Please scroll down for Chef Massimiliano Mascia’s 2-michelin-starred lunch and dinner menus.

NEXT GENERATION ITALIAN MICHELIN-STAR DINING WITH CHEF MASSIMILIANO MASCIA   AT JOJO, THE ST. REGIS BANGKOK

Chef Massimiliano Mascia of 2-Michelin-Starred San Domenico in Imola, Italy, presents his unique highly contemporary Italian cuisine to guests at Jojo, in The St. Regis Bangkok, from 6th to 11th November 2017.

The St. Regis Bangkok presents the culinary talents of renowned Chef Massimiliano Mascia of the 2-Michelin-Star Ristorante San Domenico, in Imola, Italy, to diners at Jojo Italian Restaurant, in Bangkok.

Creating truly next-generation Italian cuisine, with evolved flavours, seasonal ingredients and global influences, Chef Massimiliano is set to delight with two exclusive degustation menus. Serving at lunch and dinner respectively, each menu offers an optional and perfectly matched wine pairing.

“As I see it, respect for ingredients and their seasonal freshness is essential as it lays the foundations for further research and innovation of preparation techniques,” notes Chef Massimiliano Mascia

For one week only, guests at The St. Regis Bangkok can enjoy this Michelin-Star experience, from Monday 6^th to Saturday 11^th November 2017.

Chef Massimiliano Mascia Menu Pricing:

5-Course Lunch Menu: THB 3,800++ (plus THB 2,500++ for wine pairing)

7-Course Dinner Menu: THB 5,800++ (plus THB 3,000++ for wine pairing)

In artistically orchestrated plates, flavours include such temptations as marinated amberjack with yuzu, baby vegetables and a spray of gin and tonic. Scallops all plancha come with a reduction of oysters and dry martini, as well as clams with herbs. The veal sirloin is accompanied by black truffle, and each menu concludes with infused almond cream and rhubarb crisp.

For bookings and further information, guests can call +66-2207-7777, email fb.bangkok@stregis.com or visit www.stregis.com/bangkok. 

About Chef Massimiliano Mascia

Italian-native Chef Massimiliano Mascia began his career at just 14 years old, alternating hotel studies and kitchen work. Upon completion of school, he commenced a series of travels, to extend and enhance his understanding of raw ingredients, culinary techniques and flavours.

His impressive collection of professional experience has taken him from Italy to the US, to France and back to his homeland. In Italy, he worked his way through the kitchens of Ristorante Vissani and Ristorante Romano di Viareggio, and then in New York, he added the Osteria Fiamma to his resume. Once in France, he first served at the Bastide Saint Antoine, before moving to the multi-starred Alain Ducasse au Plaza Athenée, in Paris.

Today, at 33 years old, Massimiliano works alongside his grandparents Natale and Valentino Marcattilii, in organising and managing the kitchen of the 2-Michelin-Starred San Domenico, in Imola, Italy. Massimiliano is part of a new generation at the San Domenico, creating highly contemporary Italian cuisine, yet he also represents a continuity of innovation and renewal, while retaining the solid roots of Italian gastronomic traditions.

ประสบการณ์อาหารอิตาเลียน ฝีมือมิชลินสตาร์เชฟ มัสสิมิเลียโน มัสสะ     จากห้องอาหารมิชลิน 2 ดาว แห่งเมืองอิโมลา ประเทศอิตาลี
วันที่ 6 ถึง 11 พฤศจิกายน 2560 ณ ห้องอาหารโจโจ เดอะ เซนต์ รีจิส กรุงเทพฯ

โจโจ ณ เดอะ เซนต์ รีจิส กรุงเทพฯ เชิญสัมผัสประสบการณ์แห่งอรรถรสกับเมนูอิตาเลียน  รังสรรค์โดยมิชลินสตาร์เชฟ มัสสิมิเลียโน มัสสะ (Massimiliano Mascia) จาก San Domenico ห้องอาหารระดับมิชลิน 2 ดาว แห่งเมืองอิโมลา ประเทศอิตาลี ในวันที่ 6 ถึง 11 พฤศจิกายน 2560

มัสสิมิเลียโน เชฟผู้ที่หลงใหลในการปรุงอาหารผสานอาหารแบบอิตาเลียนดั้งเดิมกับเทคนิคการทำอาหารแบบสมัยใหม่ (next-generation Italian cuisine)  เป็นที่รู้จักและได้รับการยอมรับในเรื่องความพิถีพิถันในการปรุงอาหารอย่างสร้างสรรค์ เพื่อรสชาติของอิตาเลียนแท้ในทุกๆ เมนู

