Eugenio Cannoni, Italian chef at La Scala, the Italian restaurant at The Sukhothai Bangkok introduces his new menu 

La Scala Restaurant at The Sukhothai Bangkok, a triumph of innovative interior design paired with inspired Italian cuisine, led by Eugenio Cannoni as their new Italian Chef recently launched his new menu.

Amuse Bouche

Chef Eugenio Cannoni was born in the heart of Monferrato, the northern Italian region of Piedmont. His grandmother, of Apulian origins, cultivated in him a passion for cooking and crafting dishes with love and care.

His career began in the family restaurant, but with a strong desire to enhance his knowledge he enrolled at one of Italy’s best cooking schools, Alma di Gualtiero Marchesi, which successfully launched him into the world of “haute cuisine”. From there begun a path of research and enrichment by touring different kitchens in Europe and around the world, also becoming the Chef of a starred restaurant and dedicating himself to collaborations and as a consultant on various TV shows in Italy and abroad. His latest appointment was Chef De Cuisine at Castello di Casalborgone in Turin.

Cappellacci

Eugenio’s personal cooking philosophy is to leave the products and raw materials as intact as possible, treating them with the most innovative techniques available, maintaining traditional taste revisited with a contemporary perspective — very simple, definite, and direct flavours, refined in the preparations with a particular imprint derived from his memories, professional experiences, and gastronomic journeys.

Oxtail Ravioli

With his newly launched menu, he aims to lead all Italian food connoisseurs into the autumn-inspired culinary journey with the dishes carefully created and cooked with the finest and the freshest ingredients of the season. Either as set menus to enjoy the full Italian culinary experience or as a la carte, which guests can choose the items individually. The set menu offers a selection of 4, 6 and 8 courses presenting the highlight dishes of each course respectively, following the stunning plating which the diners will enjoy the beauty and the sensation of flavours side by side.

La Tradizione (Tradition) 4 courses: 

• Parmigiana, roasted eggplant, tomato confit, 24 months aged Parmesan, basil

Viaggio Gastronomico (Gastronomic Journey) 6 courses: 

• Scampo, langoustine, smoked red bell pepper, bisque glaze, sweet-sour sauce

• Piccione e nocciole, roasted pigeon, hazelnut, anchovies

Viaggio Gastronomico (Gastronomic Journey) 8 courses:

• Ravioli, oxtail ravioli, fermented cabbage cream, fermented wild cabbages

• Manzo, smoked dry aged beef, pizzaiola sauce, béarnaise, osmosis spinach

La Scala is back and ready to serve the best Italian cuisine in Bangkok.

About La Scala

La Scala, an award-winning Italian restaurant is highly coveted for classic and progressive Italian cuisine combined with fine Italian and European wines. Its beautiful poolside setting is a bold statement in contemporary décor subtly infused with The Sukhothai’s cultural heritage, and showcases an open kitchen, private room and a bar with a wine cellar. Great care is taken to ensure that the wines present the best choices to match selections, in addition to representing an excellent range of both Italian and other wines from around the world.

Please scroll down for Chef Arnaud Donckele’s lunch and dinner menu.

La Scala welcomes 3-Michelin Star Chef Arnaud Donckele
From La Vague d’or – Saint-Tropez.
9-14 January 2017 

The Sukhothai Bangkok furthers its reputation as a leading destination hotel for fine dining by inviting the first 3-Michelin Star chef to join “The Art of Dining” series in January 2017.

La Scala at The Sukhothai Bangkok warmly welcomes French chef Arnaud Donckele, owner of the restaurant La Vague d’or and the hotel Résidence de la Pinède located in Saint-Tropez.

Arnaud was trained by famous chefs Michel Guérard and Alain Ducasse at the Restaurant Louis XV de Monaco and the restaurant Plaza Athénée in Paris, and is the youngest chef to be awarded three stars by the coveted Michelin Guide.

With masterful technique and a blossoming imagination, his cuisine gives guests a peek into Provence, flirting with the subtle flavours of sun-ripened vegetables and the aromatic richness of the region’s fresh herbs. As a true artisan of taste, Arnaud Donckele sculpts each ingredient, extracting the essence and revealing distinctively subtle aromas.

“My cuisine is Mediterranean cooking before all. It is a bucolic journey that takes you through the province, flirting with subtle flavours of sun-drenched vegetables and the aromatic richness of regional herbs,” says Arnaud.

His Zitone Pasta is his most popular dish. Full of truffles and foie gras applied with finesse, it will be the highlight of his promotion at La Scala, and Arnaud is eager to meet fellow gourmands and to enjoy feedback from our diners about this particular creation.

Arnaud Donckele and his chef team will present their interesting yet scrumptious Provence cuisine during 9-14 January 2017 at La Scala for both lunch and dinner. Selected premium wines will also be available.

