Michelin-starred chefs Alyn Williams and Eric Chavot, together with chefs Brian Fantoni and Show Choong are to spearhead four Champagne dinners at the Westbury Hotel in London.
The "Sparkling Quartet" events, with Champagne brand Laurent-Perrier, are to take place in March, June, September and December this year, in the hotel's St George's Penthouse Suite.
Dishes are set to demonstrate each chef's different style, with plates including scallop, sweet prawn and sea-urchin with yuzu vinaigrette & porcini oil, roast fillet of halibut with broccoli, almonds & chanterelles, and Cotswold chicken, caramelized leek, potato, smoked egg and truffle.
Desserts will include vanilla macaroon with vanilla crème, raspberry and almond cake with raspberry sorbet, and milk chocolate mousse with pistachio ice-cream.
Each four-course private dinner is available to book individually, with the price per person, for a six-person table, set at £275 including champagnes and coffee.
The 246-room Westbury Hotel in Mayfair was opened in 1955.
Williams, is head chef at the Michelin-starred Alyn Williams at the Westbury, Choong is head chef at the hotel's Japanese-fusion restaurant Tsukiji, while Fantoni is the Westbury's executive chef. Chavot is head chef at the Michelin-starred Brasserie Chavot, just opposite the hotel.
Places for the dinners can be booked on 020 762 9775 or firstname.lastname@example.org.