03/11/2019 | Press release | Distributed by Public on 03/11/2019 10:27
Signature restaurant Bleu, the Mediterranean restaurant of Four Seasons Hotel Casablanca, has launched a new menu showcasing the culinary direction of recently appointed Executive Chef Christophe Laplaza.
Discover an entirely new menu that draws inspiration from Casablanca's coastline with a variety of seafood dishes full of Atlantic flavours. The menu also features dishes inspired by classic bistro fare that have been carefully selected by French-born Laplaza. Patrons will also revel in the entirely new selection of desserts that offer seamless textures and ingredients.
Highlights of the new menu include the signature eggplant starter made with pressed eggplants, caviar with cumin, khlii and served with herb purée. Enjoy a seafood extravaganza with starter dishes such as crab, salmon or lobster served two ways and main courses including sea bass and ray fish garnished with a mandarin béarnaise. Classic bistro dishes include duck featuring duck leg confit and seared magret duck breast, and beef filet served with a gratin dauphinoise and truffle.
For dessert lovers the menu curated by Pastry Chef Brian Gartner will sure to satisfy their cravings with items such as the signature dessert orange of Berkane made with orange blossom mousse and orange dacquoise, exotic dessert made with lemon basil, vanilla tonka, mango passion fruit mousse and coconut biscuit, or red berries featuring citrus shortbread, Earl Grey chantilly, raspberry jelly and berry sorbet.
The menu is served daily for both lunch and dinner service except on Sunday when the restaurant's signature brunch takes place.
About Executive Chef Christophe Laplaza
Prior to joining Four Seasons, Christophe Laplaza worked as head chef at the Trianon Palace, a Waldorf Astoria Hotel in Versailles. Speaking of his most cherished professional experience and the person who defined his outlook as a chef, Christophe collaborated with Chef Simone Zanoni, now of Four Seasons Hotel George V, Paris at the time in Trianon Palace Versailles. 'Simone taught me how to really love and respect the products that we work with, going to the source and finding suppliers that are truly passionate.' Today, Christophe is a firm believer in using natural ingredients, and as a father of a two year old he wants to see the younger generation eating smarter. At Trianon Palace Christophe was also part of the two-star Michelin star Gordon Ramsay restaurant team, where he oversaw the main kitchen of La Veranda, the hotel's deluxe brasserie. Christophe was able to witness Gordon Ramsay's passion for the pursuit of excellence and attention to detail, standards that he holds in high regards until today.
About Pastry Chef Brian Gartner
Brian Gartner joins the company from the Hotel Kempinski Ishtar in the Dead Sea, Jordan. His most formidable experience was working for the pastry team at Le Jules Verne by Alain Ducasse restaurant at the very top of the iconic Eiffel Tower. Armed with degrees in science and biotechnology, Gartner has always had a natural inclination and curiosity towards pastries and his passion for discovering new techniques will be valuable assets to the Hotel.