Michelin Star Chef Frédéric Simonin at VIE Hotel Bangkok Feb. 12-15

Crab served in cannellonis of shellfish jelly, Sevruga caviar (Signature menu)MICHELIN STAR CHEF FRÉDÉRIC SIMONIN, chef and owner of Frédéric Simonin Restaurant in Paris, will be at VIE Hotel Bangkok to produce three romantic dinners during the St. Valentine’s period from Feb. 12-15.

Chef Frederic Simonin 1The dinners will start with an apéritif – Champagne Gosset Exellent Brut, followed by an amuse-bouche of tendre gelee de citron Crème de fenouil glacer et basilica.

Then crab served in cannellonis of shellfish jelly, Sevruga caviar, paired with Château Carignan Prima Cadillac Cotes de Bordeaux, France 2010; and raviolis foie gras in a grey shrimp bouillon flavoured with ginger and lemon-grass, with La Chapelle de St. Dominique IGP Pays de I’Herault, France 2007.

Main course features line-caught Saint Pierre melted daikôn, kombawa and galanga, garlic blossom flavoured with Sichuan, paired with Château Ferran Blanc, Pessac-Leognan, France 2010; and Wagyu Beef served with a consommé flavoured with lemon leaf, with Château Lalande-Borie, Saint-Julien, France 2009.

And fir dessert — Meringue crunchy, glazed mango, exotic fruit sorbet.

The dinner is priced at 7,000 THB for food only or 9,000 THB for food and selected wine pairing.

For further details and reservations, call Nuntakorn (Eddie) Chang at 086-6665525 or email: nuntakorn.c@viehotelbangkok.com, or Pratchaya Phadungthin at 086-5550923 or email: pratchaya.p@viehotelbangkok.com





About jimcarr

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