{"id":143883,"date":"2018-11-15T11:49:25","date_gmt":"2018-11-15T16:49:25","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=143883"},"modified":"2024-04-09T13:31:09","modified_gmt":"2024-04-09T17:31:09","slug":"making-a-masterdish","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/taste\/making-a-masterdish\/","title":{"rendered":"Making a Masterdish"},"content":{"rendered":"
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Four Seasons chefs and mixologists rank among the best in the world \u2013 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 \u2013 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.<\/p>\n<\/p><\/div>\n<\/div>\n

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Dine on a Sustainable Catch<\/h2>\n<\/header>\n
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FOUR SEASONS HOTEL GEORGE V, PARIS<\/strong><\/a>
\nEXECUTIVE CHEF CHRISTIAN LE SQUER, LE CINQ<\/a>
\nTHE MASTERDISH: SEA BASS WITH BUTTERMILK CAVIAR<\/p>\n

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\u2019s fishing boat. Today, he\u2019s 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 \u2013 a simple yet elegant reminder of the beauty of nature\u2019s bounty.<\/p>\n<\/p><\/div>\n<\/div>\n

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Start With Fiery Flavours <\/h2>\n<\/header>\n
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FOUR SEASONS HOTEL MEXICO CITY<\/strong><\/a>
\nHEAD BARTENDER FRANCISCO CALVO TAPIA, FIFTY MILS<\/a>
\nTHE MASTERDISH: F\u00c9NIX COCKTAIL<\/p>\n

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 \u2013 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\u2019s Day of the Dead holiday, when the dead are \u201creborn\u201d to visit the land of the living during the celebration. He combined the two with showstopping effect: The sweet, citrusy F\u00e9nix cocktail is placed on a platter with lavender alcohol foam and lit on fire.<\/p>\n<\/p><\/div>\n<\/div>\n

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Rediscover Dim Sum<\/h2>\n<\/header>\n
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FOUR SEASONS HOTEL HONG KONG<\/strong><\/a>
\nEXECUTIVE CHEF CHAN YAN TAK,\u00a0LUNG KING HEEN<\/a>
\nTHE MASTERDISH: PORK BUNS<\/p>\n

Four Seasons Hotel Hong Kong has earned a reputation as a culinary destination; its chefs have been recognized with eight Michelin stars \u2013 the most Michelin stars to be found under one roof in the world. At the world\u2019s first Chinese restaurant to receive three Michelin stars \u2013 now for 13 consecutive years \u2013 Lung King Heen Executive Chef Yan Tak observed the generations coming to dine. \u201cI wanted to create something that amazes everyone,\u201d he says. The result? A dim sum hybrid of barbecue in a pineapple bun (so named for its appearance) that\u2019s 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 \u2013 a classic Hong Kong pastry that doesn\u2019t actually contain any fruit. The bun is baked at high heat, but the filling of char siu <\/em>(barbecued pork) and pine nuts remains tender.<\/p>\n<\/p><\/div>\n<\/div>\n

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Savour a Twist on Tradition<\/h2>\n<\/header>\n
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FOUR SEASONS HOTEL HANGZHOU AT WEST LAKE<\/strong><\/a>
\nEXECUTIVE CHINESE CHEF WANG YONG, JIN SHA<\/a>
\nTHE MASTERDISH: SHANGHAINESE BRAISED PORK<\/p>\n

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? \u201cSugar is an important ingredient in Shanghainese cuisine,\u201d Yong says. \u201cWhen 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.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n

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Indulge in an Iconic Dessert<\/h2>\n<\/header>\n
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FOUR SEASONS HOTEL BANGKOK AT CHAO PHRAYA RIVER<\/strong><\/a>
\nPASTRY CHEF THAWINEE METTATHAMMAKUL, BRASSERIE PALMIER<\/a>
\nTHE MASTERDISH: BANANA AND PASSION FRUIT OMELETTE NORVEGIENNE<\/p>\n

The omelette norvegienne was first introduced in 1867 at the Exposition Universelle, the second world\u2019s fair to be held in Paris. A pastry chef wanted to create a \u201cscientific dessert\u201d to explore the recently discovered low thermal conductivity of egg whites \u2013 the sweet treat\u2019s 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 flamb\u00e9d at the table, accompanied by diners\u2019 gasps of delight.<\/p>\n<\/p><\/div>\n<\/div>\n

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Sip on a Mocktail With a History<\/h2>\n<\/header>\n
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FOUR SEASONS HOTEL BAHRAIN BAY<\/a><\/strong>
\nRESIDENT MIXOLOGIST GREG MONTILLA, BAY VIEW<\/a>
\nTHE MASTERDISH: THE PEARL DYNASTY<\/p>\n

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 \u2013 an elegant blend of rice milk, lemon, pineapple, agave nectar and rosewater \u2013 is garnished with edible flowers and an oyster shell bearing a white chocolate pearl.<\/p>\n<\/p><\/div>\n<\/div>\n

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Try an Umami Surprise <\/h2>\n<\/header>\n
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FOUR SEASONS HOTEL CHICAGO<\/strong><\/a>
\nCHEF JONATHON SAWYER, ADORN BAR & RESTAURANT<\/a>
\n<\/em>THE MASTERDISH: PEELED TOMATO TARLET<\/p>\n

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 \u2013 like Adorn \u2013 is classic yet creative, elegant yet approachable. Plus, Sawyer says, \u201ceveryone loves tomatoes.\u201d It\u2019s 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\u2019re layered with leeks and blue cheese in a handcrafted pastry shell for a delicate, fresh finish.<\/p>\n<\/p><\/div>\n<\/div>\n

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YOUR JOURNEY BEGINS HERE<\/h2>\n

Driven by taste: Where will you find your next Masterdish?<\/p>\n<\/p><\/div>\n\"floral <\/picture>\n

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