Latest culinary innovations at luxury hotels worldwide
Launched in conjunction with sister company Heliservice, the Peninsula Hong Kong is offering a one-of-its-kind Sky high Champagne Breakfast. After a sumptuous brunch – champagne included, naturally – at The China Clipper, guests will be whisked away to the hotel’s twin rooftop helipads, where they would board an Aerospatiale twin-engine Squirrel AS355N for an exhilarating eight-minute helicopter ride. Equipped with wraparound windows, the helicopter will soar high above the heart of Hong Kong, offering passengers a bird’s eye view of Hong Kong’s magnificent landscape.
Four Seasons Resort Nevis offers a new Fresh Fish catch program on the beach for guests where the local Rasta fisherman pulls in on his colourful boat and guests select their fish and watch it be prepared to their perfection by the Four Seasons chefs. The key attraction of the new feature is the private deep-sea lobster dive for culinary tourists who want to take fresh seafood to a new level.
The Upper House in Hong Kong’s Pacific Place features a Michelin Star restaurant, Café Gray Deluxe, on the 49th floor which overlooks the iconic Victoria Harbour. Chefs offer a wet market tour, allowing guests to learn more about and sample very exotic flavours. The Chef leads guests through the market, talking through the local and very exotic ingredients, how to prepare them etc. and then guests enjoy an ultra fine dining experience with wine pairing. The market tour package can be booked for as little as two people, so it remains really personal, but larger groups can book this together if they prefer too.
The Amazonia tasting menu at Le Pre Catelan restaurant at Sofitel Rio de Janeiro Copacabana reflects the typical ingredients of the Amazon region. The idea for this creation came about on a trip made by Chef Rolland Villard back in 2005, when he visited Fortaleza to Manaus by ship. “Visiting the Amazon was a dream of mine. When I went to Parintins and had the opportunity to be, for the first time, face-to-face with diverse ingredients, spices and Amazonian flavours, I was amazed! At that moment I decided that I had to enhance the value of all the richness offered in Brazil”, commented Villard. In Manaus, Villard tried a fish that until then was unknown to him, the Tambaqui. When the chef returned from his trip, he made it a point to create a dish with this fish and include it in the fixed menu of Le Pré Catelan. From this, came the idea of “Tambaqui ribs with smoked baroa mashed potatoes and thyme sauce”, which is one of the signature of the restaurant. Roland spent six months studying how to make the smoked potato until he achieved the perfect point of flavour and texture. And because of this, Villard made it a point to add the dish to his great conception: the menu “A Gastronomic Trip through the Amazon”.
Four Seasons Hotel San Francisco recently launched the ‘’Bottomless Bloody Mary Bar’’ – at Seasons. For a garnished boozy brunch, the Bottomless Bloody Mary Bar is designed to bring out the bartender to guests, offering an array of fresh and pickled garnishes, seasonings and a variety of juices. Whether extra spicy or meek and mild, the most important ingredient choice is top-shelf vodka. Guests who purchase a two- or three-course brunch at Seasons, will have full access to the Bottomless Bloody Mary Bar, which includes: unlimited top-shelf vodka, including best brands, fresh tomato juice and zesty Clamato juice, an endless amount of seasonings, including bacon salt, lime salt, celery salt, black pepper, fresh horseradish, pico de gallo and more, inventive garnishes for an added zing, such as wasabi-pickled green beans, smoked okra, cherry peppers, limes, cucumbers and olives
The Four Seasons San Francisco has recently teamed up with Fisher Vineyards to create a private label wine, Seasons Cabernet Sauvignon. Exclusively available at Four Seasons San Francisco, Seasons’ wine is grown high on the eastern side of the Mayacamas Mountains in Sonoma County and features a classically structured finish with lingering dried black cherry fruit and earthy spices. The hotel’s selection of over 500 wine label is now catalogued on a set of iPads using the state-of-the-art menu technology SmartCellar. Offering full descriptions of each wine, accolades and awards and suggested food pairings, guests can easily browse the extensive wine collection to find the perfect bottle to accompany their dining experience.