Russian Christmas Eve at 1920**: Four-hand menu for a dinner at the summit

11 December 2018

“I’ve chosen to work with fine, high-quality products that blend perfectly with the spirit of the holidays, such as white and black truffles and langoustines. My cuisine is always closely tied to the history of the Rothschild family, so we will also offer the truffled Brie de Meaux from the Domaine des 30 Arpents, a product that combines subtlety and character.” Julien Gatillon.

“The traditional ingredients of Russian cuisine meet modern technology: botvinia, a classic soup, will be transformed into a sauce, for example. I will also use the iconic symbols of Russian cuisine: sturgeon and caviar, not to mention my own recipe for Stroganoff beef fillet with a sauce made from mushrooms, mustard, crème fraîche, cognac and parsley.” Denis Prokhorov.

Menu
Trout marinated in beetroot, botvinia sorrel sauce, shaved horseradis
Bucatini cooked with white truffle from Alba
Smoked sturgeon, dill cream, roasted leeks, Osetra caviar
Large trap-caught langoustines, parsnip mousseline with Périgord black truffle
Stroganoff beef fillet, mashed potatoes, cep mushrooms and winter truffles
Edmond de Rothschild Brie with black truffle
Pavlova “Le 1920”
€450 net price including service, excluding drinks

For more information or to make a reservation, please contact us by email at restaurant.le1920@fourseasons.com or by phone at +33 (0)4 50 78 78 62 65

Denis Prokhorov, Sous Chef exécutif au Four Seasons Hotel Lion Palace St Petersbourg
Julien Gatillon, Chef exécutif au Four Seasons Hotel Megève
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