Please scroll down for Chef Arnaud Donckele’s lunch and dinner menu.
La Scala welcomes 3-Michelin Star Chef Arnaud Donckele
From La Vague d’or – Saint-Tropez.
9-14 January 2017
The Sukhothai Bangkok furthers its reputation as a leading destination hotel for fine dining by inviting the first 3-Michelin Star chef to join “The Art of Dining” series in January 2017.
La Scala at The Sukhothai Bangkok warmly welcomes French chef Arnaud Donckele, owner of the restaurant La Vague d’or and the hotel Résidence de la Pinède located in Saint-Tropez.
Arnaud was trained by famous chefs Michel Guérard and Alain Ducasse at the Restaurant Louis XV de Monaco and the restaurant Plaza Athénée in Paris, and is the youngest chef to be awarded three stars by the coveted Michelin Guide.
With masterful technique and a blossoming imagination, his cuisine gives guests a peek into Provence, flirting with the subtle flavours of sun-ripened vegetables and the aromatic richness of the region’s fresh herbs. As a true artisan of taste, Arnaud Donckele sculpts each ingredient, extracting the essence and revealing distinctively subtle aromas.
“My cuisine is Mediterranean cooking before all. It is a bucolic journey that takes you through the province, flirting with subtle flavours of sun-drenched vegetables and the aromatic richness of regional herbs,” says Arnaud.
His Zitone Pasta is his most popular dish. Full of truffles and foie gras applied with finesse, it will be the highlight of his promotion at La Scala, and Arnaud is eager to meet fellow gourmands and to enjoy feedback from our diners about this particular creation.
Arnaud Donckele and his chef team will present their interesting yet scrumptious Provence cuisine during 9-14 January 2017 at La Scala for both lunch and dinner. Selected premium wines will also be available.
Set Lunch THB 4,200++ per person (food only)
Set Dinner THB 8,500++ per person (food only)
For reservations, please call 66 (0) 2344 8888 or email: promotions@sukhothai.com
Chef Arnaud Donckele
Lunch menu 4,200 THB++
Amuse Bouche
- Beignets of carrots sauce cajun
- Shell with mélisse and cardamone
- Tartlet of onions and truffles
Zitone Pasta, Black Truffled Foie Gras, Gratineted with Mountain Parmesan
Purple Artichokes and Basilic
Lobster cooked in Sea Water (Supplement 1,000++)
Legs and Antenna Raviole, infusion of Vervina florale, young spinach leaves
Veal fillet à la Carqueirannaise
Fragrance of Sage and Capers flower
Citrus “Feuilles à feuilles” with Mint and winter harvest
Hot soufflé, lemonade from “Moyen-Orient”
Fin des envies candies « fragrance de ma Normandie natale »
Apple from Manosque served on a Meringue, Green apple Pulp flavored with Combava, apple sorbet
Chef Arnaud Donckele
Dinner Menu 8,500THB++
Amuse Bouche
- Beignets of carrots sauce Cajun
- Shell with mélisse and cardamone
- Thin Tart with tomatoes and Ceps mushrooms
Zitone Pasta, Black Truffled Foie Gras, Gratineted with Mountain Parmesan
Purple Artichokes and Basilic
Lobster cooked in Sea Water
Legs and Antenna Raviole, infusion of Vervina florale, young spinach leaves
Lomo and line caught Seabass braised and slightly smoked
Olives, pearls from the garden, lemon jus, green and yellow, shellfish flavored with oregan
Thyme flower Granite, Fennel from Florence Sorbet, aromatized with Absinthe
Veal fillet à la Carqueirannaise
Fragrance of Sage and Capers flower
Citrus “Feuilles à feuilles” with Mint and winter harvest
Hot soufflé, lemonade from “Moyen-Orient”
Fin des envies candies « fragrance de ma Normandie natale »
Apple from Manosque served on a Meringue, Green apple Pulp flavored with Combava, apple sorbet