The Sukhothai Bangkok Presents an Exquisite Gourmet Event Featuring 3-Michelin Star Chef Gilles Goujon , 14-19 March 2016
As one of Thailand’s leading destination hotels for fine dining, The Sukhothai Bangkok has always sought to provide exceptional gastronomical experiences. In March, continuing “The Art of Dining” series, established in 2009, we proudly present an exquisite gourmet event featuring the exalted cuisine of 3-Michelin Star chef Gilles Goujon.
There was once a young apprentice with an insatiable appetite who went on to become a Michelin three-star winner. He was recently voted one of the best chefs in the world and also a Meilleur Ouvrier de France, (MOF). A native of Bourges, Gilles Goujon began his cooking career in Béziers. After serving as an apprentice at la Compagnie du Midi and prep cook at Le Ragueneau, he followed the stars at Le Moulin de Mougins… With Chef Roger Vergé, his mentor, he continued to learn and refined his style with a touch of Provence. He ventured on to the restaurant Le Petit Nice in Marseille, then to Carry-le-Rouet and L’Escale, contributing to the award of a second star. In 1992, Gilles took over L’Auberge du Vieux Puits at Fontjoncouse in the Aude, France, and in less than five years he and his wife transformed it into a gourmand’s paradise. Eighteen years after opening Auberge du Vieux Puits, he earned a third Michelin star.
Gilles was placed in the top 50 of the”100 Best Chefs in the World”, created by the French magazine Le Chef. Always seeking perfection, he offers sheer passion in each meal, reflecting his belief in his work and his dedication to taste and strong commitment to working in unison with small local producers. His wonderful dishes exude delicacy, each one offering tantalizing, authentic cuisine that provides satisfaction at every table.
During 14-19 March 2016, Gilles Goujon and his talented team will bring “Rhinoceros in ballerina”, strong, powerful cuisine to La Scala for just five days… a rare, unique opportunity not to be missed.
“The star in my cuisine represents the product. Whether game, truffle or cheese, the Corbieres are plentiful of treasure, which never ceases to inspire me. My table reflects my image – instinctive, genuine and playful”… Gilles Goujon
14-19 March 2016
Set Lunch THB 4,500++ per person
Set Dinner THB 8,500++ per person
For reservations, please call 66 (0) 2344 8888 or email: firstname.lastname@example.org.