Marching in to add an Italian culinary essence to Bangkok's dining scene this month is two Michelin star chef Enrico Bartolini from Devero, at the Devero Hotel in Cavenago di Brianza near Milan. The talented young chef will present his famous "contemporary classic" Italian haute cuisine at Ciao, Mandarin Oriental, Bangkok from Feb 2-7.
Some of chef Enrico Bartolini's Italian haute cuisine creations.
Bartolini took over the management of Devero in 2010 and made a name for himself with his contemporary classic style of cooking — merging the values of the past and cutting edge innovation of the present to breathe life into new flavours, offering diners a meat and fish menu with meticulous presentation. The young Bartolini received his first Michelin star when he was 29 and the second four years later, along with three Gambero Rosso forks and three L'Espresso Guide chef hats, sealing his reputation as an internationally-renowned chef.
Chef Enrico Bartolini.
The young chef never stays still on his culinary quest and in February 2013 he was chosen by the prestigious Champagne House Krug as partner for the Krug en Capitale Milano project, the first temporary restaurant in Italy, on the 27th floor of the Diamante skyscraper in the city's futuristic Porta Nuova district.
In February last year, he also began a collaboration with Emirates, and developed an exclusive menu following his philosophy of "contemporary classic", which was launched for first-class travellers en route to New York from Milan Malpensa.
In April last year, during the well-known Salone del Mobile, the luxury brand Hérmes chose Bartolini's dishes for the presentation of its collection in the spectacular setting of Palazzo Serbelloni and Teatro alla Scala in Milan.
During his six-day residency at Ciao, Bartolini is offering a menu inspired by traditional Italian cooking and an aspiration to innovate. The chef will present a five-course dinner (3,600 baht), a Chef's Table seven-course menu (5,800 baht) and a special Antinori wine dinner (5,900 baht) on Feb 7.
The dinner menu features anchovies between carpione and saor; fried langoustine with grapefruit; risotto with beetroot and Gorgonzola; turbot with pistachios and red onion (or crispy veal cheek with Alpeggio butter potatoes); and raspberry, yoghurt and liquorice.
The Chef's Table menu offers soft potato, capers and eggs; anchovies between carpione and saor; fried langoustine with grapefruit; oil and lime button with cacciucco sauce and octopus; risotto with beetroot and Gorgonzola; variation of pigeon with foie gras and rhubarb; and raspberry, yoghurt and liquorice.
The Antinori wine dinner features soft potato, capers and eggs; pumpkin, mustard, rhubarb and foie gras; classic snail, garlic, liver and green apple; spaghetti with smoked eel; saffron risotto, traditional balsamic vinegar and spicy almond; seared lamb, coal onion and puffed ricotta bread; and burnt cream with frozen blueberry, cherry and meringue.
- Early reservations are highly recommended.
- Call 02-659-9000 ext 7640 or email mobkk-ciao@mohg.com.
