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 be joining forces for two exceptional four-hands dinners. These special events will take place on April 17 and 18, 2024, in the chic and trendy setting of Dani Brasserie, the renowned restaurant of Four Seasons Hotel Madrid that embodies the essence of the city with its casual and joyful atmosphere. Specifically for this occasion, the bar area will feature some touches directly brought from L’Orangerie at Four Seasons Hotel George V, Paris, blending both ambiances seamlessly.
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, paying 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. Focusing 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 is sure to win the hearts of locals and food lovers alike.
For this special two-night event, both chefs have meticulously curated a menu that reflects their signature dishes. To kick off the experience, diners will stimulate their palates 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 journey 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 favorite creations. As the main course unfolds, each chef will showcase a signature dish. Chef Taudon will present his iconic grilled sea bream accompanied by vegetable tagliatelle and jalapeño sauce, while Chef García will propose roasted duck in anolini jus and consommé infused with fresh herbs. To end this culinary 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
- Calle de Sevilla, 3, 28014 Madrid
- Price: EUR 295 per person; pairing optional + EUR 485 per person
- Reservations: [email protected]
