A ‘sensational week’ of food & wine at Six Senses Yao Noi

THREE-STAR Michelin Chef Regis Marcon will be guest chef at Six Senses Yao Noi Beyond Phuket for a “sensational week” of dinner, cooking classes and wine-tasting from Jan. 5-12, 2012.

His restaurant, Restaurant Regis Macon, opened its doors in 1979 and now employs a staff of 48. It received its third Michelin star in 2005, placing it among the top 80 restaurants in the world. It has also been awarded five Toques by the prestigious Guide Gault et Millau, placing it alongside 11 other restaurants out of 3,560 restaurants reviewed. It currently scores 18/20 points, among the highest awarded in the world.

Mavish Puri, general manager of Six Senses Yao Noi Beyond Phuket, welcomed M. Macon and noted that Regis Marcon was on the same page as Six Senses and its guiding philosophy of SLOW LIFE.

M. Marcon is also the recipient of the Ecolabel European, committing his restaurant to respect the environment by using local and organic ingredients as much as possible, renewal energy, maximum recycling, capture of rainwater, minimum energy wastage and eliminating the use of non-recyclable packaging.

M. Macon is internationally recognized as an expert in mushrooms, which are featured in many of his restaurant dishes. He will be featuring the spa’s own organically grown mushrooms in some of his creations during his visit at Yao Noi.

The week kicks off on Thursday, Jan. 5, with wine tasting at The Hilltop Reserve from 7-8 p.m. Canapés created by M. Macon will also be served. Cost per person – 1,500 BHT.

Friday, Jan. 6, starting at 7.30 p.m., dinner featuring M. Macon’s favorite regional dishes, using local produce from thePhangNgaBay region.  The dinner will be limited to 20 people at the communal table at the resort’s The Living Room Restaurant. Cost per person – 2,500 BHT.

Saturday, Jan. 7, a wine dinner at The Dining Room, starting at 7.30 p.m. A four-course dinner with paired wines for each course. The dinner will start with a cocktail reception at the Chefs Table above the Dining Room. Cost per person – 4,500 BHT.

Sunday, Jan. 8, there’s a cooking class at The Chef’s Table from noon to 2 p.m. M. Macon will present two of the dishes from the wine dinner with recipes, and guide guests through the secrets. The class is limited to 10 people. Cost person, including accompanying wine – 4,000 BHT.


About jimcarr

Freelance writer and blogger, associate editor of Spa Canada Magazine,
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