From 2nd to 5th November, Four Seasons Hotel Guangzhou proudly presents The Taste of Artistry, a Four Seasons Signature Showcase. Internationally acclaimed food artist Tom Wolfe will join Michelin-starred chefs Guillaume Galliot and Cheung Chi Choi in creating a world class dining experience to tantalize local palates. The events will take place at the hotel’s stylish restaurants Catch and Yu Yue Heen with an opening reception at the Atrium Lobby, all set against the amazing backdrop of the city’s stunning skyline to ensure a memorable experience.
“艺·韵·味” 四季 – 全球至臻典范将于11月2日至5日在广州四季酒店华彩上演。国际知名美食艺术家Tom Wolfe与来自香港和澳门两家四季酒店的米其林星级名厨Guillaume Galliot和张志才将首次携手亮相广州,于花城之巅打造如艺术品般美轮美奂的极致盛宴。广州四季酒店希望通过此次三天四晚的艺·韵·味盛会为宾客们带来融合美食与艺术、视觉与味觉多重感官体验的超凡享受。


 

Tom Wolfe
Internationally Renowned Food Artist 国际知名美食艺术家 Tom Wolfe

Food Art Installation Reception by Tom Wolfe, Atrium Lobby
食尚艺术酒会:
在空中大堂领略先锋前卫的美食艺术表演

Internationally renowned food artist Tom Wolfe will open the three-day event with his one-of-a-kind food art installation. Inspired by famous artist Jackson Pollock’s iconic ‘Drip Method’, Tom Wolfe will do a live performance of Pollock 2 creating edible art for his audience. Wolfe will bring guests ‘Inside the Cake’, inviting them to show off their artistic talent to personally design their cake. Tom Wolfe’s not-to-be-missed performance will be held at the 30-floor high iconic Atrium Lobby on the 70th floor of Four Seasons Hotel Guangzhou. During the Reception, guests can savor creative canapés by Executive Chef David Greenhill presented on Wolfe’s architecture-inspired trays.
世界知名美食艺术家Tom Wolfe先生将以其著名的装置艺术表演拉开艺·韵·味盛会的序幕。在四季酒店极具设计感的30层高中空大堂里,无论是受Jackson Pollock标志性的滴注法启发而产生灵感的Pollock 2可食用艺术品现场创作,抑或是邀请观众参与艺术DIY的互动性表演Inside the Cake,美食、艺术与建筑在大师的精湛演绎下完美融合,令人赏心悦目。届时宾客们还有机会品尝到由酒店行政总厨David Greenhill精心设计并搭配Tom Wolfe建筑感十足的树脂托盘的创意小食。

Hotel Lobby on 70th Floor 位于70层的酒店大堂
Hotel Lobby on 70th Floor 位于70层的酒店大堂

Time: 2nd November 18:00 – 20:00
Price: Champagne and canapés at RMB288* per person
*Subject to 15% service charge (government tax included)
Advanced booking is required: 86 (20) 8883-3370
时间:11月2日18:00 – 20:00
价格:香槟及小食套餐人民币288元*/位
* 需额外支付15%的服务费(包含政府税收)
请提前致电预订:86 (20) 8883- 3370


 