“ความสดใหม่ของส่วนผสมและวัตถุดิบที่สลับสับเปลี่ยนไปในแต่ละฤดูกาลนับเป็นหัวใจสำคัญต่อการพัฒนาเทคนิคต่างๆรวมถึงนวัตกรรมในการปรุงเพื่อให้อาหารทุกจานสมบูรณ์แบบยิ่งขึ้น” เชฟมัสสิมิเลียโน มัสสะ กล่าว

พบกับเมนูไฮไลต์ อาทิ ปลาสำลีน้ำลึกหมักกับส้มยูซุปรุงรสด้วยละอองของจินและโทนิค (Marinated amberjack with yuzu, baby vegetables and a spray of gin and tonic) หอยเชลล์ย่างกับซอสที่เข้มข้นปรุงจากหอยนางรมและมาร์ตินี่ เสิร์ฟพร้อมหอยตลับกับสมุนไพร (Scallops all plancha come with a reduction of oysters and dry martini, as well as clams with herbs) เนื้อลูกวัวสันนอกเสิร์ฟพร้อมเห็ดทรัฟเฟิลดำ และปิดท้ายมื้ออาหารด้วยครีมอัลมอนด์กับรูห์บาร์บ (infused almond cream and rhubarb crisp) อีกทั้งเมนูอื่นๆให้คุณได้ลิ้มลอง

ลิ้มลองอาหารพิเศษจากมิชลินสตาร์เชฟมัสสิมิเลียโน ทั้งมื้อกลางวันและมื้อค่ำ ณ ห้องอาหารโจโจ ด้วยราคาพิเศษดังนี้

-           3,800 บาท ++ ต่อท่านสำหรับ 5 คอร์สเมนูมื้อกลางวัน

-           6,300 บาท ++ ต่อท่านสำหรับ 5 คอร์สเมนูมื้อกลางวัน เสิร์ฟควบคู่กับไวน์

-           5,800 บาท ++ ต่อท่านสำหรับ 7 คอร์สเมนูมื้อค่ำ

-           8,800 บาท ++ ต่อท่านสำหรับ 7 คอร์สเมนูมื้อค่ำ เสิร์ฟควบคู่กับไวน์

สอบถามข้อมูลเพิ่มเติมและสำรองที่นั่ง กรุณาติดต่อ โทร 02-207-7777 หรืออีเมล์ fb.bangkok@stregis.com เยี่ยมชมเว็บไซต์ได้ที่ stregisbangkok.com

เกี่ยวกับเชฟมัสสิมิเลียโน มัสสะ

เส้นทางสายอาชีพของเชฟหนุ่มชาวอิตาเลียน มัสสิมิเลียโน มัสสะ เริ่มต้นขึ้นด้วยวัยเพียง 14 ปี จากการร่ำเรียนสาขาการโรงแรมควบคู่ไปกับการทำงานครัวที่เขาใฝ่ฝันในร้าน Vissani และ Romano di Viareggio ประเทศอิตาลี หลังจากจบการศึกษามัสสิมิเลียโนออกเดินทางไปยังมหานครนิวยอร์ก ประเทศสหรัฐอเมริกา โดยฝึกฝนและพัฒนาฝีมือในร้านอาหารชื่อดังอย่าง Osteria Fiamma ก่อนย้ายไปยังประเทศฝรั่งเศสเพื่อเพิ่มพูนความรู้ความเข้าใจเกี่ยวกับรสชาติ วัตถุดิบ รวมถึงเทคนิคการปรุงอาหาร ณ ห้องอาหารระดับมิชลินสตาร์ในโรงแรม Bastide Saint Antoine จากนั้นจึงมีโอกาสร่วมงานกับ Alain Ducasse au Plaza Athenée ห้องอาหารที่ได้รับความนิยมมากที่สุดแห่งหนึ่งในกรุงปารีส ซึ่งครอบครองรางวัลมิชลินสตาร์สามดาว และ ร้านอาหารติดอันดับโลก The World’s 50 Best Restaurants 2017 อันดับที่ 13

