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FOUR SEASONS HOTEL DES BERGUES GENEVA REOPENS MICHELIN-STARRED RESTAURANT IL LAGO ON SEPTEMBER 8 (Switzerland)

Chef Massimiliano Sena creates dishes inspired by his childhood memories, following traditional Italian recipes that make the most of quality Italian ingredients

FOUR SEASONS HOTEL DES BERGUES GENEVA REOPENS MICHELIN-STARRED RESTAURANT IL LAGO ON SEPTEMBER 8 (Switzerland)

Chef Massimiliano Sena creates dishes inspired by his childhood memories, following traditional Italian recipes that make the most of quality Italian ingredients

Category: Europe - Switzerland - Gourmet restaurants
This is a press release, published for free on 2020-09-08


Il Lago, the Michelin-starred restaurant of Four Seasons Hotel des Bergues Geneva, reopens on September 8, 2020 with a fresh and innovative approach to dining. Il Lago offers guests a convivial dining experience in a bright and classically styled dining room featuring soft blue colour palettes and magnificent Neapolitan Renaissance works of art.

We are thrilled to present a completely new menu that continues Il Lago's heritage of exceptional flavours and expertly prepared authentic Italian food. The dishes draw inspiration from Chef Massimiliano Sena's hometown, with dishes prepared following age-old recipes that have been handed down from generation to generation, explains General Manager Martin Rhomberg. We want guests to come together and enjoy traditional dishes just like they would at home, providing a more informal experience than is usually associated with a Michelin starred establishment.

Michelin-starred Chef Massimiliano Sena uses high-quality ingredients that are sourced both locally and from Italy. Piennolo tomatoes are from the slopes of Vesuvius, lemons are from the Amalfi coast, shrimps are from Mazara in Sicily, while meat is sourced locally where possible, with lamb from nearby Vessy in Switzerland.

I have created a number of dishes that are particularly dear to me. Many conjure up fond memories of my childhood, when I would spend hours watching my mother cook simple, hearty dishes. To this day, I can still smell the sweet aroma of rag wafting through the house. On Sundays, our family would come together to enjoy a long, laughter-filled meal around the table, with plates piled high with wonderful homemade creations. It is this sense of conviviality that I would like to transmit through the dishes I have created, explains Chef Sena.

Plated as individual portions, the starters are designed to be enjoyed by the whole table as a culinary celebration. The menu includes the likes of a wild seabass carpaccio dish with black olives, cherry tomatoes, capers, basil and creamy burrata, and a decadent dish of red Sicilian prawns marinated with citrus fruits and served with provolone cheese and Prigord black truffle.

A number of mains evoke comforting memories and tastes from Chef Senas early life, such as the Chefs pasta e patate of my childhood, a simple yet flavoursome dish made of pasta and potatoes that hails from Chef Senas native Campania. Im extremely fond of this rich, hearty dish served in a terracotta pot. My family often enjoyed pasta e patate on Sundays. Its comfort food, and it brings back many happy childhood memories, he reminisces.

Other dishes include baked turbot on the bone with bread and tomatoes, and rack of lamb from Vessy, served with onion tatin and a refreshing parmesan ice cream.

Pastry Chef Jean-Marie Roger has created a range of sweet delights, including a mouth-watering tiramisu that is the perfect dessert to savour with friends, colleagues or family.

In collaboration with renowned Swiss chocolate manufacturer Du Rhne Chocolatier, Il Lago also offers a range of delectable chocolates. Matre Chocolatier Jean-Pascal Srignat works closely with Chef Jean-Marie Roger to craft chocolate treats exclusively for Il Lago. Designed to be enjoyed at the end of the meal, these mouth-watering chocolates provide the perfect balance of flavours when enjoyed with a coffee. Available in four flavours, these sweet delights are made with fine Italian ingredients, including Sicilian mandarins, Marsala wine, balsamic vinegar of Modena, and Mount Etna olive oil.

The wine list is curated by acclaimed Sommelier Salvatore Salerno, awarded Best Sommelier of Italy 2014 from the Italian Association of Professional Sommeliers (ASPI). Salerno has selected some of the worlds finest wines for guests to enjoy by the glass, including Gaja Gaia & Rey 2016, Barolo Bricco Rocche Ceretto 2009, Chteau Latour 2000, and Petrus 2005. Guests can also sip on expertly crafted Italian cocktails and liqueurs, including The Lago Negroni, the restaurants signature cocktail, which is smoked with rosemary in an elegant cloche in front of guests very eyes.

For special occasions, guests can enjoy a private behind-the-scenes tour to gain insight into the theatrics of the kitchen, conversing with the chefs while enjoying a drink and small bites.
  • Il Lago Restaurant is open from Tuesday to Saturday for lunch from 12:00 noon to 2:30 pm and for dinner from 7:00 to 10:00 pm.
  • Menu starting from CHF 130.
  • For reservations, call +41 (22) 908 71 10.


[Four Seasons Htel des Bergues]


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