For Chef Giovanni D’Alitta’s lunch & dinner menus, please scroll down.

The St. Regis Bangkok  Presents a  1-Michelin Starred  Journey of the Senses  by  Chef Giovanni  D’Alitta
Acclaimed chef from Stube Hermitage in Italy to present delightful tasting menus at Jojo from 29th May – 1st June 2019

The St. Regis Bangkok invites diners to explore the pantry of mother nature with Chef Giovanni D’Alitta from the 1-Michelin-starred Stube Hermitage restaurant in Madonna di Campiglio. Fresh ingredients and wild plants are meticulously crafted into simply exquisite dishes showcased in lunch and dinner tasting menus at Jojo from Wednesday 29th May to Saturday 1st June 2019.

Under his helm, Chef Giovanni led Stube Hermitage to regain its 1-Michelin star recognition in 2019, a distinction the restaurant earned in 2008 when it was the first restaurant in the premier mountain ski resort village to be awarded a Michelin star.

At Jojo, Chef Giovanni will be presenting his signature style of harmonizing flavor, aesthetics, and wellbeing. Dishes such as Risotto allo Zafferano (saffron risotto, roasted lobster and foie gras) draw influences from around Italy and with hints of the East. Other dishes including Gnocchi di patata di Montagna (mountain potatoes dumpling, roasted mushroom sauce and Gorgonzola fondue) artfully illustrate the simple pleasures of local produce.

Growing up in the southern Italian region of Basilicata, the mountains hold a special place in Chef Giovanni’s heart. Controlled and unhurried, his colorful creations such as Tortino di Ricotta e Primizie (warm sheep’s milk ricotta cake, raw vegetables, green pea and cardamom) bring diners on his personal journey of wholesome ingredients with an emphasis on seasonal produce and wild herbs.

Chef Giovanni D’Alitta Menu Options:

• 4-Course Lunch Menu: THB 1,950++ (add THB 1,300++ with wine pairing)
• 8-Course Dinner Menu: THB 3,800++ (add THB 2,500++ with wine pairing)

For reservations, please call +66 2 207 7777, e-mail fb.bangkok@stregis.com or visit www.stregisbangkok.com. Connect with The St. Regis Bangkok on Facebook, Instagram, and Twitter.

About Chef Giovanni

Originally from Lavello, Chef Giovanni D’Alitta grew up amongst the Dolomiti Lucane mountain range in the southern region of Basilicata. He started his career in the Lake Garda area in northern Italy, before going on to hone his craft at several Michelin-starred restaurants, including Aimo e Nadia (**) in Milan; Capriccio (*) at Manerba del Garda; and Siriola (**) at Hotel Ciasa Salares in San Cassiano. He then moved to Antigua to open the Beach House Italian restaurant at the former Jumby Bay, A Rosewood Resort before taking the helm at Alta Badia Dubai on the 50th floor of Jumeirah Emirates Towers. From there, he returned to his native Italy to head up Stube Hermitage at Biohotel Hermitage, leading the restaurant to regain its 1-Michelin star rating in 2019 which the restaurant had previously held from 2008-2014.

Please scroll down for Chef Pere Planagumà’s lunch & dinner menus.

Two-Michelin-Star Spanish Chef Pere Planagumà presents exclusive lunch and dinner menus at Jojo from 22nd to 26th January, and Sunday brunch at VIU on 27th January 2019,  in The St. Regis Bangkok.

The St. Regis Bangkok has invited two-Michelin-Star Spanish Chef Pere Planagumà to present a series of exclusive dining experiences, over a six-day period. With an incredible pedigree, previously from El Bulli, and Les Cols, and now with his own Rom Restaurant (www.romroses.com), in Roses, Spain, Chef Pere shares his creative, sustainable and seasonal Spanish gastronomy for lunch and dinner at Jojo, from 22^nd to 26^th January, and Sunday brunch at VIU, on 27^th January 2019.

Chef Pere is a master at stripping back the complexities to amplify the essentials. Lunch at Jojo is a 3-course menu, featuring the likes of Chef’s signature Spanish omelette, shellfish fideuà with saffron, basil, flowers and other fresh herbs, and a crispy lamb leg with black truffle. Dinner at Jojo sees an indulgent 8-course menu, with highlights such as fish soup with allioli noodles, coconut mozzarella salad, tuna tartar with sea urchin and caviar, and a lobster suquet with soft potatoes and eucalyptus oil. The St. Regis Bangkok’s signature Sunday brunch will also include such gourmet treats as Chef Pere’s bacalao ceviche, fish brandade and Catalan crème brûlée, among other selections.

The simplicity, generosity and elegance of Chef Pere Planagumà’s craft perfectly showcase his creative vision, to emphasize even the most modest of ingredients. Few elements convey authenticity and emotion in his cuisine, which reflect his way of being in life. Chef’s culinary traditions are deeply rooted in his homeland and the landscape surrounding him. He takes familiar products and interprets them into a modern language and presentation, where tradition meets and contrasts with the avant-garde.

In addition to his finely crafted cuisine and deep love of native ingredients, Chef Pere attaches great importance to the ritual of dining and wishes guests to enjoy each of the pleasures surrounding a table. For Chef Pere, the luxury of the lighting, the significance of gestures, the appearance of the space, the serenity of the atmosphere and the hospitality provided are all impactful aspects, on the whole experience.

Michelin-Star Dining Experiences with Chef Pere Planagumà:

Jojo | 22^nd to 26^th January 2019
3-Course Lunch: THB 2,500++ (plus THB 1,800++ for optional wine pairing)
8-Course Dinner: THB 4,900++ (plus THB 2,800++ for optional wine pairing)

VIU | 27^th January 2019
Sunday Brunch: THB 2,850++ (incl. non-alcoholic beverages | THB 990++ add-on per person, for freeflow wines, sparkling wines, Siam Marys, martinis, beers, smoothies, juices | THB 2,100++ add-on per person, to include freeflow Perrier Jouet)

For reservations, please call +66 2207 7777, e-mail fb.bangkok@stregis.com or visit www.stregisbangkok.com. Connect with The St. Regis Bangkok on Facebook, Instagram, and Twitter.

