• Chidozie Uzoezie

Imprégnation Absolue Arrives at Four Seasons Hotel London

Something exciting is coming to London. This September, La Dame de Pic London at Four Seasons Hotel London at Ten Trinity Square will redefine the dining experience with the launch of Imprégnation Absolue, a new globally-inspired non-alcoholic drinks pairing menu.

More than just a technical term, imprégnation is a concept that brings together several processes and formulations, and represents Anne-Sophie’s core cooking philosophy.

By means of steeping, steaming, smoking or marinating, aromas are enhanced, creating new surprising flavours in both the dishes and drinks. The innovative selection of alcohol-free options includes rare teas from across East Asia; coffee sustainably grown in Africa and South America; and locally produced kombucha - available at the restaurant.

As part of the dining experience, guests are invited to observe the process of transformation before dishes arrive through the ritual preparation of cocktails and tea, or the mixing of certain ingredients for the sauce, which takes place in front of them at the table. This serves as an aromatic prelude to their dining experience.

Drinks include Genmaicha Collins, a non-alcoholic cocktail using Genmaicha tea, lime cordial and cardamom, whose tart and earthy notes pair well with the Heritage Tomato marinated with Nikka whisky and a refreshing tagette and mint ice-cream.

Likewise, the aniseed notes in the Cornish Turbot glazed with pastis, bell pepper, agastache and lavender and curry sabayon are perfectly matched with the warm, aromatic blend of Allspice and Cardamom in the Seedlip Martini. 

Berlingots, delicate pasta parcels filled with St Cera cheese and infused with geranium, shiso and Chartreuse, are equally inspired and paired with the smooth, round and floral texture of warm Hon Gyokuro tea.

On the other end of the spectrum, the strength of La Dame de Pic London’s Geisha coffee, made with the Chemex method for a pure flavour, finds a natural companion in the Hereford Beef Fillet, which is also marinated in coffee and served alongside baby aubergine tempura, rich oxtail confit and fresh dill.

Imprégnation Absolue is also extended to the desserts, devised Chef Pic and Executive Pastry Chef Eric Verbauwhede: the sweet notes of the seasonal White Millefeuille with Tahitian vanilla, Jasmine jelly and Voatsiperifery Pepper cloud from are slightly lifted by the delicate aromas of citrus and chamomile found in the sparkling Bla tea.

Drawing influence from all corners of the world, the new non-alcoholic drinks offering also includes a selection of rare teas sourced with the help of respected Tea Sommelier Kiona Malinka, who has chosen varieties such as Bai Yao Zhenis, a bespoke Chinese white tea made using only the young top shoots of the crop.

On top of sourcing from premium suppliers, the new drinks from La Dame de Pic London use components that are the result of dedicated extractions, fermentations and infusions tried and tested at their famous lab in Valence, Southern France, where herbs and flowers, from Douglas pine to green cardamom to fresh Thai basil and lovage leaves, are given a contemporary twist using classic techniques.

The Imprégnation Absolue menu will be available at La Dame de Pic London at Four Seasons Hotel London at Ten Trinity Square from Monday, September 26, 2022. Pairing menus will be priced at four courses for GBP 75, 6 courses for GBP 95 and 8 courses for GBP 110.

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