Il Lago at Four Seasons Hotel des Bergues is a 1 Michelin star restaurant that offers classic Italian cuisine with a modern twist. Located at Geneva landmark hotel — Four Seasons Hotel de Bergues, restaurant Il Lago is the culinary temple of chef Massimiliano Sena.
Massimiliano Sena serves Italy's most refined cuisine, accompanied by outstanding Italian, French or Swiss wines. Inspired by the flavors of his native region, chef Massimiliano Sena's cuisine is authentic, light and colorful. He describes himself as a creative and enthusiastic person and likes to bring his own personal touch to traditional dishes, creating new flavors and combinations while respecting the purity of the ingredients he uses.
Maitre d’hotel of the restaurant — Raffaele Crescenzo says that the only way to keep the level is to be the example for the team. So, you can see how the team is working. Yes, it’s outstanding.
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Hamsbush means something very important to me.
Because it's a bit of a business card.
And we always do it in a different way,
Why do we have this inspiration to create?
Let's put all our love for cooking
In this Hamsbush.
Always different, but always magnificent.
We have it in the middle of the table
a little bit of foie gras served with
Sivas Carpaccio,
Smoked with Sivas carpaccio and pecorino.
Poi focaccia with tonnabelli
The caramelized children.
Potato focaccia
Served with Siva Carpaccio
and the last, but not the last,
Panzarotto
stewed with cheese and
black olive
A bit of white bread and
Parmesan cheese
extra virgin olive oil
from southern Italy, from Calabria.
We have a Carabinero tartare
served with jalapeño sauce,
tomato and spinach shell snack.
For me today, what matters is
to have in this dish
something creative
colorful, conveying emotions
Something very beautiful,
at the same time
Something good.
Our Roasted Scampi
with seasonal vegetables,
lemon and black onion bisque
Our menu of flavors
It is a menu that we have chosen.
with the entire team,
why the team's work
The chairs in the room are very important to me.
It's a menu of flavors
where I try to communicate
my kitchen
Today the kitchen is by the lake,
It is a kitchen of great quality.
We are mixing it up
The aesthetics and the taste.
Basil tagliolini,
sardine carpaccio
Served also with tomatoes and squid.
The tagliolini pasta
is kneaded with
sardine carpaccio
which we have used a lot
in southern Italy,
and then a sauce with
Squid with small tomatoes.
I think it's an emblematic dish.
our chef.
Normally in Italy, when we eat pasta
We don't use the chive,
but in this case the chef
He wants us to use the chive
to slice the carpaccio
And then we have to eat together
all the ingredients,
the pasta, the sardine carpaccio,
The small piece of tomato and the squids.
One of the most important dishes
from our menu,
the lobster risotto with lobster mayonnaise,
tomato jams
And also the lemon ice.
The lobster risotto is a dish
signature
In the lake from the opening.
The recipe has been passed on.
from chef to chef
Italian cuisine
It is one of the kitchens.
more refined
and therefore Italian cuisine
It's your favorite kitchen.
Here is my favorite dish,
the lobster risotto
served with variations of sardines
green tomato
and the lobster risotto.
It's very classic.
with a kitchen
at low temperature
for the transients.
It is made with a variation of sardines
and with a meat juice
the verbena
to add a bit of acidity to the plate.
It's a very well-known meat here.
It's very classic.
To be a celebrity chef
It is a personal gratitude.
and from the entire team,
It's certain.
Being a celebrity chef is an honor,
It's a pleasure.
I think it's not this one.
That's what makes the difference.
One must not follow the star.
If you have passion,
if you have awareness,
if you feel like talking to me
throughout all the time,
in listening to you and improving myself,
I'm sure that the star
It will arrive; it's only a matter of time.
But one must not die sick
to search for the star,
Why are there so many chefs today?
who are not stars, but are
Great chef.
Our pre-dessert dessert
with sardines variation
Almond mousse on top.
Being a chef is not difficult for me.
I have a passion for this work,
Therefore, it is not a sacrifice, but a great pleasure.
I thank myself every day
Why am I a person
who has the opportunity to do a job
what I like
and that I have the possibility to transmit
the emotions to people.
Ricotta cheese
con strawberry bianca
and for you guys
the sardine variation
with wheat fruit and champagne.
And in the end
Tart of apricot, Tropeziane
the pepper cake.
