The dinner, which combines Japanese simplicity with the taste of French cuisine, is part of VIE’s on-going Michelin Project “Star Tastes, Designed plates”. You can also meet Chef Kei an evening By the Beach at V Villas Hua Hin on Feb. 16.
Kei’s cuisine has been described as “a perfect balance of everything delicious”. He will be assisted on both occasions by French sous-chef Julien Cadiou. Kei’s eight-course Valentine’s and By The Beach menu highlights include:
Red Shiso syrup, salty cake, Iberico ham and condiment
Chilled avocado soup, crustacean gelée, crab meat and caviar
Foie gras confit, passion fruit or mango, coffee, citrus, preserved citrus
Lobster or rock lobster, Thai herbs and flowers
The cost – 6,000 BHT for VIE Hotel Bangkok’s for its Valentine’s Day dinner, per person and for food only; and at 7,500 BHT per person for food with wines pairing, including the special rose-cake-pops from VIE Hotel Bangkok.
Dinner By the Beach at V Villas Hua Hin will cost 6,000 BHT per person for food only and 7,500 BHT per person for food with wines pairing.
Kei is from Nagano, Japan, where he was born into a family of chefs. He honed his precision cooking skills mainly in the French restaurants of Japan before leaving at age 21 for France to further his develop his interest in this French cuisine. In France, he worked with
He aimed for experience and he worked with some of the top chefs of the country, at l’Auberge du Vieux Puits (now a 3 Michelin star restaurant), Le Prieuré in Villeneuve-lès-Avignon (1 Michelin star), Le Cerf in Alsace (2 Michelin stars) and finally seven years at Alain Ducasse in Paris (3 Michelin stars), where he became a master in French cuisine.
Kei travelled everywhere throughout France, exploring tucked away villages and havens, in his quest to become the ultimate French chef in France. He opened his own restaurant in 2011, and less than a year later, it was awarded a one Michelin Star in The 2012 Michelin Guide Awards.
You can learn more about Kei at www.restaurant-kei.fr