Expert Cooking Demonstrations at the World Gourmet Festival at Four Seasons Bangkok
Eight of the world’s top chefs were cooking up a storm at Four Seasons Hotel in Bangkok recently with a series of live cookery demonstrations. The hotel lobby formed the backdrop as guest chefs each created a signature dish.
Chef Vardon’s creation: Wild Seabass, Roasted with Asparagus
Chef Michael Mina in action at Four Seasons Hotel
Chef Mina’s creation: Roasted Foie Gras
Chef Mina's Notes: The foie gras is pan roasted and glazed with pineapple-sauterne jus that is scented with vanilla, green cardamom and black pepper. Thick rectangles of pineapple which have been poached in their own juices are then seared (9cm x 3cm) and used as a pedestal for the foie. The macadamia nut crunch is a streusel like topping which is mixed with chives and crusted on the roasted foie.