The Four Seasons is one of the most incredible place to stay and dine in London with views overlooking that quintessential London view. The previous restaurant where used to serve possibly the best Negroni in London, it was featured in a previous newsletter, is now a new space, a new beautifully charming space that has gone through significant renovations, where it was all high shine, black red and sexy before it is now light and tempered, soften by that “quietly luxurious” décor. Goodness I hate that word, but here I am using it.
This is an upgrade that was much needed, nothing wrong with the previous iteration but this feels more grown and special. And more than worthy of your time. Now under the tutelage of the multi Michelin star winning check Yannick Alléno, it effuses some much needed ease into the stiffness of French dining listen I like French cuisine well enough but it often takes itself too seriously, too many rules, too many techniques one never gets the sense that you can simply just wing it when cooking French food as you would say Italian or African hence this much needed ease and genteelness is a welcome pleasure.
But we are here for the food and the various menus here will make a palate sing to the high heavens. Innovative and finely crafted but attuned to the seasons as they pass. Hence the menu changes to reflect the freshness of the season. The food here is rooted in that quintessential French je ne sais quoi the techniques remain and is heavily influences by the Pavyllon in Paris, the ingredients are wholly British.
Star of the show: Fettucine and Canciolotte cheese pasta this dish is the simplest thing yet the most divine ever, the flavours complement each other in a dance that is as sexy as the dish looks and sexier in taste.
The many palette cleansers are simply divine, as is the Curry Man’oushe which is greens on a curried bread so divinely and perfectly seasoned you will weep with so much joy.
And as for the piece de resistance; the dessert roasted vanilla cloud, so good it’ll make you purr.