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Published on : Tuesday, September 13, 2016
In today’s globalised world, cultures and cuisines cross borders with ease as people move, do business and travel from one country to the next. As one of the world’s foremost luxury international hotels, Four Seasons Hotel Beijing is proud to announce the latest edition of the ongoing Chef’s Table dining series, 3 Chefs, 1 Journey, an homage to this rich global heritage.
An innovative approach to fine dining that finds inspiration in the home countries and cuisines of Four Seasons Beijing Hotel Executive Chef Jackson Wu, Executive Sous Chef Sandeep Bhagwat and Chef de Cuisine Aniello Turco, 3 Chefs, 1 Journey is a global melting pot of original and creative tastes. Drawing on the traditional flavours of China, India and Italy, these three talented chefs have created a menu that will bring guests around the world without leaving the dinner table.
On September 19, 2016, a select number of guests will enjoy a private dinner with stunning views of the capital from the highest floor of the Hotel in the uniquely luxurious Imperial Suite. On the menu for this special evening are fresella, botan shrimp, mussel jus, feta (Italy); home smoked tandoori salmon, cucumber and yoghurt textures (India); chrysanthemum tofu, matsutake consommé and Beggar’s Pigeon (China); blackmore “full blood” wagyu tenderloin, potatoes, parsley and black onion compote (India); and Camouflage (Italy), a dessert created from hazelnut ganache with raspberry sorbet.