Set Lunch THB 4,200++ per person (food only)
Set Dinner THB 8,500++ per person (food only)

For reservations, please call 66 (0) 2344 8888 or email: promotions@sukhothai.com

Chef Arnaud Donckele
Lunch menu 4,200 THB++

Amuse Bouche 

• Beignets of carrots sauce cajun
• Shell with mélisse and cardamone
• Tartlet of onions and truffles

Zitone Pasta, Black Truffled Foie Gras, Gratineted with Mountain Parmesan
Purple Artichokes and Basilic

Lobster cooked in Sea Water (Supplement 1,000++)
Legs and Antenna Raviole, infusion of Vervina florale, young spinach leaves

Veal fillet à la Carqueirannaise
Fragrance of Sage and Capers flower

Citrus “Feuilles à feuilles” with Mint and winter harvest
Hot soufflé, lemonade from “Moyen-Orient”

Fin des envies candies « fragrance de ma Normandie natale »
Apple from Manosque served on a Meringue, Green apple Pulp flavored with Combava, apple sorbet

Chef Arnaud Donckele
Dinner Menu 8,500THB++

Amuse Bouche 

• Beignets of carrots sauce Cajun
• Shell with mélisse and cardamone
• Thin Tart with tomatoes and Ceps mushrooms

Zitone Pasta, Black Truffled Foie Gras, Gratineted with Mountain Parmesan
Purple Artichokes and Basilic

Lobster cooked in Sea Water
Legs and Antenna Raviole, infusion of Vervina florale, young spinach leaves

Lomo and line caught Seabass braised and slightly smoked
Olives, pearls from the garden, lemon jus, green and yellow, shellfish flavored with oregan

Thyme flower Granite, Fennel from Florence Sorbet, aromatized with Absinthe

Veal fillet à la Carqueirannaise
Fragrance of Sage and Capers flower

Citrus “Feuilles à feuilles” with Mint and winter harvest
Hot soufflé, lemonade from “Moyen-Orient”

Fin des envies candies « fragrance de ma Normandie natale »
Apple from Manosque served on a Meringue, Green apple Pulp flavored with Combava, apple sorbet

Lunch & dinner menus, down the page

Andrew Fairlie
Chef Owner of Restaurant Andrew Fairlie
The first and only 2-Michelin Star Restaurant in Scotland
At La Scala, The Sukhothai Bangkok
13 – 17 October 2015

The Sukhothai Bangkok presents its world-class culinary series “The Art of Dining 2015” and welcomes  2-Michelin Star Chef Andrew Fairlie, Chef Owner of Restaurant Andrew Fairlie at Gleneagles Hotel and Resort, the first and only 2-Michelin Star Restaurant in Scotland to La Scala during 13-17 October 2015.

Renowned for his delicate interpretation of the most opulent of French and Scottish cuisines, Andrew insists on using the finest ingredients while never following trends, ensuring his creations are outstanding and exceptional.

“Some new techniques I can use, but with others I just think ‘no’. It’s about having confidence in your menu” Andrew said.

Andrew has carefully picked only his signature dishes for this exciting five day period, including ‘Home Smoked Lobster’, an intense sense of lobster shells smoked over whisky barrels for up to twelve hours.

French culinary influences in his work are reflections of his award of the first Roux Scholarship in 1984, and training in the southwest of France with legendary chef Michel Guerard at Les Pres d’Eugenie. Andrew decided to open his own restaurant ‘Restaurant Andrew Fairlie’ in 2001, which was awarded its first Michelin star within its first year and a second star in 2006.

Its reputation going far beyond expectations, the restaurant is being named as one of the top ten ‘Greatest Hotel Restaurants’ in the world by US “Hotels” magazine and has been ranked the best of Britain’s top 100 restaurants in The Sunday Times Food List. Moreover, Andrew was also given the title of ‘Grand Chef du Monde’ by Relais & Chateaux,  and was named AA Chef’s Chef of the Year.

13 October 2015
Set Dinner THB 5,500++ (food only) / THB 7,000++ (paired with wine)

14-16 October 2015
Set Lunch THB 3,200++ (food only) / THB 4,500++ (paired with wine)

Set Dinner THB 5,500++ (food only) / THB 7,000++ (paired with wine)

17 October 2015
Set Lunch THB 3,200++ (food only) / THB 4,500++ (paired with wine)
Wine Dinner THB 7,000++

Reservations essential!

For reservations, please call 66 (0) 2344 8888 or email: promotions@sukhothai.com.