Chef Guillaume
Michelin-star Chef 米其林星厨 Guillaume Galliot

French Artistry Dinner by Chef Guillaume Galliot, Catch
法式精致晚宴:
于佰鲜汇邂逅米其林二星新派法餐

Michelin-star Chef Guillaume Galliot is highly regarded by international gastronomic fans. Not only did he become the youngest sous chef in the history of the iconic Raffles Hotel at his age of 23, Chef Guillaume also led The Tasting Room in the City of Dreams, Macau to the honor of one star Michelin rating in the first year, an accolade he maintained for four consecutive years until achieving the coveted two Michelin star rating in 2016 and 2017. As Chef Guillaume led the team at the two Michelin star Caprice in Four Seasons Hotel Hong Kong, his cooking reflects his vision of French cuisine: flavors of France dancing in unison with the tastes of the world.
来自香港四季酒店米其林二星餐厅Caprice,才华横溢的Guillaume Galliot擅长传统法国烹饪技巧并精于菜式中多种味道的平衡。他曾以23岁之龄成为莱佛士酒店有史以来最年轻的副主厨,也曾带领澳门新濠天地的御膳房餐厅迈入并多年蝉联米其林星级餐厅行列,先后摘得一星、二星评级并屡获各项重量级行业及媒体殊荣。Guillaume于2017年4月加入香港四季酒店出任Caprice餐厅主厨,也将他对法国菜的前瞻视野带进了这间备受赞誉的亚洲一流餐厅:让法国口味与世界共舞。

Laksa de Crabe et OEuf Confit, Poireaux, Coriandre, Noisettes et Citron Sudachi
Laksa de Crabe et OEuf Confit, Poireaux, Coriandre, Noisettes et Citron Sudachi 蟹肉喇沙配慢煮蛋

Chef Guillaume celebrates The Taste of Artistry with an exclusive five-course dinner menu, complemented by Catch’s mesmerizing city skyline view from the 100th floor. Guests will savor Chef Guillaume’s signature dish Crab laksa with confit egg, leeks, coriander, hazelnut and sudachi lime perfected with the best seasonal ingredients prepared in traditional French way with a dash of Asian touch.
Guillaume Galliot主厨将以其久负盛名的法式精致美馔为佰鲜汇宾客呈献五道式菜单,其中包括他为去年11月米其林晚宴而设计的时令菜——蟹肉喇沙配慢煮蛋、大葱、芫荽、榛子及日本青柠。这道菜由Guillaume用他最擅长的法式烹饪手法并融合了部分亚洲技巧创作完成,而且很快便又成了他的另一道招牌菜。此次于佰鲜汇首秀,Guillaume的法式饕餮珍味将与广州四季酒店100层的绝美夜景相得益彰。

Catch
Catch 佰鲜汇

Time: 3rd-4th November 18:00 – 22:00
Price: Set menu at RMB1,588* per person and set menu with wine at RMB1,988* per person
*Subject to 15% service charge (government tax included)
Advanced booking is required: 86 (20) 8883-3300
时间:11月3日至4日18:00 – 22:00
价格:套餐人民币1,588元*/位,配酒套餐人民币1,988元*/位
*需额外支付15%的服务费(包含政府税收)
请提前致电预订:86 (20) 8883-3300


 

Chef Charles 张志才
Michelin-star Chef Charles 米其林星厨张志才

The Culinary Craft of Canton by Chef Cheung Chi Choi, Yu Yue Heen
于愉粤轩品味粤菜精髓:
让米其林一星厨艺惊艳舌尖

Presiding over one Michelin star Zi Yat Heen, the signature Cantonese restaurant of Four Seasons Hotel Macao, Cotai Strip, Chef Cheung Chi Choi brings with him nearly 40 years of experience in Greater China. Chef Cheung’s passion for cooking started at a young age, influenced by his mother who was raised in a culinary family. At age 17, he determined to further his culinary skills working in restaurants in Hong Kong where he gained experience in all sections in the kitchen. Chef Cheung insists on using traditional techniques to preserve classic Cantonese cuisine and culture.
主理澳门四季酒店米其林一星餐厅紫逸轩的粤菜名厨张志才拥有近40年的辉煌职业生涯,在大中华区餐饮业以其丰富的经验和精湛的烹调技艺享负盛名。作为土生土长的广东人,张志才自幼受其厨艺了得的母亲薰陶,爱好美食并喜欢跟着妈妈在厨房里打转。长大后,他对钻研烹饪的决心有增无减,于十七岁那年,毅然决心要以烹饪为终身事业,并只身到香港学习厨艺。为打好全面的厨艺基础,他从入门工夫学起,并珍惜厨房中每一个位置的学习机会。张大厨的烹调哲学是以创新的思维去研发食材配搭,但同时保留传统的粤菜烹调文化。

