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Digest Alain Roux Of The Waterside Inn Takes Over Le Normandie

Alain Roux Of The Waterside Inn Takes Over Le Normandie

Alain Roux Of The Waterside Inn Takes Over Le Normandie
Le Normandie
By Pichaya Petrachaianan
By Pichaya Petrachaianan
January 23, 2020

Promotion: January 20 - 25 2020 (Expired)

Mandarin Oriental's Le Normandie starts its year with a very special kitchen take-over

The Mandarin Oriental Bangkok starts its culinary calendar welcoming Alain Roux, the chef-patron of the award-winning restaurant The Waterside Inn in the UK, to the equally legendary kitchen of Le Normandie until this Saturday, January 26. Roux, who is no stranger to Le Normandie, accompanied his father, the world-renowned Michel Roux, to the fine French restaurant by the Chaopraya many times in the past. This time, however, he will be taking over his father's previous role as guest chef, to helm the kitchen for one week.   

Chef Alain Roux
Chef Alain Roux

Chef Alain is promising Mandarin Oriental diners the ultimate culinary experience with a five-course lunch menu. Starting with a savoury selection of canapés, the Gougère, a French classic, is a deceptively simple chou with cheese-coated interiors that proves true the adage of not judging a book by its cover. Bites that follow include fish croquette with aromatic saffron emulsion and the decadent foie gras coated with chocolate and pistachio.  

Paired with a refreshing white Domaine du Pré Semelé Sancerre, the first course starts with a ceviche of seabass and marinated octopus slices served with crispy greens from Italy. Passion fruit and oil of coriander are sprinkled atop to perfect the dish. Moving onto the second course, Maison Verget Saint-Véran Terroirs de Davayé accompanies a garden of rice, egg mimosa, tangy herb vinaigrette and cauliflower purée with poached salmon. 

Ceviche of seabass and marinated octopus slices, crisp vegetable salad
Ceviche of seabass and marinated octopus slices, crisp vegetable salad
Filet of salmon poached in an aromatic stock, "pilaf" rice and herb vinaigrette
Filet of salmon poached in an aromatic stock, "pilaf" rice and herb vinaigrette

The main course offers a tough decision between beef tournedos and the filet of turbot. The tender pan-roasted red meat will be paired with Château Picard Saint Estephe Cru Bourgeois Bordeaux to bring out the premium quality of the flesh. Served with ox tongue jus, the dish is complex with heavier tastes, satisfying the ultimate carnivore. For those seeking a lighter main, the filet of turbot from Brittany is garnished with croutons, greens, grape emulsion and almond purée, and complemented by Château Miraval Côtes de Provence Blanc.

Filet of turbot cooked meuniere with croutons, green vegetables and grape emulsion
Pan-roasted beef tournedos "zingara" style
 

Like his father, Alain is also famed for his sweets. In one serving, three delightful pieces excite you all at once. Creamy to the palate and with crunchy burnt caramel is the marvelous pistachio crème brûlée. The smoked Jivara chocolate mousse and whiskey cream sphere offer a stronger impression before the lemon meringue tart with astringent raspberry sauce brings it back down with a perfect fruity note to seal the meal. 

Secure a seat now by calling 02-659-9000, or visit mandarinoriental.com for more information. 

More dining: Treat Your Senses With An Experimental Thai Omakase

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