Signature Bangkok Retains 1-MICHELIN Star, For 4th Consecutive Year  Executive Chef Thierry and team celebrate Signature Bangkok’s 1-MICHELIN Star win  at the MICHELIN Guide Thailand 2026 Awards Ceremony 

Signature Bangkok is delighted to announce its retention of 1-MICHELIN Star, for the fourth consecutive year. This extraordinary award was announced by MICHELIN Guide Thailand 2026 during an official ceremony recently held at Ritz-Carlton Bangkok. MICHELIN Guide Thailand 2026 recognized Signature Bangkok and Executive Chef Thierry Drapeau for consistently delivering exceptional French and floral gastronomy in a spectacular setting overlooking Bangkok’s stunning skyline.

Signature Bangkok received its first MICHELIN Star in 2021, within one year of opening. The restaurant has continued to maintain its 1-MICHELIN Star status for each subsequent year. The 2026 MICHELIN Guide Thailand 2026 marks the restaurant’s 4th year retaining 1-MICHELIN Star status.

“I want to congratulate my whole team,” states Chef Thierry on hearing the announcement from Michelin Guide Thailand. “The award reflects a full year of discipline, creativity, and hard work from everyone on the team. They are by my side everyday, maintaining a high level of consistency and bringing their motivation and passion. It’s always a moment of joy for me and for my team.”

1-MICHELIN Star Signature Bangkok is located on the 11th Floor of 5-Star VIE Hotel Bangkok—MGallery Collection.  Dinner service is limited to 20 guests per evening, and advanced reservations are required. Parking is available, and BTS Ratchathewi is located 50m away.

THE ART OF THE STORY

A pioneer of modern French and floral gastronomy, Signature Bangkok follows Chef Thierry’s ‘cuisine of the soil’ approach. Noted for being exceptionally light and expressive, Chef Thierry’s approach makes prodigious use of fresh, edible flowers and herbs to add dimension to flavours. Seasonal menus blend classic and contemporary French techniques and are rooted in the stories of each ingredient.

“We work with local products, especially from my region in Vendée. Each dish is an opportunity for discovery, we share this journey of discovery with our guests,” states Chef Thierry.

When working with ingredients—be it from his native France or here in Thailand—Chef Thierry draws on the experiences and memories that have shaped his life journey—from his earliest days as a young Chef in Nantes, France to helming the critically-acclaimed 2-MICHELIN Star Thierry Drapeau Logis de la Saint-Sulpice-le-Verdon, en Pays de La Loire, France, where he held on to 2-MICHELIN stars for nine consecutive years.

For instance, the extraordinary Canard de Callance, a signature dish on the restaurant’s seasonal menu, can be called “truly Vendéean”, as it reflects the character and essence of Vendée, Chef Thierry’s home region. Sourced from the world renowned Maison Burgaud in Challans and inspired by the Chef’s grandmother’s recipe, the duck is slowly simmered with butter until smooth, aromatic, and deeply flavorful. The course is paired with mogette beans—a legume grown exclusively in Vendée.

Family traditions, culture, and geography inspire the Chef, as well. For example, breads served with each meal are made from a levain starter based on the Chef’s grandmother’s recipe, which can be traced back several generations within the family. And, to this day, Chef Thierry sources langoustine and Atlantic fish from Laurent Daniel, a French fisherman and longtime friend who Chef Thierry met long ago when working in Brittany, in southwestern France.

Additionally, Chef Thierry’s special dessert — Riz au Lait—is a nostalgic dessert inspired by childhood memories. Chef Thierry’s version of his mother’s classic French rice pudding evokes warm memories and comfort, albeit with creative, contemporary flourishes that elevate the dessert to new heights.

WRITING A NEW CHAPTER

The story of Signature Bangkok’s French and floral cuisine continues to evolve. Working alongside Chef Thierry is a dynamic culinary team, each contributing their expertise, and experiences to the story. Thailand, with its veritable ingredients and rich culture, also takes part. On a recent trip to Chiang Mai, Chef Thierry and his team came across a locally-grown cherry tomato. This humble tomato from Thailand “rose of the north” is now a star starter course.

The blending of French and Thai gastronomy and ingredients creates slight fusion touches in the menu and reflect Bangkok’s strong culture and Japanese influences, according to Chef Thierry.

