Go back to the enewsletter Four Seasons prides it


first_imgGo back to the e-newsletterFour Seasons prides itself in providing extraordinary culinary experiences.  Drawing on some of the biggest talents in the Four Seasons family, for the first time ever, three top chefs – three Michelin star Chef Chan Yan Tak, two Michelin star Chef Fabrice Vulin and three Michelin star Chef Christian Le Squer – will combine their expertise for a one night event at Caprice at Four Seasons Hotel Hong Kong.  On 25 May 2016, the Pearl of the Orient meets the City of Light as the star chefs of Four Seasons Hotel Hong Kong and Four Seasons Hotel George V, Paris, come together for a dinner in celebration of gastronomic excellence.Mighty talents uniteAs the first Chinese chef to ever win three Michelin stars, Chef Chan Yan Tak is legendary for his role in elevating the concept of Chinese cuisine on the global stage.  Hong Kong born and raised, he began cooking at a young age out of necessity, but quickly grew to find his passion in the kitchen.  Having worked at some of the pre-eminent Hong Kong restaurants, Chef Tak found a home with Four Seasons first at The Regent Hong Kong (formerly a Four Seasons hotel) and later as Executive Chinese Chef at Four Seasons Hotel Hong Kong and its Chinese restaurant, Lung King Heen.  For all the accolades he has received for his refined, elegant take on classical Cantonese cuisine, Chef Tak is quick to share credit with his team, many of whom he has worked with for decades. “I have been amazed at the response from people around the world,” says the Executive Chinese Chef. “I just carry on doing what I do every day and what I enjoy, and that is cooking good food for people.”Having joined Four Seasons Hotel Hong Kong just two years ago, Chef Fabrice Vulin has fast left his mark on the dynamic Hong Kong food scene, earning two Michelin stars in both the 2015 and 2016 Michelin guides.  A child of the French Alps, Chef Vulin has enjoyed a varied career, travelling and finding his culinary style influenced by the cities where he lives.  He has worked in some of the most acclaimed restaurants in Europe including Maison-Pic in Valence and Restaurant Hotel du Parc des Eaux-Vives in Geneva, where he achieved two Michelin stars. The call of Marrakesh lured for a time, when he relocated to open two restaurants.  France ultimately drew him back where he again earned two Michelin stars at the famed La Chèvre d’Or in the south of France. Guests can taste all Chef Vulin’s past influences on his menu at Caprice, as meanwhile he finds new inspiration in Hong Kong, including from the bounty of nature he enjoys on weekly hikes with his family.  Chef Vulin’s style continues to evolve in his adopted city as he creates the finest classical French cuisine while always looking forward with a contemporary spirit.Like Chef Vulin, Chef Christian Le Squer is a relative newcomer to Four Seasons, having joined Four SeasonsHotel George V, Paris, in 2014 as Executive Chef.  Chef Le Squer came from the famed Pavillon Ledoyen where he had been awarded three Michelin stars for twelve consecutive years.  Acknowledging the long history of renowned chefs working at the George V, Le Squer took up the post with the intention “’to make the George V even more Parisian.” What Le Squer creates is “the art of eating French style.”  Christian defines himself as a creator of flavours and composer of tastes. His memorable signature dishes provide diners with a refined culinary experience keeping in mind a strong sense of wellbeing that is so important today. His technique is delighting guests and critics alike, with the 2016 Michelin guide awarding the restaurant of the Hotel, Le Cinq, the coveted three star rating for the first time under Le Squer’s leadership.Eight stars unite for one night onlyOn 25 May 2016, Chef Vulin and the Caprice team will welcome Chef Tak and Chef Le Squer into the breathtaking environs of Caprice at Four Seasons Hotel Hong Kong for a unique collaborative dinner.  The seven course dinner will showcase the talents of all three culinary icons featuring dishes such as Chef Tak’s seafood trio including truffled crab salad, crispy scallop, and pan-fried lobster; Chef Vulin’s lukewarm pan-fried foie gras, fresh almond, pistachio and burlat cherries; and Chef Le Squer’s line caught sea bass, kristal caviar, and buttermilk.  The dinner will feature a sweet ending from Caprice Pastry Chef Nicolas Lambert.  Guests will also have the option of choosing a wine pairing menu or allowing Head Sommelier Sebastian Allano to hand select wines from the extensive cellar, including prestige wineries from Burgundy and Bordeaux.Go back to the e-newsletterlast_img

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