Les Quatre Saisons

Always the best!
At the level of top Paris restaurants. Only 9 tables in main dining room with small dedicated service team.
The wine list is broad and complete. You are only limited by your imagination and wallet.
Attention to details big and small from the kitchen is evident from the several amuse bouche offerings to the foams and creams on entrees.
Who knew an asparagus salad could be such a joy? Perfectly prepared white and green spears along with a leaf salad accompanied by a side of iberico ham!
Char tartar was simply amazing topped with a lemon foam and dabs of avocado cream.
Turbot was well prepared but a tad on the salty side. The chef leans to the savory side so it seemed aligned with his tastes.
Passed on dessert but forced down an aged cognac and chocolate truffle just because.
Will be back next time as usual to check out next saison’s menu.

Our spontaneous visit of the Quatres Saisons restaurant was a wonderful experience. The restaurant is one of the city’s two most highly-​rated restaurants and has earned its laurels (18 Gault Millau points and a Michelin star) in every respect.
A multi-​course gourmet meal masquerading as a business lunch was served to us for just CHF 75.- and including an amuse bouche, pre-​dessert and friandises.
Everything was very tasty, but the main fish course of monkfish served with an olive crust, young onions, tomato extract and mashed potato with lemon was a particular highlight. I don’t usually eat fish for my main course, which is why such a lovingly done, balanced dish surprised me so much.
The bread basket was replaced without question, even for the third time! Why did we eat so much bread? Well, the bread was nice, but the butter was absolutely amazing, some of the best I’ve eaten yet.
No surprise that our visit’s highlight was to be found in the desserts. Head chef Peter Moser is supported by Stephanie Künzel-​Scherzinger in all things sweet. Her desserts are presented differently (sometimes simple, sometimes quite complex), but all taste divine. One example would be her pre-​dessert, an extremely light sablé below raspberries and a refreshing lime sorbet, surrounded by a perfect circle of balsamic vinegar and raspberry coulis dots, perhaps the most elaborate pre-​dessert I’ve eaten yet. And the raspberry hidden in the middle of the pre-​dessert was filled with balsamico just wonderful!
The actual dessert was a Saturna peach, poached in champagne with vanilla, which was poured juice and all into a bowl and topped with an egg liqueur ice cream. The dessert was prepared at our table by the head of service. The dessert’s taste was big and intense, but well-​balanced. I could have eaten a whole bowl of that delicious ice cream!
We ordered another dessert à la carte, too. Some big, juicy jerries were swimming seductively in a cool almond soup, a criollo chocolate sorbet (probably Grand Cru chocolate from Felchlin) flanking the dessert soup bowl. I was speechless: The taste, harmony and mouthfeel of the cherry-​almond combination was perfect. This dessert alone is reason enough to visit this restaurant.
The service is also worth a mention. Head of service Josef Engler served us with an elegance, warmth and professionalism that I’ve only rarely encountered in Swiss restaurants, even Michelin-​starred restaurants. He didn’t want to be photographed, since he was just doing his job. Not quite: He was doing a perfect job and belongs to the same elite group as Mr. Kuhn (Palace Lucerne) and Mrs. Minikus (Römerhof Arbon).
No criticism. We felt comfortable even though the average age of the other guests was quite high (60/​70+).
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