Regular Dinner
Tuesday – Sunday | 18:00 – 23:30
8-course Dinner Menu | THB5,800++
Wine Pairing: THB3,900++
5-course Dinner Menu | THB4,800++
Wine Pairing: THB3,200++

Service is limited to 20 guests per evening

Reservations are required. Tel: 06 5950 9742

VIE Hotel Bangkok – MGallery announces  the launch of “The Maestro : A Symphony of Gastronomy” at Signature Bangkok. On the first three evenings, a group of culinary maestros collaborate on a finely-orchestrated 8-courses menu, including mini-wine pairings and international pianist Richard Sully. On the final “Cheese & Wine Night”, savour rare artisanal cheeses from Les Frères Merchand, France’s oldest cheesemonger, paired with wines, canapés & breads from Signature Bangkok, and a performance by renowned opera band Fivera. The seats can only be reserved at https://signaturebangkok.com/the-maestro/

The Reunion – 5 culinary masters reunite for an exclusive 3 days events to celebrate Chef Thierry Drapeau & Signature Bangkok’s first Michelin star 

The Reunion Chefs delight with 8-course of imaginative modern French & floral cuisine on the first two nights, 30 & 31 March 2023. On the third night,1 April 2023, an extravagant “Cheese Night” reception with gorgeous wines and over 20 cheeses from Les Frères Marchand, the oldest artisanal cheese makers in France.

The Reunion Team Includes: 2 Michelin star French chef Patrick Jeffroy, Master Chef judge Alain Caron from the Netherlands, Asia’s Top 9 chef Vanessa Huang from Taiwan, Cheese Master Philippe Marchand and of course, Chef Thierry Drapeau, a former 2-Michelin starred in France.

The Reunion
30 & 31 March 2023
THB 6,000++
Cheese Night
1 April 2023
THB 4,500++

For reservations please contact  02 309 3939.

Celebrity French chef Alain Caron in the Netherlands

Asia’s Top 9 Chefs Vanessa Huang

Les Frères Marchand artisanal cheeses

1 Red Michelin Star & 1 Green Michelin Star Chef Mathieu Pérou
Hosts a Rare “Pop-Up” at Signature Bangkok  Flying in exclusively from Nantes, France for this event,  Chef Mathieu to wow Bangkok foodies with his 8-course Green Michelin Star gastronomy 

From 10-12 November, 2022, Chef Mathieu Perou, a 1-Red and 1-Green Michelin star chef from Nantes in France’s Loire Valley, will take over the kitchen at Signature Bangkok, signalling one of the city’s most exciting pop-up gastronomy events. Chef Mathieu will regale diners with an extraordinary 8-course “Green Michelin Menu” featuring sustainable ingredients from farmers, fishermen and artisanal purveyors in France and Europe.

In 2021, Chef Mathieu and his restaurant Le Manoir de la Régate, based in Nantes, the provincial capital of the Loire Valley, were awarded a Green Michelin Star, which recognizes innovation and leadership in sustainable gastronomy. Chef Mathieu shares this honour with only a handful of chefs in the world.

Chef Mathieu’s collaboration with Signature Bangkok presents a rare opportunity to experience award-winning sustainable gastronomy. Currently, there is only one Green Michelin Star restaurant in Thailand.

Available at THB 5,200++ per person, the pop-up will seat only 30 seats per evening. Reservations are currently being accepted. Signature Bangkok is on the 11th floor of VIE Hotel Bangkok, with panoramic views of the city’s glittering skyline.

Inspired by Farms & Rivers

Chef Mathieu is Head Chef at Le Manoir de la Régate, a one Red and Green Michelin star restaurant in Nantes, France. Established in 1995 by Pascal and Loïc Pérou (Chef Mathieu’s father), Le Manoir de la Régate cuisine represents the region’s culinary traditions.

Le Manoir de la Régate occupies a 19th century house along the picturesque Erdre River and a short distance from Nantes’ historic centre. Growing up in a rural setting and helping in his father’s kitchen, Chef Mathieu developed a deep respect for nature and the environment.

When Chef Mathieu and his sister Anne-Charlotte took over the restaurant in 2017, he committed to pursuing a completely sustainable menu. Under Chef Mathieu’s leadership, Le Manoir de la Regate has created partnerships with local farmers, vineyards, and culinary artisans. Chef Mathieu also maintains a permaculture garden for the restaurant, where he plants herbs, flowers and vegetables used in the menu.

