เชฟระดับ 3 ดาวมิชลิน โทมัส บูห์เนอร์ จากเยอรมัน จะมาเป็นเชฟรับเชิญให้ห้องอาหารลอร์ด จิมส์ โรงแรมแมนดาริน โอเรียนเต็ล กรุงเทพ ตลอดสัปดาห์ 11 ถึง 16 พฤษภาคม 2558
THREE-STAR MICHELIN GUEST CHEF Thomas Bühner DEBUTS AT MANDARIN ORIENTAL, BANGKOK
Mandarin Oriental, Bangkok is delighted to announce a guest residency by one of Germany’s most celebrated chefs of more than twenty years, Thomas Bühner, from 11 to 16 May 2015. Bühner is the owner and head chef of La Vie Restaurant in Osnabrück, Germany – the restaurant boasts three Michelin stars and 19 Gault Millau points.
In 1989, Bühner became Harald Wohlfahrt’s Chef de Partie at the Schwarzwaldstube in Baiersbronn – a turning point in his culinary career and the ideal prerequisite for taking on the position of Head Chef at La Table in Dortmund in 1991. Five years later, he was awarded his first Michelin star, followed by a second in 1998. Gault Millau voted Bühner “Rising Star of the Year” in 2001 and “Chef of the Year” just five years later. In 2009, Bühner became a Relais & Chateaux “Grand Chef”, while La Vie was granted membership of “Les Grandes Tables du Monde” in 2010.
Bühner inspires with modern, three-dimensional aromatic cuisine: always placing each individual product’s natural flavours in the foreground; a penchant for low-temperature cooking; and the extensive range of his cuisine which he likens to a symphony rather than a collection of disparate courses.
During his residency at the legendary, 139-year-old Mandarin Oriental, Bangkok’s Lord Jim’s restaurant, Bühner will orchestrate a symphony of innovative and avant-garde five- and seven-course dinner menus that include highlights such as slow cooked salmon served with caviar, fennel, croutons and olive oil; and blue lobster with beetroot, caviar and hazelnut foam. Both menus offer a choice of Australian wagyu with tamarind, banana and pimento; and turbot, broccoli and chickpeas with Joselito ham for the main course.
An exclusive six-course dinner menu, paired with Dreissigacker Riesling and Pinot Noir wines from Germany’s Rheinhessen region, include marinated mackerel teriyaki with passion fruit and black sesame ice cream; and sour braised beef and pigeon served with red cabbage and celery puree.
The five- and seven-course dinner menus are available from 11 to 15 May 2015 and cost THB 4,700* and THB 5,400* respectively. Wine pairing options are also on offer. The exclusive six-course wine dinner on 16 May costs THB 6,900*. Advanced booking is required. For more information or to make a reservation, please email Mobkk-Restaurants@mohg.com or contact +66 (2) 659 9000 ext 7390.
*Price excludes 10% service charge and VAT.
