Il Lago reunites Alléno & Fortunato
Some appointments go beyond the gastronomic announcement to enter the realm of the rare. Get out your diaries, my dear epicureans. On December 3, 2025, the Il Lago restaurant at the Four Seasons Hotel des Bergues will be offering one of those moments that make the hearts of aesthetes beat faster: a four-main event bringing together Yannick Alléno, chef who needs no introduction, and Michele Fortunato, artisan of the Italian cuisine offered at the Geneva palace. Together, they have created an evening conceived as a dialogue, in which every gesture is supported by the excellence of Prunier caviar, partner of this summit meeting. The menu alternates between the two chefs’ gastronomic convictions. One example is Yannick Alléno’s baker’s yeast-infused line-caught sea bass, a daring creation in which fermentation adds unexpected depth to the purity of the fish. Michele Fortunato, meanwhile, offers Swiss guinea fowl stuffed with spinach shoots and Piedmont hazelnuts, combined with the delicacy of scallops. A rare, elegant evening focused on product, technique and the breath of inspiration that comes from the meeting of two exceptional chefs.
