Four
Seasons Hotel Lion Palace St. Petersburg -
19th Century Flash from the Past Property Opens
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By
Bonnie Carroll
After
two centuries one of the most exclusive residences in
St. Petersburg "House with Lions" originally built in
the elite neighborhood of the Winter Palace has been reborn as
the Four Seasons Hotel Lion Palace St. Petersburg. The beautiful
19th century palace property is located next to St. Isaac's Cathedral
and both buildings were designed by the architect Auguste Montferrand.
The historic fashionable address was immortalized in Alexander
Pushkin's 1833 poem "The Bronze Horseman", which lends
a romantic Russian aura to the glamorous new hotel featuring futuristic
hospitality amenities, including accommodations, dining and drinking
concepts, event spaces and the city's most sumptuous spa.
New-built,
high up in Peter's Square
A corner mansion then ascended;
And where its lofty perron ended
Two sentry lions stood at guard like living things,
And kept their ward with paw uplifted. -Alexander Putin 1833
"Years
of meticulous restoration and perfecting of the guest experience
are setting the stage for a new era of style and luxury in St.
Petersburg," says Christopher Norton, who is President -
Europe, Middle East and Africa for Four Seasons Hotels and Resorts.
Dining
at the hotel offers guests a sampling of Russia's rich culinary
history, along with European and Asian cuisines, representing
the celebration of a new chapter at Four Seasons House of Lions.
The
Tea Lounge, styled as a winter garden filled with trees and flowers,
is where guests will find traditional Russian specialities and
modern interpretations of old favourites. Beef Stroganoff is revisited,
layering the richly sauced meat over truffled mashed potatoes.
Caviar - the "Tsar's favourite pearls" - is served with
traditional condiments and blini. Afternoon Tea is distinctly
Russian, including sweets ranging from pistachio financier to
opera cake and vatrushka. The Tea Lounge is open daily for breakfast,
lunch, tea and dinner
Xander
Bar, Named for Tsar Alexander I, who reigned at the time of the
palace's construction, offers Zakuski (appetizers) served with
dozens of the finest Russian and international vodkas, along with
vodka tasting. The caviar menu includes Prestige Cuvee Cristal
Champagne, created by Louis Roederer for Tsar Alexander II in
1876.
Four
Seasons Hotel Lion Palace will reveal Sintoho, a fresh take on
Asian cuisine named for Singapore, Tokyo and Hong Kong - just
three of the destinations inspiring its cuisine. Included is an
open sushi counter that sets the tone for eclectic menu choices
paired with classic cocktails, sakes, beers and teas. Private
events are welcomed in their teppanyaki grill room.
Later
this year, Michelin-starred Executive Chef Andrea Accordi will
take guests on a journey through his Italian homeland at Percorso.
"Every country cooks the same ingredient differently. To
be successful in the kitchen, it's important to understand this."
With
stunning views of St. Isaac's Cathedral, Percorso will feature
such creations as Chef's own strozzapreti, with Mediterranean
seaweed, clams, calamari and tuna; and his anatra, spit-roasted
duck with citrus glaze and cherry and pink pepper compote. Private
dining opportunities are available, including a private host consultation
with the Chef on a bespoke family-style Italian menu, paired with
selections from Percorso's international wine cellar.
In
late 2013, Four Seasons will open the city's most intimate spa
enclave. The Luceo Spa will offer eight treatment rooms - including
a deluxe couple's suite with private lounge - a salon, 24-hour
fitness centre, and a glass-topped year round pool. Luxuriously
appointed changing rooms each feature an experience shower, dry
sauna and steamy Russian-style sauna, complete with birch branches
to invigorate the skin.
Families
visiting Four Seasons will also find much to welcome them, from
special in-room surprises for the children to babysitting services
when parents wish to go out on the town. Reservations: Call +7
(812) 339 8000 or Visit www.fourseasons.com.