Crispy Angus Tenderloin with Sichuan Sauce
Crispy Angus Tenderloin with Sichuan Sauce 脆皮宫廷雪花牛

Available for a la carte and set menus during lunch and dinner, Chef Cheung’s special menus at Yu Yue Heen include his signature dishes such as Crispy angus tenderloin with Sichuan sauce; Hot and sour soup with lobster and Crispy Nippon sea cucumber.
此番作客广州四季酒店愉粤轩,张大厨带来了近20道特色菜肴,包括脆皮宫廷雪花牛、酸辣龙虾汤及脆皮辽参等。宾客可选择零点菜单或尊享套餐,午晚市均有供应。

Yu Yue Heen
Yu Yue Heen 愉粤轩

Time:
3rd November Lunch 11:30 – 14:30
4th-5th November Lunch 10:00 – 14:30
3rd-5th November Dinner 17:30 – 22:30
Price: Set menu at RMB988* per person and set menu with wine at RMB1,288* per person
*Subject to 15% service charge (government tax included)
Advanced booking is required: 86 (20) 8883-3371
时间:
11月3日 午餐 11:30 – 14:30
11月4日至5日 午餐 10:00 – 14:30
11月3日至5日 晚餐 17:30 – 22:30
价格:套餐人民币988元*/位,含酒水套餐人民币1,288元*/位
*需额外支付15%的服务费(包含政府税收)
请提前致电预订:86 (20) 8883-3371


 

Hotel Room 酒店客房
Hotel Room 酒店客房

“The Best Night Ever” Package
“四季良宵”住宿礼遇

To extend a joy of a beautiful dinner to a memorable weekend, Four Seasons Hotel Guangzhou provides “The Best Night Ever” package which includes a lavish stay in Presidential Suite, a special dinner at Catch, champagne breakfast for two and much more. The package is valid every Saturday from 21 October to 18 November. Taste of Artistry dining guests can also enjoy a special room rate between 3rd – 5th November.
For enquiries and reservations, please call 86 (20) 8883-3881.
为了使客人在享受美食之余同时拥有一个难忘的周末时光,广州四季酒店还推出了“四季良宵”礼遇,包括入住奢华的总统套房、于佰鲜汇享用特色晚餐和双人香槟早餐等等,有效期为10月21日起至11月18日这五周的每个周六。参加11月3至5日广州四季酒店艺·韵·味艺术盛宴的宾客还可享受当日住宿优惠折扣,详情咨询请致电 86 (20) 8883-3881。

This October and November, Four Seasons Hotels and Resorts will host The Taste of Artistry, a Four Seasons Signature Showcase across nine of its hotels in Greater China, celebrating the brand’s talent and passion for creativity, craftsmanship and collaboration in food, cocktails, art and culture. The Taste of Artistry is a five-week program of lifestyle experiences and glittering insider events featuring celebrity chefs, top mixologists and notable artists and craftsmen. For more information and a full list of events on The Taste of Artistry, please visit fourseaons.com/artistry.
此次“艺·韵·味” 四季 – 全球至臻典范是四季酒店集团的首次美食艺术盛会。自10月开始,大中华区的9家四季酒店分别将于各城市上演为期五周的美食艺术之秀,并将邀请众位星厨以及海外多位名厨,一齐打造结合东西方美食智慧的创意菜单,为更多渴求食物美酒之艺韵的食客创造绝无仅有的倾偃之享。欲了解更多 “艺·韵·味” 四季 – 全球至臻典范的信息,请浏览fourseasons.com/zh/artistry。

Four Seasons Hotel Guangzhou
广州四季酒店
5 Zhujiang West Road, Zhujiang New Town
天河区珠江新城珠江西路5号
Tel: +8620-8883 3888

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