In 2021, Michelin awarded Chef Mathieu his first Michelin Star and a Green Michelin Star, which is an annual award that highlights restaurants at the forefront of sustainable practices.

Like Signature Bangkok’s Head Chef Thierry—who is also from Nantes in the Loire Valley—Chef Matthieu is known for upholding the region’s culinary traditions, while still delivering a modern French menu that is innovative, creative and balanced.

Green Michelin Star Gastronomy at Signature Bangkok

Guests begin the evening with Champagne and canapés like tarragon potato tartlets, savoury catfish sausage pancakes and mullet trama with wasabi.

Highlights of the 8-course menu include starters featuring Jerusalem artichokes with truffle and chervil, and sea bass with wild herbs and caviar. For the seafood course, Chef Mathieu plates fresh northern Atlantic turbot fish—from Laurent Daniel, the Chef’s trusted fish supplier—accompanied with carrots and tajette flowers. Another course highlights succulent beef fillet with salsify (an edible root) cauliflower and walnut satay.

For the dessert course, Chef Mathieu is planning a surprise, revealing only that the final course will contain lime and coriander!

Wine pairings are available for an additional charge. Vegetarian options are available.

Signature Bangkok is located on the 11th floor of 5-star luxury VIE Hotel Bangkok in Ratchathewi, the heart of Bangkok’s commercial and shopping district.

Green Michelin Star Pop-Up with Chef Mathieu Pérou

8-course Tasting Menu : THB 5,200++ per person
Premium Wine Pairing: THB4,100++
Wine Pairing: THB3,200++
10-12 November 2022
18:00 – 22:00

Reservations: 02 309 3939 / info@signaturebangkok.com

ABOUT SIGNATURE BANGKOK

Led by former 2-Michelin star Chef Thierry Drapeau, Signature Bangkok serves innovative, modern French cuisine complemented by the beauty and delicate flavours of edible flowers and by subtle, theatrical flair. Offering nightly vegetarian options, a fabulous wine cellar and a pleasurable, relaxed ambience, Signature Bangkok is ideal for special occasions and everyday dining with friends and family.

Signature Bangkok is located on the 11^th floor of modern and elegant VIE Hotel Bangkok next to the BTS SkyTrain Ratchathewi station.

Signature Bangkok Presents a Night at the Opera

An exciting evening of opera and gastronomy. FIVERA ‘s concerto of opera classics paired with an 8-course Flower Bouquet tasting menu.

For the first time, Signature Bangkok hosts a mini opera concert. FIVERA, Bangkok’s best opera quintet will serenade guests as they enjoy an exclusive 8-course menu prepared by Former 2-Michelin starred Chef Thierry Drapeau.

Price is 4,100++ Baht per person.
30th September 2022, 6:00 PM – 10:00 PM
Advanced reservations required.
Tel: 02 309 3939

The Ultimate Culinary Experience!
1-Michelin Star French Chef Nicolas Isnard from Auberge de la Charme Visits VIE Hotel Bangkok, MGallery by Sofitel during 3^rd – 5^th April 2019

La VIE – Creative French Cuisine in VIE Hotel Bangkok, MGallery by Sofitel in collaboration with Thai Airways International Public Company Limited and Krungthai Card Public Company Limited (KTC) would like to invite you to experience the ultimate culinary experience with Michelin-starred Chef Nicolas Isnard, a master of the Mediterranean influence in French cooking and one of the most exciting and innovative chefs in France today. Join us for three nights of 7-course dinners and unforgettable pleasure during 3^rd – 5^th April 2019.

Michelin-starred Chef Nicolas Isnard is chef and co-owner of Auberge de la Charme á Prenois restaurant, which was awarded a Michelin star within a year after opening, Chef Nicolas comes from the south of France and his grandparents were Italian, which much of his own sense of exciting tastes in a unique style both sincere and experimental. Chef Nicolas has also been awarded 4 toques by the Gault & Millau guide and received the honored title of ‘Maitre Cuisinier de France’ in 2012.

Cooking is a “life-long passion” to Michelin-starred Nicolas Isnard. He loves his calling and the foods he works with, blending a sensitive knowledge of techniques with sheer passion to produce works of culinary art that linger deliciously on the palate, bringing to mind every dream of the azure Mediterranean and the richness of southern French cuisine.

