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Hampton’s at the Four Seasons Westlake Village

Dungeness lump crab cucumber cannelloni. (Spencer Weiner / LAT)
Caramelized millefeuille with fresh raspberries and light pistachio cream. (Spencer Weiner / LAT)
Wild Alaskan Salmon confit with preserved Meyer lemon-fennel salad. (Spencer Weiner / LAT)
Hampton’s at the Four Seasons Westlake Village. (Spencer Weiner / LAT)
Four Season Hotel Westlake Village Executive Chef Sandro Gamba in his domain. (Spencer Weiner / LAT)
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)