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6 Images

Hampton’s at the Four Seasons Westlake Village

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Dungeness lump crab cucumber cannelloni. (Spencer Weiner / LAT)
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Caramelized millefeuille with fresh raspberries and light pistachio cream. (Spencer Weiner / LAT)
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Wild Alaskan Salmon confit with preserved Meyer lemon-fennel salad. (Spencer Weiner / LAT)
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Hampton’s at the Four Seasons Westlake Village. (Spencer Weiner / LAT)
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Four Season Hotel Westlake Village Executive Chef Sandro Gamba in his domain. (Spencer Weiner / LAT)
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At Hampton’s, executive chef Sandro Gamba eschews butter and dairy in preparing spa-friendly food that’s served in an elegant Conejo Valley setting. (Spencer Weiner / LAT)
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