พบกับมิชลินสตาร์เชฟระดับ 2 ดาว Pere Planagumà จากเมืองบาร์เซโลนาลิ้มลองอาหารสเปนแบบคาตาลัน ณ โรงแรม เดอะ เซนต์ รีจิส กรุงเทพฯมื้อกลางวัน และมื้อค่ำ ณ ห้องอาหารโจโจ ตั้งแต่วันที่ 22 ถึง 26 มกราคม 2562 และบรั้นช์วันอาทิตย์ ณ ห้องอาหารวูว์ ในวันที่ 27 มกราคม 2562

ห้องอาหารโจโจ  ณ โรงแรม เดอะ เซนต์ รีจิส กรุงเทพฯ แนะนำ เชฟเปดรา ปลานากูมะ เชฟมิชลินระดับ 2 ดาว จากบาร์เซโลนา เมืองที่โด่งดังของแคว้นกาตาลุญญ่าทางตอนเหนือของสเปน พบเมนูอาหารสเปนแบบคาตาลันที่เชฟเปดรา เตรียมรังสรรค์สำหรับนักชิมทุกท่านทั้งมื้อกลางวันและมื้อค่ำ ณ ห้องอาหารโจโจ ตั้งแต่วันที่ 22 ถึง 26 มกราคม  2562 และซันเดย์บรันช์ ณ ห้องอาหารวูว์ ในวันอาทิตย์ที่ 27 มกราคม 2562 เท่านั้น

เชฟเปดราเชี่ยวชาญในด้านเทคนิคเชิงวิเคราะห์แบบ Back-stripping การครีเอทเมนูอันสลับซับซ้อนเน้นส่วนผสมที่สำคัญ โดดเด่นในด้านฝีมือการปรุงอาหารท้องถิ่นจากทั้งตอนเหนือและตอนใต้ผสมผสานกลิ่นอายของอาหารสเปนแบบคาตาลันอันเลื่องชื่อ เน้นความพิถีพิถันในการคัดเลือกวัตถุดิบธรรมชาติแบบยั่งยืนและตามฤดูกาล ดัดแปลงวิธีการนำเสนอให้ดูร่วมสมัยด้วยการแต่งแต้มสีสันให้น่าสนใจ เชฟเปดราเคยร่วมงานกับห้องอาหารมีชื่อเสียงโด่งดังทั้ง El Bulli และ Les Cols  ทางตอนเหนือของสเปน และล่าสุดห้องอาหาร Rom ของเขาเองในเมือง Roses

เชฟเปดราได้เตรียมเมนูยอดนิยมมาให้ชิม ณ ห้องอาหารโจโจ นำเสนอในรูปแบบเซ็ตเมนูอาหารกลางวัน 3 คอร์ส เริ่มด้วยเมนูอาหารเรียกน้ำย่อย จานหลักและ ของหวาน เริ่มจานแรกด้วยเมนูอาหารเรียกน้ำย่อย (Amuse Bouche) ก๋วยเตี๊ยวผัดซอสอาลิโอลี” (Allioli)และซุปปลา ไข่เจียวสเปนรสชาติกลมกล่อมหอมอร่อยอันเป็นเมนูซิกเนเจอร์ของเชฟเปดราและยังเป็นเมนูยอดนิยมของประเทศสเปน  บะหมี่ฟีเดวา (Fideuà) จากเมืองบาเลนเซีย หญ้าฝรั่น โหระพา ดอกไม้และสมุนไพรสด ขาแกะกรอบเห็ดทรัฟเฟิ้ลและน้ำซุปเนื้อแกะ และเมนูข้าวเหนียวมะม่วง

ไฮไลท์เมนูมื้อค่ำ 8 คอร์ส  ณ ห้องอาหารโจโจ อาทิ สลัดมอสซาเรลล่ามะพร้าว ทูน่าทาร์ทาร์กับเม่นทะเลและคาเวียร์ ไอศกรีมนมแพะและเนื้อแพะ น้ำมันมะกอก  คาเวียร์  และน้ำปรุงรสการัมหมักแอนโชวี่ กุ้งค็อกเทล เลมอน แตงกวาและแอปเปิ้ล ล็อบสเตอร์ตุ๋นสูตรต้นตำหรับชาวกาตาลัน  มันฝรั่ง น้ำมันยูคาลิปตัส พายเลมอน

ในส่วนของ ซิกเนเจอร์บรั้นช์วันอาทิตย์ เชฟเปดรา ได้เตรียมเมนูพิเศษ อาทิ เซบิเช โดยใช้ปลาค้อดตากแห้งแล้วนำมายำ (bacalao ceviche) เนื้อปลาค้อดหมักเกลือแล้วมาบดไปกับมันฝรั่งบด (fish brandade) เครมบรูเล่เมนูของหวานที่ขึ้นชื่อของสเปน และยังมีเมนูอื่นให้เลือกลิ้มลอง

สัมผัสความเรียบง่าย ความสมบูรณ์แบบ และความประณีตในผลงานฝีมือการทำอาหารของเชฟ เปดราแสดงให้เห็นถึงวิสัยทัศน์ที่สร้างสรรค์ของเขาได้อย่างสมบูรณ์แบบ เน้นแม้ส่วนผสมที่เรียบง่ายที่สุด ใช้องค์ประกอบเพียงไม่กี่อย่างที่สื่อถึงความต้องการอย่างแท้จริงและเข้าถึงอารมณ์ในการครีเอทเมนูอาหารซึ่งสะท้อนวิถีชีวิตของเขา เชฟเปดราได้รับการสืบทอดประเพณีการทำอาหารอันมีรากฐานมาจากบ้านเกิดและภูมิทัศน์รอบตัวเขา นำวัตถุดิบที่คุ้นเคย ทำความเข้าใจ ประยุกต์ให้ทันสมัยเพื่อนำเสนอเมนูอาหารของเขาได้แรงบันดาลใจมาจาก tradition dishes ผนวกกับการทำอาหารแนวใหม่ สร้างความหฤหรรเมื่อลิ้นสัมผัส เพิ่มความเป็นอาหารอาวองต์-การ์ด (avant-garde) นอกจากอาหารที่รังสรรค์ขึ้นอย่างประณีตและความหลงใหล่ในวัตถุดิบพื้นเมือง เชฟเปดราให้ความสำคัญอย่างยิ่งกับวิธีการหรือขั้นตอนรับประทานอาหาร เน้นให้นักชิมเพลิดเพลินไปกับความสุขผ่านการจัดวางและสีสันของอาหารบนโต๊ะอย่างสวยงาม ทั้งความหรูหราเกิดจากแสง บรรยากาศที่สงบร่มเย็น การต้อนรับอย่างอบอุ่น รวมถึงการให้บริการอย่างประทับใจ ล้วนเป็นองค์ประกอบสำคัญในการมอบประสบการณ์ทั้งหมดที่เชฟเปดรามอบให้กับทุกท่าน

มื้อกลางวัน และมื้อค่ำ ณ ห้องอาหารโจโจ ตั้งแต่วันที่ 22 ถึง 26 มกราคม 2562

2,500 บาท ++ ต่อท่านสำหรับ 3 คอร์สเมนู

4,300 บาท ++ ต่อท่านสำหรับ 3 คอร์สเมนู เสิร์ฟควบคู่กับไวน์

4,900 บาท ++ ต่อท่านสำหรับ 8 คอร์สเมนู

7,700 บาท ++ ต่อท่านสำหรับ 8 คอร์สเมนู เสิร์ฟควบคู่กับไวน์

ซันเดย์ บรันช์ ณ ห้องอาหารวูว์ ในวันอาทิตย์ที่ 27  มกราคม 2562 ตั้งแต่ 12:30 น. – 15.30 น.

