邂逅东西方美食文化的不期而遇，感受国际一流艺术品鉴之旅。我们邀请您莅临四季酒店精心策划的盛宴，与世界知名的艺术家、名厨和调酒师一起共襄盛举，共同感受高超厨艺、创意设计和多元文化灵感碰撞的激情四溢。
Taste of Artistry sizzles across all nine Four Seasons hotels in Greater China, celebrating Four Seasons' talent and passion for creativity, craftsmanship and collaboration in food, cocktails, art and culture.
2017年11月16日至19日，上海四季酒店特别邀请米其林星级大厨、美食设计师、现为毛里求斯四季度假酒店行政主厨的Nicolas Vienne与亚洲最佳酒吧-曼哈顿吧的明星调酒师Gabriel Carlos，为您奉上为期三天的艺术品鉴旅程，让您尽情徜徉于精彩纷呈的活动之中，感受如万花筒般多彩的生活盛宴。
Accept our invitation to join Micheline-starrer Chef Nicolas Vienne and award-winning mixologists Gabriel Carlos from No.1 Asia’s best bar 2017- Manhattan Bar to bring one-of-a-kind dining experiences.
梦回上海 | 四季牛排馆
11月16日，下午5:00至晚上10:00
A Dream Return to Shanghai · Steak House
16 November, 5:00pm – 10:00pm
米其林星级大厨Nicolas Vienne（毛里求斯四季酒店行政总厨）携手亚洲顶级酒吧--曼哈顿酒吧（新加坡丽晶四季酒店）获奖调酒师Gabriel Carlos，一同相聚上海四季酒店牛排馆，带您领略充满魅力和灿烂文化的美食之夜。
Join Michelin-starred chef Nicholas Vienne and award-winning Mixologist from Asia's Best Bar 2017, Manhattan Bar - Singapore, to celebrate their return to Shanghai in a glamorous, glittering evening of culture and gastronomy.
四道式定制菜单精选毛里求斯最佳食材，搭配明星调酒师独创鸡尾酒。
Exclusive four-course menu with the finest ingredients from Mauritius paired with cutting-edge cocktail creations by our guest Mixologist Gabriel Carlos.
每位人民币999*元含佐餐酒（10月31日前预订享早鸟价每位人民币888*元）
Price: RMB999* per person including wine paring
(Book before October 31, 2017 and enjoy early bird price of RMB888* per person)
中西合璧 | 四季轩
11月17日，晚上6:00至晚上10:00
West Meets East Dinner, Si Ji Xuan
17 November, 6:00pm – 10:00pm
四季轩大厨王俊作为正宗上海本帮，将与Nicolas Vienne强强联手，共同缔造充满东西方混合韵味的创意食谱，为食客们创作诱人的中西式菜品，展现别具一格的烹饪技巧和创意。
Be amused in a fantastic collaboration of Michelin-starred Chef Nicolas Vienne and Shanghai-native Chef Wayne Wang of Si Ji Xuan in an evening of culinary artistry.
六道式厨师菜单，中西文化精彩碰撞，美味创意灵感迸发。
Be part of the two talented chefs collaboration evening, showcasing the best of Western and Chinese cuisines in a unique fusion degustation six-course menu.
每位人民币788*元含佐餐酒（10月31日前预订享早鸟价每位人民币688*元）
Price: RMB788* per person including wine paring
(Book before October 31, 2017 and enjoy early bird price of RMB688* per person)
寻味毛里求斯 | 四季咖啡厅
11月19日，中午12:00至下午3:00
Journey to Mauritius, Café Studio
November 19, 12:00 noon – 3:00pm
毛里求斯美食精巧地融合了中式菜、欧洲菜和印度菜肴的精髓，保留了海鲜最鲜甜的自然原味。四季周日超级午餐自助邀您前来品尝来自于岛屿天堂的海鲜美味奇缘，和来自全球的精美菜肴。
Escape to the sun-soaked island of Mauritius as you indulge in this Super Sunday Buffet Lunch featuring the island-nation’s famed seafood bounty.
