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Four Seasons Portrait
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Caesar Salad
Some culinary trends come and go. Others are more resilient. And the Four Seasons culinary team keep an eye on all, picking, choosing, and developing to please discerning diners. But one thing Executive Chef Panicos Hadjitofis and his entire staff have consistently and conscientiously adhered to is the hotel’s pledge of quality. Panicos says: “Over the last five years we’ve seen an exciting revolution in restaurant style, especially in the presentation of food. It has become more elegant, more colourful – even the shape and functional dynamic of the plates have changed.” For the past few years, the emphasis in presentation was to closely combine the ingredients, adding layer upon layer in the centre of the plate. The fashion now is to spread the components out in a straight line or circle, allowing diners to approach them individually or merge them according to taste.
Immortal Seafood Caesar
The only seafood in the original was shrimp, and everything was mixed together in a bowl. The more sophisticated 2013 Vivaldi version features calamari, prawn, lobster and whatever else is fresh today.
The pancetta is now a refined powder, the plate design more accessible. The textural contrasts create a taste revolution.