Nicolas Isnard’s 7-course dinners will be served at La VIE – Creative French Cuisine during 3^rd – 5^th April 2019.

7-Course Michelin Star Set Dinner (Dinner is served at 7:00 pm)

THB 5,750 ++ per person for food only

(A perfectly paired wine package is available at an additional charge of only THB 1,800 ++ per person)

The Ultimate Culinary Experience!

ขอเชิญนักชิมทุกท่านสัมผัสประสบการณ์สุดเอ็กซ์คลูซีฟ กับมื้อดินเนอร์สุดพิเศษโดยมิชลินสตาร์เชฟ นิโคลัส อิสนาร์ด บินตรงจากประเทศฝรั่งเศส ณ ห้องอาหาร ลาวี – ครีเอทีฟ เฟรนช์ คูซีน ที่ โรงแรม วี กรุงเทพฯ วันที่ 3 ถึง 5 เมษายน 2562

ห้องอาหารฝรั่งเศส ลาวี – ครีเอทีฟ เฟรนช์ คูซีน โรงแรม วี กรุงเทพฯ เอ็มแกลเลอรี บาย โซฟิเทล ร่วมกับ บริษัท การบินไทย จำกัด (มหาชน) และ บริษัท บัตรกรุงไทย จํากัด (มหาชน) เชิญเชฟระดับมิชลินสตาร์ 1 ดาว เชฟนิโคลัส อิสนาร์ด จากห้องอาหารชื่อดัง Auberge de la Charme เมือง Prenois ประเทศฝรั่งเศส มารังสรรค์เมนูสุดพิเศษเพื่อโอกาสที่นักชิมทุกท่านจะได้ลิ้มลองอาหารชั้นเลิศระดับมิชลินสตาร์!

พบกับการมาเยือนของเชฟชื่อดังระดับโลกชาวฝรั่งเศส เชฟนิโคลัส อิสนาร์ด เป็นเชฟ และ เจ้าของร้านอาหารที่ได้รับรางวัลมิชลินสตาร์ระดับ 1 ดาว มาอย่างต่อเนื่องและ ล่าสุดยังได้รับรางวัลมิชลินสตาร์ 1 ดาว ใน คู่มือ มิชลิน ไกด์ ฉบับประเทศฝรั่งเศส ประจำปี พ.ศ. 2562 ที่พึ่งจะประกาศผลไปอีกด้วย เชฟ นิโคลัส อิสนาร์ด จะมาเยือน ห้องอาหารฝรั่งเศส ลาวี – ครีเอทีฟ เฟรนช์ คูซีน โรงแรม วี กรุงเทพฯ เอ็มแกลเลอรี่ บาย โซฟิเทล เพื่อรังสรรค์เมนูระดับมิชลินสตาร์ชั้นเลิศกับ 7 คอร์สเมนูซิกเนเจอร์ด้วยฝีมือของเชฟเอง เพียงแค่ 3 วันเท่านั้น ระหว่างวันที่ 3 ถึง 5 เมษายน 2562 นี้ ที่ ห้องอาหารฝรั่งเศส La VIE – Creative French Cuisine ชั้น 11 โรงแรม วี กรุงเทพฯ เอ็มแกลเลอรี บาย โซฟิเทล

เชฟนิโคลัส อิสนาร์ด อาศัยอยู่ทางตอนใต้ของประเทศฝรั่งเศส เริ่มเรียนรู้พื้นฐานการทำอาหารจากคุณยายของเขาซึ่งเป็นชาวอิตาเลียนตั้งแต่ในวัยเยาว์ เขามักทดลองสร้างสรรค์และปรุงเมนูอาหารด้วยตนเอง ก่อนจะเข้าสู่เส้นทางสายอาชีพจากการฝึกงานกับร้านอาหารในโรงแรมระดับหรูหรา Relais & Châteaux (Hotel & Restaurant Thierry Drapeau) ที่การันตีด้วยรางวัลมิชลินสตาร์ระดับ 2 ดาว หลังจากนั้นก็ได้ร่วมงานในร้านมิชลินสตาร์ระดับ 2 ดาวอีกเช่นกัน คือร้านอาหาร La Rotonde ในเมืองลียง (Lyon) ในประเทศฝรั่งเศส ขณะที่อายุเพียง 25 ปี เขาได้มีโอกาสทำงานร่วมกับเชฟ Goujon เมื่ออายุ 27 ปี เขาได้รับตำแหน่งเชฟประจำห้องอาหาร Château de Curzay และได้รับรางวัล “Young Talent” จาก Gault & Millau Guide ในปีเดียวกัน

