Four Seasons Hotel Macao Launches “The Louis XIII Suite Experience”

Published on : Thursday, September 14, 2017

cq5dam.web.press.722.keepaspectratio (2)Partnered with Louis XIII Cognac, Four Seasons Hotel Macao invites guests for a prestigious experience of the world’s finest spirits with a delectable French menu in the strikingly luxurious Presidential Suite.

 

The experience is available for those who choose to dine in style and reserve the three-bedroom Presidential Suite located on the 19th floor of the Hotel. The unique dining venue overlooks the dazzling Cotai Strip, adding sparks to the overall evening of six guests joining together to indulge in the tailor-made menu that Executive Sous Chef Benjamin Lim and his team have created.

 

A limousine pick up will commence the culinary journey guiding guests to Four Seasons Hotel Macao. Encompassed in the charms of colonial aesthetics and blended with Portuguese and Chinese flourishes, the Hotel evokes a subtle, yet classic sense of place. Escorted to the Presidential Suite, guests will enter into the newly refreshed space by LTW Designworks, a leading interior design company in the region since 1980, surrounding themselves with fusions of classic and contemporary elements of soothing neutral hues and refined materials.

 

The Brand Ambassador of Louis XIII, Calvin Chen, will whisk guests away to enlighten them with the renowned Cognac’s history, dating back to 1874. Guests will further be guided through the highlights of the spirit’s multifaceted and complex taste. Produced by Rémy Martin, Louis XIII Cognac is created from the finest grapes of Grande Champagne, in the heart of France’s Cognac region, where each decanter takes four generations of cellar masters more than 100 years to craft.

 

In the opening ceremony of the traditional tasting and serving ritual, the Brand Ambassador uses a long white-gold pipette to extract the precious liquid from the iconic crystal decanter, releasing it into specially designed Louis XIII crystal glasses, followed by a seasonal fine-dining menu customised by Chef Benjamin to complement and enhance Louis XIII’s unique flavour.

 

This distinguished evening for six may be delighted in from MOP 160,000 for the evening, subject to 10 percent service charge and 5 percent government tax.

 

Source:-Four Seasons

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