THE MAGIC OF MICHELIN-STAR CHEF NICOLAS ISNARD
AT THE REFLEXIONS
THE ATHENEE HOTEL, A LUXURY COLLECTION HOTEL, BANGKOK
Renowned for introducing discerning diners to new culinary perspectives, The Reflexions has pleasure in presenting one of the gourmet world’s most remarkable upcoming Michelin-star chefs, Nicolas Isnard, to showcase his highly sought-after cuisine.
In the evenings of Wednesday-Sunday, 15-19 November 2017 the man whose first restaurant project, Auberge de la Charme, claimed its first Michelin star almost overnight, will personally prepare, ably complemented by The Reflexions’ Chef Roxanne Range and her team, tantalizing 3-, 5-, 7- and 9-course lunch and dinner menus showcasing his envelope-pushing evolutions of French and Italian cookery.
There’s a 3-course Lunch Set Menu for midday quickies priced at THB 2,000++ per person (food only) and THB 2,600++ per person with wine paring.
A 3-Course Lunch Set Menu
Scorched Mackerel
paired with Sauvignon Blanc, Michel Lynch, France
Veal and Hazelnut Ravioli
paired with Nebbiolo di Sanfrencesco, Roberto Voerzio, Langhe, DOC, Italy
Refreshing Banana with Lime, Mango Sorbet, Vanilla and Lemon Tea
paired with Quady, Winery Electra, Orange Muscat, USA
*******
Or be bolder with a 5-course Lunch Set at THB 2,500++ per person (food only) and THB 3,400++ per person with wine paring.
A 5-Course Lunch Set Menu
Scorched Mackerel
paired with Sauvignon Blanc, Michel Lynch, France
Pan-Fried Foie Gras with Beetroot, Raspberries, Hibiscus and Tarragon Broth
paired with Joh Jos Prum Graacher Himmelreich Riesling Spatlese, Germany
Veal and Hazelnut Ravioli
paired with Nebbiolo di Sanfrencesco, Roberto Voerzio, Langhe, DOC, Italy
Nicola’s signature Contemporary Onion Soup
paired with Cabernet sauvignon Merlot, Michel Lynch, France
Refreshing Banana with Lime, Mango Sorbet, Vanilla and Lemon Tea
paired with Quady, Winery Electra, Orange Muscat, USA
*******
In the evening explore a 7-course Dinner Set Menu priced THB 3,800++ per person (food only) and THB 5,300++ per person with wine paring.
A 7-Course Dinner Set Menu
Scallops Carpaccio and Provençal Eggplant Caviar
paired with NV Champagne, Charles Collin Brut, Blanc de Noir, France
Prawns Escabeche
paired with Bijofu Kouchi, Sparkling Sake, Japan
Baby Squid Carbonara
paired with Sauvignon Blanc, Michel Lynch, France
Sea Bream Bouillabaisse Marseille-style
paired with Chardonnay, Villa Angela, Velenosi, IGT, Italy
Pork Cheek Confit
paired with Nebbiolo di Sanfrancesco, Roberto Voerzio, Langhe, DOC, Italy
Nicolas’ signature Contemporary Onion Soup
paired with Cabernet sauvignon Merlot, Michel Lynch, France
Chocolate and Raspberry Snicker
paired with Old Pulteney 17 year’s old single malt
*******
The 9-course Dinner Set Menu options priced THB 4,200++ per person and THB 6,000++ per person with wine paring.
A 9-Course Dinner Set Menu
Scallops Carpaccio and Provençal Eggplant Caviar
paired with NV Champagne, Charles Collin Brut, Blanc de Noir, France
Prawns Escabeche
paired with Bijofu Kouchi, Sparkling Sake, Japan
Baby Squid Carbonara
paired with Sauvignon Blanc, Michel Lynch, France
Pan-Fried Foie Gras with Beetroot, Raspberries, Hibiscus and Tarragon Broth
paired with Joh Jos Prum Graacher Himmelreich Riesling Spatlese, Germany
Sea Bream Bouillabaisse Marseille-style
paired with Chardonnay, Villa Angela, Velenosi, IGT, Italy
Pork Cheek Confit
paired with Nebbiolo di Sanfrancesco, Roberto Voerzio, Langhe, DOC, Italy
Nicolas’ signature Contemporary Onion Soup
paired with Cabernet sauvignon Merlot, Michel Lynch, France
Refreshing Banana with Lime, Mango Sorbet, Vanilla and Lemon Tea
paired with Quady, Winery Electra, Orange Muscat, USA
Chocolate and Raspberry Snicker
paired with Old Pulteney 17 year’s old single malt
*******
About Nicolas Isnard
Isnard hails from the south of France but formed his respect for ingredients and culinary foundation in the kitchen of his Italian grandmother. From an early age, he enjoyed innovation and experimented to create his own variations of traditional recipes.
His dedication to his craft led him to pursue culinary training, an effort that culminated in an apprenticeship at the renowned Relais & Château. From there, he earned his stripes at several Michelin-starred restaurants, all in quick succession. By 25, he was Head Chef of Auberge de Vieux Puits, which currently holds three stars in the Michelin Guide.
Isnard’s first Michelin star came within just a year of his opening of Auberge de la Charme in Prenois; a project he undertook with his wife Jessica Jean and partners David le Comte and Cecile Sagory.
Isnard also authored the book ‘L’œuf’ with le Comte – a cookbook dedicated to eggs, containing 30 transformative recipes. His discipline, creativity, and unique culinary voice have brought him around the world, and now, to the kitchens of The Reflexions in the heart of Bangkok.
Although a frequent traveler, sharing his passion for food with diners around the world, Chef Nicolas expressed a particular joy in returning to Bangkok, and promised “to give an excellent epicurean journey.”
SPG® membership benefits apply.
Reservations are recommended. Please call 02 650 8800