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Digest Couture And Cuisine Collide With Hugo Boss' Collaboration With Riedel

Couture And Cuisine Collide With Hugo Boss' Collaboration With Riedel

Couture And Cuisine Collide With Hugo Boss' Collaboration With Riedel
Kyabia and Buttermilch
By Phunnattha Manutham
By Phunnattha Manutham
October 15, 2020
Calling all fashionable foodies for a classic experience

If you’re into glam gourmet dining you won’t want to miss the Hugo Boss x Riedel Restaurant & Wine Cellar collaboration at Gaysorn Village, which runs until the end of this month.

The two organisations have teamed up for an exclusive showcase to celebrate new interpretations of the classics. Through the ingenious culinary creations of chef Patrick Martens, who is formally trained in Japanese cuisine, diners are invited to explore a world of re-invented traditions via an all-natural menu of locally-sourced ingredients presented in a vividly flavourful five-course dinner.

Wagyu and truffle
Wagyu and truffle
Chef Patrick Martens
Chef Patrick Martens

The feast begins with a table-side preparation of fresh sea urchin and shrimps served with a Coffin Bay oyster and a drizzle of chilled ponzu. The result is an ultra-fresh zesty burst of the sea, which sets the pallet up for a homely reincarnation from chef Marten’s childhood: potatoes and buttermilk presented in the design pattern of the Hugo Boss fall/winter 2020 collection. Kipfler potatoes are cooked in buttermilk, the curds from which are used as a cushion for a delicate topping of Petrosian Ossetra caviar.

This decadent bite is followed by monkfish with wolffia, black trumpet mushrooms and parsley juice. As colourful and pretty as it is tasty, it is a dish that marries the land and sea to perfection and it acts as a fine prelude to an earthy offering of grilled A5 Miyazaki wagyu with a drizzle of Spanish Arbequina olive oil accompanied by artichokes, a black garlic emulsion and shaved autumn truffles.

Anko and Entengruetze
Anko and Entengruetze
"Gyunyu x Honig", or milk and honey
"Gyunyu x Honig", or milk and honey

To round off a great meal, Hokkaido milk ice cream is served over a bee pollen mousse and topped with dehydrated honeycomb. Combining soft and crunchy textures, it is a soothing sweet treat that reveals a soft-baked chocolate cookie hidden underneath for good measure.

The five-course dinner with wine pairings is priced at 4,200++ baht per person at Riedel Restaurant & Wine Cellar at Gaysorn Village. Promotion runs until 30 October 2020. 

Riedel

Restaurant, $$$, International, Bangkok

See also: The Sage Advice Of Salvia Italian Restaurant

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Digest riedel hugo boss gaysorn

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