Experience the Ultimate Dining Pleasure!
2-Michelin Star French Chef Thierry Drapeau
Visits VIE Hotel Bangkok during 30 January-1 February 2019

The rich flavours of authentic French cooking become the ultimate dining pleasure under the hands of our visiting master chef, 2-Michelin Star Thierry Drapeau from Nantes, France, exclusively at La VIE – Creative French Cuisine at VIE Hotel Bangkok, MGallery by Sofitel for three days of delightful dinners this 30th January – 1st February 2019.

Following a family tradition of cooking with natural and local products, Chef Thierry fell in love with the art watching his father preparing the family meal every Sunday morning. Soon enough, he began his own ambitious culinary career as Chef de Partie at the age of 21. Working alongside a number of renowned chefs, he set the highest standards possible for his cooking, eventually opening his own restaurant, the Thierry Drapeau Logis de la Chabotterie in Saint-Sulpice-le-Verdon, France. Chef Thierry has garnered universal recognition of excellence, holding a coveted two Michelin stars for the past eight years.

2-Michelin Star Chef Thierry Drapeau expresses his inspired talent in a style called “cuisine of the soil” for its authentic jus-based dishes with a highly concentrated taste using local produce from the soil and the sea nearby. In Chef Thierry’s cooking, only the highest quality produce is used and his dishes maintain a lightness, low in butter but high in flavour. Chef Thierry much prefers using flowers and herbs as opposed to spices for his exquisite cuisine

According to Chef Thierry, a dish must be worked on like a wine, taking time to look for “a balance combining herbaceous and floral notes; to work on the acidity, the bitterness and the sweetness”.

7–Course Michelin Star Set Dinner (Dinner is served at 7 pm)
THB 6,750 net per person for food only
THB 8,750 net per person for food and wine pairing

For more details and reservations, please contact:
Ms. Sudarat via 083 820 4224 or email: afbm@viehotelbangkok.com

About Thierry Drapeau

2-Michelin Star Chef Thierry Drapeau is the chef and co-owner of the Thierry Drapeau Logis de Chabotterie restaurant in Saint-Sulpice-le-Verdon, in the Pays de la Loire region of France.

Originally from Nantes, Chef Thierry fell in love with the art of cooking as a boy while watching his father prepare the family meal every Sunday morning. He embarked on his own culinary career as Chef de Partie with Bateau Ivre at the age of 21. With a personality both modest and determined, he worked attentively alongside a number of renowned chefs, setting the highest standards possible for his own cooking.

Ever ambitious, Chef Thierry eventually opened his own restaurant, the Thierry Drapeau Logis de Chabotterie. Within a decade, in 2011, he received the prestigious recognition of two Michelin stars.

Chef Thierry Drapeau’s inspired style is called a “cuisine of the soil”, using local produce from the land and sea nearby and creating highly concentrated tastes. Only the highest quality produce is used. His authentic jus-based dishes are low in butter and so maintain a lightness with very distinct and rich flavours.

According to Chef Thierry, a dish must be worked on like a wine. The chef must take his time to discover a balance which combines herbaceous and floral notes, finding the perfect relationship between the acidity, the bitterness and the sweetness.

2-Michelin starred Chef Thierry Drapeau will be at La VIE – Creative French Cuisine for three delightful days of lunches and dinners during 30th January – 1st February 2019.

For Chef Philippe Mille’s lunch and dinner menus, please scroll down.

First time in Thailand!
2–Michelin Star French Chef Philippe Mille from the famous Le Parc Restaurant  in Domaine Les Crayères, France, 
at VIE Hotel Bangkok and V Villas Hua Hin, MGallery by Sofitel
22nd – 25th August 2018

One of the culinary world’s most fascinating talents, 2-Michelin Star Chef Philippe Mille, joins us for four delicious days at La VIE – Creative French Cuisine in VIE Hotel Bangkok, MGallery Sofitel to demonstrate his world-renowned skills in lunches and dinners during 22^nd – 25^th August, as well as in Villazzo Restaurant at V Villas Hua Hin, MGallery by Sofitel on 25^th August 2018 only!

