New chef at Il Lago

After the departure of chef Massimiliano Sena, we had to take our time. Revisit his copy without haste, weigh the pros and cons to move forward with serenity in order to remain in the air of time while respecting the DNA of a place like the Four Seasons Hôtel des Bergues. Easy to say… not so easy to do. And yet, it seems that the management of the Geneva palace has followed the expectations of a demanding clientele and responded to the challenges that lay ahead for the Italian restaurant Il Lago. With the arrival of chef Michele Fortunato, a new chapter is already being written behind the hotel’s stoves. Formerly in charge of the kitchens at Il Carpaccio at the Hôtel Royal Monceau in Paris, Michele Fortunato’s menu is 100% Italian, blending transalpine traditions with the latest modernist trends. We’re already looking forward to tasting a marvellous vitello tonnato with mustard cream, artichoke carpaccio with shallot vinegar, the famous ravioli del plin and a reinterpretation of tiramisu by pastry chef Lyece Major.