Four Seasons Hotels and Resorts has reaffirmed its commitment to the highest standards of cuisine and service with 27 Michelin stars.
Following the announcement of Michelin’s first three guides for 2021 – covering Hong Kong and Macau, Great Britain and Ireland and France – Four Seasons has maintained its position as the luxury hotel brand with the most Michelin stars, counting 27 stars across 19 restaurants.
The first of the three guides was unveiled in France on 18 January with Four Seasons Hotel George V, Paris leading the way with a total of five stars. Le Cinq restaurant maintained its standing under the leadership of chef Christian Le Squer; as did Le George with chef Simone Zanoni continuing to promote sustainable culinary practices, as well as L’Orangerie, helmed by chef Alan Taudon. Hotel George V, Paris is the only Palace hotel in Europe to have five Michelin stars across three restaurants.
Meanwhile, Yoric Tièche has once again placed Le Cap at Grand-Hôtel du Cap-Ferrat, while Nicolas Hensinger’s Prima at Les Chalets du Mont d’Arbois also retained its place in the guide.
The guide for Great Britain and Ireland was then revealed the following week with La Dame de Pic London at Four Seasons Hotel London at Ten Trinity Square earning two stars. Last year, it was announced that chef Anne-Sophie Pic – the first female chef to earn three Michelin stars – had also partnered with Four Seasons Hotel Megève to create a new concept and menu at Le 1920 – La Dame de Pic, which currently has Michelin’s Plate distinction.
Lastly, the highly anticipated guide for Hong Kong and Macau was announced at the end of January, distinguishing Four Seasons Hotel Hong Kong as a global culinary leader, with eight stars, the most of any hotel in Hong Kong.
Chef Chan Yan Tak’s Lung King Heen proved again why it was the world’s first Chinese restaurant to earn three stars; Caprice, the haute French dining experience lead by Guillaume Galliot also maintained its stars, while also celebrating Caprice Bar’s entry into Asia’s 50 Best Bars due to the creativity of the brands Beverage Ambassador Lorenzo Antinori; and Sushi Saito retained its two stars.
Four Seasons Hotel Macao, Zi Yat Heen, led by Cheung Chi Choi, also retained its standing in the new Michelin Guide.
From chefs and kitchen teams to sommeliers and mixologists, Four Seasons have found new and creative ways to offer Michelin-starred experiences, whether on-site, to go, or even in the comfort of one’s own home.
On New Year’s Eve, Parisians had the opportunity to dine on a multi-course menu prepared by the chefs of Le Cinq, paired with wines from the legendary cellar of Hotel George V, Paris.
Meanwhile, In Hong Kong, chef Chan Yan Tak’s famous puddings from Lung King Heen are available for takeaway to celebrate the Lunar New Year, while Florentines can enjoy a dinner for two from Il Palagio for Valentine’s Day, with surprise touches to create a memorable evening at home.
“There’s no question that the past year has brought unprecedented challenges to the culinary world and the broader hospitality industry – but through these difficult times, we grow stronger and adapt to deliver on our commitment to quality and excellence,” says Christian Clerc, President, Global Operations.
He adds: “Our Chefs and culinary teams around the world are continually evolving in order to find creative ways to offer our guests the best possible dining experiences. This year’s Michelin Guides reflect the passionate spirit, innovation and resilience that prevails throughout our kitchens and dining rooms worldwide.”
