Michelin Star Chef coming to VIE Bangkok and V Villas Hua Hin

Sylvain Sendra

FRENCH MICHELIN STAR CHEF SYLVAIN SENDAR, owner of Itinéraires restaurant in Paris, will be visiting Thailand in late May/early June, when he will present two six-course dinners at VIE Hotel Bangkok on May 30 and another six-course dinner at V Villas Hua Hin on June 1.

The six-course dinner presents signature dishes, in which everything is cooked fresh and homemade by his own team.

The dinner at VIE Hotel Bangkok will start with Arctic King Crab and avocado in vegetable ravioli, honey dressing and cilantro, followed by garden potato velouté soup, golden caramelized hazelnuts, sous vide egg and smoked milk foam; grilled line-caught imported French “John Dory”, with fresh langoustine in green mango tartare, seasonal vegetables, seared crustacean shell juice; Signature main dish Boston lobster and citrus confit, simple leek with a “grain of salt”, almonds andVin Jaune du Jura” yellow wine sauce;charcoal roasted native “canette des Dombes “duck fillet, glazed turnips, citrus powder, aromatic herbs, Mostarda di Cremone and lemongrass condiment; and for dessert, Vanilla Cassata, green apple and basil sherbet.

Alive Boston lobster and citrus confit, simple leek with a -grain of salt-,He will be assisted by sous chef Anne and by Sarah, his sommelier and life partner. The dinner is priced at 7,000 THB or 9,000 THB for food and selected wine pairing.

V Villas Hua Hinis offering a package with its Michelin Star dinner from June 1-2 that includes a one-night stay in a two-bedroom pool villa for 45,000 THB that includes the six-course Michelin Dinner and V Breakfast for four; as well as a one-night stay in a three-bedroom pool villa for 60,000 BHT, which includes the six-course Michelin Dinner, and V Breakfast for six.

For reservations, call 02 309 3939 ext.3705  or email fb@viehotelbangkok.com

Chef Sylvain Sendra comes from “food capital of the world” – Lyon, France, where he completed his studies at Vatel Institute Culinary School and started his chef career path with the famous Hotel Byblos SaintTropez in the south of France. His experience widened through working with Two Michelin star chef Jean Marc Delacourt at Château de La Chèvre d’Or (a castle turned hotel) under the Relais & Châteaux luxury hotels group.

At age 24, he and his wife Sarah opened a pocket-size 26-seat bistro Le Temps au Temps. In May 2008, the Sendras, feeling the need to move forward, opened Itinéraires with a focused menu incorporating his unique cuisine inspirations from his long-distance travels.

 

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