Please scroll down for Chef Valentino Marcattilii’s 4 course and 5 course dinner menu.

2 Michelin-Starred Italian Chef  at Wine Pub
Pullman Bangkok King Power, from 22-25 February 2017

Travel back to the Italian Classical Time with 2-Michelin-Star Chef ‘Valentino Marcattilii’ in the exclusive fine dining night at Wine Pub, Pullman Bangkok King Power from 22-25 February 2017, 18.00-23.00 hrs.

Chef Marcattilii is famous for his great respect of traditional cuisine and domestic ingredients. He loves simplicity and the environment of ‘home made’ which well reflected in his San Domenico in Bologna, Italy, the 2 starred Michelin award restaurant.

In June of 1988, San Domenico in New York opened it door and Marcattilii orchestrated the kitchen as executive chef. Only a month later, the restaurant got 3 stars from New York Time’s Brian Miller: an award that the critic had never been given to any Italian restaurant before. The Esquire Magazine also enlisted the chef’s place to the “Best of The Year in USA” hall of fame.

One of his most famous classic dishes recommended by the Michelin guide is the ‘San Domenico Egg In Raviolo’, the one you will have in the exclusive fine dining night at Wine Pub, Pullman Bangkok King Power.

• 4-Course Set Menu, THB 3,999 net per person (including welcome drink)
• 5-Course Set Menu, THB 5,199 net per person (including welcome drink and ‘San Domenico Egg In Raviolo’ )

For reservation, please call 02 680 9999

*10% Discount for King Power and Accor Plus Members

About the Chef ‘Valentino Marcattilii’ 

Grew up as a chef at very young age, Marcattilii started the apprenticeship at San Domenico, where today he is the owner. After his master, Nino Bergese, passed away, Marcattilii head to France for expanding his culinary experience at emblazoned restaurants such as Auberge de l’Ile, Trois Gros and Vergè. Eventually, he returned to San Domenico and initiated the idea of ‘home cooking’ in Italian restaurant for the first time, which up to then had only been entertained within the walls of aristocratic homes. Chef Marcattilii also participated and conducted programs for both the BBC, World Class (Channel 4) and many Italian media.

San Domenico and Bologna Cuisine

Bologna is the capital Northern Italy region (Emilia-Romagna) which enriched with traditional food, music and culture. The city is famous for its traditional ingredients and dishes such as ravioli, mortadella and ragù (the meat based sauce as known as Bolognese sauce outside bologna).

Located in Imola, in the Metropolitan City of Bologna, San Domenico’s developing new technique while conserving the solid roots of Italian gastronomic traditions over 40 years.

 4-course dinner menu
THB 3,999 Net (Food only)

Gamberi Korn flakes con purea di ceci al rosmarino

CRISPY CORN FLAKES SHRIMP
SERVED WITH A CHICK-PEAS PUREE SCENTED WITH ROSEMARY

Tenute Lunelli, Pietragrande Chardonnay, Umbria, 2015
**
Filetto di triglia al pane verde di erbe
con crema di cipolla bianca e caffe’

GRATINED RED MULLET IN A GREEN HERB BREAD
SERVED WITH A CREAM OF WHITE ONIONS AND COFFEE

Marchesi di Barolo Barbera d’Asti Rure, Piedmont, 2014
**
Filetto di bue a bassa temperatura
salsa tartufo nero

SEARED VEAL FILET MIGNON
COOKED AT LOW TEMPERATURE WITH BLACK TRUFFLE SAUCE

Marchesi di Barolo, Barolo Sarmassa DOC (Single vineyard), Piedmont, 2010
**
La zuppa all ‘alkermes’ in salsa vaniglia

TRIFLE ‘ALKERMES’ WITH VANILLA SAUCE

10 years old Grappa Riserva Privata (Amarone aged in Barrique)

5-course dinner menu
THB 5,199 Net (Food only) 

stice blu al vapore con verze e porcini brasati
**
steamed Brittany BLUE LOBSTER 

WITH BRAISED savoy cabbage and porcini MUSHROOMS

Tenute Lunelli, Pietragrande Chardonnay, Umbria, 2015 

Uovo in raviolo “San Domenico” ® 

con tartufi nero

**EGG IN RAVIOLO “San Domenico” ®

WITH BLACK TRUFFLES

Casale del Giglio, Petit Verdot Lazio IGP, Lazio, 2014 

Branzino al caviale in salsa allo champagne

**
ROASTED SEA BASS 

WITH SEVRUGA CAVIAR AND CHAMPAGNE SAUCE 

Marchesi di Barolo Barbera d’Asti Rure, Piedmont, 2014 

Filetto di bue a bassa temperatura 

salsa tartufo nero
**
SEARED VEAL FILET MIGNON 

COOKED AT LOW TEMPERATURE WITH BLACK TRUFFLE SAUCE

Marchesi di Barolo, Barolo Sarmassa DOCG (Single vineyard), Piedmont, 2010 

Torta paradiso allo zabaglione in salsa 

con fragole di bosco e sorbetto

**

PARADISE CAKE IN ZABAGLIONE SAUCE 

WITH BERRIES AND SORBET

10 years old Grappa Riserva Privata (Amarone aged in Barrique)

Please scroll down for chef Valentino Marcattilii’s complete lunch and dinner menus.

2 MICHELIN-STARRED  CHEF VALENTINO MARCATTILII
AT SO SOFITEL BANGKOK
27-31 July 2016

A delectable week with two Michelin-starred chef-owner Valentino Marcattilii from Ristorante San Domenico, Italy, for Gourmet lovers.  Indulge in 4, 6, or 9 courses over a series of 5 experience from Wednesday 27^th to Sunday 31^st July 2016 at Park Society, plus weekend brunch at Red Oven on Saturday 30^th July 2016 and lunch at Park Society on Sunday 31^st July 2016.

