It is billed as the culinary event of the year: the Four Seasons Hotel Hong Kong’s 20th anniversary celebrations include three evenings of guest chefs from around the world, bringing an extra 20 Michelin stars to the hotel’s eight.
Guillaume Galliot, executive chef at the hotel’s three-Michelin-starred Caprice, will host the spectacular dinners on September 18, 19 and 20. To commemorate the anniversary, Galliot has invited 15 top executive chefs and pastry chefs from across Asia and Europe for a once-in-a-lifetime set of tasting menus.
“I’m thrilled to bring together friends I’ve met at various points of my career to cook together, and celebrate the hotel’s and restaurant’s 20th anniversary,” says Galliot. “Food is about generosity, conviviality, and where the best produce comes together perfectly on the plate through precision and technique.”
Caprice will host celebrated chefs from across Asia and Europe over three spectacular anniversary dinners in September. Photo: Handout
Galliot will present one dish each evening, alongside five chefs each serving one of their signature dishes. His dishes include his roasted Challans duck with dolce forte sauce, celeriac and red berries, and his mum’s garden tomatoes in verbena elegance. His third dish, a classic French recipe reimagined, is roasted pigeon with French figs and eggplants in fig sauce. He uses the Racan breed of pigeon from the Loire Valley, where he was born. The pigeon is cooked in a cocoa pod from Vietnam and served with salsify, puffed potatoes and cocoa jus.
Two lauded chefs will come over from the UK: Claude Bosi from Bibendum in London, and Sat Bains of his eponymous restaurant in Nottingham. Both restaurants have two Michelin stars, while Sat Bains also has a Green star. Other noteworthy chefs include Alan Taudon of two-star L’Orangerie at the revered Four Seasons Hotel George V, Paris, and Jordy Navarra of award-winning Toyo Eatery in Manila, which is No 42 on the Asia’s 50 Best Restaurants list this year.
The dining room at three-Michelin-star restaurant Caprice. Photo: Handout
Desserts will be equally multicultural, with Jean-François Feuillette of France’s Boulangerie Feuillette serving his pistachio Paris-Brest. This year’s Asia’s Best Pastry Chef Dej Kewkacha, who is known for his innovative take on pastry, will offer his creation Le Blanc, made with cacao juice, jasmine flower and caviar. Andrea Bonaffini, the Italian executive pastry chef at Four Seasons Hotel Bangkok at Chao Phraya River, will present his chocolate lemon dessert.
