From reinvented French classics at Brasserie Benjamin to the vibrant Nikkei creations of Kaito, and the floral pastries by Jonathan Chapuy to take away, the season promises a celebration of taste in every bite.

Timeless French Favourites at Brasserie Benjamin

At Four Seasons Hotel Megève, Brasserie Benjamin captures the essence of a grand Parisian brasserie while embracing the freshness and authenticity of the Alps. Under the direction of Executive Chef Armando Acquaviva, formerly an executive chef with Anne-Sophie Pic, and Pastry Chef Jonathan Chapuy, the menu celebrates French culinary heritage through a seasonal lens, where classic techniques meet local inspiration. Each dish tells a story: from duck foie gras subtly infused with mountain herbs to a delicate tarte tatin of heirloom tomatoes, reimagined with elegance and restraint.