2,850++บาท ต่อท่าน  เครื่องดื่มไม่มีแอลกอฮอล์

เพิ่ม 1,999 บาท++ ต่อท่าน สำหรับไวน์แดง ไวน์ขาว เบียร์ สยามแมรี่ค็อกเทล มาร์ตินี่ สมูทตี้ และน้ำผลไม้

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

Chef Pere Planagumà’s Lunch  Menu at Jojo on
January 22 – 26, 2019

- Fish Soup, Allioli Noodle

- Spanish Omelette
Finca La Emperatriz Blanco D.O. Rioja. 2014, Spain

- Shellfish Fideua, Saffron, Basil, Flowers

- Crispy Leg of Lamb, Black Truffle, Jus de Roti
Lealtanza Crianza D.O. Rioja 2015, Spain

- Mango Stic Rice
Marchesi Di Barolo, Moscato D’Asti, Zagara, D.O.C.G.2015

- Tea & Coffee

Chef Pere Planagumà’s Dinner  Menu at Jojo  
January 22 – 26, 2019

- Fish Soup, Allioli Noodle

- Crispy Tapioca Cubes, Spicy Ketchup

- Coconut Mozzarella Salad
Freixenet Cava Brut NV, Spain

- Goat’s Milk Ice Cream, Olive Oil Caviar, Anchovy Garum
Finca La Emperatriz Blanco D.O. Rioja. 2014, Spain

- Prawn Cocktail, Melon, Cucumber, Apple

- Tuna Tartar, Sea Urchin, Caviar
Abadia Del Roble Rosado D.O. La Mancha 2015, Spain

- Lobster Suquet, So_ Potatoes, Eucalyptus Oil

- Crispy Leg of Lamb, Black Truffle, Jus de Roti
Lealtanza Crianza D.O. Rioja 2015, Spain

- Lemon Pie
Gramona Gessami Muscat, Gewürztraminer D.O.
Penedès 2014, Spain

- Chocolate Gaudens, Olive Oil, Hazelnuts Clouds and Foams

- Tea & Coffee

SHARING INTRIGUING FOOD WITH THREE-MICHELIN-STAR SWISS CHEF ANDREAS CAMINADA AT THE ST. REGIS BANGKOK 

With 3 Michelin Stars and worldwide acclaim, Swiss Chef Andreas Caminada of Schloss Schauenstein and IGNIV in Switzerland, shares his unique culinary perspective at Jojo, in the singularly sophisticated fine dining sharing experience of his 1-Michelin-Star IGNIV restaurant concept, at The St. Regis Bangkok, from 30th October to 2nd November 2018, from 6:00pm.

In the latest of The St. Regis Bangkok’s top Michelin-Starred guest chefs from around the globe, world-renowned 3-Michelin-Star Chef Andreas Caminada is set to take over the kitchen at the ground-floor Jojo Restaurant, together with Marcel Skibba, the Head Chef of his IGNIV restaurant in Badrutt’s Palace, a famous mountain hotspot in St. Moritz.

From Tuesday 30th October to Friday 2nd November 2018, from 6:00pm, The St. Regis Bangkok invites guests to limited-seating, exclusive evenings of intriguing culinary excellence. Chefs Andreas and Marcel will showcase the unique and sophisticated 1-Michelin-Star IGNIV fine dining sharing experience, in three very non-traditionally served courses. Combining the freshest ingredients, clean flavors and vibrant colors, to stimulate and intrigue the senses, guests will be able to sample up to 16 plates, throughout the evening.

“Our aim with IGNIV on tour is to create a sophisticated social experience: We want to bring people together around the table, to get them eating together, speaking to each other, sharing ideas, memories and moments, while sharing and enjoying our food,” assures Chef Andreas Caminada.

Starters feature Hamachi-Radish-Avocado, Duck Liver-Yoghurt-Physalis, and Lettuce-Egg Yolk-Truffle, along with other tempting combinations. Main courses served include a range of fish, chicken, beef and pork belly dishes, all different and wonderfully presented, while dessert excites with such sweet treats as Egg Surprise-Caramel, Swiss Chocolate-Coffee, Passionfruit-Rice-Shiso and more.

As a bonus, the shared menu additionally features a small appetizer and post-dessert ‘candy store’ with coffee. Perfectly complimenting Chef Andreas’ intriguing shared dinner menu, in the style of the 1-Michelin-Star IGNIV, an optional wine pairing is also available for an additional fixed price. This exquisite social experience from Chefs Andreas and Marcel is priced at THB 4,500++ per person, plus THB 2,800++ for the optional wine pairing.

A perfectionist and a pioneer, Chef Andreas pays homage to the palate with every dish. “Eating shall be a journey involving all senses, leaving a lingering impression,” according to Chef Andreas Caminada’s philosophy (www.andreascaminada.com).

Caminada has a preference for simple, familiar ingredients, prepared in exciting and different ways. His extraordinary talent for various preparations of a single ingredient ensures his plates are never lacking and always surprising. Each component fits into the whole, supplying a feast for the senses, balancing delectable flavors and aromas.

With an immediately accessible quality, Chef Andreas’ food inspires wonder at its precise synchronicity and expert assembly, as culinary art. Each element on the plate is given a specific and impactful role to play, each bearing his signature, with absolutely nothing superfluous. Guests will delight at sharing time, fine food and a sense of convivial indulgence.

“With IGNIV we are serving not only excellent food but also an entertaining atmosphere,” notes rising star Chef Marcel Skibba.

For reservations, please call +66 2207 7777, e-mail fb.bangkok@stregis.com or visit www.stregisbangkok.com. Connect with The St. Regis Bangkok on Facebook, Instagram, and Twitter.

