Archive - August 13, 2018

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Two–Michelin Star French Chef Philippe Mille at VIE Hotel Bangkok and V Villas Hua Hin, MGallery by Sofitel

Two–Michelin Star French Chef Philippe Mille at VIE Hotel Bangkok and V Villas Hua Hin, MGallery by Sofitel

TWO-STAR MICHELIN STAR CHEF PHILIPPE MILLE will be offering four-course lunchs and seven-course dinners at La VIE – Creative French Cuisine in VIE Hotel Bangkok, MGallery Sofitel from Aug. 22-25, as well as in Villazzo Restaurant at V Villas Hua Hin, MGallery by Sofitel on Aug. 25 only.

Born to a farming family in the Sarthe in Western France, Chef Philippe Mille has had the experience of observing the growth of vegetables and livestock his entire life, discovering every nuance that makes them perfect. His refined sense of appreciating fragrance and taste has led him to the notable creations that have earned him two Michelin stars.

Chef Philippe Mille is also one of the few chefs in the world to be awarded the coveted M.O.F. — the Meilleurs Ouvriers de France, the highest and most prestigious award amongst all professional craftsmen in France. Only those who have earned it are allowed to wear the red, white and blue collar which is its respected symbol.

Pleasure, generosity and childhood memories are at the heart of his inspiration. Chef Philippe Mille has also worked with some of the best names in France, having trained at L’Aubergade restaurant in Pontchartrain under Jean Bordier; at Le Drouant under Louis Grondard; at Le Pré Catelan under Frédéric Anton; at Lasserre and also at the Ritz under Michel Roth; at Le Scribe and then at Le Meurice under Yannick Alléno, with whom he was awarded the Bocuse bronze medal at the Bocuse d’Or.

.Lunches and dinners are served at VIE Hotel Bangkok during Aug. 22-24 and only dinner at V Villas Hua Hin on Saturday, Aug. 25.

 The four-course set lunchstarts with an Apéritif: Taittinger Champagne Cuvée Prestige Brut NV, followed by Cold Lobster Soup with Champagne; Vegetable Spheres Iodized with Caviar; Crab Flakes with Curry White Onion Custard ‘Royale’, Apple Louis Roederer Champagne Premium Brut NV. The main course features Baked John Dory with Tomato Water, Chef’s Tomato Selection, Reims Vinegar, with Château Tronquoy Lalande, St. Estephe 2009.

Dessert – Exotic Fruit Cream with Saffron, Mango Sorbet, and ends with coffee or tea.

 The seven-Course Michelin Star Set Dinner starts with an Apéritif: Taittinger Champagne Cuvée Prestige Brut NV, followed by Tomato, Strawberries and Basil Tartare, Balsamic Foam; Cold Lobster Soup with ChampagneVegetable Spheres Iodized with Caviar; Crab Flakes with Curry White Onion Custard ‘Royale’, Apple Louis Roederer Champagne Premium Brut NV
Main courses: Baked John Dory with Tomato Water Chef’s Tomato Selection, Reims Vinegar, with Château Tronquoy Lalande, St. Estephe 2009; and Grilled Beef, Eggplant and Mushroom Jus with Capers, Vinegar, with La Fleur de Bouard, Pomerol 2010

Desserts – Champagne Sorbet ,Nut Pudding, Gold Nuggets and Exotic Fruit Cream with Saffron Mango Sorbet. The dinner ends with coffee and tea.

 

 

 

 

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