Born to a farming family in the Sarthe in Western France, Chef Philippe Mille has had the experience of observing the growth of vegetables and livestock his entire life, discovering every nuance that makes them perfect. His refined sense of appreciating fragrance and taste has led him to the notable creations that have earned him two Michelin stars.

Chef Philippe Mille is also one of the few chefs in the world to be awarded the coveted M.O.F. — the Meilleurs Ouvriers de France, the highest and most prestigious award amongst all professional craftsmen in France. Only those who have earned it are allowed to wear the red, white and blue collar which is its respected symbol.

Pleasure, generosity and childhood memories are at the heart of his inspiration. Chef Philippe Mille has also worked with some of the best names in France, having trained at L’Aubergade restaurant in Pontchartrain under Jean Bordier; at Le Drouant under Louis Grondard; at Le Pré Catelan under Frédéric Anton; at Lasserre and also at the Ritz under Michel Roth; at Le Scribe and then at Le Meurice under Yannick Alléno, with whom he was awarded the Bocuse bronze medal at the Bocuse d’Or.

The vast and delicious palette of his preparations must not be missed while he is with us at VIE Hotel Bangkok and V Villas Hua Hin, MGallery by Sofitel.

Lunches and Dinners are served at VIE Hotel Bangkok during 22^nd – 24^th August 2018 and only Dinner is served at V Villas Hua Hin on Saturday, 25^th August 2018.

4-Course Set Lunch (Served at noon)
THB 3,500 net per person for food only
THB 5,000 net per person for food and beverage pairings

7-Course Set Dinner (Served at 7 pm)
THB 6,500 net per person for food only
THB 8,500 net per person for food and beverage pairings

Omakase Chef Jackson Yu
from 1-Michelin starred Omakase Restaurant in San Francisco
Visits YTSB – Yellow Tail Sushi Bar
20^th – 24^th July 2018 

All good things begin with the first experience of pleasure. During 20^th – 24^th July 2018, YTSB – Yellow Tail Sushi Bar at VIE Hotel Bangkok, MGallery by Sofitel welcomes an extraordinary visitor for the restaurant’s first time to host a Michelin-starred chef, Beijing native and transplanted San Franciscan 1-Michelin star Jackson Yu, for five evenings of marvelous Michelin Star Omakase course dinners.

In Japanese, “Omakase” means “trust the chef”. An Omakase feast is created completely up to the chef’s artistic inspiration and sense of balance, and its menu is usually composed on a daily basis. In his own restaurant, Chef Jackson is often seen chatting with his guests and determining their tastes with his fine sense of flavors. He is lauded for his craftsmanship and his personal customization of every dish to perfectly suit his guests’ individual tastes, making this visit by him a truly exclusive culinary event.

YTSB – Yellow Tail Sushi Bar is delighted to bring the skills of this Michelin-starred master chef to its kitchen for the first time for five evenings this July. An exquisite Michelin Star Omakase Course (Dinner) with be served twice per day, with the first round served during 6:00 – 8:00 pm and the second during 8:30 – 10:30 pm, with each round limited to only ten seats!

Each  Omakase Course by Michelin-Starred Chef Jackson Yu is THB 8,000 net per person, or THB 10,000 net per person with superb sake pairing.

For more details and reservations, please contact:
Ms. Sawarot Srikokgruad, Japanese Restaurant Manager, via 098 856 9783, E-mail: ytsbm@viehotelbangkok.com

About 1–Michelin Star Omakase Jackson Yu

Michelin-starred Chef Jackson Yu long ago fell in love with the art of fine Japanese cuisine and early on set about his goal of becoming a master of the highly disciplined techniques that produce the world’s most elegant food. Based in the San Francisco area of California, where he relocated when he was only 18, Chef Jackson Yu has been preparing traditional sushi for almost 20 years. While honing his technical skills, his passion and talent have allowed him to work at some of San Francisco’s most renowned Japanese restaurants during this time, while eventually opening several of his own around the city.

His fourth restaurant is called Omakase, after the “chef’s choice” style of creative cuisine perfected by the very best of Japanese chefs. In Omakase, Chef Jackson is often seen chatting with his guests and determining their tastes with his fine sense of flavors, customizing his creations to suit them perfectly. Omakase restaurant is lauded for his craftsmanship and his personalization of every dish, and in less than a year after its 2015 opening the restaurant earned its first Michelin star.