ด้วยประสบการณ์ที่สั่งสมและพรสวรรค์ในการปรุงอาหารอิตาเลียนสไตล์ contemporary อันเป็นการผสานนวัตกรรมสมัยใหม่ที่ใช้ในการปรุง วัตถุดิบที่ปรับเปลี่ยนไปทุกฤดูกาล และเสน่ห์ของรสชาติแบบต้นตำรับเข้าไว้ด้วยกันได้อย่างลงตัว มัสสิมิเลียโน เชฟหนุ่มวัย 33 ปี  สานต่อธุรกิจร้านอาหารครอบครัวเชฟชื่อดังต่อจาก Natale และ Valentino ปลุกปั้นธุรกิจห้องอาหารอิตาเลียนในประเทศบ้านเกิดจนประสบความสำเร็จ ด้วยการคว้ารางวัลรางวัลมิชลิน 2 ดาวในที่สุด

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)

TWO MICHELIN STARRED CHEF CICCIO SULTANO AT JOJO
PRESENTING A SICILIAN-INSPIRED MENU
Lunch and Dinner, 27th September – 1st October, 2016

Two Star Michelin Chef Ciccio Sultano, owner and the Executive Chef of the ‘Duomo’ restaurant in Sicily, Italy, will make a guest appearance at Jojo, The St. Regis Bangkok between 27th September and 1st October 2016 to showcase his culinary skills with a specially designed Sicilian-inspired menu.

Chef Ciccio’s philosophy is based on continuous research on the deep-rooted culinary traditions in ancient Sicilian cuisine. He is particularly interested in the cuisine from Ragusa Ibla, the oldest and most magnificent part of the city. To him, research is fundamental. It allows him to study the history of local culinary traditions and convert their limitations into strengths. In addition, he applies the most advanced techniques and technology modern cuisine can offer.

“It’s necessary to educate people’s palates to taste both ancient and current flavors”, said Chef Ciccio. Through his concept of food service, he supports and promotes local farmers and craftsmen. He is passionate about local and exotic herbs and they are used extensively in his progressive cuisine.

Chef Ciccio successfully manages to express the very essence of the island, the smells and flavors that awaken all the senses. He is a chef truly passionate about allowing the myriad flavors of Sicilian cuisine speak to his customers through each of his carefully crafted and artistically presented dishes.

CALEIDOSCOPIC MENU 9 COURSES

APERITIF
3 small amouse bouche served as one course
Smoked fish with fruit salad and pistachio sauce
Olive with crunchy bean and pistachio marzipan
Cannoli with ricotta caviar and prawn

STARTERS
Sardines beccafico style with lemon water
Home made spaghetti with sea urchin, buffalo sauce and octopus
Red mullet stuffed with chinotto and almond soup

PASTA
Home made spaghetti with Amatriciana sauce and cuttlefish
Potato gnocchi with Ragusano DOP cheese with cuttlefish and pork meatballs, clams and mussels carbonara sauce (from ancient Gela to the flavours of Rome.)

INTERMEZZO
Truffle ice cream

MAIN COURSE
Semi-wild Sicilian black pork glaced with carob and cantaloupe melon sauce
(in memory of ancient textures)

PREDESSERT
Rosehip sorbet with Goji berries and orange waffle

DESSERT
Ricotta Cassata, sponge with Santa Maria Novella alkermes liqueur pistachio ice cream and chocolate water

Petit Fours  

DEGUSTATION DINNER MENU
THB 6,000++ per person for 7 course menu
THB 7,900++ per person for 7 course menu with wine pairing
THB 7,000++ per person for 9 course menu
THB 9,500++ per person for 9 course menu with wine pairing

DEGUSTATION LUNCH MENU
THB 3,500++ per person for 3 course, with wine pairing

For more information or to make a reservation, please call 02-207-7777 or email fb.bangkok@stregis.com.

Chef Ciccio Sultano’s Brief Profile

He started his career in 1983, aged 13, in the local pastry store ‘Sweet’ in Vittoria, Sicily. He was mostly self-taught and the first cookbook he owned was The Art of Modern cuisine by Henry Paul Pellaprat. His career has been marked by several meaningful experiences abroad which expanded his knowledge of worldwide food service concepts. Before opening his restaurant ‘Duomo’ in 2010, he worked in renowned restaurants in Germany and in the USA – among them ‘Felidia’ by Lidia Bastianich in New York and ‘Valentino’ in Las Vegas and in Los Angeles. As well as being a chef, he is also a specialist food consultant.

