Two Michelin-star chef in town | Bangkok Post: food

FOOD PROMOTION

Pullman Bangkok King Power Hotel is welcoming two Michelin-star chef Nicolas Magie to showcase his gastronomic creativity at Deja Vu restaurant from Oct 25-29.

Two Michelin-star chef Nicolas Magie.

The 39-year-old Nicolas Magie is the chef owner of Restaurant La Cape in Cenon, France. Before opening his own restaurant with his wife, Marianne, he had worked with many Michelin-star chefs to gain his experience _ chef Christian Constant at Le Crillon in Paris; chef Andre Gauzere at Le Miramar in Biarritz; chef Denis Franc at Le Pavillon des Boulevards in Bordeaux; and chef Michel Gautier at Le Rouzic in Bordeaux.

Restaurant La Cape is housed in a beautiful Provencal-style villa overlooking the Garonne River. La Cape serves chef Magie's creative French-Spanish-Asian fusion cuisine, along with 140 selections of wine from around the world including bio-dynamic wines. The menu changes every three weeks depending on the fresh produce and ingredients. Nicolas Magie and La Cape obtained the first Michelin star in 2004.

During the 5-day promotion at Deja Vu, chef Magie will present a 3-course business lunch menu (1,900 baht net) and a 5-course dinner menu (3,500 baht net). His creative starters include pan-seared French foie gras and tepid smoked eel with pear and condensed jus; tartare of red tuna and green apple and smooth avocado scented with herbs; two texture of oyster, veloute yellow bell pepper, Aquitaine caviar and young leaves; and beef carpaccio and pickled condiments.

The delicious main courses include roasted John Dory, confit potato au jus and aioli syphon; roasted scallops with Echire salted butter, stewed baby vegetables; caramelised veal rack with crunchy green asparagus and porcini infused persillade; and lacquered French pigeon breast with nori lemon condiment, sauteed artichoke and reduced jus.

Luscious desserts include raspberry mille feuille, translucent sugar leaves, verbena flowering sherbet; Russian yoghurt cake, macha tea, strawberry and refreshing lemon; chocolate sherbet, fragrant caramel milk, cocoa skin tuiles; and almond sable and dark rum roasted pineapple, ginger and pineapple ice cream.

Chef Magie’s creative red tuna dish.