Please visit his restaurant’s website via http://www.omakasesf.com 

World-renowned 2-Michelin Star French Chef Alexandre Couillon From the famous La Marine restaurant returns
during 27th – 30th June 2018
at VIE Hotel Bangkok, MGallery by Sofitel

Join us for four incredible days of culinary bliss with 2-Michelin Star Chef Alexandre Couillon and his tantalizing skills as the quintessential Fish and Seafood Cook! VIE Hotel Bangkok, MGallery by Sofitel, are delighted to invite you to thrill over his finest creations from the sea and experience at least one of the tempting 4-course set lunches and 7-course set dinners that the chef will prepare for you during these four sumptuous days!

2-Michelin Star Chef Alexandre Couillon is chef and owner of renowned La Marine restaurant in the small fishing village of L’Hermbaudiere, on Noirmoutier Island in the Vendée coast of France, and has earned numerous distinctions for his unique talent with seafood. His famous homemade seaweed bread, using the natural sea salt of Noirmoutier Island, has captivated the palates of gourmands around the world.

Lunches and Dinners are served at La VIE – Creative French Cuisine, VIE Hotel Bangkok, MGallery by Sofitel during 27th – 30th June 2018

4-Course Set Lunch (Served at noon)
THB 3,500 net per person for food only
THB 5,000 net per person for food and beverage pairings

7-Course Set Dinner (Served at 7 pm)
THB 6,500 net per person for food only
THB 8,500 net per person for food and beverage pairings

For more details and reservations, please contact:

Ms. Sudarat Binsolem, Assistant Food & Beverage Manager, via 083 820 4224, E-mail: afbm@viehotelbangkok.com

Mr. Teerapol Ruangdech, Food & Beverage Project Manager via 02-309 3939, E-mail: fb@viehotelbangkok.com

2–Michelin Star France Chef Alexandre Couillon

Alexandre Couillon is chef and owner of renowned La Marine restaurant in the small fishing village of L’Hermbaudiere, on Noirmoutier Island in the Vendée coast of France, and has earned numerous distinctions for his unique talent with seafood.

He has been awarded the coveted “Hope Trophee”, a recognition among young chefs deemed to best represent the future of French gastronomy, and in 2007 earned his first Michelin star. The following year, he was named the Grand Chef de Demain by respected critic Gault Millau. And for his incomparable cuisine, he achieved his second Michelin star in 2013!

Chef Alexandre has been called a superb “fish and seafood cook” due to his excellent handling of the changing catch of the day with stylish and complex recipes. It is often mentioned that in his own restaurant, La Marine, it is not even considered necessary to ask for the menu, as everything he puts on the table is guaranteed to be delicious.

Please visit his restaurant’s website via http://alexandrecouillon.com/

4-Course Michelin Star Set Lunch

Amuse-Bouche
Crab, Turnip, Herbs, Flowers
Domaine Louis Michel Chablis 1er Cru Montée de Tonnerre, France, 2013

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Starter
Parsnip, Blueberry, Pear, Egg
Louis Roederer Champagne Brut Premier NV

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Main
Cod, Cherry, Fennel, Almond Milk
La Clarté de Haut-Brion Blanc Pessac-Léognan, Bordeaux, France, 2013

or

Challans Duck, Confit Beet, Rhubarb
Chateau Cos d’Estournel Goulee, Medoc, France, 2010

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Dessert
Citrus and Eucalyptus

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Coffee or Tea

7-Course Michelin Star Set Dinner

Apéritif: Louis Roederer Champagne Brut Premier NV

Amuse-Bouche
Crab, Turnip, Herbs, Flowers
Domaine Louis Michel Chablis 1er Cru Montée de Tonnerre, France, 2013

***

Starter
Parsnip, Blueberry, Pear, Egg
Louis Roederer Champagne Brut Premier NV

***

Main
Cod, Cherry, Fennel, Almond Milk
La Clarté de Haut-Brion Blanc Pessac-Léognan, Bordeaux, France, 2013

***

Lobster, Carrots, Meadowsweet
Domaine Louis Michel Chablis 1er Cru Montée de Tonnerre, France, 2013

***

Challans Duck, Confit Beet, Rhubarb
Chateau Cos d’Estournel Goulee, Medoc, France, 2010

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Pre-Dessert
Mushroom and Celery

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Dessert
Citrus and Eucalyptus

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Coffee or Tea