Advance reservations are highly recommended at Tel: 02-6240000 Email:  H6835-FB3@sofitel.com

SO Sofitel, rebellious lifestyle hotels bursting with local energy

Playful audacity has a new name in SO Sofitel. This brand is a vibrant cocktail of French élan and local flair mixed expressly for stylish socializers. It’s where locals and modern world-travelers go to meet their tribe. To see and be seen. To revel in the energy of the place. With its youthful dynamism and cosmopolitan twist, SO Sofitel appeals to stylish socializers. In Bangkok, Singapore and Mauritius, SO Sofitel is an experience apart from the rest, recognizable for its avant-garde design, state-of-the-art technology, surprising happenings and social experience.

Sofitel, authentic luxury hotels with a French soul, is the elegant answer to a luxury traveler’s quest for the good things in life.

เชฟมิชลินสตาร์ “วาเลนติโน มาร์คาทีลี”
ณ โรงแรมโซ โซฟิเทล แบงคอก

โรงแรมโซ โซฟิเทล แบงคอก เชิญลิ้มลองอาหารที่จัดเตรียมและปรุงแต่งอย่างพิถีพิถัน โดย “วาเลนติโน มาร์คาทีลี” เชฟระดับ 2 ดาวมิชลิน เจ้าของร้านอาหาร Ristorante San Domenico จากประเทศอิตาลี โดยเชฟวาเลนติโน  จะมารังสรรค์อาหารมื้อค่ำในแบบ 4, 6 และ 9 เซ็ทคอร์ส ที่ห้องอาหารพาร์ค โซไซตี้ ในวันพุธ ที่ 27 ถึง วันอาทิตย์ ที่ 31 กรกฎาคม 2559 รวมไปถึงบุฟเฟ่ต์บรันช์ ในวันเสาร์ที่ 30 กรกฎาคม 2559 ที่ห้องอาหารเร้ด โอเว่น และมื้อกลางวัน เซ็ท 3 คอร์ส ในวันอาทิตย์ที่ 31 กรกฎาคม 2559 ที่ห้องอาหารพาร์ค โซไซตี้

สำรองที่นั่งได้ที่ 02-624-0000 หรืออีเมล์ h6835-fb3@sofitel.com

Park Society Brunch (Sun 31^st July)
3-course: THB 2,400++

Amuse bouche
Mousse mortadella with sticks

Egg in raviolo “san domenico”
Egg inside pasta with brown butter,
Parmesan cheese and in-season truffle

Sea bass
Roasted slice of Adriatic sea bass in a  stew of artichoke & basil sauce

or

Beef Rossini
Filetto Rossini with red wine sauce & agretti

Hot Choc Fondant
Tart hot fondentecon chocolate with mint ice cream

The menu is for all members of the table

Park Society Dinner
(Wed 27^th – Sun 31^st July)
4-course: THB 2,900++ (THB 4,000++ with wine pairing)

Amuse bouche
Mousse mortadella with sticks

Burrata Cheese
Mozzarella and burrata mousse with fresh tomato fondue and basil

Scallop
Roasted sea scallop with saffron cream & gold fried leek

Sea bass
Roasted slice of Adriatic sea bass in a stew of artichoke & basil sauce

Or

Beef Rossini
Filetto Rossini with red wine sauce & agretti

Hot Choc Fondant
Tart hot fondentecon chocolate  with mint ice cream

The menu is for all members of the table

Park Society Dinner
(Wed 27^th – Sun 31^st July)
6-course: THB 3,900++ (THB 5,300++ with wine pairing)

Amuse bouche
Mousse mortadella with sticks

Burrata Cheese
Mozzarella and burrata mousse with fresh tomato fondue and basil

Scallop
Roasted sea scallop with saffron cream & gold fried leek

Egg in raviolo “san domenico”
Egg inside pasta with brown butter,
Parmesan cheese and in-season truffle

Lobster
Warm steamed lobster with green pea’s sauce & white asparagus salad

Sea bass
Roasted slice of Adriatic sea bass in a stew of artichoke & basil sauce

or

Beef Rossini
Filetto Rossini with red wine sauce & agretti

Italiano Ice Cream Cake
Sicilian cassata parfait in blue berries sauce

The menu is for all members of the table

Park Society Dinner
9-course: THB 5,500++ (THB 7,700++ with wine pairing)

Amuse bouche
Mousse mortadella with sticks

Burrata Cheese
Mozzarella and burrata mousse with fresh tomato fondue and basil

Scallop
Roasted sea scallop with saffron cream & gold fried leek

Egg in raviolo “san domenico”
Egg inside pasta with brown butter, Parmesan cheese and in-season truffle

Lobster
Warm steamed lobster with green pea’s sauce & white asparagus salad

Classic tortellini Bolognese
Rich Bolognese tortellini with parmesan fondue and dry Parma ham

Sea bass
Roasted slice of Adriatic Sea bass in a stew of artichoke & basil sauce

Beef Rossini
Filetto Rossini with red wine sauce & agretti

Italiano Ice Cream Cake
Sicilian cassata parfait in blue berries sauce

Mascarpone cheese with coffee ‘ biscuit

Extra Dishes Add To A La Carte…

Foie Gras
Roasted goose liver with truffle and dried figs
served with apples puree, toast and balsamic vinegar

Classic tortellini Bolognese
Rich Bolognese tortellini with parmesan fondue and dry Parma ham

Asparagus Soup
Soup of fresh asparagus

Duck Breast
Roasted breast of duck with black olive taggiasca sauce
& a bunch of gratin baby onions