july 24, 2018 - Four Seasons

Four Seasons Hotel Los Angeles at Beverly Hills Launches Folia, a Plant-Based Menu

The #plantbasedmenu will be available at the poolside #cabanarestaurant and in the Hotel's new Wellness Rooms starting July 25, 2018

July 24, 2018,  Los Angeles at #beverlyhills, U.S.A.

This summer, Four Seasons #hotel Los Angeles at Beverly Hills is launching Folia, meaning from the leaves in Latin, which is a new plant-based, stand-alone menu inspired by celebrated #chef #matthewkenney. Developed in partnership with KBW Ventures founded by HRH Prince Khaled bin Alwaleed bin Talal, Folias culinary selection includes10 wholesome, plant-based items including starters, entrées and desserts created by #matthewkenney, the founder of Plant #food + Wine and 20 other restaurants worldwide. 

The full menu will be available from July 25 through September 7, 2018 in both the Hotels poolside #cabanarestaurant, and in its dedicated Wellness Rooms and Suites, designed for the health conscious traveller.

“The appeal of plant-based cuisine has never been stronger. My partnership with #matthewkenney for this new menu at #fourseasonshotellosangeles at #beverlyhills is just the beginning. The concept of presenting #folia is rooted in our love of quality dining, and in my objective to continue to be involved in ethical businesses. This new venture will introduce truly healthy menus to #people who otherwise would not have had an opportunity to see the array of options available in the plant-based world, especially when a master #chef is at the helm,” said Prince Khaled, remarking on Folia’s launch at Four Seasons.

The menu, which will be available starting July 25, 2018, features refreshing summer options for health driven individuals. Appetisers include watermelon poke marinated in a flavourful ponzu lime broth; hearts of palm ceviche with California fruit, vegetables and edible flowers; beet hummus with oregano cream; and dukkah avocado with spicy greens, preserved lemon and tomato jam. Entrees include green herb tacos filled with roasted squash and king oyster barbacoa; and the signature cacio e pepe kelp noodles with a creamy cashew pepper sauce.  Desserts include a savoury coconut cream pie with a delectable macadamia crust.  Prices will start at USD 12 per item.

Cabana Restaurant is located on the Hotel’s fourth floor pool deck, surrounded by succulents and lemon trees, a perfect ambiance for plant-based cuisine. The new Wellness Rooms and Suites at #fourseasonshotellosangeles at #beverlyhills were created in partnership with Delos, and feature meditations by Deepak Chopra, air purification systems, Circadian lighting, sound machines, hard wood floors, healthy mini-bar snacks, and an exclusive in-room dining menu approved by the Cleveland Clinic, which is now expanded to include Matthew Kenney’s dishes.