About Chef Andreas Caminada 

Switzerland’s most acclaimed chef, Andreas Caminada achieved three-Michelin-Star status by age 33. His career began at the Hotel Signina in Laax, followed by notable Michelin-Starred restaurants, such as Hotel Walserhof, the Bareiss Restaurant and Wiesengrund Inn, working under some of the best chefs in the world. Chef Andreas has held three Michelin stars since 2004, numerous high Gault Millau Points ratings and has appeared in The World’s 50 Best Restaurants.

His restaurants include Schloss Schauenstein, IGNIV and Remisa – La Tavlada, all located in Switzerland. The Schloss Schauenstein restaurant is in a 12th century castle, offering a unique culinary experience, based on fresh ingredients, clean simple flavors and vibrant colors, to inspire and intrigue the senses. With exquisite cuisine in a casual ‘roundtable’ ambience, Remisa – La Tavlada appeals to one and all. IGNIV by Andreas Caminada, in Bad Ragaz and Badrutt’s Palace, is where haute cuisine meets the delight of sharing and a sophisticated, social experience, for one-of-a-kind fine dining.

About Chef Marcel Skibba 

German-born Marcel Skibba was raised and trained in the German Black Forest. After gaining experience in different Michelin-Star kitchens, he joined Andreas Caminada’s team in Switzerland back in 2015. Marcel soon became his sous-chef at the 3-star restaurant Schloss Schauenstein. When Chef Andreas Caminada opened his IGNIV restaurant in St. Moritz’ prestigious Badrutt’s Palace, Marcel was first choice for the kitchen lead, which proved to be an excellent stroke of genius. Guide Michelin awarded IGNIV its first Michelin Star in October 2017, just 9 months after opening, while Gault Millau awarded a 16-point rating.

For lunch & dinner menus, please scroll down.

CHEF PATRICK JEFFROY SHOWCASES IMPASSIONED
MICHELIN-STAR DINING AT THE ST. REGIS BANGKOK

With two Michelin Stars, acclaimed, French veteran Chef Patrick Jeffroy of ‘L’Hôtel de Carantec Restaurant Patrick Jeffroy’ reveals his audacious culinary talents with guests at Jojo, for lunch and dinner, in The St. Regis Bangkok, from 19^th to 24^th March 2018.

Bringing Michelin-Starred culinary expertise from around the globe to the City of Angels, The St. Regis Bangkok has invited two-Michelin-Starred, French guest Chef Patrick Jeffroy to grace the kitchens at Jojo Restaurant. From Monday 19th to Saturday 24th March 2018, with some 45 years of cooking expertise, two coveted Michelin Stars and three Gault Millau ‘toques’ in his pocket, Chef Patrick will serve two exclusive menus for lunch and dinner.

Tartare St-Jacques

Chef Patrick Jeffroy at The St. Regis Bangkok:

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

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

Chef Patrick Jeffroy earned his first Michelin Star back in 1984, as chef of the restaurant L’Europe in Morlaix, and won immediate recognition and acclaim for his revolutionary recipes. In 2001, he received the first Michelin Star for his restaurant in Carantec and a second the following year, for both his classicism and ingenuity.

“I have kept my childhood memories of a simple, rustic Brittany, and reinvented them with my passion, inspirations and journeys.” ~Chef Patrick Jeffroy.

Chef Patrick Jeffroy’s cooking style is both audacious and evocative, garnered over a long and experienced career and an insatiable desire to travel and explore the globe. He is simultaneously a staunch defender of his region, and a fearless traveller, all clearly evident within his cuisine, where he skillfully blends ingredients, without losing the integrity of each.

For The St. Regis Bangkok, Chef Patrick has designed adivine display of his culinary feats. Both menus begin with celeriac and lemon blinis, with seabream, celeriac remoulade and green apple gelée. A taste of Brittany is found in his mussel soup with saffron and salmon roe, while evidence of his travels are witnessed in his pressed crab with coconut milk, curry, artichokes and wakame. Returning to France, guests experience his turbot and herb butter with a delightful potato candy. His duck suprême is to die for with daikon, vegetables and wine-laced pear. The dinner menu also sees lobster colluding with dashi and parsnip cream for a decadent interlude, as well as chef’s version of Champagne and caviar, by way of a scallop tartare.

This celebrated French icon joins the ranks of the 2-Michelin-Star chefs, who have been showcasing their talents at Jojo Restaurant, in The St. Regis Bangkok. With an optional wine pairing for each of the two gourmet menus, in March, diners will experience the daring gifts of excellence usually reserved for guests at L’Hôtel de Carantec.

With limited lunch and dinner seating available, advance reservations for this epicurean dining experience with Chef Patrick Jeffroy are encouraged at Jojo Restaurant, all week long, in The St. Regis Bangkok, next March.

For reservations, please call +66 2207 7777, e-mail fb.bangkok@stregis.com or visit www.stregisbangkok.com. Connect with St. Regis Bangkok on Facebook, Instagram, and Twitter.

Homard

About Chef Patrick Jeffroy

An acclaimed chef from Brittany, France, Patrick Jeffroy has always been incredibly passionate about the culinary arts. His most notable French mentors include the likes of Jean Louis Bohic, Carantec, Madame Lancien, Brest, and Pascal Nicolas, Port-de-Carhaix. After extensively working in restaurants and fearlessly travelling the world over, Chef Patrick joined the late great Alain Senderens’ Archestrate in Paris, in the 1980s. In 1984, he earned his first Michelin Star at Hotel De L’Europe, to vast media acclaim. In 1988, he opened his first Restaurant Patrick Jeffroy in Plounérin, France, and garnered another Michelin Star. Fast-forward to 2000, when Chef Patrick found himself back in Carantec, Brittany, where he fell in love with a view and an old hotel from the 1930s. There, he opened his second restaurant in his own namesake. Two years and two more Michelin Stars later for this Restaurant Patrick Jeffroy at the fully renovated L’Hôtel de Carantec, he is still fascinated and impassioned by local produce and the freshest locally sourced seafood. This illustrious French chef, with around 45 years’ experience, shares his native cuisine of classic French flavours combined with continually new accents and exotic ingredients, from his global travels.

Please scroll down for Chef Ronny Emborg’s 2-Michelin starred lunch and dinner menus.

EXPECT THE UNEXPECTED WITH MICHELIN-STAR DINING FROM CHEF RONNY EMBORG AT JOJO, THE ST. REGIS BANGKOK
Executive Chef Ronny Emborg of 2-Michelin-Starred Atera in Tribeca, New York, brings his sensory cuisine concept to The St. Regis Bangkok, from Monday 18 to Saturday 23 September 2017.