Awards and Achievements

• Over the years, Chef Ciccio Sultano has received many awards such as the two Michelin stars, which were reconfirmed every year from 2006 to 2015.
• Since November 2015 he has been selected as the chairperson of the prestigious Le Soste di Ulisse organisation that showcases the work of 27 gourmet restaurants, 20 charming hotels and well-known cellars.
• For the fourth year running, in 2016 Duomo was awarded the Tre Cappelli prize (Guida deL’Espresso ‘Ristorantid’Italia 2016′) achieving a score of 18.5 points.
• In 2012, Duomo received 18/20 score from the guidebook ‘L’Espresso’ and was nominated as one of the 20 best restaurants in Italy.
• Among the different activities Chef Ciccio has been involved in over the years, teaching has certainly been one of the most rewarding. He was in charge of training aspiring chefs at major Italian culinary institutes, including the ‘Università del Gusto’ in Vicenza, and the ‘Slow food Institute’. He also taught at the ‘Culinary Institute of America‘. Today the chef teaches cooking classes at the prestigious Master della Cucina Italiana educational program.

เดอะ เซนต์ รีจิส กรุงเทพฯ  เชิญร่วมประสบการณ์ศิลปะการปรุงอาหารระดับเวิลด์คลาสของเชฟมิชลินสองดาว ซิซิโอ ซุลทาโน  ณ ห้องอาหารโจโจ วันที่ 27 กันยายน ถึง 1 ตุลาคม  -  2559 

โรงแรม เดอะ เซนต์ รีจิส กรุงเทพฯ เชิญพบกับการมาเยือนของเชฟมิชลินสตาร์ ซิซิโอ ซุลทาโน (Ciccio Sultano)  จากประเทศอิตาลีที่จะมารังสรรค์สัปดาห์แห่งความอร่อย ณ ห้องอาหารโจโจ ตั้งแต่วันที่ 27 กันยายน ถึง 1 ตุลาคม  -  2559

ซิซิโอ ซุลทาโน เป็นเชฟระดับ 2 ดาว Michelin Star แห่งร้านอาหาร Duomo ในเมืองรากูซา อิบลา (Ragusa Ibla)  แคว้นซิซิลี มีชื่อเสียงโด่งดังเป็นที่รู้จักกันดีในวงการอาหารในฐานะ เชฟผู้นำเสนออาหารสไตล์ร่วมสมัยโดยใช้วัตถุดิบจากแถบ Sicilian ในการสร้างสรรค์เมนู  นำเสนอกลิ่นอายและวัฒนธรรมของอาหารอิตาเลียนตอนใต้ ผ่านเครื่องปรุงหลากชนิดไม่ว่าจะเป็นชีสและเครื่องเทศแปลกใหม่ มาผสมผสานกับรสชาติดั้งเดิม  และยังเล่นสนุกกับความสดใหม่ของวัตถุดิบในแต่ละฤดูกาลที่เชฟได้คัดสรร เพื่อนำมาครีเอทเป็นเมนูไม่ซ้ำแบบ ผนวกกับเทคนิคการปรุงอาหารแบบร่วมสมัยสะท้อนเอกลักษณ์เฉพาะตัว ทำให้อาหารของเขาเป็นอาหารอิตาเลียนที่แตกต่าง ทั้งยังตกแต่งจานอาหารได้อย่างปราณีตสวยงาม

เขาได้รับการการันตีความสามารถด้วยรางวัลจากหลากหลายสถาบัน โดยเฉพาะอย่างยิ่ง การได้รับบันทึกชื่ออยู่ใน Michelin Star Guide Book ให้เป็นเชฟเจ้าของรางวัลมิชลินสตาร์ระดับสองดาว ติดต่อกันมาเป็นเวลานานนับตั้งแต่ปี ค.ศ. 2549  จนถึงปัจจุบัน นอกจากนั้นเขายังได้รับเกียรติให้เป็นคณะกรรมการของสถาบันอันทรงเกียรติ Le Soste di Ulisse ซึ่งนำเสนอผลงานของสุดยอดร้านอาหาร 27 แห่ง โรงแรม 20 แห่ง และแหล่งเก็บไวน์คุณภาพอีกด้วย อีกทั้งร้านอาหารของเขายังเคยได้รับการเสนอให้ติดหนึ่งใน 20 ร้านอาหารที่ดีที่สุดในอิตาลีมาแล้ว