แอนดรูว์ แฟร์ลี่ (Andrew Fairlie)
เชฟเจ้าของร้าน Restaurant Andrew Fairlie
ห้องอาหารมิชลินระดับ 2 ดาวที่แรกและแห่งเดียวในประเทศสกอตแลนด์
ณ ห้องอาหารลา สกาล่า โรงแรมสุโขทัย กรุงเทพฯ
13 – 17 ตุลาคม 2558

โรงแรมสุโขทัย กรุงเทพฯ  นำเสนอเชฟรับเชิญชื่อดังระดับโลกที่ตอบรับเข้าร่วมโครงการ The Art of Dining 2015 โดยเชฟท่านที่ 2 ประจำปีนี้ ได้แก่ แอนดรูว์ แฟร์ลี่ (Andrew Fairlie) เชฟและเจ้าของร้าน Restaurant Andrew Fairlie ระดับมิชลิน 2 ดาวที่แรกและแห่งเดียวในสกอตแลนด์ ซึ่งจะมาปรุงอาหาร  ณ ห้องอาหารลา สกาล่า ระหว่างวันที่ 13 – 17 ตุลาคม 2558

แอนดรูว์มีชื่อเสียงในการรังสรรค์อาหารสไตล์ฝรั่งเศสผสานกับสไตล์สกอต เขาบรรจงเลือกใช้เฉพาะวัตถุดิบชั้นเลิศ โดยไม่เปลี่ยนแปลงสไตล์ตามเทรนด์อาหารใดๆ  เพราะเหตุนี้เองจึงทำให้อาหารของเขามีความโดดเด่นและไม่เหมือนใคร

“ผมเลือกใช้เทคนิคการทำอาหารใหม่ๆแค่บางเทคนิค แต่ไม่ใช่ทั้งหมด ผมมั่นใจในการนำเสนอเมนูในรูปแบบของผมเอง”   แอนดรูว์กล่าว

สำหรับ The Art of Dining ในปีนี้ แอนดรูว์ได้คัดเลือกเฉพาะเมนูที่เป็น Signature ประจำร้าน Restaurant Andrew Fairlie มาเสิร์ฟเท่านั้น รวมถึงเมนูยอดนิยมอย่าง Home Smoked Lobster ที่โดดเด่นด้วยกลิ่นหอมจากเปลือกล็อบสเตอร์ที่นำไปรมควันกับเศษไม้จากถังวิสกี้นานกว่า 12 ชั่วโมง

สไตล์อาหารฝรั่งเศสถือเป็นแรงบันดาลใจหลักในการทำอาหารของแอนดรูว์ สะท้อนได้จากการที่แอนดรูว์สามารถคว้ารางวัล Roux Scholarship เป็นคนแรกได้ในปี 1984 และยังมีโอกาสร่วมฝึกฝีมือกับเชฟระดับตำนาน Michel Guerard ที่ร้านอาหาร Les Presd’Eugenie ทางตะวันตกเฉียงใต้ของฝรั่งเศส

แอนดรูว์เปิดร้าน Restaurant Andrew Fairlie ในปี 2001 และประสบความสำเร็จอย่างรวดเร็วโดยได้มิชลินระดับ 1 ดาวภายในปีแรก และมิชลินดวงที่ 2 ในปี 2006 นอกจากนี้ยังได้รับการจัดอันดับให้เป็น 1 ใน 10 ร้านอาหารในโรงแรมที่ดีที่สุด โดยนิตยสาร Hotels จากสหรัฐอเมริกา และร้านอาหารที่ดีที่สุดจาก 100 ร้านในสหราชอาณาจักรจาก The Sunday Times Food List

ส่วนแอนดรูว์เองก็ได้รับรางวัลการันตีฝีมือในฐานะเชฟมือหนึ่ง ทั้งรางวัล ‘Grand Chef du Monde’ โดย Relais & Chateaux และรางวัล AA Chef’s Chef of the Year

ราคาสำหรับอาหารมื้อพิเศษ

13 ตุลาคม เซ็ตเมนูมื้อค่ำ ราคา 5,500++ (เฉพาะอาหาร) / ราคา 7,000++ (เสิร์ฟพร้อมไวน์)

14-16 ตุลาคม เซ็ตเมนูมื้อกลางวัน ราคา 3,200++ (เฉพาะอาหาร) / ราคา 4,500++ (เสิร์ฟพร้อมไวน์)

เซ็ตเมนูมื้อค่ำ ราคา 5,500++ (เฉพาะอาหาร) / ราคา 7,000++ (เสิร์ฟพร้อมไวน์)

17 ตุลาคม เซ็ตเมนูมื้อกลางวัน ราคา 3,200++ (เฉพาะอาหาร) / ราคา 4,500++ (เสิร์ฟพร้อมไวน์)

