World-acclaimed French chef Patrick Jeffroy of France's two Michelin-starred L'Hôtel de Carantec Restaurant is to reveal his culinary savoir faire to diners in Bangkok on March 19-24.
Over the five-day event, the St. Regis Bangkok's Jojo restaurant will be turned into a gourmet atelier for the celebrated French icon, whose cooking style is both audacious and evocative.
His culinary expertise was garnered over a long career with an insatiable desire to travel and explore the globe. He is simultaneously a staunch defender of his region and a fearless world-traveller, all clearly evident within his cuisine where he skilfully blends ingredients without losing integrity.
He is fascinated and impassioned by local produce and the freshest locally sourced seafood. Classic French flavours are often combined with new accents and exotic ingredients from his global journey.
Jeffroy earned his first Michelin star in 1984, as head chef of the restaurant L'Europe in Morlaix, and won immediate recognition and acclaim for his revolutionary recipes.
In 1988, he opened his first restaurant in Plounérin, France, and garnered another Michelin star.
His second restaurant in his own name was launched at the fully renovated L'Hôtel de Carantec in Brittany in 2000. The restaurant brought him two more stars for his classicism and ingenuity.
"I have kept my childhood memories of a simple, rustic Brittany, and reinvented them with my passion, inspirations and journeys," Jeffroy said.
For epicures in Bangkok, Jeffroy's culinary feats will be available at lunch and dinner. Both menus begin with celeriac and lemon blinis, with sea bream, celeriac remoulade and green apple gelée.
A taste of Brittany is found in his mussel soup with saffron, salmon roe, pressed crab, coconut milk curry, artichokes and wakame. It is followed by serving of French turbot with herb butter and potato candy. Representing the choice poultry is duck supreme with daikon and wine-laced pear. The dinner menu also sees lobster colluding with dashi and parsnip cream for a decadent interlude, as well as chef's version of Champagne and caviar, by way of a scallop tartare.
Prices are 3,800 baht per person for a 6-course lunch, or 6,300 baht including pairing wines; and 5,800 baht for a 8-course dinner, or 8,800 baht with wines.
For more information or reservations, call St. Regis Bangkok at 02-207-7777, or e-mail fb.bangkok@stregis.com or visit stregisbangkok.com.
