Get ready for a series of exclusive events, as our hotel plays host to three men of talent. We will have the pleasure of having Gilberto Nunes, Mixology Expert at the Royal Automobile Club of London, French Chef Cyril Lignac and Executive Chef Matthew Foxon from The Saxon Hotel, Villas and Spa in Johannesburg.
|From January 8 to 14 prepare to embark on a journey of cocktail-inspired entertainment, with the presence of Gilberto Nunes from Royal Automobile Club, that will tantalize your taste buds. From sundowner cocktail, mixology workshop and Asian cocktail making at Restaurant La Plage, you will be swept away by the expertise of Gilberto as he crafts exceptional cocktails and brings a touch of London’s mixology scene to your evenings. Some of his signature cocktails include the ‘Sunset in Tétouan’ inspired by his travels around the world and Includes ingredients such as fresh mandarin ,egg white & orgeat syrup. Another being ‘ Geisha’ a gin-based cocktail with hibiscus syrup, rose water and egg white, without forgetting the refreshing ‘Rio in London’ cocktail infused with Cachaça, coconut water and lemongrass.
|As part of our collaboration with Cyril Lignac and his restaurant Ischia, we are delighted to welcome the famous Chef again from February 19 to 23 for a week rich in flavors. Allow yourself to be tempted by his Arancini alla milanese, mozzarella and tuna tartare, Chicken breast cooked with lemon and his decadent Baba with limoncello. He will have the pleasure of working with the Chef Ivan and his team in the kitchens of Ischia, of interacting with our guests at the restaurant during dinners, a culinary workshop or around an exclusive gourmet ‘’Tea Time’’ at Le Comptoir.
From January 25 to 27, as part of a culinary collaboration with The Saxon Hotel, Villas and Spa, another member of the Leading Hotels of the World portfolio, the Executive Chef Matthew Foxon will join us for 3 tasting dinners to introduce you to their gourmet cuisine. Discover his menu featuring colourful and inventive dishes, which will surely please your palate: Sous-vide leek and nori roulade, garlic mayonnaise, crispy nori; Pressed duck terrine with foie gras and truffle mousse; Porcini mushroom and truffle mousse, burnt onion crumb, mushroom gel; Reverse seared wagyu fillet, tongue, celeriac slaw, babaganosh, cognac jus; and Manjari chocolate torte. In exchange, our Executive Chef William Girard will embark on a thrilling journey to South Africa to showcase his cuisine during 3 exclusive tasting dinners from March 14 to 16. Indulge in an unforgettable blend of flavors and cultures as our talented chefs come together to create an extraordinary dining experience.