Wizard of Oz

Top Swiss chef helps take vegetarian fare upscale at Igniv Bangkok

Michelin-starred Igniv Bangkok at the St. Regis hotel is to feature a special event showcasing vegetarian fine dining from Sept 29 to Oct 3.

It's a four-hand culinary collaboration between Igniv Bangkok's head chef David Hartwig and guest chef Timo Fritsche from Oz, an up-to-the-minute vegetarian restaurant in Fürstenau, Switzerland.

Oz, which opened in 2021, is another brainchild of the highly-acclaimed Swiss chef-patron Andreas Caminada.

The multi-award-winning Caminada is treasured for his extraordinary culinary creations that stem from exciting artistic elements and meticulousness.

That has earned him nine Michelin stars; three for the Schloss Schauenstein restaurant in Fürstenau; two each from Igniv St Moritz and Igniv Bad Ragaz in the Swiss Alps; and one each from Igniv Zurich and Igniv Bangkok.

Inspired by Schloss Schauenstein's own vegetable garden, which serves as Caminada's source of inspiration and a laboratory, Oz is set in the historic coach house directly opposite the castle in the heart of the picturesque Swiss Alpine canton of Grisons.

It offers purely meat-free cuisine featuring produce -- approximately 700 different vegetables, herbs and fruit -- harvested on the same day from the castle garden and greenhouse. Hence the name Oz, which means today in Caminada's mother tongue of Romansh.

Helming Oz kitchen is Fritsche who spent prior years working at Schloss Schauenstein.

During his visit to Bangkok, the guest chef will be working closely with Igniv's Hartwig and his network of farmers and local suppliers to source carefully grown herbs, plants and vegetables.

The sustainable, haute vegetarian menu will also showcase Fritsche's signature fermentation techniques, which transform and preserve the richness of the produces.

On the menu, diners will find harmonious unification of elements and flavours such as sunchoke with onion, macaron, carrot, crème fraiche and red beet; butternut squash with radicchio and Hollandaise; cucumber with calamansi and nori; Thai basil with ceviche and jalapeno; broccoli with gremolata and tomatoes; egg ponzu with morning glory; and a cucumber-based dessert.

The fine dining experience, available for both lunch and dinner, offers guests a choice of house-made macarons, fruit jellies, chocolates and other delights from Igniv's signature Candy Store to enjoy with coffee or tea, or to take home. Price is 4,000 baht per person. Advanced reservations are highly recommended.

Igniv Bangkok is located on the ground floor of The St. Regis Bangkok hotel on Ratchadamri Road. For more information or reservations, call 02-207-7822 or email igniv.bangkok@stregis.com.

Chef David Hartwig of Igniv Bangkok.

Chef Timo Fritsche from Oz, Switzerland.



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