As part of The St. Regis Aficionado program, The St. Regis Bangkok presents ‘hot-shot’ Executive Chef Ronny Emborg of 2-Michelin-Star Atera Restaurant, in Tribeca, New York, to diners in Bangkok.

Renowned for his ‘Sensory Kitchen’, the international shooting star Danish Chef Ronny is fronting the team at Jojo Restaurant, on Level 1 of The St. Regis Bangkok. For a limited time, he will mesmerize the senses with two ingenious degustation menus, for lunch and dinner. The menus are complete with an optional, but acutely selected, drinks pairing.

Chef Ronny Emborg Menu Pricing:

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

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

Award-winning and critically acclaimed, Chef Ronny encourages his diners to utilize all of their senses in his signature style. For sight, sound, touch, scent and taste, he simultaneously manifests epicurean excellence and exquisite, interactive visual art, through creative and innovative cuisine.

Guests at The St. Regis Bangkok can expect the unexpected, with the likes of Scottish langoustine, marinated in lemon juice, with lemon gel and Granny Smith apple rolls, as well as poached cauliflower with black truffle purée and parmesan cheese sauce. The scallop course is seared and served with celery root purée, daikon sheet, and a brown butter, nut and soy sauce, while the rib-eye has a decided kick, complimented by broccolini, wasabi and bordelaise sauce, to name but a few of the sensory offerings.

Camera lenses at the ready, Chef Ronny brings his unique perspective and profound Michelin-Star experience, accumulated across the globe, to the City of Angels. Discover the depth of his culinary vision and Michelin-Star experience, at The St. Regis Bangkok from 18th to 23rd September 2017.

Advance reservations are recommended for Chef Ronny Emborg’s limited seating menus, at Jojo. For bookings and further information, guests can call +66-2207-7777, email fb.bangkok@stregis.com or visit www.stregis.com/bangkok.

เต็มอิ่มครบทุกอรรถรสกับ เอ็กเซ็กคิวทีฟเชฟ รอนนี เอมเบิร์จ บินตรงจากห้องอาหารระดับมิชลินสตาร์ 2 ดาว แห่งนิวยอร์ค ณ ห้องอาหารโจโจ เดอะ เซนต์ รีจิส กรุงเทพฯ  วันที่ 18 ถึง 23 กันยายน 2560

โจโจ ณ เดอะ เซนต์ รีจิส กรุงเทพฯ ภูมิใจนำเสนอศิลป์แห่งการปรุงอาหารแบบครบทุกอรรถรส โดยเอ็กเซคคูทีฟเชฟ รอนนี เอมเบิร์จ (Ronny Emborg) บินตรงจาก Atera ห้องอาหารระดับมิชลินสตาร์ 2 ดาว ตั้งอยู่ที่ไทรเบกา (Tribeca) ย่านหนึ่งบนเกาะแมนฮัตตันในมหานครนิวยอร์ก พร้อมรังสรรค์มื้ออาหารกลางวันและมื้อค่ำ ภายใต้บรรยากาศหรูหราของห้องอาหารโจโจ วันที่ 18 ถึง 23 กันยายน 2560

รอนนี่ เน้นประสบการณ์เป็นเลิศทางด้านอาหารแบบไร้ที่ติ ถ่ายทอดความเป็นตัวเองได้อย่างชัดเจน ภายใต้คอนเซ็ปต์ The Sensory Kitchen ให้ท่านรื่นรมย์มื้ออาหารอย่างเต็มอรรถรสผ่านโสตสัมผัสต่างๆ ผ่านความสมบูรณ์แบบบนจานซึ่งท่านสามารถมองเห็น รับเสียง กลิ่นและรสชาติ รวมทั้งความงดงามและความสร้างสรรค์ของภาพทัศนศิลป์ผสมผสานนวัตกรรมการปรุงอาหารแบบคลาสสิกสะท้อนเอกลักษณ์เฉพาะอย่างลงตัว เสิร์ฟทั้งแบบ 7 คอร์ส เมนูมื้อกลางวัน และ 8 คอร์สเมนูมื้อค่ำ เพิ่มอรรถรสแห่งมื้ออาหารด้วยไวน์ชั้นเลิศบรรจงจับคู่กันกับแต่ละจานได้อย่างสมดุล

เมนูพิเศษ อาทิ กุ้งแลงกูสทีนสก๊อตแลนด์ซอสมะนาวและโรลแอ็ปเปิ้ลแกรนนี่สมิธ (Scottish langoustine, marinated in lemon juice, with lemon gel and Granny Smith apple rolls) ดอกกะหล่ำราดด้วยซอสข้นแบร็คทรัฟเฟิลและซอสชีสพาร์เมซาน (poached cauliflower with black truffle purée and parmesan cheese sauce) หอยสแกลลอปย่างเสิร์ฟพร้อมกับพูเรรากผักชีฝรั่งรสกลมกล่อม (The scallop course is seared and served with celery root purée, daikon sheet, and a brown butter, nut and soy sauce) เมนูไฮไลต์คือเนื้อซี่โครงหมักซอสบอร์เดอเลส์ (Rib-eye, Broccolini, wasabi, bordelaise sauce) ความพิเศษอยู่ที่ซอสคลาสสิกชนิดนี้ต้องทำจากไวน์แดงแคว้นบอร์โดซ์เท่านั้น และยังมีเมนูอื่นๆให้คุณได้ลิ้มลอง

สัมผัสประสบการณ์อาหารจากมิชลินสตาร์เชฟรอนนี่ ทั้งมื้อกลางวันและมื้อค่ำ ณ ห้องอาหารโจโจ ด้วยราคาพิเศษดังนี้

- 3,800 บาท ++ ต่อท่านสำหรับ 7 คอร์สเมนูมื้อกลางวัน

- 6,300 บาท ++ ต่อท่านสำหรับ 7 คอร์สเมนูมื้อกลางวัน เสิร์ฟควบคู่กับไวน์

- 5,800 บาท ++ ต่อท่านสำหรับ 8 คอร์สเมนูมื้อค่ำ

- 8,800 บาท ++ ต่อท่านสำหรับ 8 คอร์สเมนูมื้อค่ำ เสิร์ฟควบคู่กับไวน์

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

Ronny Emborg of ‘Atera’
Lunch Menu 3,800THB++
Plus Wine Pairing 2,500THB++
18-23 September 2017

Hot and Cold

Lime snow, juniper oil, lime foam

The St. Regis ‘Blanc de Blanc’ Martini

∞∞∞∞∞∞∞

Langoustine

Scottish langoustine marinated in lemon juice and served raw, lemon gel, Granny Smith apple rolls,
foie gras, walnut oil (Supplement of 1,700THB++) 

