THREE-STAR-MICHELIN STAR CHEF EMMANUEL RENAUT, chef and owner of acclaimed Flocons de Sel restaurant, brings his inimitable cuisine to La VIE “ Creative French Cuisine” in VIE Hotel Bangkok and Villazzo in V Villas Hia Hin for four days of culinary perfection during Nov. 22-25, 2017.
Emmanuel Renaut is a truly rare breed in the culinary world, holder of the prestigious “Meilleur Ouvrier de France” (Best Craftsman of France) and the “Compagnon du Tour de France” (Companion of the Tour de France). He has been awarded three stars in the Michelin Guide.
Chef Emmanuel Renaut established Flocons de Sel in 1998 and he received his first Michelin star in 2003, the second one in 2006, and his third was awarded in 2012, when he was also named “Cooking Chef of the Yearâ€.
Today his widely celebrated skills in transforming the natural and local ingredients of the Alps into colourful, fragrant and succulent dishes have earned universal praise.
He will be at La VIE —Creative French Cuisine at VIE Hotel Bangkok on Nov. 2 and at the Villazzo Restaurant in V Villas Hua Hin on Nov. 25.
He will be offering a 10-courser exclusive set dinner, costing 11,000 THB per person for food only, and 13,000 THB per person for premium beverage pairing (Taittinger, Champagne Cuve Prestige, NV).
Dinner is served at 6.30 pm and will start with Beignet of smoked Alp milk, puffed bread of black rice and polentatartelette of vegetable roots, followed by Terres de Pierres, Chablis 2014 with starters “mushrooms of the woods” under two millimetres of polenta and wild hazelnuts, beetroot and parsnip cake, horseradish bouillon, prawn, citrus zest and caviar vitalized with grapefruit and gentian root.
Terres de Pierres, Chablis 2014 will be served at the main course, featuringcured and lightly smoked trout, herbs from the Alpsquenelle of scallops, grilled onion juice with lemon balm.
Then, Reserve de la Comtesse, Pauillac 2009, served with duck with red cabbage, “fondant” potatoes, juniper infused duck juice “grand veneur” and silverskin onions cooked in a pine bouillon, followed by Beaufort cheese and nuts, and desert: lemon, hazelnut, mountain honey, smoked chocolate tart, woody ice cream; and end with Petit Fours — A few sweets with the Tastes of the Mountains.