Pick, Cook, Dine: Culinary Adventures in Cairo
Four Seasons Hotel Cairo at Nile Plaza offers you a unique opportunity to visit a local farm and learn about the ingredients and how to prepare them before you dig into a memorable meal.
In cosmopolitan Cairo, Four Seasons restaurants are the gold standard for gourmet cuisine. Now, Four Seasons Hotel Nile Plaza is taking its reputation one step further. Hotel guests and local residents are invited to join Executive Chef Thierry Papillier on a farm outing, a relaxing day spent picking fresh, local ingredients from an organic garden, and a lesson in preparing a fine dining experience, to be savoured in rural peace with a view of the pyramids in the distance. It’s a culinary adventure ideal for family get-togethers, or travellers in search of a magical, tranquil Egypt, when the Nile mirrored waving palms instead of gleaming skyscrapers.
Four Seasons cuisine holds a high rank in Egypt because only the finest ingredients are used. The Hotel has long sourced produce from Makar Farm, near the pyramids on Sakkara Road. George Makar, farm founder and graduate of the French University of Agriculture, made it a priority to introduce new fruit and vegetable varieties to the Egyptian soil and sun. Thanks to his son Mounir, an economist and banker who took up the family farming hobby and invented special hydroponic systems, the farm expanded, and today boasts a luxurious abundance of endives, red and green asparagus, purple broccoli, baby watercress, and spinach sorrel—to name a few.
Take the award-winning Cairo-based Four Seasons Chef Thierry, add a local farm bursting with rare, fresh produce, and you have a recipe you’ll remember for the rest of your life. From Nile Plaza on Cairo’s palm-lined corniche, guests are chauffeured across the river from the bustling city to the rich, green farmland that stretches out towards the Great Pyramids and the Sphinx. After they are greeted by Mounir Makar, guests pick fruits and vegetables suitable for the day’s feast as Chef Thierry explains why each ingredient has been selected and how it will be prepared. He then proceeds to his kitchen, where guests learn how specific cooking techniques can maximize the value of vitamins and minerals in fruits and vegetables and promote a healthier lifestyle. The result is a sensational meal—endive salad, rich with blue cheese dressing, and grilled sea bass with asparagus and zucchini, season permitting, imbued with Chef Thierry’s artistic sensibilities. The pièce de résistance is a rich chocolate cake from Grandmother Makar’s secret cookbook. The memorable meal is an ideal finale.