Zonin Prosecco White Edition Brut DOC NV, Italy

∞∞∞∞∞∞∞

Salmon

Norwegian salmon, sautéed spinach, salmon roe, trout roe, whitefish roe, horseradish sauce

Zonin Pinot Grigio ‘Classici’ IGT Venezie 2015, Italy

∞∞∞∞∞∞∞

Cauliflower

Poached cauliflower, black truffle purée, parmesan cheese sauce

Batasiolo Gavi Di Gavi Granée DOC 2015, Italy

∞∞∞∞∞∞∞

Scallop 

Seared scallop, celery root purée, daikon sheet, brown butter, nut and soy sauce

Pio Cesare L’Altro Langhe Chardonnay DOC 2015, Italy

∞∞∞∞∞∞∞

Rib Eye

Broccolini, wasabi, bordelaise sauce

Pio Cesare Oltre DOC Langhe 2012, Italy

∞∞∞∞∞∞∞

Pineapple

White chocolate mousse, pineapple gel, meringue, pineapple granite

Castello del Poggio Moscato Di Pavia IGT NV, Italy

Dinner Menu 5,800THB++
Plus Wine Pairing 3,000THB++

Hot and Cold

Lime snow, juniper oil, lime foam

Corpse Reviver Martini

∞∞∞∞∞∞∞

Langoustine 

Scottish langoustine marinated in lemon juice and served raw, lemon gel, granny smith apple rolls,

Zonin Prosecco White Edition Brut DOC NV, Italy

∞∞∞∞∞∞∞

Salmon

Norwegian salmon, sautéed spinach, salmon roe, trout roe, whitefish roe, horseradish sauce

Zonin Pinot Grigio ‘Classici’ IGT Venezie 2015, Italy

∞∞∞∞∞∞∞

Bread

Olive oil with white pepper and yogurt butter

∞∞∞∞∞∞∞

Cauliflower

Poached cauliflower, black truffle purée, parmesan cheese sauce

Batasiolo Gavi Di Gavi Granée DOC 2015, Italy

∞∞∞∞∞∞∞

Scallop 

Seared scallop, celery root purée, daikon sheet, brown butter, nut and soy sauce

Pio Cesare L’Altro Langhe Chardonnay DOC 2015, Italy

∞∞∞∞∞∞∞

Rib Eye

Broccolini, wasabi, bordelaise sauce

Pio Cesare Oltre DOC Langhe 2012, Italy

∞∞∞∞∞∞∞

Pineapple

White chocolate mousse, pineapple gel, meringue, pineapple granite

Castello del Poggio Moscato Di Pavia IGT NV, Italy

Please scroll down for Chef Sylvestre Wahid’s 2-Michelin star lunch & dinner menus.

2-Michelin-Starred Chef Sylvestre Wahid of L’Hôtel Thoumieux in Paris, France, set to delight diners at Jojo, The St. Regis Bangkok, from Tuesday 27^th June to Saturday 1^st July 2017.

From his eponymous two-Michelin-Star restaurant, at L’Hôtel Thoumieux, in Paris, Chef Sylvestre Wahid is all set to grace the kitchen at Jojo Restaurant, in The St. Regis Bangkok, during the last week June.

Discerning diners will delight as he serves up a gourmet vision in French haute cuisine. Chef Sylvestre has created set menus for lunch and dinner, including a delectable amuse-bouche:

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

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

Chef Sylvestre’s signature style draws on the highest quality ingredients and the utmost care and attention to every aspect of each intricately crafted dish. The seven- and eight-course menus have optional wine pairings, to further enhance this dining spectacle. The guest experience, under Chef Sylvestre’s culinary hand, is a carefully nurtured and memorable affair.

Pakistan-born Sylvestre Wahid was raised in France from the age of nine, and paved his culinary path through notable and Michelin-starred establishments in France. His illustrious career includes the esteemed Cheval Blanc in Nimes, under Thierry Marx, and also Alain Ducasse at the Essex House in New York City, as well as the two-Michelin-Star restaurants Oustau de Baumanière, in Baux-de-Provence, and Le Strato, in Courchevel, before earning his own two Michelin Stars at Sylvestre Restaurant inL’Hôtel Thoumieux, Paris, France.

From 26^th June to 1^st July, visiting Chef Sylvestre Wahid serves gourmet degustation menus for lunch and dinner at Jojo Restaurant. Limited seating is available per service.

For reservations, please call +66 2207 7777, e-mail fb.bangkok@stregis.com or visit www.stregisbangkok.com. Connect with St. Regis Bangkok on Facebook, Instagram, and Twitter.

two michelin-star french dining
with chef sylvestre wahid

LUNCH MENU

Amuse-Bouche

Quivering Cucumber Water, Quinoa Chips

A perfect balance of Negroni

****

Refreshing Crab Meat, Avocado, Broccoli, Caviar

Pitars Prosecco Brut Millesimato DOC 2015, Italy

****

Braised Cauli_ower, Curry Leaves, Goji Berries,

Fresh Horseradish, Milk Glaze

Cantina Terlano-Kellerei Terlan

Winkl Sauvignon Blanc 2015, Italy

****

Langoustine Royale, Sea Lettuce, Marine Plankton,
Bataks Berries, Caviar

Domaine Houchart Côtes de Provence Rosé 2015, France

(SUPPLEMENT DISH THB 2,000++)

 ****

Steamed Seabass, Tamarind, Black Garlic,

Raw Chopped Razor Clam

Domaine Chêne Mâcon-Villages Chardonnay 2014, France

****

Roasted Pigeon Filet, Glazed Turnip,

Glazed Beetroot, Lavender Jus

Casanava Di Neri Rosso Di Montalcino 2013, Italy

****

Champagne Cristalline, Glazed Grapefruit,
Crispy Vanilla

****

French ‘Menton’ Lemon, Crunchy Shell,

Sea Lettuce, Wakame

Grand Marnier Orange Liquor and Cognac, France

7-Course Lunch Menu at THB 3,800++

Plus Wine Pairing at THB 2,500++

two michelin-star french dining
with chef sylvestre wahid

DINNER MENU

Amuse-Bouche

Quivering Cucumber Water, Quinoa Chips

A perfect balance of Negroni

****

Refreshing Crab Meat, Avocado, Broccoli, Caviar

Pitars Prosecco Brut Millesimato DOC 2015, Italy

****

Braised Cauli_ower, Curry Leaves, Goji Berries,

Fresh Horseradish, Milk Glaze

Cantina Terlano-Kellerei Terlan

Winkl Sauvignon Blanc 2015, Italy 

****

Langoustine Royale, Sea Lettuce, Marine Plankton,
Bataks Berries, Caviar

Domaine Houchart Côtes de Provence Rosé 2015, France 

****

Steamed Seabass, Tamarind, Black Garlic, Raw Chopped Razor Clam

Domaine Chêne Mâcon-Villages Chardonnay 2014, France

****

Roasted Pigeon Filet, Glazed Turnip,
Glazed Beetroot, Lavender Jus

Casanava Di Neri Rosso Di Montalcino 2013, Italy

****

Champagne Cristalline, Glazed Grapefruit,
Crispy Vanilla

 ****

French ‘Menton’ Lemon, Crunchy Shell,
Sea Lettuce, Wakame

Grand Marnier Orange Liquor and Cognac, France 

8-Course Dinner Menu at THB 5,800++

Plus Wine Pairing at THB 3,000++

All prices are in Thai Bath, subject to 7% VAT 10% service charge.

