13 Jan 2020
From the depths of the ocean to sky high dining, join Bōkan 37 on 31st January or 1st February for an unforgettable evening with the Four Hands dinner. Collaborating with Executive Chef Guillaume Gillan for two nights only, award-winning chef Grégoire Berger, ranked in the top 50 at the Best Chef Awards 2019, brings his signature avant-garde creations to London from the acclaimed underwater restaurant Ossiano at the Atlantis The Palm, Dubai.
The first UK dinner in the Four Hands chef series, Guillaume and Grégoire will use their shared experience in Michelin-starred kitchens to present beautifully crafted dishes at the culinary forefront. Previous collaborations have seen menus from Michelin awarded chefs including Jean François Piege of Paris’ Le Grand Restaurant, Davide Oldani of Restaurant D’O and Himanshu Saini of the progressive Indian restaurant Tresind.
Bōkan 37 will exclusively serve a very special one-off 10 course tasting menu across the two days. For £200 guests will be treated to exquisite dishes reflecting the individual flair of each chef alongside a paired drinks menu. Innovative plates include potato soufflé with crab meat, vanilla and Sturia Oscietra Caviar; Foie Gras brioche with quince, hibiscus and celery, Hokkaido Scallops served with truffle, maitaké & cep praline; and three delicious dessert courses including Caraibe chocolate neapolitan with Grand-Marnier and clementine sorbet; and the Timut pepper and passion fruit delice.
Four Hands dinner at Bōkan 37 – fine dining flare from two exceptional chefs.
To book, please visit http://bokanlondon.co.uk/events/
2010, Nyetimber Blanc de Blanc, England
potato soufflé, crab, vanilla, Sturia Oscietra caviar
smoked trout “Floating Island” & cauliflower textures
2017, Botrytis Riesling ‘Alison’, Paulett, Clare Valley, Australia
Foie Gras brioche, quince, hibiscus, celery
2017, Pouilly Fuisse les Crays Auvigue
Hokkaido Scallops, truffle, maitaké & cep praliné
lobster, bouillabaisse, saffron
2012, Brunello di Montalcino Selezione Prime Donne, Donatella Cinelli Colombini, Tuscany
organic pigeon squab, potato wool & sweet onion
beef short rib, garganelli pasta, white penja pepper, black garlic
“Margharita” palate cleanser
timut & passion fruit delicacy
2004, Grahams Quinta dos Malvedos Vintage, Portugal
caraibe chocolate Neapolitan, Grand-Marnier, clementine sorbet
Bōkan – 37th, 38th & 39th Floor
40 Marsh Wall
London E14 9TP
For more information, please contact Harriet Richards or Brontë Smith at Roche Communications on 020 7436 1111 or firstname.lastname@example.org