Some of the world’s finest restaurants reside within the walls of our hotels and resorts. Like a great novel that slowly reveals its plot, each has a signature dish that highlights the menu — and has a fantastic story to tell.
A tribute to Chef Raymond Blanc’s head gardener, the namesake dish has been served for more than three (two-Michelin-starred) decades. Emphasizing the values instilled in him from an early age by his parents— to respect the land and the seasons—the vegetable medley (such as, courgettes, morels, white asparagus) celebrates the garden’s seasonal standouts.
Beverly Hills, California
To match the West Coast’s “well-thy” vibe, pizza gets a fresh facelift here. Coal-fire-cooked crust with textural variations of crispiness and chew is crowned with a verdant rosette of paper-thin avocado slices punctuated with jalapeños, cilantro, and French sea salt. Like L.A. itself, the dish is effortlessly chic.
St. Helena, California
The menu plays out like a jazz composition, improvised to the rhythmic, seasonal cycle of the resort’s garden-grown ingredients. Spontaneous creativity is the unifying theme (think okra-seed caviar)—with three-Michelin-star results. Forgo expectation and immerse yourself in a tasting experience that is anything but one note.
Johannesburg, South Africa
Think pink! Inspired by South Africa’s abundance of exceptional game meat, the subtle sweetness of delicately brined, goji berry–laced tartare complements a garnish of creamy mayonnaise and delicate shards of biltong (a regional take on beef jerky). Charcoal wafers provide a stunning contrast to the crimson sorrel, pickled red cabbage, and hibiscus powder. Primal, meet pretty.
Named after the forefather of the largest industrial family in Sweden, this is a cultural classic. Essentially a burger, the addition of egg yolks and cream to the finely minced veal elevates it to a luxurious Swedish delicacy. Say bye-bye to boring beef and välkommen to veal.
Designed to awe customers, this dish has them literally rising to the occasion for a bird’s-eye view of the arresting arrangement. The duck neck—with the head still attached!—is stuffed with a seasoned blend of duck leg, pork belly, and foie gras, spiked with pastis, then caramelized to glassy perfection. Approach the experience head-on.