The recently renovated and re-opened Aujourd’hui at Four Seasons Hotel Boston has a lot to show off. There’s a new kitchen crew that includes Executive Chef David Blessing, Chef de Cuisine Jerome Legras and Executive Pastry Chef Tim Fonseca. There’s also an 1800 bottle wine library, a new bar and a whole new look. Some things have stayed the same: the spectacular view of the public garden from the dining room and an exceptional, award winning menu of French fare. Click through to see some of their new dishes.