|DINING WITH PANACHE - GENEVA, SWITZERLAND
Four Seasons Hotel des Bergues
Celebrate the Magical Festive Season.
Arriving in style by private chauffeur-driven car at the historic Four Seasons Hotel des Bergues Geneva, guests are welcomed by their own Personal Assistant, who is ready to ensure that every moment of their stay is memorable, and more so during a festive season.
On the shores of Lake Geneva with snow-capped Mont Blanc in the distance, the landmark Four Seasons Hotel des Bergues is perfectly located at the center of Geneva. Each guest’s Personal Assistant is ready to suggest and arrange excursions, including sampling the world’s best chocolate and seeing the finest watches in the world at the Patek Philippe Museum. The chic boutiques of the charming Old Town beckon as the city bustles with excitement and embraces one with holiday cheer.
At Four Seasons, the typical centerpiece of festive celebrations is the 18-meter Christmas tree at the Grand Stairs, created by the Hotel’s renowned florist, Serge Marzetta. A special structure was custom-built to support 700 kilograms of foliage and decoration, with 432 meters of ropes, seven iron rings and a winch to keep it standing tall. Eight florists spent three days creating and decorating the tree, which is made of more than 100 kilograms of cryptomeria (Japanese cedar), 500 aspidistra leaves and 300 giant blooms composed of gilded hydrangeas. Encircling the tree are 650 meters of garlands holding an astonishing 4200 light bulbs.
Four Seasons Chefs also get ready for the festive season with delicious menus introduced on Christmas Eve, culminating in the New Year’s Dinner and Dance featuring music by internationally renowned StreetLIVE Family.
Tiramisu Il Lago
20 cl milk
Mix 150 g icing sugar+
150 g almond powder
40g melted butter
4 egg whites
140g Espresso coffee
2 egg yolks
180g Mascarpone cheese
1.6 leaf gelatin sheets
240g crème liquide
Preparation of almond biscuit
In a mixer, stir successively almond powder, icing sugar and eggs, until well combined.
Beat egg whites until stiff, add sugar gradually.
Gently fold egg whites into the mixture, add melted butter and flour.
Pour onto a silicone sheet.
Bake in a hot oven (220 °) for 8 minutes.
Mix ingredients successively.
Set aside for few minutes to cool.
Cream for tiramisu
Whisk the egg yolks and sugar.
Soak gelatin in cold water (approx. 15 minutes).
Whip the cream.
Melt the gelatin in the microwave in a round based bowl over a bain-marie.
Mix it with egg yolk.
Gently stir in mascarpone and whipped cream.
Using a brush, soak the almond biscuit with coffee punch.
Distribute regular quantity of tiramisu cream on the biscuit.
Place in the refrigerator.
Use star tube to decorate the biscuit with tiramisu cream.
Partially powder with cocoa.