Michelin-Starred Chefs Dani Garcia and Alan Taudon Join Forces for Two Special Four-Hands Dinners at Four Seasons Hotel Madrid

Acclaimed chefs from Four Seasons Hotel Madrid and Four Seasons Hotel George V, Paris have crafted a special menu featuring their signature dishes

April 5, 2024,

Madrid, Spain

Acclaimed for their exceptional culinary skills, creativity and ability to provide guests with a unique gastronomic journey, French Michelin-starred Chef Alan Taudon and Spanish Michelin-starred Chef Dani García will join forces for two exceptional four-hands dinners. This special event will take place on April 17 and 18, 2024 in the chic and trendy setting of Dani Brasserie, the famous restaurant of Four Seasons Hotel Madrid that embodies the essence of the city with its casual and joyful atmosphere. Specifically for the occasion, the bar area will feature some touches directly brought from L’Orangerie at Four Seasons Hotel George V, Paris to blend both ambiances.

Recently adorned with a second Michelin star for his culinary prowess at L’Orangerie, one of the three Michelin-starred restaurants of Four Seasons Hotel George V, Paris, Chef Taudon is daring and inventive and pays homage to the essence of French cuisine in every recipe. His unique creations are gourmet dishes focused on vegetables, dairy and shellfish, deliberately avoiding meat while infusing his expertise to create sauces that ingeniously reinvent the principles of classic cuisine with innovativeness. The intimate and cozy ambiance of L’Orangerie serves as the perfect backdrop for his culinary expressions.

Similarly recognized with two Michelin stars, Chef García stands as the quintessential ambassador of Andalusian cuisine. As a way to focus on what he loves the most - the land where he was born and raised - Dani Brasserie at Four Seasons Hotel Madrid has become the perfect reflection of his philosophy by blending the best from the south of Spain with a true cosmopolitan touch.

Together, they will join hands to craft a 10-course dinner that will win the heart of locals and food lovers.

Michelin-starred Chef Alan Taudon comments: "I am eager to share with Chef Dani García, as well as local food lovers, my universe and my vision. With Chef Garcia, we celebrate our mutual respect for tradition, coupled with our desire to continuously innovate and stimulate ourselves. I can’t wait to offer our guests a one-of-a-kind experience as these dinners represent our shared passion for crafting unexpected flavour combinations and conveying special emotions through our distinct culinary styles.”

Michelin-starred chef Dani García adds: “I think the most beautiful thing about my profession is being able to share. The most special moments I have experienced in the kitchen have been working ‘four hands’ with great colleagues from whom I can keep learning what I love most in this world. In this case, I feel lucky, honoured and privileged to welcome Chef Alan Taudon to Dani Brasserie, my home. He just got his second MichelinsStar and I am looking forward to working hand in hand with him. For me, it will be a great pleasure to show madrileños a little bit of the roots of each of us. I think it will be a very special moment in my career. “

For this special two-night event, both chefs have meticulously curated a menu that reflects their signature dishes. To debut the experience, diners will stimulate their palate with Alan Taudon’s emblematic roasted char-grilled onions paired with a salad of fine smoked leaves, followed by Dani García’s rendition of baby shrimp from Motril, yuzu kosho and hazelnut butter. The gastronomic escape will continue with a series of starters crafted by Chef Taudon, including the famous sea urchin and chestnuts with egg yolk glaze; the crunchy association of wild asparagus with cloudy rice fermentation and iodised kiwi or sweetcorn royale with vichyssoise, smoked leek cream and king crab topped with caviar, one of Chef García’s favourite creation. As the main course unfolds, each chef will showcase a signature dish. Chef Taudon will present its iconic grilled sea bream accompanied by vegetable tagliatelle and jalapeño sauce, while Chef García will propose roasted duck in anolini jus and consommé infused fresh herbs. To end this voyage, guests will indulge in various desserts, featuring a basil and pear curd with vanilla alongside a choco whisky.

This two-night event is an invitation to discover both chefs’ signature creations as they elevate gastronomic excellence internationally and celebrate dishes that evoke emotions to resonate with each diner’s roots and traditions.

Dani Brasserie