Four Seasons Hotel Dublin introduces Chateaubriand by Candlelight

Thursday 19, August 2010


Four Seasons Hotel Dublin introduces Chateaubriand by Candlelight


The perfect date night awaits as Four Seasons Hotel Dublin introduces ‘Chateaubriand by Candlelight’ at Seasons Restaurant.


Beginning Thursday, September 2 and continuing on the first Thursday of each month through December, it’s a special night featuring legendary dishes prepared to perfection by Executive Chef Terry White and his culinary team.


Carved tableside in the traditional fashion, Chateaubriand is the famous dish named for the Napoleonic author and diplomat Vicomte François-René de Chateaubriand, whose chef prepared the tender cut of beef for him. Originally served with a shallot sauce, tradition evolved to the more modern choice of a béarnaise sauce to accompany the beef. For today’s gourmands, it’s a low fat choice, and getting a few tips on proper carving technique from Four Seasons waitstaff is an added bonus.


Chef recommends roasted turned potatoes and fresh seasonal vegetables on the side, served family-style for sharing. For dessert, guests may wander over to the crepes station for a special preparation of Crêpe Suzette. The legendary dish debuted at Monte Carlo’s famed Café de Paris at the turn of the last century, and remains a favourite of dessert connoisseurs today. Guest may watch as chefs expertly prepare the crepes for the dramatic flambé with Grand Marnier, and then enjoy the flavours of berries, vanilla parfait and Seasons’ own sauce reduction.


On these special evenings, Seasons will be illuminated by candlelight, while a pianist offers modern and classical selections to complete the experience.



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