On Thursday, January 23, 2020, Julien Gatillon, Executive Chef of the Le 1920** restaurant at Four Seasons Hotel Megève, will welcome Guillaume Galliot, Executive Chef of Caprice*** restaurant at Four Seasons Hotel Hong Kong, for an exceptional jointly-created dinner in seven sittings: three dishes will be coordinated by Guillaume Galliot and four by Julien Gatillon.
“I’m delighted to work alongside Chef Julien Gatillon and his team at Four Season Hotel Megève. This will be my first event in France since Caprice was awarded its third Michelin star eighteen months after I joined the team. I’m looking forward to sharing my cuisine, inspired by Touraine flavours and the fifteen years I spent in Asia, with Four Seasons guests and the team,” says Guillaume Galliot.
“It was when I met Guillaume this summer in Hong Kong that we decided to organise a jointly-created dinner in Megève. We both love to sublimate French cuisine and use the very best products, so the idea seemed evident! The entire 1920 team is looking forward to welcoming Guillaume to our beautiful mountains this winter and offering our customers an unforgettable evening,” says Julien Gatillon.
Menu EUR 290 net price, including service, excluding beverages
Bookings: +33 (0)4 50 78 62 65 or restaurant.le1920@fourseasons.com
Article source : https://frama.link/Lqc8SZdN
