Michelin magic Pelagos POP-UP: At Four Seasons Marrakech

Friday, February 9, 2024

The Four Seasons Resort Marrakech is delighted to announce a special collaboration with the Michelin-starred Pelagos, located at the Four Seasons Astir Palace Hotel Athens. Chef Luca Piscazzi will be bringing his culinary expertise to Marrakech for a unique pop-up dining event at Quattro restaurant. This exclusive menu will be showcased from February 28 to March 2, 2024, offering guests a taste of Pelagos’s renowned dishes at the resort’s Italian dining venue.

Pelagos: A Michelin Star Culinary Journey

Pelagos is celebrated for its innovative approach to gastronomy, inspired by the Greek meaning of its name, “ocean.” Under the expert guidance of Chef Luca Piscazzi, the restaurant has earned a Michelin star for its creative use of fresh, seasonal Mediterranean produce. Emphasizing meticulous craftsmanship and the freshest ingredients, Pelagos partners with dedicated Mediterranean farmers and producers to bring a distinctive dining experience focused on precision, innovation, and exceptional service.

“We are thrilled to announce that Giovanni Avella, our talented Sous Chef known for his mastery in savouring Mediterranean cuisine infused with Italian nuances and contemporary techniques, will be joining the Pelagos team at the upcoming pop-up event in Marrakech,” says Chef Luca Piscazzi.

Hailing from Rome, the genesis of Luca Piscazzi’s passion for gastronomy was nurtured in his grandmother’s kitchen, sparking an enduring zeal for the culinary arts. Graduating from culinary school at the tender age of 19, he set off for London, setting the stage for a journey that would lead him to Michelin acclaim.

Piscazzi’s prowess flourished within the esteemed realms of Michelin-starred establishments across Rome, Hong Kong, Beijing, and London. At Pelagos, his independent endeavor, he aims to transcend the quintessential nature of seasonal produce, bringing to the forefront their profound flavors, nuanced scents, and varied textures.

“I am deeply committed to innovatively and sustainably showcasing seasonal local produce, particularly those sourced from the bountiful seas that surround us,” he emphasizes. “Pelagos takes on new significance in Morocco, as it brings its Mediterranean-inspired cuisine closer to the Atlantic Ocean.”

Indulging in Verse: Exploring the Sensory Feast:

At the upcoming pop-up event hosted at the luxurious Four Seasons Resort Marrakech, guests are in for an unparalleled culinary experience curated by Chef Luca Piscazzi and his team. Expect a remarkable fusion of Mediterranean flavors and culinary mastery showcased in an extraordinary menu.

From the enticing amuse-bouche featuring pumpkin, hazelnut ice cream, black truffle, and mushrooms to the sumptuous main courses like turbot meuniere with cavolo nero and lovage, and the luscious desserts such as chocolate textures with red fruits and tonka bean or the delicate mascarpone with raspberry and rose, each dish promises to tantalize the senses.

Here’s a glimpse of the tasting menu:

• Pumpkin & Hazelnut Ice Cream: Earthy pumpkin combined with velvety hazelnut ice cream, enhanced with black truffle and mushrooms.
• Yellowtail Ceviche: Fresh yellowtail served with salsify tagliolini in a cacio e pepe sauce.
• Caviar Pasta: Luxurious caviar-infused pasta accompanied by clam emulsion, almonds, and bronze fennel.
• Wild Sea Bass: Delicately prepared sea bass complemented with mastiha, artichoke, smoked pike caviar, and kumquat.
• Kagoshima Wagyu: Indulge in the richness of wagyu beef accompanied by tomato, seaweed, and potato rosti.
• Chocolate Textures: Dive into decadent chocolate paired with succulent red fruits and the aromatic tonka bean.
• Petit Fours: A delightful assortment to conclude this gastronomic journey.

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