ไวน์ดินเนอร์ ราคา 7,000++

สำรองที่นั่งล่วงหน้าที่ โทร. 0-2344-8888 หรืออีเมลล์ promotions@sukhothai.com

Menu

Lunch

Ballotine of Duck Foie Gras

Poached Apple, Caramelized Walnuts, Toasted Brioche

Markus Molitor Haus Klosterberg Riesling Trocken, Mosel, Germany, 2013

*******

Ravioli of Cep

White Bean Velouté

Château Cap Leon Veyrin, Listrac-Médoc, France, 2010

*******

Fillet of Scottish Salmon

Pearl Barley Risotto

*******

Home Smoked Lobster 

Lime and Herb Butter

(Supplement) 1150++THB

*******

Perthshire Roe Deer

Damson Purée, Toasted Spices

OR

Roast Fillet and Confit Shoulder of Blackface Lamb

Spiced Aubergine Puree

VIVENS, Margaux, France, 2009

*******

Lychee Sorbet

Passion Fruit Curd

*******

Chocolate Hedgehog

Chocolate and Yuzu Sorbet

Porto Portal, Six Barrels Tawny Reserve, Portugal, NV

THB 3,200++ (food only) / THB 4,500++ (paired with wine)

Dinner

Ballotine of Duck Foie Gras

Poached Apple, Caramelized Walnuts, Toasted Brioche

Markus Molitor Haus Klosterberg Riesling Trocken, Mosel, Germany, 2013

*******

Hand Dived Mull King Scallops

Sea Vegetables and Clams

Ackerman, Pouilly-Fume’, Loire, France, 2012

*******

Ravioli of Cep

White Bean Velouté

Château Cap Leon Veyrin, Listrac-Médoc, France, 2010

*******

Fillet of Scottish Salmon

Pearl Barley Risotto

*******

Home Smoked Lobster 

Lime and Herb Butter

(Supplement)1150++THB

*******

Perthshire Roe Deer

Damson Purée, Toasted Spices

OR

Roast Fillet and Confit Shoulder of Blackface Lamb

Spiced Aubergine Puree

VIVENS, Margaux, France, 2009

*******

Carpaccio of Pineapple

Passion Fruit Curd

*******

Chocolate Hedgehog

Chocolate and Yuzu Sorbet

Porto Portal, Six Barrels Tawny Reserve, Portugal, NV

THB 5,500++ (food only) / THB 7,000++ (paired with wine)

3-Michelin Star Chef Jacob Jan Boerma De Leest, the Netherlands An exclusive, truly world class culinary experience for discerning epicureans,  22 – 26 July 2015

The truly phenomenal 3-Michelin Star Chef Jacob Jan Boerma, head chef and owner of De Leest restaurant in Vaassen, the Netherlands will bring his avant-garde culinary expertise to La Scala and Sunday Brunch at Colonnade, The Sukhothai Bangkok from 22 – 26 July 2015.

Having graduated from Stichting Vakopleiding Horeca culinary school, Jacob has been working with many 2 and 3-Michelin Star Chefs across Europe, including Marco Pierre White (UK), Dieter Muller (Germany) and Guy van Cauteren (Belgium), gaining invaluable experience in top restaurants. In the summer of 2002, Jacob and his partner Kim Veldman decided to start their own restaurant “De Leest” paying particular attention to presenting a variety of styles of cuisine from around the world such as Scandinavian, Spanish and Asian, whilst carefully maintaining their Dutch roots. Boerma adheres to his culinary philosophy “do not forget the quality of the product, it is the basis of success”.  He has a passionate interest in the sophisticated flavour of fresh elements and acidity of local ingredients, combined with the latest cooking techniques available. This led him to immense success by gaining his first Michelin star within 6 months, the second star in 2007 and the highest “three stars” in 2013. His talent is reflected by many reputable awards and honourable recognitions. He has been listed among the 50 best chefs of the world at www.lechef.com, GaultMillau Chef of the Year in 2010 and succeeded in his examination for the title of Master Chef – the highest achievement for a chef at the peak of his craftsmanship.

Special! Enjoy snacks exquisitely prepared by 3-Michelin Star Chef Jacob Jan Boerma paired with special cocktails exclusively created for this special event by our special guest Guillermo Gonzalez, the rising star mixologist from Hiding in Plain Sight (HPS) bar in Amsterdam, for both lunch and dinner!

22 July 2015 Set Dinner Sold Out
23 July 2015 Set Lunch THB 4,000++ (food only) / THB 6,000++ (paired with wine)
Set Dinner Sold Out
24 July 2015 Set Lunch THB 4,000++ (food only) / THB 6,000++ (paired with wine)
Set Dinner Sold Out
25 July 2015 Set Lunch THB 4,000++ (food only) / THB 6,000++ (paired with wine)
Wine Dinner THB 9,500++
26 July 2015 Sunday Brunch, Colonnade THB 4,000++ (food only)
For reservations, please call 66 (0) 2344 8888 or email: promotions@sukhothai.com.

Chef Jacob Jan Boerma Dinner 3***