Recipe:
FILLET
OF COD FISH POACHED IN OLIVE OIL
Crispy Potato Mille Feuille and Octopus Grazzetto
By
Executive Chef Andrea Accordi
Four Seasons Hotel Lion Palace, St. Peterburg, Russia
Recipe
(4 servings)
Ingredients
for Poached Cod Fish:
4 pieces of cod fish fillets cleaned.
salt & pepper to taste,
2 cups (500 ml) olive oil1 garlic clove,
1/4 cup (60 ml) fresh thyme
Method:
1. Season the cod fish with salt & pepper.
2. In medium pot, bring olive oil, garlic &
thyme to 145F (62C).
3. Carefully add the cod fish and cover with
oil. Cook 7 minutes and place on paper tower.
Ingredients
for Octopus Guazzetto:
1/4 cup (185 ml) plus 1 tbsp (15ml) extra-virgin olive oil, divided,
1 cup (250 ml) chopped spring onion,
1/2 cup (125 ml) chopped parsley,
1/2 lemon zested,
1 tsp (5 ml) sweet paprika,
1/2 cup (125 ml) chopped carrot,
4 cloves garlic crushed,
1-1/4 (800 G) Octopus cleaned,
1/4 cup (185 ml) plus 1 tbsp (15ml) white wine,
8 cups (2 L) chicken stock,
salt & pepper to taste,
1/4 cup (60 ml) fresh thyme,
20 live clams,
20 live mussels,
20 razor clams,
1 tbsp (15 ml) finely chopped chives
Method:
1. In a large pot heat half the extra-virgin
olive oil and add spring onion, chopped parsley, lemon zest, paprika,
carrots and garlic. Cook for 5 minutes and add octopus.
2. Add white wine and chicken stock, then season
with salt & pepper.
3. Bring to boil and simmer for 2 hours until
the octopus is soft and tender. Remove the octopus from the stock
(reserve stock) and cut it into small pieces. Set aside and keep
warm.
4. Place 2/3 cup (180 ml) of octopus stock in
small pot. Bring to a boil and reduce the stock by half. Remove
from heat and very gently add the remaining olive oil. Use an
immersion blender to ensure the sauce will be light and creamy.
Keep sauce warm and set aside.
5. Steam clams, mussels, razor clams until open,
about 30 seconds. Remove the meat from the shells. 6. Mix together
the octopus sauce, octopus pieces, clams, mussels, razor clams
and chives. Set aside and keep warm.
Ingredients
for Salted Cod Brandade:
3 tbsp (45 ml) extra virgin olive oil,
1 spring onion, chopped,
7 oz (200 g) salted cod fish, rinsed in water and cut in small
pieces.
1/2 cup (125 ml) plus 1-1/2 tbsp (25 ml) fresh cream,
1/2 cup (125 ml) cooked and mashed potatoes.
Method:
1. In medium pan, heat olive oil with spring
onion and garlic. Cool slowly without browning. Add the salted
cod and cream.
2. Cook for approximately one hour at very low
temp, stirring every 5 minutes.
3. When the cream is reduced and thick, add potatoes
and cook for another 10 minutes.
4. Whisk for 1 minute until brandade is fine
and creamy. Set aside and keep warm.
Ingredients
for Zolfino Beans:
1 cup (250 ml) zolfino beans soaked in water over night (or use
navy beans),
2/3 cup (80 ml) plus 1 tbsp (15 ml) extra-virgin olive oil,
1/4 cup (60 ml) fresh basil pesto,
salt & pepper to taste.
Method:
1. Boil the beans in salted water for 2 hrs,
drain the beans and transfer into food processor. Add olive oil,
pesto and season with salt and pepper.
2. Blend to form a fine puree. Set aside and
keep warm.
Ingredients
for Garnish:
16 potato chips,
12 pieces dried cherry tomatoes,
12 chervil sprigs,
Espellette pepper (or red pepper).
Method
for Assembly:
1. Place Zolfino bean puree in the center of
the plate, add cod fish on top together with potato mille feuille.
2. Drizzle the Brandade around the cod, along
with the Octopus Guazzetto and garnish with cherry tomatoes, chervil
and a pinch of espellette pepper.
by Bonnie Carroll