An Exceptional Culinary Experience at Il Lago, Four Seasons Hotel des Bergues Geneva

Il Lago restaurant, awarded one Michelin star since 2014 and a true culinary landmark of Four Seasons Hotel des Bergues, presents an extraordinary dining encounter: a four-hands dinner by 17-Michelin-star Chef Yannick Alléno and Michele Fortunato, Executive Chef of Il Lago.

On December 3, 2025, the two chefs will unite their creative worlds through a menu designed as a dialogue between French avant-garde and Italian elegance, with Maison Prunier, pioneer of French caviar.

Two Visions, One Creative Spirit

A leading figure in contemporary gastronomy, Yannick Alléno has spent more than two decades exploring the concept of extraction, a culinary technique that captures the aromatic essence of ingredients. His cuisine is distinguished by its purity, depth, and clarity of flavour, offering an experience where every note is expressed in its most refined form.

In his creations, sauce becomes a language, texture an emotional vehicle, and each plate a manifesto of modern French cuisine.

Michele Fortunato celebrates Mediterranean sensibility through a cuisine rooted in seasonality, freshness, and generosity. His delicate and precise Italian touch reflects an art of contrast where flavours resonate with balance and harmony.

Together, they will present a four-hands menu combining precision, poetry, and identity.

A Meeting at the Summit

The world’s first caviar house, Maison Prunier remains today the only one to master every step of the caviar journey, from sturgeon farming to tasting and retail.

This unique expertise, combining responsibility and excellence, celebrates life as much as taste, a philosophy shared by Yannick Alléno and Michele Fortunato, both driven by a pursuit of authenticity and perfection.

Menu

Aperitivo des Chefs

A prelude at four hands, reflecting both culinary worlds: tension, finesse, and luminosity.

Antipasti – Yannick Alléno

Crab Jelly, Foamy Fennel and Kabosu Broth

Caviar Osciètre Prunier Héritage

A crystalline composition where technical precision enhances the crab’s iodised grace and the vegetal freshness of fennel.

Pasta – Michele Fortunato

Burrata Tortelloni, Gambero Rosso, Samphire and Amalfi Lemon

Caviar Baeri Prunier Tradition

A tribute to the Italian coastlines where creaminess, salinity and acidity dance in perfect harmony.

Fish – Yannick Alléno

Line-Caught Sea Bass, Baker’s Yeast Infusion

Caviar Osciètre Prunier Supérieur

An audacious creation centred on fermentation, the chef’s signature: a balance between marine purity and aromatic depth.

Meat – Michele Fortunato

Swiss Guinea Fowl Stuffed with Spinach Shoots and Piedmont Hazelnuts, Cime di Rapa and Scallops

Caviar Baeri Prunier Paris

An autumnal composition full of character, uniting land and sea in subtle equilibrium.

Dessert – Lyece Major

Citrus and Persimmon Marmalade, Buttermilk Veil

Caviar Baeri Prunier Saint-James

Event Details

• Date: Wednesday, December 3, 2025
• Venue: Il Lago Restaurant, Four Seasons Hotel des Bergues Geneva
• Price: CHF 450 per person (excluding beverages)
• Reservations: +41 (0)22 908 70 00 | OpenTable