CUISINE & COUTURE

CUISINE & COUTURE

text YIOTA MALLAS

photography ANTONIS ENGRAFOU

Organza and lace top – Rhea Costa Earrings and ring with white andblack diamonds, allset in 18-karat white gold – Leo Pizzo (Christian Xenon)

King or snow crab ravioli withartichoke purée infused with olive oil, lemon confit andavruga caviar, served with crab emulsion

Vivaldi by Mavrommatis and the Four Seasons Boutique are masters in their own right, yet with a similar creative process at the heart of their collections. Every season both exhibit unrivalled signature pieces, inspired by diverse influences coupled with a spirit of relentless creativity. This visual presentation celebrates the very best in fine dining and high fashion available at the Four Seasons.

Pan-seared scallopwith smoked caviar, baby spinach purée,scarmorza cheese and crispy parsnips

What do the little black dress and foie gras have in common? Both are classic and timeless creations that always leave anunforgettable impression of elegance and luxury.

Philipp Plein dress with bellshapedskirt intextured crepe .Ring, pendantand earrings in 18-karat rose goldwith diamondsand sapphires –Casato DragonEye Collection(Stephanides)

Foie gras marinated with creme de cassis, port wine and five spices served with fig confit with red wine and port, sweetcorn purée, forest fruit condiment and brioche

Colour is the trend du jour in desserts and accessories. Warm colours in CONTRASTING hues create eye-catching prints and combinations to accentuate the avantgarde design at play.

Light white chocolate creamwith raspberry twill, red fruitsand rose petal gelato.

18-karat pink gold ring with 0.25-carat diamond, four-band ring in 18-karat pink gold with pave diamonds, pink gold bangle bracelet with black ceramic, Serpenti Spiga watch in black high-tech ceramic and pink gold – Bvlgari. Limited Edition Garavani Glam Lock snakeskin leather bag –Valentino