Chef's table

Alberto Rossi, head chef at the Four Seasons Hotel in Ballsbridge in Dublin (fourseasons.com/Dublin), has a high-end take on lobster.

10th August, 2014
Warm native lobster tail with carrot purée, pickled radish, nectarine mousse, orange segments and sauce vierge.

Each week, a chef shares a favourite recipe. This week, Alberto Rossi, head chef at the Four Seasons Hotel in Ballsbridge in Dublin (fourseasons.com/Dublin), has a high-end take on lobster.

At the Reading Room restaurant in the hotel, we have a chef’s table menu which changes each week to reflect the freshest produce available locally. In summer, we are blessed with a bounty of produce from land and sea. I particularly love lobster...

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