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4 hands dinner to celebrate Women’s Rights Day

2 Mar 2020

Christian Le Squer, the 3 Michelin starred chef at Le Cinq***, the Four Seasons Hotel George V restaurant in Paris, is the guest of Julien Gatillon, chef of Le 1920** restaurant at the Four Seasons Hotel Megève for an exceptional four-hands dinner.

Celebrating Women’s Rights Day with a high-flying culinary composition is an ambition these Michelin starred chefs share. They will be combining their talent and skills for an exceptional evening on 8 March. “I am very honoured to be able to cook alongside Christian Le Squer, and delighted to welcome him and his teams to our snowy mountains,” says Julien Gatillon.

Christian Le Squer comments: “I can’t wait to share my world of excellence with Julien Gatillon and introduce the guests in Le 1920 to some of the signature dishes that have that have earned our restaurant Le Cinq its international reputation.”

A three Michelin-starred icon of French haute gastronomy, Christian Le Squer has always seen his cuisine as being in motion, a bridge between his Breton roots and his thoroughly Parisian heart. In the majestic setting of the three Michelin star restaurant Le Cinq, Christian Le Squer conjures up a modern, elegant and flavourful cuisine. A true sensory journey to the heart of French excellence.

As for Julien Gatillon, at the age of 26, he joined Le 1920 as chef, initially in the Chalets du Mont d’Arbois, a historic de Rothschild family property. A few years later, he was awarded two stars in the Michelin Guide. Ever since, he has been immortalizing the excellence of authentic French cuisine by subtly blending the finest, seasonal produce.

For this four-hands dinner, the chefs have devised a 7-sequence menu, where each will propose a starter and a main course, true reflections of their respective culinary worlds.

Christian le Squer serves perfectly cooked Breton langoustines, warm mayonnaise and crispy buckwheat pancakes: a starter that is now iconic and will plunge the guests into the marine atmosphere of his native Brittany. For the main course, the Mozzarella and truffle draped Wagyu beef piccata, one of the chef’s signature dishes served à la carte at Le Cinq restaurant offers an explosion of flavours.

For Julien Gatillon, whose honest and sincere cuisine elevates the noblest produce, the terroir meets the iconic symbols of refinement: as subtle as they are audacious, the combinations of Jerusalem artichokes and caviar, or celery and black truffle, will delight the most discerning palates.

 

Menu

Osciestra Gold Caviar with watercress

Topinambour smoked with Mr Morand’s hay and blinis

Perfectly cooked Brittany langoustines

Warm mayonnaise and crispy buckwheat pancakes

Melanosporum black truffle

Creamy celery and crispy fondants with truffle

Cream of foie gras in a virtual bread crust

forest consommé

Grilled sea bream aiguillettes

Green Provencal asparagus and a Rupert & Rothschild olive oil reduction

Mozzarella and truffle draped

Wagyu beef piccata

Citrus confit and lemon sorbet, flaky brioche

 

Price: €390 | Net price, including service, excluding drinks.

Booking: +33 (0)4 50 78 62 65 or restaurant.le1920@fourseasons.com

Christian Le Squer, Executive Chef of the restaurant Cinq *** (Four Seasons Hotel Paris)
Julien Gatillon, Executive Chef of the restaurant Le 1920** (Four Seasons Hotel Megève)
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