Please scroll down for Chef Pere Planagumà’s lunch and dinner menus.

MICHELIN-STAR LES COLS CHEF PERE PLANAGUMÀ AT JOJO 

Head Chef Pere Planagumà of the 2-Michelin-Starred Les Cols Restaurant in Spain to delight diners at The St. Regis Bangkok, from Monday 20th to Saturday 25th March.

Hailing from the 2-Michelin-Starred restaurant ‘Les Cols’, in Girond, Spain, Head Chef Pere Planagumà presents Spanish cuisine at its finest. Chef Pere will host a series of delectable lunches and dinners, showcasing his signature style, at The St. Regis Bangkok.

Introducing his concept of creative, sustainable and seasonal Spanish gastronomy, diners at The St. Regis Bangkok will be treated to the two-Michelin-starred Spanish cuisine for which Les Cols has received so much critical acclaim. Chef Pere is taking over the kitchen at Jojo, over lunch and dinner, from 20th to 25th March 2017 – a week for connoisseurs of refined dining not to be missed.

From Chef Pere, guests will experience his highly prized cuisine, in all of its simplicity and elegance, yet firm generosity. Indulgence is still key in his creations. Set menus at Jojo for this dining series include the likes of: Joselito ham with olive oil caviar and tomato bread; Catalan style oysters with garlic and parsley; his signature stewed potatoes, kudzu and chorizo; and Chef Pere’s unique paella with an allioli sauce. An absolute must is the crispy lamb shoulder with milk jelly and thyme, as well as his signature desserts, such as the special Catalan cream, among other highlights, with optional wine pairings, for each menu selection.

Chef Pere Planagumà Series dining options start from:
Lunch Menu – THB 3,600++ (plus THB 2,000++ for wine pairing)
Dinner Menu – THB 5,600++ (plus THB 2,500++ for wine pairing)

Chef Pere has mastered the art of stripping back the complexities to the essentials, and allowing each ingredient to speak volumes for itself and harmonise within each plate. He will be displaying his craft at Jojo, as a representation of his creative vision and of his inspiration from the Spanish rural landscape at Les Cols, in mountainous Olot, in the beautiful Catalonia region of Spain.

Advance reservations at Jojo Restaurant are recommended. For further details and reservations, please call +66-2207-7777, email fb.bangkok@stregis.com or visit www.stregisbangkok.com. Connect with The St. Regis Bangkok on Facebook, Instagram, and Twitter

About Chef Pere Planagumà 

Hailing from acclaimed European restaurants, such as La Tour d’Argent in Paris, Mas Pau Avinyonet, and El Bulli under Ferran Adrià in Girona, Chef Pere Planagumà is currently Head Chef at the 2-Michelin-Starred Les Cols Restaurant in Spain. Also previously a culinary consultant and professor of creative cuisine at the award-winning El Celler De Can Roca Restaurant, Chef Pere is held in high esteem in the culinary world. With a focus on sustainable and seasonal gastronomy, his cuisine is, at once, simple, elegant and generous. Chef Pere presents artistic Spanish cuisine stripped back to the essentials, as a reflection of his rural landscape and creative vision.

About Jojo

An uncompromising Italian dining experience is redefined at Jojo. Enjoy a menu combining tradition with innovation, focusing on slow food and authentic ingredients, using seasonal produce from the finest purveyors. Jojo’s extraordinary cuisine is complemented by a well-stocked wine cellar that has been thoughtfully curated with the wine connoisseur in mind.

Please scroll down for Chef Yoji  Tokuyoshi’s complete lunch & dinner menus.

Michelin-starred Chef Yoji Tokuyoshi hosts a degustation series, with wine pairings, at JOJO, The St. Regis Bangkok, from 23 to 26 November 2016

The St. Regis Bangkok is proud to present a special guest at the kitchen of JOJO, namely acclaimed, Michelin-starred, Japanese Chef Yoji Tokuyoshi, in an exclusive four-day series of degustation lunches and dinners. From Wednesday 23 to Saturday 26 November 2016, guests can experience a variety of indulgent menus, thoughtfully devised with exceptional wine pairings.

In this series over four days, Chef Yoji brings together the culinary traditions of Japan and classical tastes of Italy, innovatively imagined in a beautiful marriage of the senses. Set to intrigue the mind and excite the palate, Chef Yoji prepares a refined selection of creative nine-, seven- and five-course gourmet dinner menus, in his unique, signature style of cuisine, with optional wine pairings, as well as a daily three-course gourmet lunch, complete with fine wines, supplied by Texica Wine.

Guests can expect such tempting delights as: ‘Crispy Piadina with Burrata Cheese, Sea Urchin, Sea Plankton and Edible Flowers, served with a Roasted Potato Broth’;‘Gyotaku Mackerel with Citrus Zest, Wild Fennel and Scallop Mousse, served with Pine Nut Milk’; ‘Raw Kobe Wagyu & Wild Italian Venison, served with Warm Sake Shitake Mushroom Broth’; ‘Wild Duck and Winter Furikake, served with Red Berries & Beetroot Juice’; and many more exquisite dishes, including a superbly surprising white chocolate soufflé.

Chef Yoji established his name, working over a decade with the great Massimo Bottura, at Osteria Francescana, in Modena, Italy. Following his successes, two years ago, Chef Yoji started Tokuyoshi, in Milan. With it, he introduced his concept of Cucina Italiana Contaminata. ‘Contaminata’ is a very singular presentation of Italian cuisine, touched by Chef Yoji’s Japanese heritage, beloved by food critics and the media. Chef Yoji acquired his first Michelin Star only few months after opening Tokuyoshi, and continues to amass accolades for his unique style and flavours.

