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Hansar Samui Resort

Hansar Samui Resort

Categories: Accommodation > Resort

Address: 101/28 Moo 1, Bo Phut, Koh Samui, Suratthanee 84140 Thailand See map

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French food to please the palette

  • Writer: Bangkok Post Editorial
  • Published: May 18, 2011 at 10:22 am

Executive chef Stephen Jean Dion.

Recently praised as the "must meet" chef in Samui by The New York Times, executive chef Stephen Jean Dion of Hansar Samui will bring his renowned culinary skills to Bangkok during "The French Mediterranean Palette" promotion at Eve restaurant, Hansar Bangkok, from today until April 6.

A former private chef to the Jordanian royal family, Dion is well known for his French Mediterranean innovative menus using only freshly-sourced ingredients from around the world. H-Bistro at Hansar Samui and executive chef Dion are recognised by The New York Times as No.3 in the "Top 41 Places to Go in 2011".

Soulard breast of duck and confit, black truffle risotto and smoked jus (above left); and slow-cooked Maine lobster and Hokkaido scallop with white asparagus puree and saffron sauce.

"At H-Bistro, our lobsters come from Maine in the USA and we have oysters from France, Canada, Japan and the USA, Alaskan king crab, Australian lamb, beef and mussels and Italian cured meats for our Charcuterie selection," said Dion. "In addition, we also have a great Thai food menu with plenty of favourites using only the very best quality ingredients."

In Bangkok, Dion will partner with executive chef Chatree Wongsriphaisan of Hansar Bangkok to present a four-course French Mediterranean degustation menu to be paired with selected fine French wines.

The gourmet menu and wines are Stockyard wagyu tartar of beef, porcini mushrooms and Robiola Di Capri (2008 Chateau Despagne Bel Air Rose AOC, Despagne, Bordeaux); squid ink open ravioli, sea prawns and smoked eel, young spinach and bortaga (2009 Le Petiot Touraine Sauvignon AOC, Domaine Ricard, Loire); slow cooked Maine lobster and Hokkaido scallop, artichoke, Truss cherry tomatoes and white asparagus puree, saffron sauce, or Soulard breast of duck and confit, black truffle risotto, smoked jus (2008 Bourgogne Pinot NoirAOC, Domaine Lecheneaut, Burgundy); exotic pineapple and coconut sherbet ravioli, exotic fruit soup and fresh berries.

The menu is priced at 2,999 baht for food only, and 3,999 baht for food with paired wines. For reservations, call 02-209-1234, email info@hansarbangkok.com, or visit www.hansarbangkok.com.

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