belly up to the bar at Fifty Mils, they often order the local hotspot’s house burger, with a heaping side of truffle fries. As for what to pair with it, the bartenders recommend the Billy the Kid cocktail, served in a smoky presentation on a plank made from a bourbon or rum barrel. The drink—which fuses butterfat-washed Bulleit Bourbon, Zubrowka vodka, caramel tea, saffron and cinnamon syrup, lemon angostura bitters, and salt—is nuanced, not overly strong or saccharine. “You can’t imagine the taste when reading the ingredients,” says Mixologist Joshua Ramirez, “but it’s balanced and refreshing.”

Mixologist Joshua Ramirez

“The cocktail was inspired by a 19th-century American outlaw and transports you to the Wild West.”
-Mixologist Joshua Ramirez

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Sip a Cocoa Like No Other

FOUR SEASONS RESORT AND RESIDENCES VAIL
PASTRY CHEF ANDREW SCHEWSKA
THE MASTERDISH: HAUTE COCOA

Vail Hot Chocolate

To create the dreamiest possible cocoa experience, Pastry Chef Andrew Schewska devised a chocolate lattice to hold a marshmallow on top of a cup – over which the team pours a rich mixture of Valrhona chocolate, heavy cream and whole milk from a French hot chocolate pot. “I like to encourage our chefs to get creative while drawing out the lattice with the melted chocolate,” he says. “Everyone’s ‘writing’ is unique, so the final product is one of a kind, like a snowflake.” Order one après-ski under the vaulted ceiling at Flame or by the fireplace at The Remedy Bar.

Executive Pastry Chef Andrew Schewska Bw

“Holding something warm, sweet and rich in your hands while the snow is falling around you is a wonderful feeling.”
-Pastry Chef Andrew Schewska

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Have a Sentimental Serving

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

Dongbo Pork

“This is a childhood dish that my Mom used to cook for me,” says Executive Chinese Chef Wang Yong of Four Seasons Hotel Hangzhou at West Lake. The Masterdish in question? Shanghainese braised pork with abalone in sweet soy sauce – made using entirely local ingredients – which Yong cooks over a small fire with huangjiu (yellow wine), along with dark soy sauce and rock sugar. The wine breaks down the fat to create a distinctive, succulent texture that can be separated with chopsticks.

Executive Chef Wang Yong

“This rich, fragrant dish is considered one of the most popular meals around Southeast China by every single family.”
-Executive Chinese Chef Wang Yong

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Splurge on a Childhood Favourite

FOUR SEASONS HOTEL WASHINGTON, D.C.
PASTRY CHEF CHELSEA SPAULDING, BOURBON STEAK
THE MASTERDISH: SMOKED S’MORES

Smoked Smores

When Pastry Chef Chelsea Spaulding needed inspiration for Smoked S’mores, she looked no further than her own childhood. “This dessert is the ultimate nostalgia-inducing riff on the classic camping treat,” Spaulding says. She uses several locally sourced ingredients, such as eggs from Pennsylvania’s Path Valley Farms, to whip up the eye-candy dessert, which includes marshmallow fluff, hot fudge, graham crumble, candied hazelnuts, praline wafers and milk chocolate mousse. It’s all topped with toasted marshmallow ice cream that is moulded to resemble actual marshmallows, and then smoked under a cloche with cherrywood.

Closeup Smoked Smore

“I used to go camping every summer – and this dessert brings me back to summer nights in the woods.”
-Pastry Chef Chelsea Spaulding

Your Journey Begins Here

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

Four Seasons Hotel Bergues Geneva, Switzerland

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