• 3 คอร์สเมนู มื้อกลางวัน ราคา 3,500++ บาทต่อท่าน
• 7 คอร์สเมนูมื้อเย็น ราคา 6,000++
• 7 คอร์สเมนูมื้อเย็น รวมไวน์ ราคา 7,900++
• 9 คอร์สเมนูมื้อเย็น  ราคา 7,000++
• 9 คอร์สเมนูมื้อเย็น รวมไวน์ ราคา 9,500++

Please scroll down for Chef Alessandro Boglione’s complete menus at Enoteca Italiana, 14 to 17 September

FOUR GOURMET EVENING WITH MICHELIN CHEF ALESSANDRO BOGLIONE
From 14 September To 17 September

Enoteca Italiana, in collaboration with San Pellegrino , will host 4 gourmet evenings from 14 September to 17 September with guest Chef Alessandro Boglione. Only dinner form 6:00 pm to 10:00 pm.

Chef Alessandro has been awarded with 1 michelin star at his restaurant  “Al Castello” at il Castello di Grinzane Cavour ( Cuneo, Piemonte ) from 2010 to 2016.  He  is considered one of the best young chefs in Italy. With a  formation in some of the best restaurants in the world ( including “El Bulli” in the 1999 ),  his cuisine is contemporary Mediterranean  based on a simple cooking process. He doesn’t use butter, only excellent Extra Virgin olive oil, which he claims enhances the intrinsic flavors of his dishes.

He will presents two different five courses degustation menu at the price of 3,500++ THB.   Wine paring at 1,500++ THB in collaboration with Gfour International

On Wednesday 14 September at 6:00 pm,  we will organize a master class in our private room dedicated only to the media and Vip guests. Chef Alessandro will introduce some of his dishes and will answer to all the questions. It would be a great occasion to have a chat and interact with him.

Enoteca Italiana: operating since 2004, could be considered  the  real gastroniomic Italian restaurant in Bangkok. Well known for its creative modern style of cuisine and for the largest Italian wine list in town. It was awarded with Birra Moretti most Authentic Italian restaurant in Astrual-Asia, award part of 50 best.

Alessandro Boglione 

Chef Alessandro is a classically-trained chef who defines his cuisine as contemporary Mediterranean – a cuisine based on a simple cooking process. He doesn’t use butter, only excellent Extra Virgin olive oil, which he claims enhance the intrinsic flavors of his dishes.

“ I like to respect the natural flavors of ingridients. To do so, I use the best products I can find in the market and then gently combine them. This is the essence of my cooking philosophy”

Chef Boglione is Italian born in 1972 in Bra, Piemonte, where his father owns one of the best pastries shops in the  city. His love of cooking and baking started there

After he received his diploma in 1995 from hotel Administration and culinary Art in Mondovi ( Cuneo ), Piemonte, he sought out places that represented  the “alta cucina” of Italy and Europe:  Vissani **, Miramonti L’Altro**,  Antica Osteria del Ponte***, El Bulli** *, and a score of others, including two stints at his family’s party shops, during which the shop was awarded the Italian best bar from the “ Gambero Rosso” guide.

In 2009 he opened his own restaurant  il Castello inside a Historic treasure, The Castello di Grinzane di Cavour, where he was awarded with one Michel star in the 2010.

Since 2015 he is a international consulting for Lavazza.

 MEAT MENU

Welcome from the Kitchen

Foie Grass, petto d”antra affumicato e gelato al frutto della passione
Foie gras, smoked duck breast, passion fruit ice cream

 ***

Terrina di bollito con spuma di bagnetto verde
Bollito Terrine with Green sauce foam

***

Umbrichelli con ragù di quaglia arrostita , fave e pecorino
Home made Umbrichelli with Quails ragu, pecorino cheese and fava bean

***

Scamone in crosta di nocciole con purea allo scalogno e tartufo nero
Fassona veal from Pedemont in Hazelnut crust, shallot puree, black truffle

***

Pre-dessert

***

Biscotto al vapore, composta di arancia e semifreddo al cioccolato bianco
Steamed cookie, orange compote, white chocolate frozen cream

FISH MENU

Welcome from the Kitchen

Toast di tonno….
Tuna Toast

***

Cappasanta, riso nero agli agrumi e Culatello
Sea Scallop, citrus black rice, Culatello ham

***

Cappellacci di burrata, cozze e zafferano
Home made capellacci filled with burrata, mussels and saffron

***

San Pietro impanato al pan brioches, patate viola ai funghi secchi e tapenade di olive Taggiasche
John Dory in Pan Brioche crust, purple potatoes with dry porcini mushroom, taggiasche olive tapenade

***

Pre-dessert

***

Cialda di cannolo siciliano, zabajone al Marsala e frutti di bosco
Sicilian cannolo wafer, zabaglione and berries

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

Please scroll down for Chef Umberto Bombana’s dinner menu.