超级星期日自助午餐每位人民币348*元
Price: RMB348* per person
*价格需加收15%服务费
*Prices are subject to 15% service charge
详情咨询及预订，请联系86 (21) 6256 8888分机1080
For reservation please contact 86 (21) 6256 8888 ext 1080
探索和了解更多活动详情，请前往www.fourseasons.com/zh/artistry
Taste of Artistry microsite: www.the-taste-of-artistry.com/shanghai
关于大厨Nicolas A. Vienne尼古拉•维耶纳（毛里求斯四季度假酒店行政主厨）
About Chef Nicolas Vienne
(Executive Chef, Four Seasons Resort Mauritius at Anahita)
米其林星级大厨、美食设计师，现为毛里求斯四季度假酒店行政主厨。拥有近20年专业烹饪及厨房管理经验的他，曾师从世界闻名的米其林星级厨师Alain Ducasse及Joel Robuchon的前行政总厨Eric Briffard。Nicolas以其成熟的法式料理技艺，配以对不同文化的深入了解，完美地在餐座上阐释了食物、文化和艺术结合的意义，并不断为美食界提供新鲜灵感。Nicolas曾在中国、法国、美国、泰国、黎巴嫩及南太平洋群岛等多个地方工作，并荣获多项美食奖项，包括美国南佛罗里达市场卓越法国美食家、巴黎最优秀创新厨师、波士顿最优秀法国厨师以及高集团授予最具创新力厨师等。
French Chef Nicolas Vienne has nearly 20 years cooking experience worldwide including United States, Lebanon, South Pacific Islands, Thailand, China and Mauritius. He is a talent who can speak fluent French, English and Spanish. Nicolas worked for several Michelin awarded restaurants and himself is also a Michelin-star awarded chef.
除此之外，Nicolas还是一位作者，他于2014年创作了《上海本真》一书，探索了那些来自上海市内和城郊的鲜为人知却美妙无比的食材与美食，精致的法式料理与中国的美食文化传统在这里碰撞出绚烂火花。他还在书中通过自己的切身体验分享了中国传统医药养生和食物文化的奥秘。
Not only be an expert on cooking, Nicolas turned himself as a writer that he published his book – Shanghai Flair in 2014. In the book, Nicolas shared a fantastic journey with French cuisine and traditional Chinese food.
关于大厨王俊（上海四季酒店四季轩主厨）
About Chef Wayne Wang
(Executive Chef of Si Ji Xuan at Four Seasons Hotel Shanghai)
地地道道的本帮师傅，拥有三十多年的从业经验。对于烹饪和食材，王俊有着自己独特的理论。他钟爱研究各种食材，发现食物之间的联系和特点，并把这些元素融入到自己的菜品中。
Born and raised in Shanghai, Chef Wayne has over 30 years’ experience in cooking. Chef Wayne has his own philosophy on food and materials. He loves study various ingredient, to explore the relationships and specialty and integrate the elements into his dishes.
王俊曾经服务国宴厨房，在极其严格的标准下铸就了他一丝不苟的办事风格。他时常去到中国乡村，在那里接触当地民众，以求得最正宗的地方特色。除了是一名出色的本帮菜大厨，王师傅也不局限于上海菜的开发，他的广东菜和湘菜也是叫好又叫座。
Wayne is an expert on Shanghai cuisine and keeps a balance of traditional and creative. Not only Shanghai cuisines, Wayne is also good at different cooking styles including Cantonese and spicy food.
通过王师傅和四季轩团队的努力，四季轩连续两年被上海米其林指南评选为“推荐餐厅”。
With the continuous effort of Wayne and his team, Si Ji Xuan was selected as Recommended Restaurant by Michelin Guide Shanghai for two years.
关于曼哈顿酒吧（新加坡丽晶四季酒店）
About MANHATTAN Bar (Four Seasons Hotel Singapore Regent)
曼哈顿酒吧深受鸡尾酒和美酒黄金时代的启发，于现代风格中夹杂着一丝老纽约的气息和魅力。曼哈顿酒吧被《国际饮料》（Drinks International）杂志评为全球酒吧50强，2015年被酒业大奖“ Tales of the Cocktail® Spirited Awards®”评为全球最佳酒店酒吧100强。
Inspired by the Golden Age of cocktails and fine drinking, Manhattan is reminiscent of a grand hotel bar, modern yet with a touch of old New York glamour and sophistication.
Manhattan was named #1 in Asia's 50 Best Bars in 2017, #11 in World's 50 Best Bars in 2016 by Drinks International as well as among the Top 4 Best International Hotel Bars in the 2017 Tales of the Cocktail® Spirited Awards®.
