Celebrated Michelin Chef Creates Special Dinner At Pimalai Resort & Spa
Great food is made better when accompanied by equally superior setting. Luxury resort and spa on Kho Lanta, Pimalai, recently welcomed French chef Bruno Menard under its roof once again for the second annual “gastronomy journey”.
This year, chef Bruno presented an unforgettable four-course dinner for guests and members of media from different countries. Starting with an amuse-bouche of borscht emulsion with marinated mushroom, the meal proceeded with an appetiser of confit salmon with caviar, asparagus and Chantilly sauce, lightly poached turbot with white wine and extra virgin olive oil emulsion, ikura and condiments for the main course and textured red fruit with espuma de crème Catalane for dessert. Accompanying this delectable service by the three Michelin-starred chef was the breathtaking scenery of the Andaman at the Seven Seas Wine Bar and Restaurant.
Focused on creating light yet vibrant flavours, chef Bruno employed French techniques with Asian twists. Many of the ingredients used were sourced on the island, to connect the cuisine to the environment.
Striving to become the destination for a natural retreat with gastronomic highlight, the already popular Pimalai Resort & Spa is a favourite among A-listers world-wide. Pimalai’s long-serving general manager, Franck de Lestapi, expressed that “many of the world’s leading chefs are now being attracted to Thailand’s shores, and Bruno Menard certainly fits into that category. He is one of the few chefs to have achieved three Michelin stars, the holy grail of fine dining.“
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