S.Pellegrino presents Italian fine dining with water and wine pairing featuring Chef Umberto Bombana from Hong Kong’s ‘8½ Otto e Mezzo BOMBANA’  at Le Normandie, Mandarin Oriental Hotel Bangkok, 13^th and 14^th July, 2016

S.Pellegrino, the ambassador of fine dining and Italian living, is honored to host Chef Umberto Bombana from  ‘8½ Otto e Mezzo BOMBANA’, the three Michelin-starred Italian restaurant in Hong Kong and Number 13 on this year’s Asia’s 50 Best Restaurant List, at Le Normandie in Mandarin Oriental Hotel Bangkok from 13^th to 14^th July, 2016.

The event is part of the Fine Dining Lovers Guest Chef series initiated by S.Pellegrino, designed to demonstrate how the finest natural mineral water can be used to enhance the greatest of dining experiences. The series brings renowned chefs to Thailand from top dining destinations around the world, including Tam Kwok Fung, from two Michelin-starred Jade Dragon in Macau, and sushi-master Shinji Kanesaka, from Michelin-starred Sushi Kanesaka in Tokyo.

Hailed as “The King of White Truffles”, Chef Umberto Bombana delights the palates of the world’s finest gourmet. A native of Bergamo in Northern Italy, Chef Bombana’s talent and skills soon took him around the world, eventually arriving in Hong Kong in 1993 to open Toscana, which became an iconic destination of the fine dining scene for 15 years. Recognition for Chef Bombana’s culinary creations reached an unprecedented level of prestige when he was awarded the Best Italian Chef in Asia by the Italian Culinary Institute for Foreigners (ICIF) in 2002 and then Worldwide Ambassador of the White Truffle in 2006 by the Piedmontese Regional Enoteca Cavour in Italy.

In 2008, Chef Bombana began his most personal and distinctive project — 8½ Otto e mezzo BOMBANA. The restaurant name, selected personally by the chef as a tribute to his favorite Italian film director Federico Fellini’s 1963 movie “8½”, is a celebration of Italian lifestyle and art. In December 2010, the restaurant was awarded two Michelin stars after only eleven months of opening. It further achieved three stars in the 2012 Michelin Guide Hong Kong & Macau, becoming the first and only Italian restaurant outside Italy to receive such high recognition and since then, it has retained the honour for five consecutive years.

The menu Chef Bombana will serve at Le Normandie comprises a selection of his classic signature dishes including a Confit Abalone Carpaccio with sweet pepper, semi–dried tomato and Oscietra caviar. The dish makes use of abalone directly imported from Australia. In another signature dish, Chef Bombana will prepare Blue Lobster with basil rattatuia and seafood emulsion. The Blue Lobster comes from Brittany, a province of France well-known for exporting some of the best Blue Lobster available. Guests will also get the chance to enjoy Classic Warm Ricotta Tart with pistachio, candied orange and ricotta gelato. The Classic Warm Ricotta Tart features homemade fresh ricotta cheese made by using milk and cream imported directly from Sardinia.

Wines from renowned wine growing regions in Italy, including Piedmont and Tuscany, have been selected especially to complement each course, along with S.Pellegrino sparkling natural mineral water and Acqua Panna still natural mineral waters. Water plays a vital part in bringing balance to a meal. Food and wine impart different taste characteristics through each other, while water is meant to cleanse the palate, to enhance the interacting traits of food and wine. The process of pairing food and wine with complementary water is referred to as “harmonizing”, and S.Pellegrino sparkling natural mineral water and Acqua Panna still natural mineral waters are the perfect fine dining mineral waters to complete the harmonisation of the epicurean experience.

The 8-course pairing dinner takes place from 13th to 14th July, 2016 and is priced at THB 13,000++ per person**, inclusive of wine pairing, S.Pellegrino sparkling natural mineral water and Acqua Panna still natural mineral waters.

