Published on : Thursday, August 23, 2018
In the elegant setting of the Hotel’s chic bistro La Véranda, or weather permitting on the panoramic terrace with sea view, the Sunday Brunch provides an elegant buffet-style experience highlighting delectable sea and Mediterranean terroir specialties prepared by Michelin-starred Chef Yoric Tièche, such as oysters and mussels from coastal France, Italian antipasti, and an array of salads, breads, roasts, hot pots, cheeses. The dessert section offers many opportunities to sample the delicious creations of the Hotel’s new Pastry Chef Florent Margaillan, including a fig and raspberry tart and chocolate hazelnut rocher.
To accompany their meal, guests can create their own Bloody Mary and enjoy a selection of fine wines and cocktail creations.
Before or after the brunch, the Hotel offers the possibility to add a Sunday Spa ritual consisting of a 30 minute scalp, neck and shoulder massage, to indulge into pure relaxation. Kids also have their dedicated Spa menu and may choose a 30 minute Gourmet Fruit Facial or a 30 minute Fruit Body Treatment.
The Autumn brunch is proposed every Sunday in September, from 12:00 noon to 3:30 pm. The brunch includes buffets of starters and desserts, together with a main hot dish to choose, and a Bloody Mary open bar.
Source:-Four Seasons
Tags: Four Seasons, Hotel News