For reservations, please call +66 2207 7777, e-mail fb.bangkok@stregis.com or visit www.stregisbangkok.com. Connect with St. Regis Bangkok on Facebook, Instagram, and Twitter.

Degustation Menu Options:

3 COURSE SET LUNCH MENU
Piadina con Burrata, Ricci di mare & Plancton
Crispy piadina with burrata cheese, sea urchin, sea plankton and edible flowers, served with roasted potato broth
Tenuta Lunelli, Pietragrande, 2015, Umbria
***
Spaghetti “Omaggio a Noto”
Tribute to Noto Mancini pasta with almonds, pistachios, clams and coffee powder, served with olives and green tomatoes
Castello Di Bossi, Chianti Classico D.O.C.G., 2012, Tuscany
***
Soufflè con gelato di patate arrosto e Tartufo Bianco di Alba trifolato
White chocolate soufflé with roasted potato ice cream and shaved white truffle
Marchesi Di Barolo, Moscato D’Asti Zagara D.O.C.G., 2015, Piedmont
THB 3,500++ FOR 3-COURSE LUNCH WITH WINE PAIRING

5 COURSE SET DINNER MENU
Stuzzichino
Pane Burro Alici
Bread Butter and Anchovies
Zuppa di Verdure
Vegetable Tears
Ferrari, Prosecco Trento D.O.C., Trentino
***
Piadina con Burrata, Ricci di mare & Plancton
Crispy piadina with burrata cheese, sea urchin, sea plankton and edible flowers, served with roasted potato broth
Tenuta Lunelli, Pietragrande, 2015, Umbria
***
Sgombro Gyotaku
Gyotaku mackerel with citrus zest, wild fennel and scallop mousse, served with pine nut milk
Marchesi Di Barolo, Langhe Brix Amal D.O.C., 2015, Piedmont
***
Spaghetti “Omaggio a Noto”
Tribute to Noto Mancini pasta with almonds, pistachios, clams and coffee powder, served with olives and green tomatoes
Castello Di Bossi, Chianti Classico D.O.C.G., 2012, Tuscany
***
Anatra in Furikake
Wild duck and winter furikake,
served with red berries and beetroot juice
Castello Di Bossi, Corvaia I.G.T., 2010, Tuscany
***
Soufflè con gelato di patate arrosto e Tartufo Bianco di Alba trifolato
White chocolate soufflé with roasted potato ice cream and shaved white truffle
Marchesi Di Barolo, Moscato D’Asti Zagara D.O.C.G., 2015, Piedmont
THB 4,500++ FOR 5-COURSE MENU
THB 6,400++ FOR 5-COURSE MENU WITH
WINE PAIRING

7 COURSE SET DINNER MENU
Stuzzichino
Zuppa di Verdure
Vegetable Tears
Cannolo Siciliano di Baccalá
Sicilian Cannolo
Ferrari, Prosecco Trento D.O.C., Trentino
***
Piadina con Burrata, Ricci di mare & Plancton
Crispy piadina with burrata cheese, sea urchin,
sea plankton and edible flowers, served with roasted potato broth
Tenuta Lunelli, Pietragrande, 2015, Umbria
***
Sgombro Gyotaku
Gyotaku mackerel with citrus zest, wild fennel
and scallop mousse, served with pine nut milk
Marchesi Di Barolo, Langhe Brix Amal D.O.C., 2015, Piedmont
***
Spaghetti “Omaggio a Noto”
Tribute to Noto Mancini pasta with almonds, pistachios, clams and coffee powder, served with olives and green tomatoes
Castello Di Bossi, Chianti Classico D.O.C.G., 2012, Tuscany
***
Disco di Cipolla con Capriolo Italiano & Wagyu Giapponese
Raw Kobe wagyu & wild Italian venison,
served with a warm saké shiitake mushroom broth
Marchesi Di Barolo, Barolo Di Barolo D.O.C.G., 2010, Piedmont
***
Anatra in Furikake
Wild duck and winter furikake,  served with red berries and beetroot juice
Castello Di Bossi, Corvaia I.G.T., 2010, Tuscany
***
Panna cotta alla melanzana
Aubergine panna cotta with lemon granita
and squacquerone cheese
***
Soufflè con gelato di patate arrosto e Tartufo Bianco di Alba trifolato
White chocolate soufflé with roasted potato ice cream and shaved white truffle
Marchesi Di Barolo, Moscato D’Asti Zagara D.O.C.G., 2015, Piedmont
THB 6,000++ FOR 7-COURSE MENU
THB 7,900++ FOR7-COURSE MENU WITH
WINE PAIRING

9 COURSE SET DINNER MENU
Stuzzichino
Bread Butter and Anchovies
Vegetable Tears
Sicilian Cannolo
Ferrari, Prosecco Trento D.O.C., Trentino
***
Crispy piadina with burrata cheese, sea urchin,
sea plankton and edible flowers,
served with roasted potato broth
Tenuta Lunelli, Pietragrande, 2015, Umbria
***
Gyotaku mackerel with citrus zest, wild fennel
and scallop mousse, served with pine nut milk
Marchesi Di Barolo, Langhe Brix Amal D.O.C., 2015, Piedmont
***
Balsamic glazed eel, served on a winter vegetable panorama, with ‘Via Emilia’ broth
Marchesi Di Barolo, Barbera D’Alba Peiragal D.O.C., 2013, Piedmont
***
Tribute to Noto Mancini pasta with almonds, pistachios, clams and coffee powder, served with olives and green tomatoes
Castello Di Bossi, Chianti Classico D.O.C.G., 2012, Tuscany
***
Leaf in the Pond
Nasturtium leaf floating on a water bowl
***
Raw Kobe wagyu & wild Italian venison,
served with a warm saké shiitake mushroom broth
Marchesi Di Barolo, Barolo Di Barolo D.O.C.G., 2010, Piedmont
***
Suckling Pig in the Forest,
served with wild cherries and rhubarb juice
Marchesi Di Barolo, Barolo Di Barolo D.O.C.G., 2010, Piedmont
***
Wild duck and winter furikake,
served with red berries and beetroot juice
Castello Di Bossi, Corvaia I.G.T., 2010, Tuscany
***
Aubergine panna cotta with lemon granita and squacquerone cheese
***
White chocolate soufflé with roasted potato
ice cream and shaved white truffle
Marchesi Di Barolo, Moscato D’Asti Zagara D.O.C.G., 2015, Piedmont
THB 7,000++ FOR 9-COURSE MENU
THB 9,500++ FOR 9-COURSE MENU WITH
WINE PAIRING