To make a reservation, please email Mobkk-Restaurants@mohg.com or contact +66 (2) 659 9000 ext 7390

S.Pellegrino initiated the Fine Dining Lovers Guest Chef Series to feature renowned chefs from top dining destinations around the world, bringing top-notch epicurean experiences to diners in Thailand. S.Pellegrino is dedicated to promoting the fine dining scene through top-class dining events, as well as on Finedininglovers.com, an online magazine sponsored by S.Pellegrino and Acqua Panna that congregates an inspiring and engaging community to which the brands are intrinsically linked.

For more inspiration on food and wine trends, stories, profiles and videos around the world visit Fine Dining Lovers, an online magazine sponsored by S.Pellegrino and Acqua Panna. www.finedininglovers.com

About S.Pellegrino and Acqua Panna

S.Pellegrino, Acqua Panna and Sanpellegrino Sparkling Fruit Beverages are international trademarks of Sanpellegrino S.p.A. Distributed in over 130 countries through branches and distributors in all five continents, these products represent quality excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and well-being.

Founded in 1899, Sanpellegrino S.p.A. part of the Nestlé Waters group, is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs, drinks and iced teas. As a major Italian producer of mineral water, it has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future.

About Le Normandie

Renowned throughout Asia, Le Normandie at the Mandarin Oriental, Bangkok is where acclaimed master chefs from around the world regularly come to present their celebrated cuisine. Noted for its splendid menu, impeccable service, elegant ambiance and superb river views, Le Normandie is led by Chef de Cuisine Arnaud Dunand Sauthie, an extraordinary young talent who is delighted to share his culinary passion by introducing a new generation of culinary explorers to the sophistication of his native haute cuisine.

A MICHELIN STAR EXTRAVAGANZA WITH CHEF ALFREDO RUSSO AT JOJO
2^st to 5^th June, 2016

The St. Regis Bangkok will be bringing Michelin Star dining to the city when they present Italian chef Alfredo Russo from the 2^st to 5^th June, 2016. In a five-day promotion at Jojo, the signature Italian restaurant at The St. Regis Bangkok, Chef Alfredo will showcase special tasting menus. For over 20 years, Turn-native Chef Alfredo has been awarded the esteemed Michelin Star accolade.

Chef Alfredo will showcase his approach to the art of Italian cuisine through a series of specially designed menus. These include a four course set lunch menu along with five, seven and nine-course degustation dinner menus. Highlights from his internationally acclaimed signature recipes include oyster ice cream; bruschetta with tuna tartare, garlic, and black olives; risotto with buffalo mozzarella, fresh oregano and tomatoes; roasted lamb loin with potatoes; and ricotta cheese and citrus parfait and more.

Discerning guests will also be able to experience a selection of exceptional wines paired with the dishes. 

According to Chef Alfredo, Italian cuisine is an ancient culinary cooking tradition that continuously evolves. “My cuisine is made for the people and is about experiencing enjoyment, curiosity, fun, laughter, stimulation and enrichment in unforeseen ways. It is an energetic cuisine, spontaneous, effervescent, full of vitality”. Based on this philosophy, Alfredo Russo has developed a cutting edge cuisine where tradition is prized and presented to the diner in a surprising manner.

Set lunch menu

Astor Card, SPG and Citibank privileges apply.

Chef Alfredo Russo’s Biography

A native of Piedmont, north Italy, Chef Alfredo Russo was born into a home where importance was placed on good food. Having completed his studies and apprenticeships at various Michelin starred restaurants in Piedmont, at the age of 22, Alfredo Russo opened the Dolce Stil Novo restaurant. Three years of resolute work earned him his Michelin star and less than 12 months later he met the criteria to enter Jeunes Restaurateurs d’Europe. In 2004, the leading Italian culinary guide “L’Espresso” awarded Alfredo the title of “Italy’s best young chef”.

Alfredo’s acclaimed kitchen and personal style has also led to collaboration (2004-2008) with the Gran Hotel et de Milan from 2004 until 2008. In 2008, the Dolce Stil Novo restaurant moved to a new home inside the Palace of Venaria (Reggia di Venaria). It became the first ever restaurant located inside a royal palace. In 2011, the Dolce Stil Novo Restaurant received the International Five Star Diamond Award from The American Academy of Hospitality Sciences. In 2013, the Italian Touring Club announced that the Dolce Stil Novo restaurant was added to the prestigious “Olimpo della ristorazione” list.

For more information or to make a reservation, please call 02-207-7777 or email fb.bangkok@stregis.com. Astor Card and SPG members will be entitled to enjoy their privileges throughout this promotion.