Four Seasons Doha launches ‘Folia’ at the Après Spa Café

Folia is a creation of celebrated chef Matthew Kenney and Prince Khaled bin Alwaleed’s KBW Ventures

THIS summer, Four Seasons Hotel Doha is tempting food enthusiasts with a newlyadded, mouth-watering plantbased menu that highlights an international health-conscious culinary concept with a local touch, to enjoy after a spa treatment or a workout, or simply to grab anytime throughout the day.

As Four Seasons Hotel Doha continues to offer an indulging sensation of taste, comfort, and pleasure to all, it introduces its new vibrant platters through the feel-good Apr s Spa Café complete with relaxing indoor or freshair terrace dining.

The café, which opens at 00 am, invites guests to start their day with a healthconscious breakfast, revitalise with an energising smoothie throughout the day, or grab a small bite to eat from the assortment of Folia’s appetisers, entrées, and desserts, which are available daily at 12 00 noon until 6 00 pm, when the café closes.

Unique to Four Seasons, this concept was originally created by the celebrated American chef Matthew Kenney, the founder of more than 20 restaurants around the world.

First launched at Four Seasons A, everly Hills, Folia has bloomed with an added Middle Eastern touch as a result of a collaboration globally-recognised investor and healthy living advocate, Prince Khaled bin Alwaleed, and his company K entures.

This mélange of avours is introduced in different countries of the CC, including Qatar. In this regard, the

eneral Manager of Four Seasons Doha, Shadi Suleman commented, e are pleased to be presenting such

ourishing food creations collaborated by the world-class chef, Matthew Kenney, and the energetic regional investor, Prince Khaled bin Alwaleed, to celebrate every Four Seasons visitor with a special international plant-based cuisine infused with local touch to enjoy throughout the summer.

It is fitting that Folia, crafted to appeal to palates that have eaten the finest in healthy cuisine, is being presented at Four Seasons Doha now that Qatar is preparing to welcome the world for one of the biggest sporting events in history.

I look forward to seeing the Qatari plant-based dining scene elevated with Chef Kenney’s inspired dishes, said Prince Khaled, remarking on the launch.

Crafting the future of plant-based cuisine

Folia, with its delicate atin name that stands for from the leaves , emphasises not only on following a healthy lifestyle on a personal level, but also on supporting global wellness.

ith that in mind, Folia is also all about innovation and imagination, which is represented by using seasonal ingredients to exhibit fun colours through cold and crisp dishes that you can enjoy as starters.

One such dish is the mixed palette of enticing green papayas, assorted with basil, cilantro, and spinach leaves, sprinkled generously with shredded carrots, and topped with cashew dressing.

For avocado aficionados, you can enjoy them on toast with Kumquat, radish, and herbs, all before drowning in the aromas and tastes of the entrées.

Another indulgent offering consists of avourful ravioli alfredo, stuffed with roasted butternut squash and vegan parmesan cheese, and the creative truf e pizza with Tuscan kale, wild mushrooms, cashew truf e cream, and lemon vinaigrette.