Profile, venue and menu

Profile

Celebrated adman George Lois created some of the 20th century’s most iconic advertisements. The lifelong New Yorker produced cutting-edge campaigns that went on to define the golden age of advertising. Lois was also controversial; many of his more than 90 Esquire covers critiqued the contentious issues of the 1960s, including civil rights, feminism and the Vietnam War.

Venue

The Four Seasons

Opened in 1959, New York’s only landmarked restaurant is housed in the city’s sole Mies van der Rohe-designed building. Award-winning and locally sourced American Nouveau cuisine is crafted by executive chef Pecko Zantilaveevan.

Menu

To eat:

Risotto with white truffle shavings.
Sautéed Dover sole topped with parsley and key lime sauce.
Chocolate velvet cake.

To drink:

Chassagne Montrachet,
Marquis de Laguiche, 2009.

Dish

Risotto with white truffles

(Serves 4)

7-8 cups chicken stock
1 tbsp olive oil
2 large shallots, diced small
1.5-2 cups Arborio rice
½ cup heavy cream
85g truffle butter
55g Parmesan cheese
Salt and white pepper
Shaved white truffles

The method
1. In a stock pot over high heat, bring the chicken stock to a boil and turn down to a low simmer. In another pan over medium high heat, sauté shallots in 1 tbsp of olive oil for approximately 2 minutes until they are translucent. Add the rice and lightly toast for another minute.
2. Add chicken stock, a little at a time, sampling the rice along the way to determine it is cooked and the texture is al dente.
3. Once the risotto is cooked, finish with chicken stock, heavy cream, Parmesan cheese, truffle butter and salt and white pepper to taste. The risotto’s texture should by velvety, creamy and slightly runny.
4. Place risotto on a serving plate and add thinly shaved fresh white truffle on top. Serve at once.

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